Jamaican Beef Patties in Golden Turmeric Pastry

What you need

• 500 g (4 cups) all-purpose flour, plus extra for rolling
• 2 tsp ground turmeric
• 2 tsp Jamaican curry powder, 1 tsp for the pastry, 1 tsp for the filling
• 1 1/2 tsp salt, 1 tsp for the pastry, the rest for the filling
• 1 tsp sugar
• 225 g (1 cup) cold unsalted butter, cubed, or half butter and half vegetable shortening
• 180 ml (3/4 cup) ice water, about
• 1 tbsp vegetable oil
• 1 medium onion, finely chopped
• 3 scallions, finely chopped
• 3 cloves garlic, minced
• 1 scotch bonnet pepper, seeded and finely chopped
• 500 g (1 lb) ground beef
• 1 tsp fresh thyme leaves, or 1/2 tsp dried
• 1/2 tsp ground allspice
• 1/2 tsp black pepper
• 250 ml (1 cup) beef stock
• 40 g (1/2 cup) dry breadcrumbs
• 1 egg, beaten with 1 tbsp water

Method

Restated from the original video

1. 1

   For the dough, mix the flour, turmeric, 1 tsp of the curry powder, 1 tsp of the salt and the sugar in a large bowl.

2. 2

   Rub in the butter with the fingertips until the mix looks like coarse crumbs with a few small lumps of butter still visible.

3. 3

   Sprinkle in the ice water a tablespoon at a time, tossing with a fork, until the dough just holds together when squeezed.

4. 4

   Shape into 2 flat discs, wrap and chill for at least 1 hour.

5. 5

   For the filling, heat the oil in a frying pan over medium heat. Cook the onion, scallions, garlic and scotch bonnet until the onion is soft, 3-4 min.

6. 6

   Add the beef and break it up with a spoon. Cook until no longer pink, 5-6 min.

7. 7

   Stir in the remaining curry powder and salt, the thyme, allspice and black pepper and cook for 1 min.

8. 8

   Pour in the stock, add the breadcrumbs and simmer, stirring now and then, until the liquid has almost gone and the filling is moist but not wet, 10-12 min.

9. 9

   Spread the filling on a plate and let it cool completely.

10. 10

    Heat the oven to 190 °C (375 °F) and line 2 baking sheets with baking paper.

11. 11

    Roll one disc of dough on a floured surface to about 3 mm (1/8 in) thick. Cut out 6 circles about 14 cm (5 1/2 in) across, rerolling the scraps once.

12. 12

    Put 2-3 tbsp of filling on one half of each circle, dampen the edge with water, fold over into a half moon and press out the air.

13. 13

    Crimp the edges firmly with a fork and set the patties on the sheets. Repeat with the second disc.

14. 14

    Brush the tops with the egg and bake until the crust is firm and golden, 25-30 min.

15. 15

    Cool on a rack for 10 min before serving warm.

Imported from cheflolaskitchen.com. Recipe Grab pulled out what you need to cook it; the video stays where its author put it.