Jamaican Beef Patties
- 500g mince/ground beef
- 1kg ready made short crust pastry
- 150ml water
- 1 medium onion
- 2 tablespoons vegetable oil
- 4 tablespoons Golden Bonnet
- 2 tablespoons madras curry powder
- 2 tablespoons breadcrumbs
- 1 tablespoon sea salt
- 1 teaspoon thyme
- 1 teaspoon tomato puree
- 1 teaspoon turmeric powder
- ½ teaspoon turmeric poowder & 1 egg beaten for glazing
Pre heat oven to 375°F/190C/gas mark 5.
Place oil into saucepan. Brown the beef over a medium-high heat, breaking up any clumps of meat. Reduce heat to medium and add onion, curry powder, turmeric, salt, thyme and tomato puree and give it a good stir. Cook for about 4 minutes until the onions have softened. Then stir in the water, cover pan with lid and cook on a low heat for 1 hour until liquid has almost evaporated. Once cooked, remove from heat, stir in breadcrumbs and leave to cool.
Flour the work surface and rolling pin. Roll pastry out to 1/8 inch thick. Take a round plate roughly 15cm in diameter, place on top of the pastry like a stencil and cut around it. Take a tablespoon of the meat mixture and place on one side of the pastry disc. Brush the edges of the pastry with egg wash and then fold in half. Take a fork and press along the edges to seal the insides. Repeat until you have used up the pastry and meat mixture.
Beat an egg and turmeric in a bowl, then brush all the patties with this mixture.
Place patties on a baking tray, place tray in oven and bake until pastry is golden brown, approx 25 minutes.