Jamaican Curried Beef Patties in Flaky Turmeric Pastry
Inspired by techniques from America's Test Kitchen, NYT Cooking and Serious Eats.
A buttery pastry coloured with turmeric and curry powder is chilled, rolled and cut into rounds, then filled with beef mince simmered with onion, spring onion, Scotch bonnet, thyme, allspice and curry and thickened with breadcrumbs, crimped into half-moons and baked until golden.
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Method
- 1
Make the pastry. Rub cold butter into the spiced flour, bind with egg and ice-cold water, and chill at least 1 hour.
- 2
Cook the filling. Soften the onion, spring onion, garlic and chilli, then brown the beef and add the spices.
- 3
Thicken. Simmer with breadcrumbs and water until thick and the beef reaches 71 °C, then cool completely.
- 4
Shape. Roll the pastry thin, cut 15 cm rounds, fill, fold and crimp with a fork.
- 5
Bake. Glaze with egg and bake until golden and the filling reads 74 °C.
- 6
Rest and serve. Cool 10 minutes before eating.
Storage
Refrigerate baked patties within 2 hours for up to 3 days and reheat in the oven until piping hot. Freeze unbaked patties up to 1 month and bake from frozen, adding 10-15 minutes.
Equipment
- food processor or large bowl
- cling film
- large frying pan
- wooden spoon
- potato masher
- rolling pin
- 15 cm saucer or round cutter
- fork
- 2 baking trays lined with baking paper
- pastry brush
- instant-read probe thermometer
- wire rack
Nutrition per serving (estimated values)
| Per serving | Amount |
|---|---|
| Energy | 595 kcal |
| Protein | 19.9 g |
| Carbohydrate | 47.5 g |
| of which sugars | 3.1 g |
| of which free sugars | 1.8 g |
| Fat | 36.1 g |
| of which saturates | 18.8 g |
| Fibre | 2.9 g |
| Salt | 1.35 g |
Protein per 100 kcal
3.3 g High Protein needs ≥ 10 g
Calculated from USDA FoodData Central ingredient values
