Jamaican Beef Patties

Name: Jamaican Beef Patties
Total time: 2 h 30 min
Yield: 6 servings
Ingredients: 3 cups All-purpose flour, plus more for rolling; 3 tsp Curry powder, 2 tsp for the pastry, 1 tsp for the filling; 1 tsp Ground turmeric, for the pastry; 2 tsp Table salt, divided; 115 g Unsalted butter, cold, cubed; 115 g Lard, cold; 680 g Ground beef (80/20); 1 tbsp Vegetable oil; 1 Yellow onion, finely chopped; 3 cloves Garlic, minced; 3 stalks Green onions (scallions), finely sliced; 1 Habanero peppers, seeded and minced; 4 sprigs Thyme (fresh), leaves stripped; ½ tsp Ground allspice; ½ tsp Ground black pepper; ½ cup Plain breadcrumbs; 1 cup Beef broth; 1 Eggs (large), beaten, for glazing

2 hr 30 minServes 6$73.60

A flaky pastry colored golden with turmeric and curry powder is wrapped around ground beef cooked with onion, garlic, green onion, thyme, allspice, curry powder, and hot pepper, bound with breadcrumbs and broth, and baked into half-moon patties. Habanero is used for the Scotch bonnet pepper, a close relative with similar heat. Coco bread, often eaten with patties, is not included.

Ingredients

3 cupsAll-purpose flourplus more for rollingBuy 1 bag
3 tspCurry powder2 tsp for the pastry, 1 tsp for the fillingBuy 1 jar
1 tspGround turmericfor the pastryBuy 1 jar
2 tspTable saltdividedBuy 1 canister
115 gUnsalted buttercold, cubedBuy 1 package
115 gLardcoldBuy 1 tub
680 gGround beef (80/20)Buy 1 package
1 tbspVegetable oilBuy 1 bottle
1Yellow onionfinely choppedBuy 0.32 lb
3 clovesGarlicmincedBuy 1 head
3 stalksGreen onions (scallions)finely slicedBuy 1 bunch
1Habanero peppersseeded and minced
4 sprigsThyme (fresh)leaves strippedBuy 1 package
½ tspGround allspiceBuy 1 jar
½ tspGround black pepperBuy 1 jar
½ cupPlain breadcrumbsBuy 1 package
1 cupBeef brothBuy 1 carton
1Eggs (large)beaten, for glazingBuy 1 carton

Substitution

Habanero peppers in place of “Scotch bonnet pepper”. Habanero replaces Scotch bonnet, which is unpriced at the reference store; the two are closely related chiles with similar heat and fruity flavor.

Method

For the pastry, whisk the flour with 2 tsp of the curry powder, the turmeric, and 1 tsp of the salt, rub in the butter and lard until crumbly, then stir in about 2/3 cup ice water to form a dough; wrap and chill 30 minutes.
Heat the oil in a skillet and cook the onion, garlic, green onions, and habanero until soft, then add the beef and cook, breaking it up, until browned.
Stir in the thyme, allspice, the remaining curry powder and salt, and the pepper, then the breadcrumbs and broth, and simmer until thick but still moist, about 10 minutes; cool.
Heat the oven to 400°F (200°C). Roll the pastry 3 mm thick and cut twelve 15 cm rounds, rerolling the scraps.
Spoon filling onto one half of each round, fold over, press the edges together, and crimp with a fork; brush with the egg.
Bake on lined sheets until golden, 25 to 30 minutes.