Caribbean Beef Patties

Mise-en-place

Ingrediënten

De bereidingswijze

Stap voor stap

1. 1

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

   Ongeveer 2 min

   Tip van de kok: 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.

   Ongeveer 5 min

3. 3

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

   Ongeveer 3 min

   Tip van de kok: 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.

   Tip van de kok: 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.

   Ongeveer 2 min

6. 6

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

   Ongeveer 8 min

7. 7

   Drain any excess fat from the ground beef.

   Ongeveer 1 min

8. 8

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

   Ongeveer 1 min

   Tip van de kok: Adjust scotch bonnet quantity to your spice preference.

9. 9

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

   Ongeveer 5 min

10. 10

    Pour in the beef broth and bring to a simmer.

    Ongeveer 2 min

11. 11

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

    Ongeveer 1 min

    Tip van de kok: Bread crumbs help absorb excess moisture and bind the filling.

12. 12

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

    Ongeveer 15 min

13. 13

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

    Ongeveer 5 min

14. 14

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

    Ongeveer 3 min

    Tip van de kok: Gather and re-roll scraps as needed.

15. 15

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

    Ongeveer 5 min

    Tip van de kok: 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.

    Ongeveer 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.

    Ongeveer 5 min

18. 18

    Repeat with the remaining dough and filling.

    Ongeveer 10 min

19. 19

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

    Ongeveer 1 min

20. 20

    Brush the tops of the patties with the beaten egg.

    Ongeveer 2 min

    Tip van de kok: This creates a golden, shiny crust.

21. 21

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

    Ongeveer 30 min

22. 22

    Let cool slightly before serving.

    Ongeveer 5 min