- plain flour
- 1/2 packet of frozen butter
- cold water (refrigerated)
- 1 to 2 teaspoons turmeric
- 1 teaspoon oil
- 500g minced beef
- 1 to 2 onions, cut in small pieces
- 1 stick of celery, cut in small pieces (optional)
- 3 cloves garlic, minced
- 1 small piece of ginger, minced
- 1 teaspoon coarsely ground black pepper
- 2 to 3 teaspoons curry powder (use proper Caribbean curry powder such as Dunns river)
- 1 teaspoon dried thyme
- 1 teaspoon paprika
- 2 tomatoes, cut in small pieces
- 4 tablespoons breadcrumbs
- 125ml water
- 1 stock cube
- 1 to 2 Scotch bonnet chillies, finely chopped
Prep:15min › Cook:1hr10min › Ready in:1hr25min
- For the pastry: First off all sieve the flour in a large bowl. Add salt and turmeric. Grate the frozen butter into the flour and crumble in with your fingers. Add the cold water and knead to make a dough (texture like bread). This method creates a flaky like pastry when the patties are baked.
- For the curried mince: Add oil to pot and heat. Add onions, garlic, ginger, celery and mince. When mince is browned add curry powder, thyme, paprika, salt, black pepper and scotch bonnet pepper and cook for a further 3 to 5 minutes. Add tomatoes and cook for a further 3 to 5 minutes until tomatoes are softened. Stir in breadcrumbs for 2 minutes. Add water and stock cube and simmer for approximately 1/2 hour. You should end up with a very thick stew. Allow to cool.
- Cut a piece of the pastry on a floured board and roll out flat. Get a small saucer, place on the dough and cut around to create a circle shape. Pour approximately 1 to 2 teaspoons of curried mince mixture covering less than half the circle. Fold the other half of the circle over and press the joined edges with a fork. You should now have half a moon shape. Prick the patties with a fork (2 to 3 times) to allow the steam to release.
- Place in a pre-heated oven (180 C / Gas 4) for about 20 to 30 minutes.
Sounds great but how much flour do you use for pastry - 24 Feb 2010
The best Jamaican patty recipe on the web! I made a dozen and my children scoffed the lot. Flour to fat ratio for the pastry is half the fat. So 20g fat to 40g flour - 10 Dec 2010
the same question there is no measurements for the flour. how much do i use? - 26 Feb 2010