Jamaican Beef Patties
Ingredients:
- Plain Flour - 4 cups
- Salt - 1 tsp
- Curry Powder - 1 tsp
- Butter - 250g
- Water - 1 cup
- Minced Beef - 900g
- Allspice - 1 tsp
- Black Pepper - 1/2 tsp
- Vegetable Oil - 2 tbs
- Onions - 1 cup
- Red Pepper - Ground
- Garlic - 2 tsp ground
- Thyme - 1 tbs
- Salt - 1/4 tsp
- Tomato Ketchup - 2 tbs
- Water - 2 cups
- Onions - 1/2 cup
- Egg - 1 beaten
- Water - 1 tbs
- Water - 1/4 cup
Instructions
- Make the Pastry Dough To a large bowl, add flour, 1 teaspoon salt, and turmeric and mix thoroughly
- Rub shortening into flour until there are small pieces of shortening completely covered with flour
- Pour in 1/2 cup of the ice water and mix with your hands to bring the dough together
- Keep adding ice water 2 to 3 tablespoons at a time until the mixture forms a dough
- At this stage, you can cut the dough into 2 large pieces, wrap in plastic and refrigerate for 30 minutes before using it
- Alternatively, cut the dough into 10 to 12 equal pieces, place on a platter or baking sheet, cover securely with plastic wrap and let chill for 30 minutes while you make the filling
- Make the Filling Add ground beef to a large bowl
- Sprinkle in allspice and black pepper
- Mix together and set aside
- Heat oil in a skillet until hot
- Add onions and sauté until translucent
- Add hot pepper, garlic and thyme and continue to sauté for another minute
- Add 1/4 teaspoon salt
- Add seasoned ground beef and toss to mix, breaking up any clumps, and let cook until the meat is no longer pink
- Add ketchup and more salt to taste
- Pour in 2 cups of water and stir
- Bring the mixture to a boil then reduce heat and let simmer until most of the liquid has evaporated and whatever is remaining has reduced to a thick sauce
- Fold in green onions
- Remove from heat and let cool completely
- Assemble the Patties Beat the egg and water together to make an egg wash
- Set aside
- Now you can prepare the dough in two ways
- First Method: Flour the work surface and rolling pin
- If you had cut it into 2 large pieces, then take one of the large pieces and roll it out into a very large circle
- Take a bowl with a wide rim (about 5 inches) and cut out three circles
- Place about 3 heaping tablespoons of the filling onto 1/2 of each circle
- Dip a finger into the water and moisten the edges of the pastry
- Fold over the other half and press to seal
- Take a fork and crimp the edges
- Cut off any extra to make it look neat and uniform
- Place on a parchment-lined baking sheet and continue to work until you have rolled all the dough and filled the patties
- Second Method: If you had pre-cut the dough into individual pieces, work with one piece of dough at a time
- Roll it out on a floured surface into a 5-inch circle or a little larger
- Don’t worry if the edges are not perfect
- Place 3 heaping tablespoons of the filling on one side of the circle
- Dip a finger into the water and moisten the edges of the pastry
- Fold over the other half and press to seal
- Take a fork and crimp the edges
- Cut off any extra to make it look neat and uniform
- Place on a parchment-lined baking sheet and continue work until you have rolled all the dough and filled the patties
- Frying and Serving the Patties After forming the patties, place the pans in the refrigerator while you heat the oven to 350 F
- Just before adding the pans with the patties to the oven, brush the patties with egg wash
- Bake patties for 30 minutes or until golden brown
- Cool on wire racks
- Serve warm