Jamaican Patties

Jamaican Patties (Jamaica)

Ingredients:

For the Dough:

• 3 ½ cups (840ml) all-purpose flour
• 2 tsp (9.9ml) kosher salt
• 2 tsp (9.9ml) granulated sugar
• 1 tsp (4.9ml) baking powder
• 1 tbsp (14.8ml) Jamaican curry powder
• 2 tbsp (29.6ml) turmeric powder
• ½ lb frozen unsalted butter, grated
• 1 cup (240ml) very cold water

For the Filling:

• 1 lb medium ground beef
• 1 large onion, chopped fine
• 1 tbsp (14.8ml) minced garlic
• 1 inch piece ginger, grated
• Salt and black pepper, to taste
• 1 tsp (4.9ml) dried thyme
• 1 tsp (4.9ml) ground allspice
• ½ tsp (2.5ml) Jamaican curry powder
• ½ tsp (2.5ml) ground cloves
• 1 beef bouillon cube
• ½ tbsp (7.4ml) browning sauce
• 1 bay leaf
• 1 scotch bonnet pepper, chopped fine
• 2 scallions, chopped fine
• ½ cup (120ml) breadcrumbs
• 3 tbsp (44.4ml) unsalted butter
• 2 tbsp (29.6ml) olive oil

Egg Wash:

• 1 egg
• 1 tbsp (14.8ml) milk

Method:

Make the Dough:

Add the flour, salt, sugar, baking powder, Jamaican curry powder, and turmeric to a large bowl or the bowl of a stand mixer fitted with a paddle attachment and whisk to combine. Add the grated butter to the dry ingredients and stir to combine or use your fingers to pinch the flour and butter together. Pour over the cold water and stir to combine.

Turn the dough out onto a floured work surface and knead just to bring the dough together, or mix the dough in the stand mixer until it comes together. Shape the dough into a ball, wrap with plastic wrap, and place in the fridge for at least 30 minutes.

Make the Filling:

Heat a large skillet over medium heat and add the olive oil. Add the ground beef and use a spoon to break up the meat. Once the meat has browned, add the onion and continue to cook, stirring occasionally, until the onions have softened, about 3 minutes.

Add the garlic, ginger, scotch bonnet, and scallion and stir to incorporate. Next, add the thyme, allspice, Jamaican curry powder, cloves, and bay leaf and stir to combine. Continue to cook mixture for another 3 minutes.

Add the beef bouillon cube, 1 cup of water, and the browning sauce and stir to combine. Add breadcrumbs, stir to incorporate, and cook for another minute.

Add the butter, take the skillet off the heat, and stir in the butter until it has all melted. Allow the filling to cool completely before forming the patties.

Make the Patties:

Preheat the oven to 350 F (175 C) with a rack positioned in the middle of the oven. Line a large baking sheet with parchment paper.

Remove the dough from the fridge, unwrap it, and roll it out on a lightly floured work surface until the sheet of dough is about ¼ inch thick. Use a 6 inch round cookie cutter to cut 8 circles out of the dough.

Place about 4 tbsp of filling on one side of each dough circle. Fold the empty side of the dough over the filling and press down around the edge to seal. Further seal the patty by pressing the tines of a fork all around the edge. Repeat with remaining patties.

Transfer patties to the baking sheet. Beat together the egg and milk and use a brush to apply egg wash to each patty.

Bake the patties for 25-30 minutes, or until the dough has turned golden. Allow the patties to cool for a few minutes before eating, if you can help yourself.