Jamaican Beef Patties

Ingredients

• 1 cup Unsalted butter (Cold; dice or grate, then freeze for 30 minutes. The method divides it between the initial dough and lamination.)
• 2 cups All-purpose flour (Additional flour is used for rolling, but no amount is specified.)
• 2 tbsp Curry powder (For the dough; the transcript also calls for 2 tablespoons in the beef filling, with no additional amount stated in the post's written ingredient list.)
• 1 tsp Turmeric (For the dough.)
• 250 ml Cold water (Add gradually to the dough. Water and bread are also blended for the filling panade, but their amounts are not stated.)
• Beef (For the filling; quantity not provided.)
• Onion (Finely chopped; quantity not provided.)
• Garlic (Finely chopped; quantity not provided.)
• Scallions (Finely chopped; quantity not provided.)
• Green bell pepper (Finely chopped; quantity not provided.)
• Scotch bonnet pepper (Finely chopped; quantity not provided.)
• 2 tbsp Curry powder (For the filling, per spoken transcript.)
• Soy sauce (Added to the filling; quantity not provided.)
• Bread (Blended with water to make a panade; amount and type not provided.)

Steps

1. 1

   Dice or grate the cold butter and place it in the freezer for 30 minutes to firm up.

2. 2

   Finely chop the onion, garlic, scallions, green pepper, and Scotch bonnet pepper.

3. 3

   Brown the beef in a pan until cooked through. Remove it from the pan and set aside.

4. 4

   Sauté the chopped vegetables in the pan.

5. 5

   Add 2 tablespoons of curry powder to the vegetables.

6. 6

   Return the beef to the pan and add soy sauce.

7. 7

   Blend water and bread to make a panade, then add it to the meat mixture to help thicken and emulsify the filling.

8. 8

   Let the filling simmer, then remove it from the pan.

9. 9

   In a large mixing bowl, mix the flour, curry powder, and turmeric. Add half of the butter and mix until evenly distributed through the flour.

10. 10

    Slowly add the cold water and knead just until the dough comes together. Do not overwork it; keep the butter from melting.

11. 11

    Wrap the dough and refrigerate for 1 hour.

12. 12

    Roll the chilled dough on a floured surface until about 1.5 inches thick. Fold in the remaining cold butter for lamination, incorporating it into the dough.

13. 13

    Return the dough to the refrigerator for about 30 minutes.

14. 14

    Roll the dough into a rectangular sheet about 3 mm thick.

15. 15

    Place 2 tablespoons of beef filling in two separate piles on the dough sheet.

16. 16

    Fold the dough over the filling, cut the patties, and crimp the edges. The video describes lightly crimping around the filling and using a fork to seal the edges so the filling does not escape.

17. 17

    Bake at 425°F for 15–20 minutes. If baking from frozen, bake for 25–30 minutes.

Notes

The filling recipe is incomplete: most ingredient quantities, the panade proportions, and any cooking fat for sautéing are not specified. The written post says to add a quarter of the cold butter during lamination, while the transcript says the second half; follow the author's on-video description only if clarified. The dough recipe's first ingredient group is listed as dough, followed by filling ingredients. Makes approximately 8 patties based on two tablespoon-sized filling portions per two piles; yield is not stated.

Nutrition per serving

• main
• Caribbean
• Jamaican
• baked
• savory
• beef
• flaky pastry
• freezer-friendly