Ingredients
Pastry
* 225g plain flour
* 1 tsp turmeric
* pinch salt
* 100g lard
* 3-4 tbsp cold water
Filling
* 2 tbsp olive oil
* 1/2 an onion, finely chopped
* 2 cloves garlic, chopped
* 1 hot chilli, finely chopped (or more to taste)
* 200g minced beef
* 2 tbsp curry paste
* 25g fresh breadcrumbs
* 6 allspice berries, crushed coarsely
* 1 tsp thyme leaves
* 2 firm tomatoes, seeded and chopped
* salt and pepper
* 1 egg for glaze
* 1 pinch salt
Jamaican patties are ubiquitous at roadside stalls on the island, usually enjoyed with Red Stripe beer. The ones I remember from many years ago were served warm. The highly coloured pastry was golden with turmeric and the beef filling was not just warm - it was very hot, with plenty of chopped Scotch Bonnet peppers. My version here is not so fierce.
Method To make the pastry
Sift flour with turmeric and salt. Rub in lard and add just enough water to form a soft dough. Knead briefly, wrap in cling film and chill for 30 minutes.
For the filling
Heat half the oil and saute onion, garlic and chilli until onion is soft. Tip through a sieve and discard the oil.
Add the rest of the oil to the frying pan and increase heat. Saute beef until browned, stirring. Add curry paste.
Return the onion and chilli to the pan along with all the breadcrumbs, allspice, thyme and tomatoes.
Cook 3-4 minutes, taste and adjust the seasoning, then cool.
Preheat oven to 200C.
Divide the pastry into eight and roll each piece on a floured surface to a 12-centimetre circle. Put a generous tablespoon of filling on the centre. Dampen the edges of the pastry with water, then fold to form a half-moon shape. Press the edges together firmly with a fork. Whisk egg with salt. Line a baking sheet with baking paper. Place the patties on the tray, brush with beaten egg and bake for 25-30 minutes until golden-brown.
Eat hot or cold.
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