These turned out delish! Reminded me of the ones the Doug made but the dough was a little different... reminded me of the dough on the ones that I had on our trip to San Souci in Jamaica.
I got this recipe below online and I made a few tweaks. It was from whickitrealgud.com.
- 2 cup all-purpose flour
- 1 tsp salt
- 1/2 tsp sugar
- 1 tbsp curry powder
- 1/4 cup cold shortening ( I did not have shortening so I substituted with 1/4 cup of butter plus one tablespoon extra... plus the 1/2 cup of salted butter below)
- 1/2 cup ice cold salted butter diced into cubes (very small cubes that are the size of peas because I didn’t have a pastry cutter)
- 1 1/2 cup or less water See notes
- 1.5 lb ground beef 85% Lean or less (I grinded the meat in the food processor to get it even more finely grinded)
- 1/2 tsp Better Than Bouillon Base
- 1/4 cup water
- Salt for taste
- Pepper for taste
- 1 1/4 tsp minced, habanero or scotch bonnet is fine ( I used a minced jalepeno)
- 1 tbsp vegetable oil or more if needed
- 1/4 cup flour
- 1 1/2 tbsp soy sauce
- 1 1/2 tsp curry powder
- 1/2 tsp garlic powder
- 1 small pinch cayenne pepper
- 4 small pinches smoked paprika
- 1/2 tsp onion powder
- 1/4 tsp ground thyme or fresh
- 1 red onion diced
- 2 tbsp sliced green onions
- 2 garlic cloves minced
- 1 egg beaten
- Preheat oven to 425 degrees Fahrenheit. In a large bowl, add the flour, curry and salt and sugar and mix. Using a pastry blender or fork, cut in the cold butter and shortening. Keep blending in the butter it resembles the size of small peas. Add the water and stir until flour turns into a ball. Form a ball of dough using your hands. The dough should be sticky but not too sticky.
- Place the dough into a large glass bowl and dust lightly with flour. Cover with plastic wrap and place in the refrigerator for about 20 minutes. Cut the pastry into 8 equal parts. Flatten into a 6 inch circle. Use a bowl to make perfect round circles.
In a large skillet over medium heat add 1 tablespoon of o vegetable oil. Saute the onions until softened about 2-3 minutes. Add the garlic. Cook until garlic is fragrant. Set stove to medium-high heat.
Add ground beef, peppers, soy sauce and all the seasonings. Using a wooden spoon chop up the beef as the beef cooks. Alternatively, you can cook the beef first then drain then add the seasonings if you like.
Make sure the beef isn't chunky. No big chunks of beef allowed. Cook until browned. Drain most of the liquid from the meat leaving about two tablespoons of fat in the skillet. Return skillet to the stove and add water let it come to a quick boil add the beef base mix well then add flour. Mix well. The mixture should be a bit moist.
Let the beef cool for about 30 minutes.
Add equal amounts of the beef filling to the half side of each circle of dough, leaving some room free around the edges. Brush egg wash around the edges of the flattened dough. (This will help seal the dough) Fold and seal using a fork to crimp the edges.
You can use a butter knife and gently press the ends of the crimped dough to make it look neat. Poke a couple holes into the top of the patty. Add them to a baking sheet lined with parchment paper.
Brush each patty with the beaten egg. Bake for 20-25 minutes or until crust is golden brown. Serve hot or warm.
- If you have issues working with dough try purchasing an empanada maker. It will make perfect patties and it will save you so much time! Read the post for usage tips.
- Gradually add water to the dough. You may not have to add the entire 1 1/2 cup of water. Start with 1/4 cup of water then add a tablespoon more at a time. If the dough is dry add more water if its too wet then add a bit more flour.
Make ahead and freeze.
Make the beef patties up them up until they are ready to be baked. If you are not ready to bake them, put them on a sheet pan and place them in the freezer. Once the patties firm up, place them in a ziploc bag.
When you are ready to bake the beef patties, Preheat the oven to 425 degrees Fahrenheit. Place the beef patties on a sheet pan lined with parchment paper and bake 25 minutes or until golden.
Frozen beef patties: Preheat oven to 375 degrees Fahrenheit. Freeze up to three months . Do not thaw the beef patties just bake as soon as you take it out the freezer. Bake 20-25 minute or until the crust is warmed throughout.
Served these with Jamaican coconut rice and beans:
INGREDIENTS
- 2 Tbsp vegetable oil
- 1/2 yellow onion, chopped
- 4 garlic cloves, chopped
- 2 cups long-grain rice
- 1 teaspoon salt
- 1 teaspoon grated fresh ginger. ( substitute with 1/8-1/4 tsp of ginger powder)
- 1 cup water
- 1 cup chicken stock (or vegetable stock for vegetarian option) I was out of both so I substituted with beef broth.
- 2 cups coconut milk (one can)
- 1 15-ounce can kidney beans, rinsed and drained, or 1 1/2 cups cooked kidney beans
- 2 teaspoons dried thyme
- 1 whole Scotch bonnet chile (can substitute a whole habanero)- used a minced jalepeno with seeds removed.
- Lime as garnish
METHOD
1 Sauté onions: Heat the oil in a medium pot over medium-high heat. Add the onions and sauté for 4-5 minutes, until they begin to brown on the edges.
2 Add garlic and rice: Add the garlic and rice, stir well and cook for another 2-3 minutes, stirring often.
3 Add remaining ingredients: Add the grated ginger, salt, water, stock and coconut milk and stir well. Add the kidney beans and sprinkle the thyme over everything. Add the whole Scotch bonnet chile (or habanero); it will season the rice much like a bay leaf would.
4 Cook: Bring to a simmer, then turn the heat to low and cover. The rice should be done in about 15-20 minutes, depending on the type of rice you are using (some long grained rice takes longer to cook). Check after 15 minutes.
5 Remove from heat, cover: Once done, remove from heat and cover for 10 minutes.
6 Serve: Fluff with a fork. Sprinkle with a little lime juice if you want. Discard the habanero (or eat it, if you dare!)
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