Jamaican Beef Patties

Video

Preparation

1. Make the pastry: in a large bowl, mix the flour, 1 tsp salt and the turmeric thoroughly. Rub the shortening into the flour until it's in small pieces fully coated in flour. Pour in ½ cup ice water and mix with your hands, adding more ice water 2 to 3 tablespoons at a time until it forms a dough. Cut into 2 large pieces (or 10–12 equal pieces), wrap, and chill for 30 minutes while you make the filling.
2. Make the filling: add the ground beef to a large bowl, sprinkle in the allspice and black pepper, mix, and set aside. Heat the oil in a skillet, add the onions, and sauté until translucent, then add the hot pepper, garlic and thyme and sauté for another minute, with ¼ tsp salt. Add the seasoned beef, breaking up the clumps, and cook until no longer pink. Add the ketchup and more salt to taste. Pour in 2 cups water, stir, bring to the boil, then reduce and simmer until most of the liquid has evaporated to a thick sauce. Fold in the green onions, then remove from the heat and cool completely.
3. Assemble: beat the egg and water together for an egg wash. On a floured surface, roll the dough and cut out 5-inch circles. Place about 3 heaped tablespoons of filling on one half of each circle, moisten the edges with water, fold over, and press to seal. Crimp the edges with a fork and trim any excess, then place on a parchment-lined baking sheet. Repeat with the remaining dough and filling.
4. Chill the formed patties in the fridge while you heat the oven to 350°F. Brush with egg wash just before baking, then bake for 30 minutes or until golden brown. Cool on wire racks and serve warm.

Tips from the ZestyPlate Kitchen

• Keep the pastry cold and handle it minimally for the flakiest, most golden crust.
• Cool the filling completely before assembling so the pastry doesn't go soggy or tear.
• Crimp the edges firmly with a fork so the patties don't open while baking.
• The turmeric gives the signature golden pastry, so don't leave it out.