Jamaican Beef Patties by Munchies

Ingredients

• 1 lb ground beef (85% lean)
• 1 cup yellow onion, finely chopped
• 2 tbsp fresh ginger, peeled and finely chopped
• 4 scallions (green onions), finely chopped
• 3 cloves garlic, minced
• 1-2 Scotch bonnet peppers, finely minced (seeds removed for less heat)
• 1 tsp fresh thyme leaves
• 1 tbsp paprika
• 1 tsp allspice
• 1 tsp onion powder
• 1 tsp garlic powder
• 1 tsp salt, plus more to taste
• 1/2 tsp black pepper, plus more to taste
• 1 tbsp caramelized sugar (browning)
• 2 tbsp breadcrumbs
• 1 tsp gelatin powder
• 1/2 cup beef stock or water
• 3 cups all-purpose flour
• 1 tsp salt
• 1/2 tsp baking powder
• 1 tsp sugar
• 1 tsp turmeric powder
• 1 tsp curry powder
• 6 oz beef suet, cold and cut into small pieces
• 1 large egg, beaten
• 1/2 cup ice-cold water, plus more if needed
• 1 tbsp white distilled vinegar
• Optional processed cheese slices or shredded cheese (for cheese patties)

Instructions

1. Pulse the onion, ginger, scallions, garlic, Scotch bonnet peppers, and thyme in a food processor until finely chopped but not pureed.
2. Sauté the vegetable mixture in a large skillet over medium-high heat for 2-3 minutes until fragrant.
3. Add the ground beef and cook for 5-7 minutes, breaking it up with a spoon, until browned. Drain excess fat if needed.
4. Stir in the paprika, allspice, onion powder, garlic powder, salt, and black pepper. Cook for 2 minutes.
5. Add the browning, breadcrumbs, gelatin powder, and beef stock. Simmer for 10-15 minutes until thick and glossy, then cool completely.
6. Whisk the flour, salt, baking powder, sugar, turmeric, and curry powder in a large bowl.
7. Cut the cold beef suet into the flour mixture with your fingertips or a pastry blender until the mixture has coarse crumbs and pea-sized pieces of fat.
8. Whisk the egg, ice-cold water, and vinegar in a small bowl. Add to the flour mixture and gently mix until a dough just comes together.
9. Turn the dough onto a lightly floured surface, fold it over itself a few times, shape into a disc, wrap, and chill for at least 30 minutes.
10. Divide the chilled dough into 12 portions. Roll each one into a thin 6-7 inch circle.
11. Spoon about 1/4 cup cooled beef filling onto one half of each circle. Add cheese if making cheese patties.
12. Fold the dough over into a half-moon, then crimp the edges firmly to seal. Chill the formed patties for up to 30 minutes for a flakier crust.
13. Preheat the oven to 375°F (190°C). Brush the patties lightly with water or egg wash.
14. Bake for 20-25 minutes until the pastry is golden and cooked through. Cool slightly on a wire rack before serving warm.