How to make Suzanne Barr's Jamaican patties - make restaurant dishes at home

It can be argued that Jamaican pie is one of Toronto's staple foods.
Everyone I know will try their best to defend their favorite places, whether it's Randy's, the palate, Patti King, the Queen of the Caribbean, or even those places at Bathurst metro station
The aroma of curry beef floats along the little Jamaican pie shop on Eglington Avenue. W.
Many children including Toronto
Born in Florida.
Chef Suzanne Barr, this is a good choiceto after-school snack.
"My dad used to make pies at home, so he wanted to open a pie shop in Florida, but I think my mom has given up," said Barr . " Who was the chef before?
Master now
The restaurant was closed on Saturday and she was looking at the new kids chocolate spot on Gerrard Street. E. near Logan Ave.
"But at home my dad would make fillings and dough and my sister and I would fold the pie on the assembly line.
We will freeze them. that's what we want. school snack.
I have been eating meatloaf in my life.
"Read more: Chef Suzanne Barr wants to diversify Toronto's kitchensdin restaurant owner, Suzanne Barr, for her buckwheat pancake recipe last summer, and Bal is Gladstonein-
Check in, take over the kitchen of the Hotel Cafe (until Oct. 26)
Created a dinner menu inspired by the Jamaican tradition of her family, dishes including jerk chicken ramen with pineapple soft noodles, marinated pig feet with burnt sugar cane and chicharron tripe,stewed greens)
Fried rice and a daily selection of rotating-flavored pies.
Curry beef is the most popular filling, and Barr likes the ginger powder of the pie
Crispy pie crust because of its versatility for a variety of flavors.
"We made chicken patties and Akki and salted fish.
We made a blueberry fruit plate with labneh house, baked plantains with cinnamon, a cheese bomb filled with five different cheeses and Scottish hats, spinach callaloo
"Bar offers a small version of the pie and is perfect for parties or as appetizers.
The key to a good pie, Barr says, is to keep the filling a little runny so that it will flow out of the pie at the first bite.
"The worst thing you can do for someone is dry pie.
Susanna Bal's Jamaican beef patabbar prefers animal fat to be used in pie dough, he says it adds a unique salty flavor, but shortening also adds to the vegetarian pie crust
Try baking vegetables or fruits with a cut of hot cinnamon and spices as a filling).
Pie dough: 4 cups (1 L)all-
Flour2 teaspoon (10 mL)
1 cup plus 2 tablespoons (280 mL)
Cold lard or shortening, cut into 2/3 small cups (160 mL)
Cold water, plus more needed for beef pie stuffing: 2 tablespoons (30 mL)
Rape oil1 pound (450 g)
Medium ground beef1 teaspoon (5 mL)
Allspice2 tsp on the ground (10 mL)
1 tablespoon of rhubarb onion, garlic clove and onion (15 mL)
1 Scottish straw cap pepper 1 cup/4 cups of fresh Baili leaves (60 mL)
Worcester County soup 2 tbsp (30 mL)
Light Chinese soy sauce, salt and pepper, delicious pepper (optional)
The splash of the beef broth, like the need for a large egg, is stirred in a large bowl, and the flour and ginger flour are stirred together.
Mix the fat using a pastry cutter or fork until a coarse sand texture is formed.
Add water, one tablespoon at a time, and continue to stir until the dough is smooth.
Cover the bowl with plastic wrap and refrigerate for at least 30 minutes.
Preheat the oven at the same time to 400 F (200 C).
In a medium-sized frying pan
High temperature, hot oil.
Add beef and stir-fry until it is no longer pink.
Add spices and ginger powder to stir until the beef is even.
Add onion, garlic, Baili and Scottish hat.
Continue to stir until the beef begins to turn yellow.
Join Worcester County and soy sauce.
Season with salt and pepper.
Add the extra heat to the taste of the feast.
Continue cooking until the beef turns brown and still a bit wet if the filling dries, season with beef soup.
To assemble the pie, pinch the golf ball-
A piece of pie dough, rolled into a flat, 5-inch (13-cm)circle. Spoon about 1-
Add 1/2 tablespoons of beef on one side of the dough.
Fold the dough circle in half and press the edges together to form a halfmoon.
Curl the edges with a fork and trim the excess dough around the edges with a knife.
Transfer the meatloaf to two large lined baking pans.
Brush the top of the meat cake with egg liquid and lightly season it with salt.
Bake for 10 to 15 minutes or until the dough is soft and slightly yellow.
About 18 small pies.
Update-September 25, 2017: The article was edited from a previous version that says chef Suzanne Barr's chef residence at the Gladstone Hotel will end. 28.
In fact, her stay has now been extended until October. 26.
Karonliu @ the star