Recipe: Jamaican Beef Patty
FOR THE PASTRY
2 cups flour
¼ tsp salt
½ tbsp curry powder
¼ cup solid shortening
¼ cup margarine
1/3 cup cold water
FOR THE MEAT FILLING
2 tbsp oil
1 small white onion, finely chopped
¼ tsp chopped Scotch bonnet pepper
250g lean beef mince
½ tsp salt
½ tsp freshly ground black pepper
½ tsp curry powder
½ tsp dried thyme
¼ cup breadcrumbs
¼ cup beef or chicken stock
1 egg, beaten
¼ cup water
1 Prepare the dough by sifting the flour, curry powder and salt into a large bowl.
2 Cut in the shortening and margarine and blend until crumbly.
3 Add the cold water to make a stiff dough.
4 Lightly flour a wooden cutting board and roll out the dough until about 3mm thick.
5 Using a cookie cutter, cut the dough into 10, 20cm circles.
6 Cover with wax paper or a damp cloth until ready to use.
7 You can place the dough in the refrigerator overnight. If you do refrigerate, remove the dough at least 15 minutes before using.
8 Make the filling by sautéing the onion and Scotch bonnet peppers in margarine in a heavy frying pan set over a medium-high heat, until softened.
9 Add the beef mince, salt, pepper, curry powder and thyme and mix well.
10 Brown the meat for about 10 minutes, stirring occasionally.
11 Add the breadcrumbs and stock and combine all the ingredients well.
12 Cover the frying pan and simmer for about 10 to 15 minutes, stirring occasionally.
13 When all the liquids has been absorbed, the filling is ready. It should be moist but not watery. Remove and set aside.
14 Preheat the oven to 200C.
15 Uncover the dough circles and place 2 to 3 tablespoons of filling on one half of each.
16 Moisten the edges of the dough with water and fold the dough circle over the meat filling, to create filled semi-circles. Pinch the edges closed with a fork.
17 Lightly brush the pastry with a mixture of the egg and water. Bake on a lightly greased baking sheet for 30 to 40 minutes or until the pastries are golden brown.