Jamaican Beef Patties

Recipe Ingredients

		Dough
3 cups	187g / 6.6oz	All-purpose flour
1/2 teaspoon	2.5ml	Salt
2 tablespoons	30ml	Curry powder
1 cup	198g / 7oz	Cold butter or shortening
3/4 cup	177ml	Iced water
1 tablespoon	15ml	Vinegar
2		Egg yolks
1		Egg - beaten with
1/4 cup	49g / 1.7oz	Water - for egg wash
		Filling
2 tablespoons	30ml	Peanut oil
1 tablespoon	15ml	Onion - diced (medium)
4 sections		Scallions - sliced
1 tablespoon	15ml	Fresh thyme
1/2 teaspoon	2.5ml	Chopped Scotch Bonnet pepper
1 lb	454g / 16oz	Ground beef
1 teaspoon	5ml	Salt
		Water - as needed
1 cup	146g / 5.1oz	Bread crumbs
		Freshly-ground black pepper - to taste

Recipe Instructions

Dough: Combine flour, salt, and curry powder in work bowl of food processor, pulse to combine. Add the butter or shortening and process until the mixture looks like fine crumbs. In a bowl combine water, vinegar, and egg yolks. Add wet mixture to work bowl and pulse until a ball forms. Cover dough in plastic wrap and let rest in refrigerator for 1/2 hour.

Filling: Heat oil in saucepan over medium heat, add onions, scallions, thyme, and Scotch bonnet peppers. When onion begins to soften, add ground beef, salt, and enough water to barely cover meat, simmer over low heat for 20 minutes. Add bread crumbs and adjust with salt and pepper, allow to cool.

Preheat the oven to 375 degrees.

Roll the dough out to 1/8-inch thick. Cut the dough into 6-inch circles. Place 2 tablespoons of the meat filling onto half of each dough round. Brush the edges of the dough with the egg wash. Fold the dough over the filling to make a half moon shape and press to seal.

Place the patties on a parchment lined cookie sheet and place in the oven for 25 to 35 minutes.

***If making the cocktail size, cut the dough into 3-inch circles.

This recipe yields 15 cocktail or 6 large patties.

Source:
MELTING POT with Cheryl Smith - (Show # MP-1A38) - from the TV FOOD NETWORK

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