Ingredients
Dough
- 2 cups all-purpose flour
- 1 tsp salt
- 1/2 tsp sugar
- 1 tbsp curry powder
- 1/4 cup cold shortening
- 1/2 cup ice cold unsalted butter, diced into cubes
- 1 1/2 cups (or less) ice cold water
Beef Filling
- 1.5 lb ground beef (85% lean or less)
- 1/2 tsp Better Than Bouillon Base
- 1/4 cup water
- Salt, to taste
- Pepper, to taste
- 1 1/4 tsp minced habanero or scotch bonnet pepper
- 1 tbsp vegetable oil (or more if needed)
- 1/4 cup flour
- 1 1/2 tbsp soy sauce
- 1 1/2 tsp curry powder
- 1/2 tsp garlic powder
- 1 small pinch cayenne pepper
- 4 small pinches smoked paprika
- 1/2 tsp onion powder
- 1/4 tsp ground thyme (or fresh)
- 1 red onion, diced
- 2 tbsp sliced green onions
- 2 garlic cloves, minced
- 1 egg, beaten (for egg wash)
Instructions
- Prepare the Dough: Preheat your oven to 425°F (220°C). In a large bowl, combine the all-purpose flour, curry powder, salt, and sugar. Using a pastry blender or fork, cut in the cold butter and shortening until the mixture resembles small peas. Gradually add the ice cold water, stirring until the dough forms a ball. The dough should be sticky but manageable. Form into a ball using your hands.
- Chill the Dough: Place the dough ball into a large glass bowl, lightly dust with flour, cover with plastic wrap, and refrigerate for about 20 minutes to firm up.
- Divide and Shape Dough Circles: Remove the dough from the fridge and cut into 8 equal parts. Flatten each piece into a 6-inch circle using a rolling pin or a bowl as a guide for perfect rounds.
- Cook the Beef Filling: In a large skillet over medium heat, heat 1 tablespoon of vegetable oil. Sauté diced red onion for 2-3 minutes until softened, then add minced garlic and cook until fragrant. Increase heat to medium-high and add ground beef, minced habanero or scotch bonnet, soy sauce, Better Than Bouillon base, and all the seasonings (curry powder, garlic powder, cayenne, smoked paprika, onion powder, ground thyme, salt, and pepper). Break up the beef into small pieces with a wooden spoon and cook until fully browned.
- Thicken the Filling: Drain most of the liquid from the beef, leaving about two tablespoons of fat in the pan. Return to heat, add 1/4 cup water, and bring to a quick boil. Stir in the flour to thicken the mixture. Mix well until the filling is moist but not runny. Remove from heat and let the beef filling cool for about 30 minutes.
- Assemble the Patties: Spoon equal portions of the cooled beef filling onto half of each dough circle, leaving space around the edges. Brush the edges with beaten egg to help seal. Fold the dough over the filling and press the edges with a fork to crimp and seal well. Optionally, gently press the edges with a butter knife to create a neat finish. Poke a few holes on top of each patty to allow steam to escape.
- Bake: Place the patties on a baking sheet lined with parchment paper. Brush the tops with the remaining beaten egg for a golden finish. Bake in the preheated oven for 20-25 minutes, or until the crust is golden brown and flaky.
- Serve: Remove from the oven and serve hot or warm as a lunch, dinner, or snack.
Notes
- The dough should be sticky but workable; add water gradually to achieve the right consistency.
- For less heat, reduce or omit the habanero/scotch bonnet pepper, or substitute with milder pepper.
- Allow the beef filling to cool completely before assembling to prevent the dough from becoming soggy.
- Use beaten egg as an egg wash to create a shiny, golden crust.
- You can prepare the filling and dough in advance and assemble just before baking.
- The Better Than Bouillon base adds a rich umami flavor but can be substituted with beef bouillon or broth if needed.
- Prep Time: 25 minutes
- Cook Time: 25 minutes
- Category: Snack, Lunch, Dinner
- Method: Baking
- Cuisine: Caribbean, Jamaican
