JAMAICAN BEEF PATTIES

Thin, scaly, buttery yellow skin with a robust spiced meat filling. Big hit because these Jamaican beef patties are running out fast!

INGREDIENT

Batter

2 cups all-purpose flour

1 teaspoon salt

½ teaspoon sugar

1 tablespoon flavorer

¼ cup of cold butter

½ cup unsalted butter, dig cubes

1 ½ glass or less water See notes

Beef garnish

1.5 lbs 85% lean hamburger or less

½ teaspoon Better Than Bouillon Base

¼ cup of water

Salt consistent with taste

Pepper to taste

1 ¼ teaspoon chopped, habanero or scotch hat is ok

1 tablespoon of oil or more if needed

¼ cup of flour

1 ½ tablespoons soy

1 ½ teaspoon flavorer

½ teaspoon garlic powder

1 small pinch of germander speedwell chilies

4 pinches of smoked paprika

½ teaspoon onion powder

¼ teaspoon of fresh powder or thyme

1 purple onion , diced

2 tablespoons chopped scallion

2 garlic cloves, chopped

1 beaten egg

INSTRUCTIONS

1.Preheat the oven to 425 degrees Fahrenheit. during a large bowl, add flour, curry, salt and sugar and blend . employing a blender or pastry fork, chop the cold butter and shortening. Continue mixing within the butter, it's just like the size of a pea. Add water and stir until the flour turns into a ball. Form the dough ball together with your hands. The dough should be sticky, but not too sticky.

2.Place the dough during a large glass bowl and sprinkle lightly with flour. Cover with wrapping and place within the refrigerator for about 20 minutes. Cut the dough into 8 equal pieces. Flatten into a 6 inch circle. Use a bowl to form a wonderfully round circle.

Beef garnish

3.In a large skillet over medium heat, add 1 tablespoon of oil o. Saute the onions until soft, about 2-3 minutes. Add garlic. Cook until the garlic smells good. Heat the stove over medium-high heat.

4.Add hamburger , paprika, soy and every one seasonings. employing a wooden spoon, cut the meat because it cooks. Alternatively, you'll cook the meat first then drain then add seasonings if desired.

5.Make sure the meat isn't dig pieces. There should be no large chunks of beef. Cook until golden brown. Drain most of the liquid from the meat, leaving about two tablespoons of fat within the skillet. Reheat the skillet and add water, let it boil quickly, add the meat base mixture until blended, then add the flour. Mix it well. The mixture should be slightly damp.

Let the meat cool for about half-hour .

6.Add an equal amount of beef filling to half each circle of dough, leaving empty space round the edges. Brush the eggshell on the sting of the dough that's flattened. (This will help seal the dough) Fold and canopy with a fork to crimp the ends.

7.You can use a table knife and gently press the crumpled end of the dough to form it look neat. Punch a couple of holes within the top of the cake. increase a baking sheet lined with parchment paper.

8.Brush each patty with beaten egg. Bake for 20 to 25 minutes or until crust is golden brown. Serve hot or warm.