Jamaican Beef Patties
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recipe by Kamran Siddiqi http://sophisticatedgourmet.com/
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- Total Time
- 1hr 25mins
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- Serves
- 5
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- Calories
- 583
This version of these amazing meat pastries is to die for. The pastry itself is very flaky and doesn’t get soggy, even after you re-heat the pastries in the microwave as a midnight snack. Yes, that’s a big A+ in my book.
Inspired by: http://www.sophisticatedgourmet.com/2010/06/jamaican-beef-patties/recipe updated 21 Feb 2022
Ingredients
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- Plain flour
- 260 g
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- Ground turmeric
- 1 teaspoon
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- Sea salt
- 1 teaspoon
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- Butter
- 175 g
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- Water
- 120 ml
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- Fresh thyme
- ¾ teaspoon
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- Chilli powder
- ½ teaspoon
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- Rosemary
- ½ teaspoon
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- Hot pepper sauce
- 1 ½ tablespoons
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- Minced beef
- 225 g
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- Rapeseed oil
- 1 tablespoon
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- Red bell pepper
- 40 g
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- Onion
- 40 g
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- Water
- 120 ml
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- Salt
- as needed
Tools
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Oven
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Parchment paper
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Wooden spoon
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Stove
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Large mixing bowl
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Lightly floured surface
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Baking sheet - 18 x 13"
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Medium cast iron skillet
Step preview
- Add plain flour, ground turmeric, sea salt and butter to a clean large mixing bowl
- Using your fingertips, rub the butter and flour together
- Add water to the dough
- Drop the dough onto a floured work surface
- Using the palm of your hand, smear the butter and flour from one end of the pile of dough to the opposite end. Repeat this step until a structured dough forms
- Let cool into a circle in fridge
- Add fresh thyme, chilli powder, rosemary, hot pepper sauce and minced beef to a clean large mixing bowl
- Mix well then set aside
- Add a clean medium cast iron skillet - medium heat
- Add red bell pepper and onion to the medium cast iron skillet
- Sauté until softened - 5 min, medium heat
- Add the beef to the mixture, breaking up any clumps
- Add water and salt to the filling
- Simmer then set aside - 25 min
- Let cool
- Pre-heat oven - 190°C
- Line a baking sheet with parchment paper
- Remove the disk of dough from the refrigerator, and divide it in half. Roll out the dough on a floured surface until there is enough space for 6 circles to be cut
- Once the filling has cooled completely, have a bowl of water and a fork on hand. Place about 1 ½ tablespoons of filling on the lower half of each circle of dough
- Dip a finger in water and moisten the edge of the dough, then fold it over
- transfer to the parchment-lined baking sheet. Repeat with remaining dough and filling
- Bake until light golden - 25 min, 190°C
- Serve immediately