Jamaican Beef Patty

Method

1. 1

   Whisk the 400 g plain flour, 6 g ground turmeric and 3 g fine sea salt together, then rub in the 200 g vegetable shortening until the mixture looks like coarse crumbs. Add the 120 ml water and bring together into a firm dough without overworking it. This takes about 10m.

   prep · 10m

   Common pitfallOverworking the dough or letting the shortening soften develops gluten and melts the fat that should stay in solid pieces, both of which flatten the pastry's texture instead of leaving it short and flaky.

2. 2

   Wrap the dough and refrigerate for 30m.

   rest · 30m

3. 3

   Heat the 15 ml vegetable oil in a pan over a medium heat and cook the 100 g white onion, 2 garlic cloves (10 g), 1 ½ spring onions (20 g), 4 g scotch bonnet and 2 g fresh thyme until softened. Add the 400 g beef mince and cook, breaking it up, until browned. Stir in the 2 g ground allspice, 30 g dried breadcrumbs, 100 ml beef stock, 2 g fine sea salt and 1 g ground black pepper and simmer until the liquid is absorbed. This takes about 20m in total.

   cook · 20m

4. 4

   Spread the filling on a tray and leave to cool for 15m, until close to room temperature.

   rest · 15m

   Filling the pastry with hot beef melts the shortening before the patties reach the oven, so the filling needs to cool close to room temperature first to keep the crust flaky rather than greasy.

5. 5

   Roll out the pastry and cut into rounds. Spoon the cooled filling onto one half of each round, fold over and crimp the edges firmly to seal. This takes about 20m.

   prep · 20m

6. 6

   Bake at 200 °C for 30m, until the pastry is puffed and deep golden.

   cook · 30m