Patties

Patties

Jamaica

From
C is for Caribbean

Ingredients

Quantity Ingredient
600g plain flour
2 scant teaspoons ground turmeric
300g cold butter, cubed
1 egg, beaten
sea salt
1 tablespoon vegetable oil
500g minced beef
1 onion, finely chopped
2 garlic cloves, crushed
1 scotch bonnet chilli, deseeded and finely chopped
4 sprigs thyme, leaves only
2 teaspoons Jamaican curry powder
500ml beef stock
3 tablespoons fresh white breadcrumbs

Method

  1. For the pastry, blitz the flour, turmeric, 1 teaspoon salt and butter in a food processor or work together with your hands until it is the texture of fine sand. Add 70ml water and pulse or mix until the mixture comes together as a dough. Cover and refrigerate for 20 minutes.
  2. For the filling, heat the vegetable oil in a large frying pan on a medium heat. Add the beef and break up with a spoon, then increase the heat and brown well for 10 minutes, stirring occasionally.
  3. Add the onion, garlic, chilli, thyme and 1 teaspoon salt and stir-fry for 6-7 minutes until the onion has softened. Add the curry powder and stir-fry for a further minute before adding the stock. Bring to the boil, then reduce the heat and simmer, uncovered, for 25 minutes. Stir through the breadcrumbs, taste and season with salt as needed.
  4. To make the patties, preheat the oven to 200°C and line a baking sheet with greaseproof paper. Roll the pastry out on a floured surface until it is 2-3mm thick, then cut out 8-cm circles. Place a heaped tablespoon of mixture on one side of each round, brush the edge with egg wash, then fold the pastry over the filling and crimp the edge with a fork. Brush the top with egg wash, then transfer to the baking sheet. Repeat until all the pastry is used up (makes approximately 32).
  5. Bake for 25-30 minutes until golden brown.
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