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The Classic Jamaican Beef Pattie Recipe

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www.rummanco.co.uk (uk deliveries only)
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INGREDIENTS:
(for the filling):
450g of lean minced (ground) beef;
1 tablespoon of oil;
1 chopped onion; 3 cloves of garlic chopped;
1 small scotch bonnet chopped; 1 medium carrot peeled and chopped;
1 beef stock cube dissolved in ½ cup (125ml) of hot water (or ½ cup of beef stock);
1 teaspoon each of dried thyme, smoked paprika, salt and ground black pepper;
1 tablespoon of soy sauce or coconut aminos;
1 tablespoon each of tomato ketchup and tomato paste;
½ cup (125g) of panko breadcrumbs.
OPTIONAL: a block of your favourite cheddar cheese, sliced into thin slices.

(for the pastry):
500g (approx. 3 ½ cups) of plain or all-purpose flour;
250g of vegetable lard/shortening (UK Trex brand is good) or butter or margarine or a mixture.;
1 heaped teaspoon or ½ a tablespoon of turmeric; 1 teaspoon of salt; 1 teaspoon of white sugar; 160ml cold water.

Method:

1. Finely chop your vegetables either by hand or blitz until small in a food processor
2. Heat the oil in a large frying pan or skillet and fry the vegetables for 6-8 minutes until soft but not brown.
3. Add your meat and fry whilst stirring for 5-6 minutes until the meat begins to turn brown in colour.
4. Add your dry seasonings, soy sauce or aminos, tomato paste, ketchup and stock and stir throroughly.
5. Cover and leave to cook gently for around 20 minutes.
6. Add the panko breadcrumbs and combine thoroughly, then leave to cool.
7. Now make the pastry.
8. Place your flour, turmeric, salt and sugar into a roomy bowl. Add your fat and, keeping the pieces of fat quite large, rub gently into the flour. Do not rub in finely. This is how you often make what is called rough puff pastry.
9. Alternatively, freeze your fat and grate into the flour. This will keep the pastry cold as you work with it. This method is often used when making what is called flaky pastry.
10. Gradually add your water and mix in with a fork. You may not need all of the water and you may need a little more, depending on your flour. Then gently bring together with your hands until a ball of dough is formed.
11. Roll out your pastry into an oblong shape onto a floured board. Now fold one edge into the middle and then the other edge into the middle, to form an envelope. Turn your pastry around 90 degrees and repeat the process at least three times. This will help to create a flaky texture once cooked. Then leave the pastry to rest for 30 minutes.
12. When ready to bake your patties, heat the oven to 200 fan/220 conventional/450F. Roll out your pastry block to around a 4mm thickness – not too thin and not too thick. Using a small plate or saucer, cut out circles. In total, you should get 8-10, depending on the size of your saucer. You could also use a round biscuit/cookie cutter to make mini patties (they will look like empanadas).
13. Using a pastry brush, wet the edges of the pastry discs with water and fill with the filling.
14. OPTIONAL: add slices of cheese on top of each filling.
15. Do not overfill the patties ! Seal the edges and prick the edges with a fork to seal them.
16. Bake in the oven for 20-25 minutes. Enjoy!