Jamaican Beef Patty, Chef Lisa Brooks Heart & Soul Personal Chef Services, Joy of the Feast Cook Book 

FOR THE CRUST

• 4 cups all-purpose flour
• 2 sticks (1 cup) Butter, cold
• 14 Tablespoons (7 ounces) water
• 1 Tablespoon turmeric
• 2 teaspoons Sugar
• 1 teaspoon Salt

Demo on air – have ingredients in display bowls

FOR THE FILLING:

• 1 lb. ground beef
• 1 Tablespoon vegetable oil
• 1/2 cup Onion, diced
• 2 teaspoons Garlic minced
• 1/2 teaspoon black pepper
• 1/4 teaspoon Thyme
• 1 teaspoon curry powder
• 1/2 teaspoon Allspice
• 1/2 teaspoon paprika
• 1/4 cup Green Onion
• 1 scotch bonnet seeded and finely diced
• 1 Beef Bouillon cube
• 1/4 cup unseasoned Breadcrumbs
• Salt to taste.

FOR FINAL ASSEMBLY

• 1 large Egg
• 2 Tablespoon water

Instructions

DIRECTIONS FOR THE PASTRY DOUGH:

Using a food processor, pulse the flour, butter, turmeric, salt, and sugar until it’s well combined and the flour appears crumbly.

Gradually introduce the water a little at a time and pulse process until it comes together as a ball.

Wrap the dough with a plastic wrap, and chill in the refrigerator for at least 20 minutes (the longer the better) while you prepare the filling.

DIRECTIONS FOR THE FILLING:

Add the oil to a sauté pan. Once it’s hot, add the onion, green onion, diced pepper and minced garlic. Sauté until the onion becomes translucent.

Add the ground beef and break up the clump with a wooden spoon. Brown the meat over medium heat for about 2 to 3 minutes.

Stir in the breadcrumbs and season with salt, bouillon cube, black pepper, thyme, curry powder, allspice, and paprika.

Add 1 cup of water to the meat. Simmer for 10 minutes or until the liquid is almost evaporated. Add more water, stock or adjust the seasoning if necessary.

Remove from heat and allow it to cool down to room temperature before filling dough.

FOR FINAL ASSEMBLING OF THE JAMAICAN BEEF PATTY:

Get Ready:

• Pre-heat the oven to 375°F
• Line a sheet pan with parchment for the finished pies.
• Make an egg wash using 1 egg and 1 cup of water, whisk together
• Pastry brush for the egg wash.
• Cooled filling

Divide the dough into two parts, Keep one half cold while you work on the other half.

Roll out the dough thin with a rolling pin. Use a pie cutter or any circular object to cut out the circles. The first half of the dough should yield about 5 to 6 circles.

Lay out the circles to make the meat pies.

1. Scoop in about 2 tablespoons of the filling on each cut-out pie,
2. Brush the edge of the circular pastry all around with water.
3. Fold it into half-moon and seal it up by crimping the edge with a fork.

Repeat steps 1 to 3 for the second half of the dough. 

Place the meat pies on a tray lined with parchment paper. Brush each patty with egg wash.

Bake in a 375°F oven for 25 to 30 minutes or till the top crust is firm and golden brown.

Allow to cool on a wire rack and serve warm.