Jamaican Beef Patty

Method

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1. Mix the flour, turmeric, curry powder and salt. Rub in the cold butter, leaving pieces the size of a pea — visible butter makes the flake.

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2. Add the iced water and vinegar and bring together into a rough dough. Do not knead.

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3. Wrap and chill 1 hour. Then roll into a rectangle, fold in three, and chill another 30 minutes. Repeat once more.

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4. For the filling, cook the onion in the oil for 8 minutes, then add the garlic, spring onion and scotch bonnet for 1 minute.

   Mark done Start 8 min timer

5. Add the mince and brown it hard for 8 minutes, breaking it up.

   Mark done Start 8 min timer

6. Add the curry powder, allspice, thyme, paprika and salt and cook 2 minutes.

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7. Pour in the stock and simmer 12 minutes, then stir in the breadcrumbs and cook 3 minutes until thick and saucy but not wet. Cool completely.

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8. Roll the pastry to 3 mm and cut 15 cm circles.

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9. Put 2 heaped tablespoons of cold filling on one half, fold over, and press the edge with a fork to seal firmly.

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10. Set on lined trays, brush with beaten egg, and bake at 190C fan for 25 to 30 minutes until deep golden and blistered.

    Mark done Start 25 min timer

Chef’s Tips

• Cold butter, folded twice. That is where the flake comes from.
• Breadcrumbs in the filling keep it saucy without leaking.
• Seal the edge properly with a fork, all the way round.

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.
• Fresh herbs work in place of the dried thyme at roughly three times the quantity — a teaspoon of dried is about a tablespoon of fresh, chopped.

Pairing Suggestions

• Coco bread
• A cold Ting or Red Stripe
• Scotch bonnet sauce

Storage & Reheating

Freeze baked or unbaked for 2 months. Reheat baked patties at 190C fan for 12 minutes.

Common questions

Nutritional Highlights

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