Jamaican Beef Patties
Golden, flaky pastry filled with richly spiced minced beef β a beloved street food classic from Jamaica. Perfect as a hearty snack or light meal any time of day.
Ingredients
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Plain Flourβ 567.8 g π§ 946.4 ml π₯ 4 cup
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Butterβ 250 g 17.9 pcs
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Minced Beefβ 900 g None
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Vegetable Oilβ 27.2 g π§ 29.6 ml π₯ 2 tbsp
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Onionsβ 224.8 g π§ 1Β½ pcs
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Eggβ 50 g π₯ 1 pcs
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Onionsβ 150 g π§ 1 pcs
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Red Pepperβ 150 g π« 1 pcs
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Tomato Ketchupβ 31.1 g π§ 29.6 ml π₯ 2 tbsp
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Garlicβ 9.9 g π§ 2 pcs
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Curry Powderβ 2.5 g π§ 4.9 ml π₯ 1 tsp
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Thymeβ 7.4 g π§ 14.8 ml π₯ 1 tbsp
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Allspiceβ 2.5 g π§ 4.9 ml π₯ 1 tsp
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Black Pepperβ 1 g 1 pcs
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Saltβ 5.9 g π§ 4.9 ml π₯ 1 tsp
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Waterβ 236.6 g π§ 236.6 ml π₯ 1 cup
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Saltβ 15 g π§ 12.5 ml π₯ 0.845 tbsp
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Waterβ 473.2 g π§ 473.2 ml π₯ 2 cup
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Waterβ 14.8 g π§ 14.8 ml π₯ 1 tbsp
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Waterβ 15 g π§ 15 ml π₯ 1 tbsp
Total nutrition
5671 kcal
* % Daily Value based on 2000 kcal diet.
Instructions
- To make the pastry dough, combine 480g of plain flour, 1 tsp of salt and 1 tsp of curry powder in a large bowl and mix thoroughly. Rub 250g of cold butter into the flour until the mixture resembles coarse crumbs with small pieces of butter fully coated in flour. Pour in about 120ml of ice water and mix with your hands to bring the dough together, adding more ice water 30β45ml at a time until a smooth dough forms. Either cut the dough into 2 large pieces or divide into 10β12 equal portions, wrap tightly in cling film and refrigerate for 30 minutes.
- To make the filling, place 900g of minced beef in a large bowl, sprinkle over 1 tsp of allspice and Β½ tsp of black pepper, mix well and set aside. Heat 2 tbsp of vegetable oil in a large skillet over medium-high heat. Add 240ml of diced onions and sautΓ© until translucent, then add ground red pepper, 2 tsp of ground garlic and 1 tbsp of thyme and cook for a further minute, seasoning with ΒΌ tsp of salt. Add the seasoned beef, breaking up any clumps, and cook until no longer pink. Stir in 2 tbsp of tomato ketchup and adjust salt to taste. Pour in 480ml of water, bring to a boil, then reduce the heat and simmer until most of the liquid has evaporated and the sauce is thick. Fold in 120ml of chopped green onions, remove from the heat and allow to cool completely.
- To assemble the patties, whisk together 1 beaten egg with 1 tbsp of water to make an egg wash and set aside. Lightly flour your work surface and rolling pin. If using large dough pieces, roll each out into a wide circle and cut out rounds approximately 13cm in diameter using a bowl as a guide. If using pre-portioned dough, roll each piece into a circle about 13cm across. Place approximately 3 heaping tablespoons of the cooled filling onto one half of each circle. Moisten the edges with a little water, fold the dough over the filling and press firmly to seal. Crimp the edges with a fork and trim any excess dough for a neat finish. Arrange the filled patties on a parchment-lined baking sheet.
- Refrigerate the assembled patties while you preheat the oven to 180Β°C. Just before baking, brush the tops generously with the egg wash. Bake for 30 minutes or until the pastry is golden brown. Transfer to a wire rack to cool slightly and serve warm.
Source:
TheMealDB
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