Jamaican Beef Patty - The Sauciest Filling and Flakiest Crust

Step 1

In a mixing bowl, add together all purpose flour, baking powder salt, turmeric powder, curry powder mix well and set aside.

Step 2

Grate frozen butter into the flour mixture and use a fork to mix it in until it is evenly distributed and it is a bread crumb like consistency.

Step 3

A food processor will also work to get bread crumb consistency by combining all ingredients (used cold but not frozen butter if using food processor) and pulse 6-8 times.

Step 4

In a cup mix together vinegar and milk and set aside for 5 minutes.

Step 5

Add in the milk and vinegar mixture a little at a time, mixing using a fork until ingredients are well combined and the pastry dough slightly developed.

Step 6

Removed dough from bowl and unto a clean surface and bring together into a disk. The dough should stick together but not be too wet. If the dough is too dry, add milk a tablespoon at a time until all the flour comes together. Do not knead the dough excessively, just bring together and wrap in plastic, place into refrigerator for 30 minutes to and hour.

Step 7

Add in the chopped onions into a pan with a 2 tablespoons of neutral oil and sauté until translucent.

Step 8

Add minced garlic, minced ginger, scotch bonnet and stir till well combined.

Step 9

Once onions begin to wilt and change colour add lean ground beef. There is no need to drain the beef.

Step 10

Sautee until cooked and break up into crumbled pieced with the back of spoon.

Step 11

Add paprika, thyme, black pepper and all spice and mix well.

Step 12

Add your your soy sauce and 1 tablespoon of ketchup and mix well. Taste and season with salt and add more ketchup if necessary (1 tablespoon more to taste).

Step 13

Set stove to medium low setting and add 1-2 cups of stock. Cook and simmer meat for approximately 20–30 minutes. Start with 1 cup and add more as necessary, you don’t want a dry meat, the filling should be moist.

Step 14

Add in the breadcrumbs and stir to combine mixture. Again just make sure there is enough liquid to absorb the breadcrumb. Taste and adjust seasoning as necessary.

Step 15

The filling should not be dry but should be quite moist.

Step 16

Put in bowl, cover with plastic wrap and allow to cool to room temp. You can place in fridge as well and

Step 17

Preheat the oven to 365°F( 185°C)

Step 18

Remove dough from refrigerator and divide it into 12 equal parts for large patties or 20 equal parts for small patties. I prefer larger sized patties. Use a pastry cutter or knife to assist you.

Step 19

Roll each dough piece into a ball and flatten using a rolling pin.

Step 20

Brush egg wash on the boarder of the rolled out oval.

Step 21

For large pieces fill each pastry disc with two to 3 tablespoons of filling around the center of the pastry dough. For smaller patties fill dough with 1 – 1/2 tablespoons of meat filling.

Step 22

Chilling the meat filling completely in the fridge makes filling the pies a lot easier as the filling sets a bit.

Step 23

Over lap the pastry dough to resemble a half moon crescent and pinch the outer end with a fork to seal the patties closed. You can use the edge of a knife to smoother out the edge of the patty purely for aesthetic reason. no need to cut off excess dough, just press edge into perfect semi circle.

Step 24

Place the patties onto a baking tray lined with parchment paper, brush patties with egg wash before baking and bake in the middle rack for 25-30 minutes or until beef patty is light golden browned. If making smaller patties you may need less time.

Step 25

Eat immediately or patties freeze very well and can be reheated in oven.