Adapted from Serious Eats
This recipe makes a delicious, curry-flavored beef pastry inspired by those popular in Jamaica. In our house, this is a recipe we aspire to make in batches to freeze for a quick dinner at a later date. With that in mind, consider doubling the recipe. Then, let the patties cool before you freeze them on a tray. Once frozen, pack freezer bags and reheat in the oven.
For the Dough:
- 3 cups all-purpose flour
- 1/2 tsp kosher salt
- 2 tbsp Jamaican curry powder from Gryffon Ridge Spice Merchants
- 1 tbsp of turmeric
- 1 cup (2 sticks) cold unsalted butter, cut into small pieces
- 3/4 cup cold water
- 1 tbsp distilled white vinegar
- 1 Apple Creek Farm organic egg, lightly whisked
For the Filling:
- 1 lb Apple Creek Farm ground beef
- 1 tbsp extra-virgin olive oil
- 1 large onion, finely chopped
- 1 Scotch bonnet pepper, minced
- 2-3 medium cloves garlic, minced
- 1 1/4 cups low-sodium beef broth
- 1 1/2 tbsp steak sauce
- 1 1/2 tbsp Worcestershire sauce
- 1 tbsp of turmeric
- 1 tsp onion powder
- 1/2 tsp cayenne pepper
- 1 tbsp yellow curry powder, preferably Jamaican
- 1/2 tsp allspice
- 1 tsp kosher salt
- 2 bay leaves
- 4 sprigs fresh thyme
- Egg wash made from 1 large Apple Creek egg beaten with 1/4 cup water
For the Dough
- Add flour, salt, curry powder, and butter to the bowl of a food processor.
- Whisk water, vinegar, and egg together in a small bowl.
- Add it to the flour mixture and pulse until a ball of dough forms. Wrap dough in plastic wrap and refrigerate for at least 1 hour.
For the Filling
- Brown ground beef in a large sauté pan over medium-high heat, breaking meat into little bits.
- When beef is nearly cooked through, push the meat to the side of the pan, reduce heat to medium and add onion, pepper, and garlic.
- Cook, stirring often, until vegetables have softened, 4 to 5 minutes.
- Add broth, Pickapeppa sauce, Worcestershire sauce, onion powder, cayenne, curry, allspice, salt, bay leaves, and thyme.
- Stir to combine, reduce heat to low and simmer, stirring occasionally, until most of the liquid has evaporated, about 20 minutes.
- Remove from heat and discard bay leaves and thyme sprigs.
- Taste and adjust seasonings, if needed.
For the Patties
- Adjust oven rack to lower-middle position and preheat oven to 375°F (190°C).
- Flour your work surface and rolling pin, and roll dough out to 1/8 inch thick.
- Cut dough into 6-inch circles and place 2 tablespoons of meat filling onto half of each round of dough.
- Brush edges of dough with egg wash.
- Fold dough over filling to make a half-moon shape.
- Press the edge with tines of a fork to seal.
- Set patties on a parchment-lined baking sheet and bake until dough is golden brown and cooked through, about 25 to 35 minutes.
- Let stand 5 minutes before serving.