Jamaican Beef Patties

Method

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1. Rub the cold shortening into the flour, turmeric, curry powder and pastry salt until it looks like coarse crumbs with some larger pieces.

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2. Add the ice-cold water and bring together into a dough without kneading. Wrap and chill 45 minutes.

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3. Heat the oil and fry the onion for 6 minutes, then add the spring onions, scotch bonnet, garlic and thyme for 2 minutes.

   Mark done Start 6 min timer

4. Add the mince and cook 10 minutes, breaking it up, until browned and dry.

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5. Stir in the filling curry powder, allspice and salt and cook 1 minute.

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6. Add the breadcrumbs and stock and simmer 8 minutes, until thick with no free liquid.

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7. Cool the filling completely, at least 1 hour.

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8. Roll the pastry to 3 mm and cut 16 cm rounds.

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9. Put filling on one half of each round, fold over, and crimp the edge firmly with a fork.

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10. Brush with beaten egg and bake at 190C for 30 minutes, until deep gold.

    Mark done Start 30 min timer

Chef’s Tips

• Cold filling into cold pastry.
• Breadcrumbs hold the gravy in.
• Crimp firmly or they leak.

Common Substitutions & Variations

• Out of spring onions? A small regular onion, finely sliced, or a few chives stirred in at the end both cover the job.
• An eighth of a teaspoon of garlic powder per clove is the usual stand-in when you are out of fresh garlic — it will not caramelise the same way, but it carries the flavour.

Pairing Suggestions

• A coco bread roll
• Hot pepper sauce
• Ting

Storage & Reheating

Freeze unbaked for 3 months and bake from frozen, adding 10 minutes.

Common questions

Nutritional Highlights

Per serving, calculated from the ingredient list. Treat these as an estimate — brands and cuts vary.