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Jamaican Beef Patties
Makes about 12 patties.
INGREDIENTS:
Crust
4 cups all-purpose flour (plus more for dusting and rolling)
2 tsp salt
1 tsp baking powder
2 tsp curry powder
1 tsp bijol coloring & seasoning
1 tbsp sugar
1 cup very cold unsalted butter, cut into small cubes (divided)
½ cup very cold vegetable shortening, cut into small cubes (divided)
¾ cup ice water
1 egg, beaten (reserve most for egg wash later)
Filling
2 lbs ground beef
½ onion, finely chopped
2 garlic cloves, minced
2 scallion stalks, finely chopped
½ green bell pepper, finely chopped
1 scotch bonnet pepper, seeds removed, finely chopped
Leaves of 4 thyme sprigs
½ tsp crushed pimento seeds
1 tsp ginger paste
1 tsp salt
½ tsp black pepper
1 tbsp soy sauce
1 tbsp ketchup
2 tsp browning
½ cup plain breadcrumbs
2 cups water
2 tbsp vegetable oil
INSTRUCTIONS:
1) To a medium-large mixing bowl, insert a sieve to size. Add the flour, salt, baking powder, curry powder, bijol, and sugar. Shake through the sieve to combine.
2) Work in ½ cup (or 8 tbsp) cold butter and ¼ cup (or 4 tbsp) cold shortening into the prepared flour mixture until it resembles pebbly sand.
3) Crack the egg into a clean bowl and whisk. Add 1 tbsp of the ice water into the egg, whisk again to make an egg wash, then add 1 tbsp of the egg wash back into the ice water.
4) Pour a little of the ice water at a time into the flour mixture while kneading. Add water as needed just until the dough is able to come together into a firm, semi-smooth ball and the bowl is clean.
5) Wrap the dough in plastic wrap and chill in the refrigerator for one hour.
6) Heat a large skillet with vegetable oil over medium-high heat. Cook the ground beef until brown throughout. Remove it from the pan, drain the grease/liquid reserving 2 tbsp.
7) Reduce the heat to medium. Add the reserved grease back to the skillet, and sauté the onion, garlic, scallion, green bell pepper, scotch bonnet, thyme, and pimento for 1-2 minutes or until softened and aromatic. Add the beef back to the skillet, and mix well.
8) Season the beef with salt, black pepper, ginger paste, soy sauce, and ketchup. Mix in browning for color.
9) Mix ½ cup breadcrumbs with 1 cup water. Add the mixture to the beef, and stir well. Add an additional cup of water to the beef, and allow to simmer until much of the liquid reduces and the beef reaches your desired consistency. Turn off the heat and allow the beef filling to cool completely.
10) Remove the patty crust dough from the refrigerator. Dust a clean surface with flour, and use a rolling pin to roll out the dough. (Prior to rolling, you can cut the dough ball in half to make it more manageable. Chill one half while working with the other until you are ready for it.)
11) Add ¼ cup (or 4 tbsp) of butter and 2 tbsp of shortening to the rolled-out dough, then fold it over and roll again. Repeat the process once more. This process is called lamination.
12) Fold the dough over on itself into a square, wrap in plastic wrap, and chill again for 15 minutes. (If you previously split the dough into two, remember to reserve half of the remaining butter and shortening for the other half of the dough. Chill the laminated half while working with the second half.)
13) Preheat oven to 400 degrees Fahrenheit. Roll out the chilled dough one final time on a flour-dusted surface to cut circles out for the patties. Use a dough cutter, bowl, or whatever circular shape you have on hand to do this. Bring together remaining dough to form 2-4 more circles.
14) Add a portion of the beef filling to one side of each circle being careful not to get any too close to the edge. Brush lightly with egg wash along the edge, then fold over and press the edges together. Use a fork to crimp the edges and seal.
15) Place parchment paper over a large baking sheet. Place the patties on the baking sheet. Very lightly brush the patties with remaining egg wash, then bake for 30 minutes. Remove from the oven and allow to cool for 10 minutes before enjoying.
Optional: Serve with coco bread.
