Friday, 27 February 2015

Cheese patty in a rosemary garlic crust

Juici...and if you don't know, now you know!

The month culminates with a delicious and simple patty, probably the easiest to prepare of all the patties this month. Not only was it the easiest it was the most delicious. Who said a patty has to have anything else in it but cheese? Oh the wonder that is this patty, by far my absolute favorite of the month.
This recipe really came out of left field for me as last minute I decided I was in no mood to do the chicken patty I had planned, hence needed an easy alternative. I had left over ricotta, cheddar and parmesan from a dinner I made earlier in the week and figured what the heck.

The shallots and scallions were a bonus but what a world of difference they made flavor wise. The real selling point of the dish is how great the flavors of the filling complement the flavors of the crust. That buttery flaky rosemary garlic crust paired with the cheesy filling is pure goodness.

So let me break down the taste for you, if you know ricotta you know it’s a mild sweet and creamy, paired with the sharp white cheddar, and parmesan for that salty bite. The jalapeno cheese ads a mild spicy kick. The shallots and green onion yield a very subtle ‘oniony’ aroma. And then to top it all off the crust full of garlic and rosemary flavors... life! I would absolutely pair this some eggs and bacon, it reeks of breakfast. Get to patty making, you have quite a few options to choose from. 

Printable Crust recipe
2 whole shallots chopped
¼ cup scallion
1 cup ricotta
½ cup parmesan cheese
2 cups white cheddar
1 ½ cup jalapeno cheddar
¼ teaspoon black pepper

2 cup flour
½ teaspoon baking powder
3 teaspoon sugar
1 teaspoon salt
½ cup shortening
½ cup cold butter

1 clove garlic
2 tablespoon fresh rosemary leaves
1/3 cup ice cold water
½ teaspoon vinegar
1 egg
½ tsp salt
1 tsp sugar


For the crust
  • Blend together all the wet ingredients in a blender
  • Combine the dry ingredients, cut the fat into the flour mixture with a fork or dough cutter until the butter and flour form little balls coated with flour (almost resembling medium sized breadcrumbs)
  • Pour the wet onto the dry and stir with a spoon until the dough has come together (do not use hands)
  • Cover with a plastic wrap and refrigerate for at least 30 minutes
  • Roll out the dough on a floured work surface, fold in thirds and roll again place in the freezer for 5 minutes
  • Repeat the process two more times dough is smooth and cold, (may have butter streaks in it)
  • Store in the refrigerator wrapped in plastic while you make the filling.

Greedy Tips:

  • As you can see from the video and images some of  my patties collapsed in the center and others did not. I have no idea why However it really does not matter. It is perfect in its imperfections so don't worry if the same thing happens to you.

In case you missed it...

Ackee and Saltfish patty


Callaloo and cheese Patty

Coconut fish patty

Garlic shrimp patty

Spicy bacon and cheddar beef patty

Beef cocktail patty

BBQ pulled pork patty

Xoxo Greedygirl

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