Spicy Jamaican Beef Patties

Ingredients

• 2 1/2 cups organic all-purpose flour
• 1 Tbsp baking powder
• 1 Tbsp curry powder
• 1/2 tsp turmeric powder
• 1/2 tsp dried parsley
• 1/2 tsp dried thyme
• 1/2 cup salted butter, cubed + COLD ((See Notes!))
• 1/2 cup salted butter, FROZEN + grated + divided ((Ensure that butter is still VERY COLD))
• 1 cup unsweetened Almond milk, VERY COLD + 2 Tbsps! ((You can use whole milk or your fave plant-based milk!))
• 1 lb. organic grass-fed ground beef ((You can also sub with ground turkey meat or ground chicken, if desired))
• 2 Tbsps Extra virgin olive oil
• 1/2 onion, diced ((You can use white, yellow, or purple))
• 2 garlic cloves, minced
• 1/2 tsp minced ginger root
• 2 scotch bonnet peppers, minced ((You can also use habanero peppers; reduce amount of peppers to lessen spiciness))
• 2-3 fresh thyme sprigs
• 1 scallion, chopped ((aka "green onions"))
• 2 tsps On Everything All-Purpose Blend
• 1 tsp curry powder
• 1 tsp smoked paprika
• 1 tsp sea salt
• 1/2 tsp ground allspice
• 1 cup organic chicken stock ((You can also use beef stock, if desired; Reduce a bit for less gravy))
• 1 Tbsp browning ((I love using the Grace brand))
• 1 Tbsp Jamaican hot sauce, optional
• 1/2 tsp beef bouillon base, optional
• 1 Tbsp cornstarch + 3 Tbsps warm water
• Egg wash ((1 egg + 1 Tbsp milk whisked together))

Instructions

1. 1

   --- TO MAKE THE CRUST: ---

2. 2

   In a large bowl, add the flour, baking powder, curry powder, turmeric, parsley, and thyme, whisking them all together until combined.

3. 3

   Add the cubed butter + only 1/2 the amount of the grated butter and using a pastry blender, blend butter into dry ingredients until the mixture becomes “peas-like” and crumbly. NOTE: You'll be saving the remaining grated butter for later. Be sure to place it back in the freezer covered!

4. 4

   Pour the COLD milk and stir (working it together with one hand) until the dry ingredients are moistened. NOTE: If the ingredients feels a little too dry, add 1 Tbsp additional COLD milk at a time, until it’s moistened BUT not too wet!

5. 5

   Now, shape the dough into a ball and wrap it in plastic wrap and flatten it slightly and chill for at least 1 hour. NOTE: The dough will look rather light yellow in color. It will darken and become a beautiful golden color once baked.

6. 6

   --- MAKE THE FILLING: ---

7. 7

   In a bowl, add the ground beef (or whatever ground meat) along with the salt, All-Purpose Blend, curry powder, allspice, and smoked paprika, mixing everything together until meat is fully coated in seasonings.

8. 8

   In a medium skillet over medium-high heat, add the oil. Once heated, add the diced onions, minced garlic, minced ginger root, and scotch bonnet pepper, sautéing until fragrant and translucent. Add the seasoned ground beef and stir until the meat begins to change color a bit. Continue to stir (and breakdown the meat with a wooden spoon or a fork) to ensure that it cooks through well and becomes small pieces. Reduce the heat to low and let it simmer for 5-6 minutes.

9. 9

   Add in the stock, beef bouillon (if using), hot sauce, browning, scallion, and thyme sprigs, and let the meat continue to simmer for another 10-15 minutes or until the beef is cooked through and a nice brown color. Add the cornstarch mixture and stir in until the filling is thickened but moist.

10. 10

    NOTE: If the meat dries out quickly, add 1/4 cup of additional stock.

11. 11

    Remove the meat from heat, discard the thyme sprigs, and let it cool completely.

12. 12

    --- ASSEMBLY: ---

13. 13

    In the meantime, preheat the oven to 375 degrees Fahrenheit and line a baking sheet with parchment paper.

14. 14

    Once chilled, remove the dough from the refrigerator and place on a lightly floured surface, rolling it out into a medium rectangle. Remove the remaining grated butter from the freezer and generously sprinkle atop rolled out dough. Fold dough and roll out again. Then fold again and roll out for the final time until it's a large rectangle (about 3 mm thick). Cut into medium circles (I use a small saucepan cover or a large biscuit cutter---for a smaller patties), until all dough it used. NOTE: Don't add too much flour so that the crust dough doesn't get hardened.

15. 15

    On one half of the circular dough, lightly brush egg wash to ensure that they close together best! On the other half of the dough, add 2 Tbsps of the beef filling and carefully bend the egg washed half over onto the side with the beef filling (creating a half moon shape). Gently press the edges down and using a fork, carefully “crimping” around the edges and place patty onto the baking sheet. Repeat until all patties are made.

16. 16

    --- BAKE THE PATTIES: ---

17. 17

    Lightly brush all the patties with remaining egg wash and bake in the oven 20-25 minutes, until golden brown and the crust looks crispy.

18. 18

    Once done, remove from the oven and let them cool for a few minutes until it's cool enough to handle. Enjoy!

19. 19

    Bon Appetit!