Jamaican Meat Pattie

Filling

• 1 onion, finely diced
• 4 gloves garlic, finely chopped
• 1 tsp smoked paprika
• 1 tsp all spice powder
• 1 tsp curry powder
• 1 tsp dried thyme
• 1 tsp white pepper
• 1 tsp cumin, ground
• 3 spring onions, sliced
• 2 tbsp chopped coriander or parsley
• 1 tsp salt
• 1 tsp chili powder
• 500g minced beef (any ground meat)
• 1 scotch bonnet pepper chopped (optional)
• 1 tsp garam masala
• 1 egg, beaten with a splash on milk for eggwash

Pastry

• 520g plain flour 
• 2 tbsp sugar
• 2 tsp salt
• 2 tsp turmeric
• 1 tbsp cider vinegar.
• 200ml cold water approx.
• 145g unsalted butter, cold and chopped

Method

Pastry

1. Mix together the flour, salt, sugar and turmeric blend well.
2. Add the butter, vinegar and water in small amounts, pulse until combined and dough holds together in a ball.
3. Place in the refrigerator for at least 30 minutes until ready to use.

Meat Filling

1. Heat 2 tbsp of oil to a saucepan, followed by onions, garlic, paprika, thyme, curry powder, chili powder, white pepper, all spice and let it simmer for about 2 minutes.
2. Add the minced meat and continue cooking for about 10 minutes stirring and breaking up the chunks of mince. Reduce the heat and let it simmer, you can add a splash of water to help it come together.
3. Stir in the chopped spring onions, coriander leaves, garam masala and check the seasoning. Add salt if required. Remove from the heat and let it cool.

Making the Patties

1. Preheat the oven to 180°C.
2. Roll out your pastry to about 2mm thick and using a large bowl about 20cm in diameter cut out circles.
3. Scoop a heaping tablespoon of filling into each circle, and brush the edge with egg wash, fold the pastry over the top and either twist or press with a fork to seal the edges.
4. Place the patties on an over sheet and continue with the remaining pastry and mixture. You should get about 20 patties if you want to you can freeze them at this stage to bake later.
5. Brush each one with the egg wash so they glisten and bake in the hot oven for about 30 minutes.

Served with