Caribbean Beef Patties

Klargøring

Ingredienser

Fremgangsmåde

Trin for trin

1. 1

   Combine the all-purpose flour, cold butter, turmeric powder, and salt in a large bowl.

   Ca. 2 min.

   Kokkens note: Ensure butter is very cold for a flaky crust.

2. 2

   Cut the butter into the flour mixture using a pastry blender or your fingertips until it resembles coarse crumbs with some pea-sized pieces of butter remaining.

   Ca. 5 min.

3. 3

   Gradually add the ice water, mixing until the dough just comes together.

   Ca. 3 min.

   Kokkens note: Do not overmix; the dough should be shaggy.

4. 4

   Divide the dough into two equal portions, flatten each into a disc, wrap in plastic, and refrigerate for at least 30 minutes.

   Kokkens note: Chilling the dough helps relax the gluten and makes it easier to roll.

5. 5

   While the dough chills, prepare the filling: heat a large skillet over medium heat.

   Ca. 2 min.

6. 6

   Add the ground beef to the skillet and cook, breaking it up with a spoon, until browned.

   Ca. 8 min.

7. 7

   Drain any excess fat from the ground beef.

   Ca. 1 min.

8. 8

   Stir in the yellow onion, garlic, scotch bonnet pepper, thyme, curry powder, and allspice.

   Ca. 1 min.

   Kokkens note: Adjust scotch bonnet quantity to your spice preference.

9. 9

   Cook for 5 minutes, stirring occasionally, until the onion softens.

   Ca. 5 min.

10. 10

    Pour in the beef broth and bring to a simmer.

    Ca. 2 min.

11. 11

    Stir in the bread crumbs and black pepper, then remove from heat.

    Ca. 1 min.

    Kokkens note: Bread crumbs help absorb excess moisture and bind the filling.

12. 12

    Preheat your oven to 190°C (375°F).

    Ca. 15 min.

13. 13

    On a lightly floured surface, roll out one disc of chilled dough to about 3mm (1/8 inch) thickness.

    Ca. 5 min.

14. 14

    Cut out 15cm (6-inch) circles from the dough using a round cutter or a small plate and knife.

    Ca. 3 min.

    Kokkens note: Gather and re-roll scraps as needed.

15. 15

    Place a heaping spoonful of the beef filling onto one half of each dough circle.

    Ca. 5 min.

    Kokkens note: Do not overfill, or the patties will be difficult to seal.

16. 16

    Fold the other half of the dough over the filling to create a half-moon shape.

    Ca. 3 min.

17. 17

    Press the edges firmly to seal, then crimp with a fork to create a decorative edge and ensure a tight seal.

    Ca. 5 min.

18. 18

    Repeat with the remaining dough and filling.

    Ca. 10 min.

19. 19

    Place the patties on a baking sheet lined with parchment paper.

    Ca. 1 min.

20. 20

    Brush the tops of the patties with the beaten egg.

    Ca. 2 min.

    Kokkens note: This creates a golden, shiny crust.

21. 21

    Bake for 25-30 minutes, or until the patties are golden brown and puffed.

    Ca. 30 min.

22. 22

    Let cool slightly before serving.

    Ca. 5 min.