Beef / Pork

Jamaican Style hot pockets is for Lunch.

Jamaican Style hot pockets takes several minutes to prepare.

Jamaican Style hot pockets takes several minutes to cook.

Jamaican Style hot pockets makes 8 servings.

The ingredients for Jamaican Style hot pockets are:

Dough

4 1/2 cups unbleached all-purpose flour
3 teaspoons salt
2 sticks (1 cup) cold unsalted butter, cut into 1/2-inch cubes
2 large eggs
2/3 cup ice water
2 tablespoons distilled white vinegar

Egg Wash

1 egg, lightly beaten
1 tablespoon water
1 teaspoon curry

Filling

1 tablespoons oil (whatever you want to brown the meat)
1 pound ground beef
1 small onion, finely diced
1 teaspoon curry powder
1 teaspoon dried thyme
1 teaspoon smoked paprika
1 teaspoon pepper
1/2 cup beef broth
1/2 cup bread crumbs
1 potato, boiled

Here is how you make Jamaican Style hot pockets:

For the dough.... Sift flour with salt into a large bowl and blend in butter with your fingertips or a pastry blender until mixture resembles coarse meal with some (roughly pea-size) butter lumps. Beat together egg, water, and vinegar in a small bowl with a fork. Add to flour mixture, stirring with fork until just incorporated. Mixture will look shaggy. Turn out mixture onto a lightly floured surface and gather together, then knead gently with heel of your hand once or twice, just enough to bring dough together. Split in half. Form dough into two flat rectangles about 1/8 inch thick and wrap in plastic wrap. Chill in freezer for at least 1 hour. Dough can be chilled up to 6 hours total. While chilling, make the filling.For the filling... On medium-low heat, cook the ground beef until lightly brown with the onion. Add spices and stir until will combined. Remove from heat to let flavors mingle. Once cool, add the panko bread crumbs and beef broth.In a small pot, boil water with a dash of salt to cook the potato. Peel and cut potato into medium chunks. Once water reaches a boil, add potato chunks. Remove when the potato is slightly softened- enough to prick with fork gently but not fall apart. Drain from water and set aside.Form Hot Pockets... Put oven racks in upper and lower thirds of oven and preheat oven to 400. Place dough on lightly floured surface. Cut dough with cookie cutter or whatever round tool you have on hand about 8, 7 inch round pieces.Spoon about 3 tablespoons filling onto center, a little bit of potato, and fold dough in half, enclosing filling. Press edges together to seal, then crimp decoratively with your fingers or tines of a fork. Transfer to a baking sheet. Make the rest in same manner, arranging on 2 parchment-lined baking sheets.Lightly brush empanadas with some of egg wash and bake in upper and lower thirds of oven, switching position of sheets halfway through baking, until golden, about 25 minutes. Transfer to a rack to cool at least 5 minutes. Serve warm or at room temperature. Serving Size: Makes 8 empanadasNumber of Servings: 8Recipe submitted by SparkPeople user MRSJOSEPH0904.

The nutritional information for Jamaican Style hot pockets is:

• Servings Per Recipe: 8
• Amount Per Serving
• Calories: 681.6

• Total Fat: 38.9 g
• Cholesterol: 173.9 mg
• Sodium: 1,040.7 mg
• Total Carbs: 62.5 g
• Dietary Fiber: 3.6 g
• Protein: 21.1 g