🧂 Ingredients
- 3 cups All-purpose flour(plus more for dusting)
- 1 cup Butter(cold, cubed)
- 1/2 cup Vegetable shortening(cold)
- 1/2 cup Ice water(approx.)
- 1 lb Ground beef(lean)
- 1 medium Onion(finely chopped)
- 2 cloves Garlic(minced)
- 1 small Scotch bonnet pepper(finely minced (seeds removed for less heat))
- 2 tbsp Curry powder
- 1 tsp All-purpose seasoning
- 1 tsp Thyme(dried or fresh, chopped)
- 1 tbsp Tomato paste
- 1/4 cup Beef broth
- 2 tbsp Breadcrumbs
- to taste Salt
- to taste Black pepper
- 1 large Egg(beaten, for egg wash)
👨🍳 Instructions
- 1
For the pastry: In a large bowl, whisk together flour, salt, and pepper. Cut in the cold butter and shortening using a pastry blender or your fingertips until the mixture resembles coarse crumbs.
💡 Tip: Keep ingredients cold for a flaky crust. - 2
Gradually add ice water, 1 tablespoon at a time, mixing until the dough just comes together. Do not overmix. Divide the dough in half, flatten into discs, wrap in plastic wrap, and refrigerate for at least 30 minutes.
⏱️ 30 minutes - 3
For the filling: In a skillet, brown the ground beef over medium-high heat. Drain off excess fat.
⏱️ 8-10 minutes - 4
Add the chopped onion, minced garlic, and minced scotch bonnet pepper to the skillet. Cook until the onion is softened, about 5 minutes.
⏱️ 5 minutes - 5
Stir in the curry powder, all-purpose seasoning, thyme, salt, and pepper. Cook for 1 minute until fragrant.
⏱️ 1 minute - 6
Add the tomato paste, beef broth, and breadcrumbs. Stir well to combine. Simmer for 5-10 minutes, or until the mixture has thickened. Let the filling cool completely.
⏱️ 5-10 minutes💡 Tip: Cooling the filling prevents it from melting the pastry. - 7
Preheat oven to 400°F (200°C). Line baking sheets with parchment paper.
💡 Tip: Ensure oven is fully preheated. - 8
On a lightly floured surface, roll out one disc of dough to about 1/8-inch thickness. Cut out circles using a 5-6 inch round cutter.
💡 Tip: Work with one disc of dough at a time, keeping the other chilled. - 9
Place a generous spoonful of cooled filling onto one half of each dough circle. Moisten the edges with water, fold the other half over to create a half-moon shape, and crimp the edges to seal.
💡 Tip: Ensure edges are well sealed to prevent filling from leaking. - 10
Place the patties on the prepared baking sheets. Brush the tops with the beaten egg wash.
💡 Tip: Egg wash gives the patties a golden sheen. - 11
Bake for 25-30 minutes, or until golden brown and flaky.
⏱️ 25-30 minutes💡 Tip: Rotate baking sheets halfway through for even baking.
💡 Pro Tips
- ✓For a more authentic color, add a pinch of turmeric to the egg wash.
- ✓You can make the dough and filling a day in advance.
- ✓Patties can be frozen before baking; bake from frozen, adding a few extra minutes to the baking time.
🔄 Variations
- Vegetarian patties can be made with a filling of mixed vegetables (potatoes, carrots, peas) and spices.
- Use chicken or a mixture of beef and pork for the filling.