Jamaican Beef Patties

Name: Jamaican Beef Patties
Cook time: P0Y0M0DT0H50M0.000S
Total time: P0Y0M0DT2H30M0.000S
Yield: 8 patties
Cuisine: caribbean
Ingredients: 2 1/2 cups all-purpose flour, plus more for dusting; 2 tablespoons curry powder; Big pinch kosher salt; 1 1/2 sticks cold butter, cut into 1/2-inch pieces; 1 tablespoon distilled white vinegar; 1/2 cup ice-cold water; 1 tablespoon vegetable oil; 12 ounces ground beef; Kosher salt; 1/2 onion, finely chopped; 2 cloves garlic, minced; 2 teaspoons curry powder; 2 teaspoons chopped fresh thyme; 1/2 teaspoon ground allspice; 1/2 teaspoon cayenne; 2 teaspoons Worcestershire sauce; 1 large egg; Hot sauce, preferably Jamaican, for serving

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Level: Intermediate

Total: 2 hr 30 min (includes chilling time)
Active: 50 min

Yield: 8 patties

Level: Intermediate

Total: 2 hr 30 min (includes chilling time)
Active: 50 min

Yield: 8 patties

Ingredients

Pastry:

2 1/2 cups all-purpose flour, plus more for dusting

2 tablespoons curry powder

Big pinch kosher salt

1 1/2 sticks cold butter, cut into 1/2-inch pieces

1 tablespoon distilled white vinegar

1/2 cup ice-cold water

Filling:

1 tablespoon vegetable oil

12 ounces ground beef

Kosher salt

1/2 onion, finely chopped

2 cloves garlic, minced

2 teaspoons curry powder

2 teaspoons chopped fresh thyme

1/2 teaspoon ground allspice

1/2 teaspoon cayenne

2 teaspoons Worcestershire sauce

1 large egg

Hot sauce, preferably Jamaican, for serving

Directions

Special equipment:

a 5-inch round pastry cutter

For the pastry: Pulse the flour, curry powder and salt together in a food processor until well combined. Add the butter and pulse until the mixture resembles a coarse meal with some pea-size lumps. Add the vinegar and water, and pulse until the mixture forms a ball. Flatten the dough into a disc and wrap well in plastic. Refrigerate until firm, at least 1 hour.
For the filling: Heat the oil in a large skillet over medium-high heat. Add the beef and a pinch of salt and cook, breaking up any clumps, until brown, about 4 minutes. Add the onions and garlic and cook, stirring occasionally, until softened, about 6 minutes. Add the curry powder, thyme, allspice and cayenne; cook, stirring, for 1 minute. Add the Worcestershire sauce and 1 cup water and simmer until the flavors have blended and the liquid has evaporated, about 10 minutes. Add salt to taste.
For the patties: Preheat the oven to 375 degrees F. Line a baking sheet with parchment paper.
On a lightly floured work surface, roll out the dough to an approximately 14-inch circle, a little more than 1/8-inch thick. Cut out eight 5-inch rounds. Spoon about 1/4 cup of the filling into the center of each round, then fold into a half-moon shape, carefully stretching the dough slightly if necessary to enclose the filling. If needed, use a little water to seal the edges. Press the tines of a fork along the seams to help seal.
Arrange the patties on the prepared baking sheet. Whisk the egg with 1 tablespoon water and lightly brush the patties with the egg wash.
Bake until golden all over and cooked through, 30 to 35 minutes. Let cool for 5 minutes before serving. Serve with hot sauce.