Jamaican Beef Patties
Yields around 17 patties
INGREDIENTS
Pie Dough
4 cup AP flour
2 tbsp sugar
1/2 tbsp salt
2 tsp tumeric
5 oz shortening (or lard), cold
1 tbsp apple cider vinegar
1/2 cup ice water
5 oz butter, cold pea-sized cubes
Fillings
1/2 onion, small diced
2 habanero, minced (seeds and all)
1 tsp garlic powder
1 tsp sweet paprika
1/2 tsp allspice powder
1 tsp curry powder
1 tsp dried thyme
1 tsp white pepper
1/2 tsp chili powder
1 lb ground beef
1/2 cup chicken stock
1/4 cup breadcrumb
3 green onion, sliced
2 tsp cilantro, finely chopped
as needed salt & pepper
Directions
Pie Dough
In a food processor or by hand, mix together, flour, salt, sugar, turmeric blend well.
Add the butter, shortening, followed by vinegar and water in small amounts.
Pulse until combined and dough holds together in a ball.
Place the dough on a well -floured surface.
Divide it into 2 and roll it out to 1/8inch.
Place in the refrigerator for at least 30 minutes until ready to use.
Cut 4 - 5 " circles by gently pressing on the dough.
Releasing it, shaping the meat pie dough.
Continue cutting out dough until all dough has been cut.
Refrigerate for at least 30 minutes or until ready to use.
Meat Pie Filling
Add 2 tablespoon of oil to a saucepan.
Add onion, habanero, garlic powder, paprika, allspice, curry, thyme, chili powder, white pepper, chili powder.
Let it simmer for about 1 minute for the spices to bloom.
Then, add ground meat, bread crumbs and continue cooking for about 10 or more minutes.
Stir frequently to prevent burning, add stock .
Finally add green onions and cilantro, adjust for salt and pepper seasoning.
Remove from stovetop and let it cool.
Assembly
Scoop a heaping tablespoon of filling into each circle.
Fold over twist with fingers gently to seal the edges of the meat pie.
Another way of sealing is by pressing the tines of a fork along the edges of the dough.
To serve
Lay out pies on a parchment lined sheet pan.
Brush with egg wash lightly.
Bake for 10 minutes or until the dough is golden brown.
Best served warm.
