1. If using annatto, steep it in the 2 tbsp oil over medium-low heat until the oil turns orange, 10–15 minutes. Drain through a sieve into a bowl. 2. Mix flour, annatto oil (or turmeric), curry powder, and salt in a bowl. 3. Grate in chilled shortening and butter. Move mixture to a food processor, pulse until it resembles breadcrumbs. 4. Gradually pour in ice-cold water until dough forms. Wrap in cling film, refrigerate for at least 1 hour.
**Prepare the Filling:**
1. Heat oil in a large skillet over medium-high heat. Add onion, garlic, chile, curry powder, salt, thyme, and allspice. Cook for about 5 minutes until softened. 2. Add ground beef, break it into pieces. Cook until beef is fully cooked, stirring frequently. 3. Add broth or water, mix until absorbed. Let filling cool completely. 4. Assemble the Patties: 5. Preheat the oven to 355°F (180°C). 6. Roll out the pastry to 2mm thickness. Cut circles using a bowl or plate as a guide. 7. Spoon 2 tbsp of the cold meat filling onto half of each pastry circle, leaving a 2.5cm border. 8. Brush the edge with egg, fold pastry over, and press to secure. Use a fork to press down around the curved edge. 9. Brush the tops with egg, pierce with a fork, then bake for 25 minutes. 10. Let the patties cool for 15 minutes before indulging in the deliciousness of Jamaican flavors.
1 Comment
**Ingredients:**
**For the Dough:**
* 0.5 tbsp ground annatto or ground turmeric
* 2 tbsp vegetable oil
* 450 g plain flour
* 1 1/2 tsp Jamaican curry powder
* 1 tsp sea salt
* 170 g chilled unsalted butter
* 70 g chilled white vegetable fat / shortening
* 1.5 tbsp apple cider vinegar
* 225 ml ice-cold water (or less)
* 1 egg, lightly beaten
**For the Filling:**
* 1 tbsp vegetable oil
* 1 medium onion, chopped
* 0.5 red pepper
* 3 cloves garlic, minced
* 1 Scotch bonnet or habanero chile, stemmed, seeded, and minced (wear gloves!)
* 2 tbsp Jamaican curry powder
* 2 tsp kosher salt
* 1.5 tsp dried thyme
* 0.75 tsp ground allspice, preferably Jamaican
* 680 g ground beef
* 0.5 tsp beef bouillon powder
* 0.75 cup beef or chicken broth, or water
**For the Curry Powder (Excess for future use):**
* 2.5 tbsp turmeric, ground
* 1 tbsp coriander seeds, ground
* 1 tbsp cumin seeds
* 2 tbsp allspice
* 2 tbsp ginger, ground
* 2 tbsp yellow mustard seeds, dry
* 2 tbsp fenugreek seeds, ground
* 1.5 tsp black pepper (or use white pepper)
* 1 whole clove, dried (or use about 1/4 tsp ground)
* 1 tsp nutmeg, ground (optional)
* 0.5 tsp scotch bonnet pepper, ground (or use cayenne pepper)
**Instructions:**
**Prepare the Dough:**
1. If using annatto, steep it in the 2 tbsp oil over medium-low heat until the oil turns orange, 10–15 minutes. Drain through a sieve into a bowl.
2. Mix flour, annatto oil (or turmeric), curry powder, and salt in a bowl.
3. Grate in chilled shortening and butter. Move mixture to a food processor, pulse until it resembles breadcrumbs.
4. Gradually pour in ice-cold water until dough forms. Wrap in cling film, refrigerate for at least 1 hour.
**Prepare the Filling:**
1. Heat oil in a large skillet over medium-high heat. Add onion, garlic, chile, curry powder, salt, thyme, and allspice. Cook for about 5 minutes until softened.
2. Add ground beef, break it into pieces. Cook until beef is fully cooked, stirring frequently.
3. Add broth or water, mix until absorbed. Let filling cool completely.
4. Assemble the Patties:
5. Preheat the oven to 355°F (180°C).
6. Roll out the pastry to 2mm thickness. Cut circles using a bowl or plate as a guide.
7. Spoon 2 tbsp of the cold meat filling onto half of each pastry circle, leaving a 2.5cm border.
8. Brush the edge with egg, fold pastry over, and press to secure. Use a fork to press down around the curved edge.
9. Brush the tops with egg, pierce with a fork, then bake for 25 minutes.
10. Let the patties cool for 15 minutes before indulging in the deliciousness of Jamaican flavors.