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Jamaican beef pasties

Course Main Course
Keyword beef pasty, JAMAICAN BEEF PASTIES, pasties, pastry
Prep Time 20 minutes
Cook Time 20 minutes
PASTRY IN FRIDGE 1 hour
Total Time 1 hour 40 minutes
Servings 4 people
Cost £

Ingredients

  • 450 g flour
  • 240 g cold butter, grated
  • 1 tbsp baking powder
  • 1 tbsp curry powder
  • 1 tsp turmeric
  • 1 tsp dried parsley
  • 1 tsp dried thyme
  • 300 ml buttermilk
  • 1 tsp cider vinegar
  • 1 egg for glazing

Filling

  • 400 g beef mince (grass-fed if possible)
  • 2 tbsp olive oil
  • 1 onion, diced small
  • 2 garlic cloves, minced or thinly sliced
  • 1 Scotch bonnet (or half if your worried about heat)
  • 1/2 tsp ground ginger
  • 1 tsp sea salt and ground pepper
  • 1 tsp onion powder
  • 1 tbsp soy sauce
  • 1 tbsp honey
  • 200 ml beef stock
  • 50 g breadcrumbs
  • 50 g frozen peas

Instructions

Pastry

  • Grate the cold butter into the flour, and crumble between your fingers or in a mixer using the dough hook, until the flour resembles breadcrumbs.
    Add the baking powder, curry powder, turmeric, dried parsley and dried thyme and mix until combined. Then add in the vinegar and buttermilk but add slowly as you want it to come together as a nice dough ball but not too wet and sticky.
  • Wrap the dough ball and pop into the fridge for an hour.

Filling

  • Firstly, in a whizzer, add the scotch bonnet, onion, olive oil, garlic cloves, soy sauce, honey and all of the seasonings to a blender. Blend until smooth.
    Cook the mince until it's brown. Then add the blended wet mix to the pan. Stir well and continue to cook for another 10 minutes.
    Add the beef stock and simmer to reduce the liquid, approx. 15 mins
    Take the mince off the heat and stir in the breadcrumbs, peas and thyme.
  • Preheat the oven to 200C/Gas 6.
  • Dust your surface with flour and roll the dough until about 3mm thick. Cut into medium sized circles using a plate or bowl, cup. Add two tablespoons of the mince to one half of each circle of dough. Add the egg wash to the edge of the pastry and fold over, crimping fown the edges.
    Brush the tops of each patty with the egg wash, add a few thyme leaves to the top, then bake in the oven for 15-20 minutes, or until crisp and golden.