Hari Ghotra has added a slight Indian twist to these Jamaican patties and they are delicious.
The pastry is light and crisp and the mildly curried, spicy filling has a hint of Indian samosa due to a sprinkling of garam masala and the addition of some chopped coriander.
These patties are dryer than the authentic Jamaican ones but if you want a moist filling a little beef stock or water will do the trick and if you’re not keen on too much heat omit the scotch bonnet pepper and adjust the amount of chilli powder to suit your taste.
If you don’t plan on eating them in one sitting or want to make them in advance just place the uncooked patties on a baking tray and pop them in the freezer. Once frozen you can store them in a bag or container ready for when you want them.
JAMAICAN MEAT PATTIES
For the filling:
1 onion, finely diced
4 gloves garlic, finely chopped
1 scotch bonnet pepper, chopped (optional)
1 teaspoon smoked paprika
1 teaspoon dried thyme
1 teaspoon curry powder
1 teaspoon chili powder
1 teaspoon white pepper
1 teaspoon cumin, ground
1 teaspoon all spice powder
3 spring onions, sliced
500 g minced beef
1 teaspoon garam masala
2 tablespoons chopped coriander or parsley
salt to taste
1 egg, beaten with a splash of milk for eggwash
For the pastry:
520 g plain flour
2 tablespoons sugar
2 teaspoons salt
2 teaspoons turmeric
145 g cold unsalted butter
1 tablespoon cider vinegar.
200 ml cold water approx.
First make the pastry. Mix together the flour, sugar, salt and turmeric blend well.
Rub in the butter until the mixture resembles fine breadcrumbs. Mix the vinegar and water together and add enough liquid to the flour to form a dough.
Roll into a ball, pop into a plastic bag and place in the refrigerator for at least 30 minutes until ready to use.
Preheat the oven to 180°C / Gas 4
Make the filling by heating 2 tablespoons of oil in a saucepan. Add onions, garlic, scotch bonnet, paprika, thyme, curry powder, chili powder, white pepper, cumin and all spice and cook, stirring, for about 2 minutes.
Add the minced meat and continue cooking for about 10 minutes, stirring to break up any chunks of mince. Reduce the heat and let it cook for a few minutes more. You can add a splash of water if you prefer, but just enough to moisten the filling, you don’t want it too wet.
Stir in the chopped spring onions, coriander leaves, garam masala and check the seasoning. Add salt if required. Remove from the heat and let it cool.
Roll out your pastry to about 2 mm thick and using a large bowl about 20 cm in diameter cut out circles.
Scoop a heaped tablespoon of filling into each circle, and brush the edge with egg wash, fold the pastry
over the top and either twist or press with a fork to seal the edges.
Place the patties on an oven sheet and continue with the remaining pastry and mixture.
Brush each one with the egg wash and bake in the hot oven for about 30 minutes.
Serve hot or cold.