Jamaican Beef Patties

What you need

Ingredients

Measured for 10 servings.

• 500 gPlain Flour
• 5 gSalt
• 5 gCurry Powder
• 250 gButter
• 240 mlWater
• 900 gMinced Beef
• 2 gAllspice
• 1 gBlack Pepper
• 30 mlVegetable oil
• 180 gOnions
• 2 gGround Red Pepper (Cayenne)
• 10 gGarlic
• 5 gDried Thyme
• 30 gTomato Ketchup
• 1 egg (50 g)Egg

Make it

Method

1. 01

   Mix 500 g plain flour with 5 g salt and 5 g curry powder. Rub in 250 g cold, cubed butter until the crumbs remain uneven and some pea-sized pieces are visible; do not melt the butter. Add up to the measured 240 ml cold water gradually, stopping as soon as the dough holds together. Flatten, cover and refrigerate for 30 minutes.

2. 02

   While the pastry chills, heat the measured 30 ml vegetable oil in a wide pan. Soften 180 g finely chopped onions for about 3–4 minutes, add 10 g minced garlic for another 30 seconds, then add 900 g minced beef. Break up the meat and cook for about 8–10 minutes until browned throughout. Stir in 2 g ground allspice, 1 g black pepper, 2 g ground cayenne, 5 g dried thyme and 30 g ketchup. Cook until the filling is moist but no free liquid pools in the pan; spread it out to cool before filling the pastry.

3. 03

   Heat the oven to 200°C conventional (180°C fan). Divide the chilled dough into ten equal pieces and roll each on a lightly floured surface into a thin circle about 15–17 cm wide. Divide the cooled filling evenly onto one half of each circle, leaving a 1–2 cm bare edge. Brush the edges with a little of the beaten 50 g egg, fold over into half-moons and press firmly with a fork. Place on lined trays, brush the tops with the remaining egg and cut a small steam vent in each. Bake for about 25–30 minutes until the pastry is golden and crisp and the filling is hot; if checked with a probe, the centre should reach at least 71°C. Rest 5 minutes before serving.