Curried Pork & Kidney Bean Patties

There’s something about display end caps that makes me consider buying things I generally don’t.  Perfect example, I was in the grocery store the other day and saw that canned kidney beans were on sale for some obscenely low price.  Generally, I try to buy my beans dry and bulk, but…the endcap.  I put them in my basket.

Kidney Beans

Two weeks later those two cans of kidney beans were still in my cupboard.  I hadn’t forgotten about them.  In fact, I’d spent an inordinate amount of time blankly staring at them–daring to believe I could come up with something more than chili, baked beans, or beans and rice.  No luck.

Finally, I took to the Twitterverse and got a great suggestion from my friend Jade–curry.  But since I have been eating soupy things on rice a LOT lately, I decided to take curry flavors in another direction.

Specifications

Yield: 6 Patties
Preparation time: 2 hours | multitasker
Nutrition: (548 Calories | 68g Carbs | 24g Fat | 16g Protein)

* adapted from http://www.seriouseats.com/recipes/2014/08/curried-jamaican-beef-patties-recipe.html

What You Need

The Dough

  • Dry Ingredients
  • 3 cups All-purpose flour
  • 1/2 teaspoon Salt (kosher if you got it)
  • 1 teaspoon Turmeric
  • 1 teaspoon Garam Marsala
  • 1/4 teaspoon Cayenne Pepper
  • Fats
  • 1/2 cup (1 stick) Unsalted butter, cold and cut into small pieces
  • 1/2 cup Coconut oil
  • Wet Ingredients
  • 3/4 cup of Cold water
  • 1 tablespoon Distilled white vinegar
  • 1 large egg (or 3 tablespoons egg whites)

The Filling

  • 1/4 pound Ground Pork (I used 80% lean)
  • 1 15.5 oz can of Kidney Beans
  • 1 Onion, chopped
  • 3 Garlic cloves, chopped
  • 1 tablespoon Extra virgin olive oil
  • 1 1/2 cups Cabbage, shredded
  • 1 1/4 cup Water
  • 1 tablespoon Jerk seasoning
  • 1 tablespoon Brown Sugar
  • 1 teaspoon Salt (kosher if you got it)
  • 1 teaspoon Cayenne Pepper (I like it real hot…back off this if you don’t!)
  • 1/4 teaspoon Turmeric
  • 1/4 teaspoon ground cumin
  • 1/4 teaspoon ground Coriander seed
  • 1/4 teaspoon ground Cardamom seed (About 4 pods worth)
  • 2 Bay leaves
  • 1/2 cup Panko bread crumbs
  • Egg wash (1 egg beaten + 1/4 cup water)

What You Do

The Dough

  • Combine the dry ingredients & fats (flour, salt, spices, butter, and oil) in a food processor and pulse until the mixture consistency of cornmeal.  You can, of course, do this by hand.
  • Whisk together the water, vinegar, and egg.  At it to the flour mixture and pulse until a dough ball forms.  Wrap the ball in plastic wrap and refrigerate for 1 hour.

The Filling

  • Brown the ground pork in Extra Virgin Olive oil in a large skillet over medium heat.  When the meat is about half done, add drain and rinsed beans, onions and garlic.  Sauté the mixture, stirring often, until the onions have softened (4 or 5 minutes).  Don’t be gentle! Break up the beans a bit in the process.
  • Add the water and bring to a boil. Reduce the heat to low/medium-low and add the cabbage, sugar, salt, spices, bay leaves, and stir to combine, Simmer this mixture until most of the liquid has evaporated (about 20 minutes).
    Meat and bean mixture
  • Remove from heat and discard the bay leaves.  Add bread crumbs and stir it up real good.

The Finish

  • Preheat the oven to 375 degrees.
  • Combine egg and water to prepare an egg wash.
  • Flour a working surface.  Remove your dough from the refrigerator and separate into six equal sized balls.  Though the skillful among you may be able to use a rolling pin to flatten these balls into perfectly round 6″ circles, I cannot and find that shaping each circle is much simpler to do with my hands.
    IMG_2356_2
  • Spoon out 1/6th of the meat and bean mixture onto one half of each circle.  Brush the edges of of the dough with egg wash, fold the dough over the filing, and press the edges closed with the back of a fork.
    IMG_2364
  • Place the patties on a baking sheet and bake until the dough is golden brown, about 25-35 minutes.  PRO TIP: I par baked the batch for 20-25 minutes, allowed them to cool and then froze them.  Now when I throw them in the oven to reheat, they won’t get overcooked…boom.  Let these cool for about 5-10 minutes before serving.  They are smoking hot!
    IMG_2371