Authentic Jamaican Beef Patties by Racquels Caribbean Cuisine

Ingredients

• 4 cups all-purpose flour
• 1 tsp baking powder
• 3 tsp turmeric powder
• 1 tsp curry powder
• 1 tbsp sugar
• 1 tsp salt
• 1/2 cup frozen butter, cut into cubes
• 1/2 cup frozen vegetable shortening, cut into cubes
• 3/4 cup ice cold water, plus more as needed
• 1 lb ground beef
• 1 tsp salt
• 2 tbsp jerk seasoning
• 1 tsp black pepper
• 1 cup onion and garlic, finely chopped
• 1/2 cup scallions and thyme, finely chopped
• 1-2 Scotch bonnet pepper, finely chopped (adjust to taste)
• 2-3 tbsp soy sauce
• 1 cup water (to mix with soy sauce)
• 1/4 cup bread crumbs

Instructions

1. In a large bowl, combine the flour, baking powder, turmeric powder, curry powder, sugar, and salt for the dough.
2. Add the frozen butter and frozen shortening to the dry ingredients. Use your fingertips or a pastry blender to cut the fats into the flour until the mixture resembles coarse breadcrumbs with some pea-sized pieces of fat remaining.
3. Gradually add the ice-cold water, a tablespoon at a time, mixing until the dough just comes together. Be careful not to overmix. The cold water helps keep the fat solid for flakiness.
4. Turn the dough out onto a lightly floured surface and knead gently for about 1 minute until it forms a cohesive ball. Wrap tightly in plastic wrap and refrigerate for at least 30 minutes.
5. While the dough chills, prepare the beef filling. Heat a large skillet or pot over medium-high heat and add the ground beef. Cook, breaking it up with a spoon, until browned and no pink remains, about 5-7 minutes.
6. Drain off any excess grease.
7. Add the salt, jerk seasoning, black pepper, chopped onion and garlic, chopped scallions and thyme, and chopped Scotch bonnet pepper to the beef. Stir well to combine.
8. In a small bowl, whisk together the soy sauce and water, then add it to the beef mixture. Cook for another 2-3 minutes, stirring, until the liquid has mostly evaporated.
9. Stir in the bread crumbs to absorb any remaining liquid and help bind the filling. Taste and adjust seasonings if necessary. Remove from heat and let the filling cool completely.
10. Once the filling is cool, if the texture is too chunky, transfer about half of it to a mini-blender and pulse a few times until smoother, but not a paste. Return it to the rest of the filling and mix well. The consistency should be moist but not runny.
11. Lightly flour your work surface and unwrap the chilled dough. Divide it into two equal portions. Working with one portion at a time, roll it out thinly into a rectangle, about 1/8 inch thick.
12. In a separate small bowl, combine a few tablespoons of shortening and margarine (or butter) and freeze until solid. Grate or finely chop this frozen fat.
13. Sprinkle about half of the grated frozen fat evenly over the rolled-out dough, leaving a small border. Fold the dough into thirds, like a letter. Roll out again, sprinkle with half of the remaining fat, and fold into thirds again. Repeat this process one more time with the remaining fat and folds.
14. Wrap the dough tightly in plastic wrap and refrigerate for another 15-20 minutes to firm up.
15. Preheat your oven to 350°F (175°C). Grease a baking sheet or line it with parchment paper.
16. Take the chilled dough out of the refrigerator and roll it out to about 1/8 inch thickness. Cut out circles using a 5-6 inch round cutter or a bowl.
17. Place a generous scoop of the cooled beef filling onto one half of each dough circle, leaving a border.
18. Moisten the edges of the dough with a little water. Fold the other half of the dough over the filling to create a half-moon shape. Press the edges firmly to seal, then use a pastry wheel or fork to crimp and seal the edges completely.
19. Place the assembled patties onto the prepared baking sheet.
20. Bake for 35-40 minutes, or until the crust is golden brown and flaky. Oven temperatures may vary, so keep an eye on them.
21. Let the patties cool slightly on the baking sheet before serving. They are best served warm.