Jamaican Beef Patties with Flaky Turmeric Crust

Photo: ritcharnd moskow from Toshi Station, USA · CC BY-SA 2.0 · source

Golden half-moon pastries with a buttery, flaky turmeric crust wrapped around spicy, thyme-scented curried beef. A dozen patties that freeze like a dream for grab-and-go lunches.

Ingredients

• 2½ cups all-purpose flour
• ¾ cup cold butter, cubed
• 1 lb ground beef
• 1 onion, finely diced
• 4 green onions, sliced
• 1 Scotch bonnet or 2 jalapeños, minced
• 3 garlic cloves, minced
• ½ cup panko
• ¾ cup beef broth
• 1 egg, beaten

From your pantry: 1 tbsp oil, 3 tsp curry powder, 1 tsp turmeric, 1 tsp dried thyme, ½ tsp allspice, ½ cup ice water, 1 tsp sugar, salt, pepper.

Instructions

1. Make the dough: whisk the flour, 1 tsp curry powder, the turmeric, sugar and 1 tsp salt. Cut in the cold butter with your fingers until it looks like coarse crumbs with some pea-size bits. Stir in ½ cup ice water a little at a time until it holds together, then flatten into a disk, wrap and chill 30 minutes.
2. Make the filling: heat the oil in a skillet over medium-high and cook the onion, green onions, chile and garlic until soft, 3 to 4 minutes. Add the beef, the rest of the curry powder, the thyme, allspice, ½ tsp salt and pepper and cook, breaking it up, until browned, 6 to 7 minutes.
3. Add the broth and panko and simmer until thick and moist but not wet, 3 to 4 minutes. Spread on a plate to cool completely.
4. Heat the oven to 400°F and line a sheet pan with parchment. Divide the dough into 12 pieces and roll each into a 5½-inch circle about ⅛ inch thick.
5. Spoon a heaping ¼ cup filling onto half of each circle, brush the edge with egg, fold over and crimp with a fork. Brush the tops with egg.
6. Bake until golden and flaky, 25 to 28 minutes. Cool 5 minutes before eating; the filling is very hot.

Tip: Make sure the filling is completely cool before you fill the dough, or the butter melts and the crust won't flake.

Nutrition per serving

Good for

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