Jamaican Beef Patties

Spicy ground beef wrapped in a curry and turmeric flaky pasty Parcel
Jamaican Beef Patties
Paste
1 White Onion
5 Garlic Cloves
1 tsp Fresh Thyme
1 tsp Ground Pimento
1 Scotch Bonnet
1 Red Bell Pepper
10g Ginger root
Filling
500g Ground Beef Mince
3 Slices White Bread
1 Beef Stock Cube
250ml Hot Water
1 tbsp Soy sauce light
1 tbsp Tomato paste
1 tsp Browning
Pastry
160g Plain Flour
80g Vegetable suet
50g Grated Butter
1 tsp Baking Powder
1 tsp Jamaican Curry Powder
1 tsp Turmeric Powder
1 tsp Salt
3 tsp Sugar
Ice cold water
Lamination
150g Frozen Butter
First, make the paste, chop up the paste ingredients and add them to a blender. Blend then set aside.
Heat a large frying pan or skillet and add a tablespoon of vegetable oil and then add in minced beef, add salt and pepper and cook until the mince has browned. Remove the mince from the pan and place into a bowl.
Return the pan to the heat, add in a little more oil and add in the paste mixture, cook for two minutes before returning the mince to the pan and combining. Add the soy sauce and the tomato paste to the pan mix and allow to cook on low heat.
Crumble the stock cube into the hot water. Tear up the bread and add to blender, add in the beef stock and blend to a paste, add the paste into the mince, stir until combined then turn off the heat and allow to cool.
Add the pastry ingredients to a large bowl and whisk until combined.
Add in 50g of grated butter then rub the ingredients together to form a breadcrumb texture. Slowly add in the ice-cold water to form the pastry, add more flour if you add too much water to make the pastry dryer.
Wrap the pastry in plastic wrap and refrigerate for 30 minutes.
Remove from the refrigerator and roll out the pastry. Fold the pastry into layers then roll out again. Grate some of the butter onto the rolled-out pastry. Fold the pastry again encasing the butter and form a layer roll again and repeat until you have four layers. Cover the pastry with plastic wrap and place into your freezer for 20 minutes.
Remove the pastry from the freezer and roll out the pastry to around a 2 mm thickness.
Place a bowl onto a pastry, press down and cover around the bowl to create a circular pastry round. You should be able to make 6 pastry rounds.
Add a large spoonful of the beef mince to each pastry round, leaving a cm gap to the edge of each round.
Brush around each pastry round with water, fold over the pastry in case the mince mixture and firm down the edges.
Using a fork crimp the edges of the pastry.
Add to a lined baking sheet and place into a preheated oven at 180 degrees.
Cook for 30-40 minutes checking after 20 minutes due to oven performance.
Remove from the oven and allow to cool.
Serve, lick you’re lips and enjoy 😋😋
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[@blak4it1]

WOW I have just discovered your videos ....Bulla and now Patties im gonna have to try make these too at some stage. Thanks again

[@Nenabkey]

Yummy