Jamaican Beef Patties

Leo’s Take: Between this and the Chicken Patti, I’m not sure which I like better. Both hit so differently.

Ingredients:

For the filling:

• 1 ⅓ cup roughly chopped scallions

• ⅔ cup diced white onion

• 4 teaspoons fresh thyme leaves

• 4 teaspoons paprika

• 2 teaspoons garlic powder

• 2 teaspoons onion powder
  2 teaspoons ground allspice (pimento berries)

• 1 garlic clove, minced

• 1 scotch bonnet pepper, stemmed, and thinly sliced (2 if you like spicy)

• 1 (¾-inch) piece peeled ginger

• 2 teaspoons olive oil

• 2 pounds of ground beef Prather Ranch

• ⅔ cup fresh breadcrumbs

• ⅔ cup beef stock

• 2 tablespoons browning (burnt brown sugar)

• 2 teaspoons kosher salt

• ½ teaspoon ground black pepper

  For the crust:

• 4 cups all-purpose flour

• 7 teaspoons granulated sugar

• 5 teaspoons ground turmeric

• 1 ½ teaspoon curry powder

• 1 ½ teaspoon kosher salt

• ¼ teaspoon baking powder

• ½ cup|95 grams cold shortening

• 1 ½ cups|345 grams cold beef suet

• 1 tablespoon white vinegar

• 1 large egg

Directions:

1. Make the filling: Combine the scallions, onion, thyme, paprika, garlic powder, onion powder, allspice, garlic, peppers, and ginger in the bowl of a food processor and purée until minced.

2. Heat the olive oil in a large skillet over medium. Add the vegetables and cook until soft, 2 minutes. Add the beef and cook until brown, 3 to 5 minutes. Add the breadcrumbs, beef stock, browning, salt, pepper, and gelatin and cook until thick, about 25 minutes. Makes 4 ½ cups.

3. Make the dough: In a large bowl, combine the flour with the sugar, turmeric, curry powder, salt, and baking powder. Using a fork, add the shortening to the flour mixture until pea-sized crumbs form. Add the suet, taking care not to mash it. In a separate bowl, combine the vinegar and egg with ⅔ cup|150 ml ice-cold water. Using a large spoon, gradually add the liquid into the dry mixture and gently stir to form a soft dough (be careful not to over mix to break up fat). Add more water, 1 tablespoon at a time, until a soft dough is achieved. Cover and refrigerate for 20 minutes.

4. Heat the oven to 375°F. Divide the dough into 8 pieces. Using a rolling pin and working with one ball of dough at a time, roll each portion into an 8-inch circle. Fold the circle onto itself and repeat at least 5 times. This is creating layers in the dough to make it flaky. Repeat with the remaining balls of dough.

5. Add ⅓ cup beef filling onto each circle. Fold the circle up and over the filling and seal with the tines of a fork. Transfer the beef patties to a floured baking sheet and bake until golden and flaky, about 30 to 35 minutes. Serve hot, or cool slightly, half lengthwise.