Jamacian Beef Patty
Flaky, buttery patties filled with savory spiced beef, baked to golden perfection—a comforting, crowd-pleasing treat for any occasion.
Servings: 10
Ingredients
For the filling
- 1 lb ground beef
- ¼ cup diced yellow onion
- ¼ cup red bell pepper
- ¼ cup red bell pepper
- ¼ cup green onion
- 2 tablespoons minced garlic
- 1 tablespoon grated ginger
- 1 tsp kosher salt
- 1 tsp garlic powder
- 1 teaspoon all spice
- 1 tablespoon soy sauce
- 1 tablesooon oyster sauce
- 1 tablespoon browning
- 2 tablespoons ketchup
- 2 peices white bread
- ½ cup water
- 1 scotch bonnet pepper chopped
For the dough
- 3 cups all purpose flour sifted
- 1 tablspoon turmeric
- 1 tablespoon curry powder
- 2 teaspoons kosher salt
- 2½ sticks cold unsalted butter
- ⅓ cup shortening
- 1 large egg whisked
- 15-17 tablespoons icecold water
Instructions
Make the filling
- In a large skillet over medium-high heat, cook the meat, breaking it up as it browns. Once fully cooked, blend the scallions, bell peppers, onions, ginger, and garlic with 1/4 cup of water until smooth, then pour the blended mixture into the skillet with the meat. Stir everything together until fragrant and well combined. Mix in the ketchup, browning sauce, oyster sauce, and soy sauce, ensuring the meat is evenly coated, and let it simmer gently. While the meat cooks, prepare the panade by blending the bread pieces and water in a blender until a thick paste forms. Once ready, stir the panade into the seasoned meat mixture, mixing thoroughly until the texture becomes thick and emulsified. Set the mixture aside.
Make the dough
- In a large bowl, whisk together the flour, curry powder, and salt until well combined. Take 1/2 stick of butter and, using the small side of a box grater, grate it directly into the flour mixture. Add the shortening to the bowl as well. Using a pastry cutter, fork, or your fingertips, work the butter and shortening into the flour until the mixture resembles coarse crumbs, similar to the texture of wet sand. Gradually add ice-cold water, a tablespoon at a time, mixing with your hands to bring the dough together. I used 16 tablespoons. But se only as much water as needed to form a soft, smooth, and non-sticky dough. Once the dough comes together, shape it into a ball, wrap it tightly in plastic wrap, and refrigerate for at least 30 minutes to allow it to rest and chill.
Work the dough
- Lightly flour your countertop. Place the chilled dough on the floured surface and roll it out into a large rectangular shape, about 1/4 inch thick. Take the remaining 1 stick of butter, cut it into small pieces, and evenly distribute the butter across the surface of the rolled-out dough.To laminate the dough and create buttery layers, fold one side of the dough toward the center, then fold the other side over it, creating three stacked layers. Sprinkle a little flour as needed to prevent sticking, and roll the dough back out into a rectangle about 1/4 inch thick.Once you’ve finished laminating, roll the dough into a final rectangular shape, about 1/4 inch thick, and use a sharp knife or pastry cutter to divide it into 10 equal pieces.
Assemble the patties
- Place approx 1/4 cup, of the beef filling onto the center of each dough square, leaving a border around the edges. Carefully fold the dough over the filling to form a square or triangle shape. Press the edges firmly to seal, then use the tines of a fork to crimp the edges. If needed, use a knife to trim the edges.
Refridgerate and Bake
- Transfer the patties to a parchment-lined baking sheet, ensuring they’re evenly spaced. Place the tray in the freezer for 15 minutes to help the dough firm up. Once chilled, brush the tops of the patties with egg wash to give them a golden, glossy finish. Bake in a preheated oven at 370°F for 35-40 minutes, or until the patties are golden brown and flaky.
Nutrition
Serving: 10g | Calories: 400kcal