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Bahama Breeze West Indies Patties

By Todd Wilbur

Score: 5.00. Votes: 2
In stock (9923 items available)
  • $0.79

Menu Description: "Crispy pastry with savory beef filling served with seasoned sour cream and apple-mango salsa."

This is a great finger food appetizer for your next small party since you'll end up with 14 to 16 empanada-like, beef-filled "patties" that will be enough for 6 or more people. My server called them "island-style Hot Pockets." What's cool is that you can make these days ahead of time and freeze them until the party's on. When the time comes, it takes just 5 minutes to fry the patties to a crispy golden brown. Serve them up alongside cool seasoned sour cream and this fantastic apple-mango salsa, and get on with the festivities.

Source: Top Secret Restaurant Recipes 3 by Todd Wilbur.

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  • 2 cups all-purpose flour
  • 3/4 teaspoon salt
  • 1/4 cup shortening
  • 1/4 cup cold butter
  • 1/4 cup whole milk
  • 1/2 pound ground beef (not lean)
  • 1/4 cup diced russet potato
  • 1/4 cup julienned carrot
  • 2 tablespoons chopped white onion
  • 1 teaspoon minced parsley
  • 3/4 teaspoon curry powder
  • 1/2 teaspoon paprika
  • 1/8 teaspoon ground cayenne pepper
  • 2 tablespoons chicken broth
  • 1/2 teaspoon lemon juice
Seasoned Sour Cream
  • 1 cup sour cream
  • 1/4 cup diced tomato (half of a medium tomato)
  • 1 tablespoon chopped red onion
  • 1 tablespoon minced green bell pepper
  • 1 teaspoon chopped cilantro
  • 1/4 teaspoon salt
  • 1/4 teaspoon ground cayenne pepper
  • Pinch ground cumin
Apple-Mango Salsa
  • 1 cup finely diced Granny Smith apple (half of a large apple)
  • 4 teaspoons lime juice
  • 1 cup finely diced mango (one small mango)
  • 1 tablespoon minced jalapeno
  • 1 tablespoon minced red bell pepper
  • 1 tablespoon minced cilantro
  • Pinch salt
  • 1 large egg, beaten
  • 4 to 8 cups of oil or shortening (as required by your deep fryer)
  • Do This
    • Restaurant/Brand
      Bahama Breeze®
    • Instructions

      1. Make dough by combining the salt with flour in a large mixing bowl. Add shortening and cold butter and use a pastry knife or large fork to cut shortening and butter into dry ingredients until the fat is completely combined. Add the beaten egg and milk and stir to bring ingredients together, and then use your hands to form the dough into a ball. Wrap the dough in plastic and pop it in the fridge until the filling is done. 

      2. Brown the ground beef in a medium saute pan over medium heat. Break meat up into small bits as it cooks (a potato masher works nicely for this). When the meat is done, pour it out of the pan, strain off fat, then return the fat back to the saute pan.

      3. Drop diced potato pieces into a small saucepan of water over medium heat. When the water comes to a boil, remove potato and drop it into the fat in the saute pan along with the carrot and onion. Saute for 3 to 4 minutes over medium heat, and then add the ground beef back into the pan along with the curry powder, paprika, salt and cayenne pepper. Stir in the chicken broth and lemon juice and bring mixture to a simmer for 3 to 4 minutes. Turn off the heat and cover filling while you make the seasoned sour cream and apple-mango salsa. 

      4. Make seasoned sour cream by combining all ingredients in a small bowl. Cover and chill. 

      5. Make apple-mango salsa by combining all ingredients in a medium bowl in the order listed.

      6. When the meat is cool, it's time to fill the dough. Roll out a portion of the dough on a floured surface until it is very flat. Use an upside-down round plastic storage container with a diameter of approximately 4 1/2 inches to cut out rounds of the dough. Use a brush to paint beaten egg along the edge of half of the dough. This will help to seal the dough. Measure a heaping tablespoon of filling into the center of the dough, and then fold the dough over and press down along the edge. Force out any extra air when you close the dough. Press down along the edge of the dough with the tines of a fork to seal the dough. When all of the patties have been assembled, cover them and let them freeze for a couple hours to ensure that the seams will hold.

      7. Preheat 4 to 8 cups of oil or shortening in your deep fryer to 375 degrees F. Fry 4 or 5 patties at a time for 5 to 6 minutes or until golden brown. Flip the patties over as they fry to get both sides evenly browned. Serve patties with a pile of apple-mango salsa, and seasoned sour cream on the side in a small bowl.

      Makes 14 to 16 patties (serves 6 to 8 as an appetizer).

Average rating:

Score: 5.00. Votes: 2
Rating of votes (2)
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Melissa Shaffer
Apr 22, 2013, 21:00

These patties are great. I used the Goya frozen dough discs instead of making it from scratch. Tastes great. Also I just used plain sour cream to dip the patties in. Another great recipe.

susan rosario
Feb 28, 2011, 22:00

What a great surprise!! Perfect! Time consuming and pie dough is tuff to roll but who cares. Sour cream dip awesome!!! Salsa is de-vine!! Gonna make big batch for summer barbeques.

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