JAMAICAN BEEF PATTIES

My family regularly requests for me to make my version of Jamaican Patties and they are devoured pretty well as fast as I pull them out of the oven. The pastry is flaky and tender while the filling is packed with the flavours of curried beef, onion, scotch bonnet and just a hint of thyme.

My very first and all time favourite Pastor was one of the kindest men I have ever known and we are still thankful for the influence he had in our lives even though he has gone on to his reward in Heaven.  He was Jamaican and as our church was small and very close knit, I was privileged to eat Jamaican food on a regular basis.  My favourites were always the Jamaican Patties, curried beef loaded with heavy spinner dumplings and the fluffy fried sweet dumplings my Pastor’s wife made & brought for me in a brown paper bag almost every Sunday.  I have so many precious memories of Reverend Elmar & Mavis Neil and am reminded of them every time I make a Jamaican dish.

Try eating them with a small dash of Worcestershire sauce like my kids do.

INGREDIENTS

Dough

3 1/2 cups all purpose flour

2 tsp salt

1 tbsp sugar

1 tbsp Jamaican curry powder

2 tbsp turmeric

1 cup cold lard, grated

1 cup ice cold water or club soda

Filling

2 tbsp olive oil

1 lb lean ground beef

1 large onion, finely diced

1 tbsp minced garlic

1 tsp grated ginger

1 tsp thyme

1/2 tsp Jamaican curry powder

1 tbsp Scotch bonnet sauce (more if you like it spicy)

Salt and pepper, to taste

1/2 cup chicken broth

1/2 cup plain or panko breadcrumbs

1 egg, beaten

3 tbsp butter

DIRECTIONS

1. In a large bowl, combine flour, salt, sugar, curry powder, and turmeric. Mix in the grated lard until the mixture resembles coarse crumbs.

2. Add the cold water and mix until a dough forms. Knead briefly until smooth. Wrap and refrigerate for at least 30 minutes.

3. Heat olive oil in a large skillet over medium heat. Cook the ground beef until browned. Add onion and cook until softened.

4. Stir in garlic, ginger, thyme, curry powder, Scotch bonnet sauce, salt, beaten egg and pepper. Cook for 1 to 2 minutes breaking up the ground beef as fine as possible.

5. Add chicken broth and stir well. Mix in breadcrumbs and butter. Cook until the mixture is moist and thickened. If needed, add a splash more broth. Taste and adjust seasonings to your taste preference. Remove from heat and let cool.

6. Preheat oven to 350°F. Line a baking sheet with parchment paper.

7. Divide dough into 8 portions. Roll each portion into a 6 to 7 inch circle.

8. Spoon about 1/4 cup filling onto one half of each circle. Fold dough over filling and press edges together. Crimp with a fork to seal.

9. Place patties on the prepared baking sheet and bake for 25 to 30 minutes, or until lightly golden.

10. Let cool for 5 minutes before serving.