A little effort, but totally worth it!
Ingredients
For the dough:
- 1 cup butter
- 2 cups all purpose flour
- 2 tbsp curry powder
- 1 tsp turmeric
- 250ml cold water
For the Filling:
- 1 pound ground beef
- 1/2 yellow onion, diced
- 3-4 cloves garlic, minced
- 2-3 stalks green onion, diced
- 1 green pepper, diced
- 2 tbsp curry powder
- 1 scotch bonnet, diced (or pepper of your choice. Keep the seeds in for more heat!)
- 1/4 cup soy sauce
- 1/4 cup panade (a blended mixture of bread and water to form a slurry for thickening)
Directions
For the dough:
- This is similar to a puff pastry method if you’ve ever made that!
- Grate your butter and spread out evenly on a plate. Place in the freezer for about 30 minutes until firm
- Mix all the dry ingredients into a bowl. Place half the butter into the bowl and toss the butter in the flour until it is evenly coated and distributed throughout. Place the rest of the butter back in the fridge.
- Add cold water slowly and start kneading the dough. Do not overwork – the colder you can keep the butter, the better.
- Wrap the dough and put in the fridge for an hour. (If you are making the filling, you can start at this step, otherwise, keep the dough cold/frozen until you are ready to assemble).
- After it has cooled in the fridge, roll out to 1.5 inch thickness
- Sprinkle 1/4 of the cold butter over the rolled out dough. Fold the dough in half. Add the last 1/4 of the butter, and fold again.
- Put the dough back into the fridge for 30 minutes.
- Roll out into a rectangle shape about 3mm thick.
For the filling:
- In a large pan, fry the beef until brown. Remove from pan once browned.
- Saute the vegetables, including the pepper. Add the curry powder and cook for a few minutes.
- Add your beef back into the pan along with the soy sauce. Let it stew together for a few minutes and add your panade. Mix well and cook until combined.
- Remove from the heat and let it cool before adding it to the dough
To assemble:
- Preheat oven to 425
- Add 2 tbsp of beef filling to one side of your rolled out sheet of dough and fold over. Make sure to press out all the air bubbles and crimp the edges together. Cut off any excess dough and take a fork to crimp the edges down and give it that iconic Jamaican Patty look!
- Bake for 15-20 minutes, until the pastry is nice and flaky!
- Or, freeze them to bake later at the same temperature, just 25-30 minutes.
Thanks to Chef Dwight Smith for the recipe!