Jamaican Beef Patties with Flaky Golden Pastry
Turmeric-yellow pastry folded around a spiced, thyme-scented beef filling with a little scotch bonnet heat. A weekend project worth the effort.
Ingredients
- Plain flour400 g
- Ground turmeric1 tsp
- Mild curry powder4 tsp
- Cold butter200 g
- Beef mince500 g
- Onion1 pc
- Scotch bonnet chilli1/2 pc
- Fresh thyme4 sprigs
- Dried breadcrumbs50 g
- Egg1 pc
Method
- 01
For the pastry, mix the flour, turmeric, 1 tsp curry powder and a pinch of salt, rub in the diced butter until it looks like breadcrumbs, then add about 120 ml iced water to bring it together, flatten into a disc, wrap and chill for 30 minutes.
- 02
Meanwhile, brown the mince in a dry frying pan over high heat for 6 minutes, breaking it up, then add the finely chopped onion and scotch bonnet, thyme leaves and the remaining curry powder and cook for 5 minutes.
- 03
Stir in the breadcrumbs and 200 ml water, season and simmer for 10 minutes until thick and moist but not wet, then leave to cool for 20 minutes.
- 04
Heat the oven to 200C (180C fan), divide the pastry into 6, roll each into a 16cm circle, spoon filling onto one half, fold over and crimp the edges firmly with a fork, then brush with beaten egg.
- 05
Bake on a lined tray for 25 minutes until golden and crisp, then cool for 5 minutes before eating as the filling will be very hot.
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