 Meat Boy is back and today we are making Jamaican beef patties. Some of you may have seen these before. It's like an orange, yellowish empanada and inside is this beef filling. And by no means am I making a classic Jamaican beef patty as there's some ingredients in there that don't agree with my liver. So I'm going to do my special version of waiting dairy, too much calcium, other reasons. Eggs, egg whites aren't good for leaky gut and I'm substituting some coconut fats for animal fats as the coconut fats have antimicrobial properties. So keep in mind this is not a classic Jamaican beef patty. This is like an easy on your stomach healthy Jamaican beef patty. It's still really delicious and you guys should definitely try this out. For the filling I have two pounds of 93.7 lean ground beef. We're going to caramelize some organic onions. I have some seasoning blend. One is a roasted garlic and herb umami blend and one is a regular umami seasoning. I'm going to put the garlic and herb one in the empanada dough or beef patty dough and I'm going to put the other umami seasoning in the actual beef patty mix so we have a contrast of seasonings. We have coconut oil and coconut milk as the liquid base for the dough. Just regular organic all purpose flour and then we're going to put in a tiny bit of honey for sweetness and some salt with that seasoning to season the dough. The dough is easy. We're just going to combine everything for the filling or you can do something special. So I'm going to saute the onions with salt then I'm going to saute the ground beef with the seasoning separately. We're going to reserve some of this raw ground beef blend it with the sauteed onion to create like an emulsion and then we'll mix that in with the cooked ground beef to have this kind of like nice filling that will really have a special texture to it. So let's get started on that. So onions in the pan, bit of salt on them. For the dough we have 450 grams of flour already in here. We're going to add 200 grams of coconut oil, 230 grams of coconut milk, a tiny pinch of salt. We want about two tablespoons of our roasted herb seasoning. Now I'm just going to put a teaspoon of honey, a very small amount, just to bring out the flavors. A classic Jamaican beef patty uses animal fat as well as eggs and for the seasoning it's like a turmeric so it makes it really, really orange and purple color which is that characteristic of the Jamaican beef patty is the orange. I actually made these before. I was craving these really badly after I saw a video on them so I was like how can I make these so I don't have too many issues with my liver and everything. That dough mixes together really easily. It's a minute, it's really perfect. I worked out this recipe for a little while so this is going to be easy to handle. It's not going to fall apart and is it vegan? Well it's made by Frank Tifano so it's not vegan but technically if you don't put the honey in here it's vegan. There you go boys, Franky's helping while it's a beef patty so I'm not helping the vegan that much. We've got our dough ready, onion sautéing, everything nice and quick because at this point in my life I was supposed to have some tanned Russian girl feeding me grapes while I lay in my red satin lined golden throne or whatever. I don't know. Point is, right onion's got a little bit of color on them, you could do the BS like 45 minute 2 hour caramelized onions. I've never made those in my life because I've never had the patience. Onions in the food processor, we're going to take maybe half a pound of the ground beef raw in there with the onions and the rest of the ground beef we're going to put in the onion pan and we're seasoning it with plenty of salt, the umami blend seasoning. You know break up the ground beef as much as you can but when we get it in the bowl later then we'll go through it with our hands to make sure it's a nice and consistent filling. So back on the heat, now in the blender I'm going to add a tiny bit of coconut milk to help it get together so here we have a raw meat and onion paste which actually turned out better than I anticipated. This reminds me of when we did the Swedish meatballs and the filling tasted so good I was just eating it. Yeah this, you put this on something like toasted sourdough bread, oh delicious, I forgot what country it is but this reminds me also of where they take the raw onions and the raw pork and they eat it on like brown bread, just raw meat is very tasty on its own. Now I think this is way too much filling for the dough, I think this is probably maybe actually twice as much as we need but we'll see. All you could do is you could make some beef patties with the ground beef, smash them into the pan, get it somewhat caramelized and then just mix it all together, that's probably the only way you can caramelize the ground beef without overcooking it too much. So the ground beef is mostly cooked through, little pink and you know when you cook ground beef well done it also doesn't digest that well. I'm going to drain this liquid off so we don't get it in the filling and we're just going to put it in the bowl. Alright now I got some gloves on so I don't burn my hands as badly but this is still really hot so we have our raw meat onion paste. So I actually only made an ugly one with the camera off and you definitely want to put this in the fridge and that in the fridge for like an hour because it's not a good consistency to work with. The dough is like falling apart, the filling is a little too hot but I'm impatient and hungry so we're going to try to make it work. It could also be because we don't have eggs in this and that makes the dough kind of rip apart a lot easier because there's no proteins to keep it together so I'm going to try to keep this a little thicker and we're going to put in the filling nice like that and then just fold it over. So when you have a somewhat empanada shape, the traditional way to do this is take a fork and go down really well and connect it. Now you wouldn't have to do this as you know strongly if again you had eggs in the dough but since we don't we want to make sure to really really seal it and then I'll just flip this over onto the other tray. So look you know this isn't perfect it's not textbook but this is the healthy, high quality ingredient recipe channel. I'm not spending 20 minutes to try to make the perfect beef empanada maybe the food dude that does my cookbook in the future can do that for now. This will cut it. We're going to pop this in the oven 375 maybe I don't know 20 minutes. There's a lot of oil in this dough so I'm not going to brush anything on it. We're just going to cook it through. That's at least twice as much filling as you need so you know I could save this and make some more dough in the future. So I'll just pop it in here keep an eye on it and as soon as it starts browning we'll take it out. Alright so it's been maybe 20 minutes and then I put it on high broil for about five minutes just to get a nice brown crisp on top and those look really really good leaking a little bit on the bottom I guess I forgot to poke holes in it but outside of that really really nice so I'm going to pop these in the freezer and we'll wait a little bit. I spent about 10 minutes and these are actually perfect. I still feel they're hot on the inside but the outside is cool enough to the touch. As you guys know my diet is pretty bland so I'm very excited to dig into this and I think I did an excellent job of making these for once. Look at that that's like perfect that's amazing. Smells ridiculous no eggs no dairy it's practically vegan you have to try this don't put too much filling though this is a it's called the Jamaican beef patty. Oh dear god I remember those. What do you mean you remember them? I used to have them a long time ago I ate like a bad spoon from a Jamaican beef patty. What at the gas station? No I thought it was this restaurant and I should say. How did you order a Jamaican beef patty? Well I think I was at a restaurant like with spark or something and I should say I put up my best friend. Here we go hopefully let's see if this is good. It's good? It's so good. This is really delicious but you know a little plain you could add some mushrooms in there I think pureeing some like caramelized mushrooms and with that raw beef paste might make it really really really good. Definitely some tweaking to be messed around with but my sister likes it it's delicious. Do you want to have that? So thank you guys for joining me today hopefully you've liked this recipe and if there's any lovely Caribbean ladies located in New York you know how to reach me. So if you guys can go to frank-finale.com you can support me through all my businesses. You have the ground beef on Frankie's Surranged Meat. We have flexed roast we just launched this week on Frankie's Surranged Foods. Check everything out it's on frank-finale.com guys but I'll see you guys for tomorrow. See you tomorrow and please ladies please date my brother please I beg of you.