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Jamaican beef patties

Name: Jamaican beef patties
Prep time: 2 h
Cook time: 1 h
Total time: 3 h
Cuisine: American, Latin American, Caribbean
Ingredients: 300g/10½oz plain flour, plus extra for dusting; 100g extra virgin olive oil; 65g unsalted butter, chilled and diced; 1 large free-range egg, beaten; 1½ tbsp ground turmeric; 1½ tbsp Madras curry powder; pinch salt; 300g/10½oz lean beef mince; 1 onion, finely diced; 4 large garlic cloves, crushed; 2 tsp Madras curry powder; 1 large carrot grated; 2 chilies chopped; 2½ tbsp snipped chives; 1½ tbsp chopped thyme leaves; 125ml/4fl oz beef stock; 4 prunes minced; 1 tbsp freshly squeezed orange juice; 1½ teaspoon maple syrup; 1 Tbsp lime juice; 1½ tsp grated ginger; salt and freshly ground black pepper; 8 heritage tomatoes, sliced; 4 small oranges, peeled and sliced; ¼ red onion, finely sliced; 2 table spoons Extra virgin olive oil for dressin

14 steps

Prep:2hCook:1h

These spicy Jamaican patties are a traditional staple in the Caribbean. They make a great picnic or barbecue addition.

Updated at: Thu, 17 Aug 2023 05:14:46 GMT

Nutrition balance score

Good

Glycemic Index

Moderate

Glycemic Load

High

Nutrition per serving

Calories666 kcal (33%)

Total Fat37.5 g (54%)

Carbs64.8 g (25%)

Sugars15.3 g (17%)

Protein20.4 g (41%)

Sodium278.1 mg (14%)

Fiber7.8 g (28%)

% Daily Values based on a 2,000 calorie diet

Instructions

Step 1

sieve the flour into a bowl, mix in tumeric and curry powder. Grate the frozen butter into the flour mix and add the olive oil. Rub the fats in till it resembles bread crumbs

Step 2

add the egg and rub in. Add very cold water in , 2 tbs at a time mix with a fork until it starts to clump together. Use your finger tips to lightly mould the dough. wrap with a cling film and refrigertae for 30mins.

Step 3

Place a sauce pan on a heat, add the minced beef, break it apart with a fork while it is stewing. stir well and let it stew for about 2minutes

Step 4

Add in chopped onions, carrots, chillies, garlic and ginger paste. stir well.

Step 5

Add the beef stock, cover and let it cook for about 7 minutes.

Step 6

Add the minced prune, stir and mashed up with the grated carrots in the mince, the mince should be thick enough. leave for a minute and turn off the heat. let it cool, it will be pasty when cool.

Step 7

It is important to let the mince be thick enough for easy of handling when filling the pastry, so do not skip this step.

Step 8

Remove the pastry from the fridge and it should be more manageable and softer after resting for 30mins. I love the texture at this point, its so satisfying to work with.

Step 9

Mix lightly, roll it out about 1/4 of an inch thick. cut in circles, fill each circle, fold it over and seal it up the edges using a fork.

Step 10

Brusg the tops with beated egg, prick the top with the fork to allow steam excape during baking,

Step 11

Place in a preheated oven (180 degrees Celsius) for 25 minutes