Jamaican Bisto Beef Patty
- 2 cups plain flour
- 1/2 tablespoon curry powder
- 1/4 teaspoon salt
- ½ cup butter
- 1/3 cup ice cold water
- 1 small white onion, finely chopped
- 1 Scotch bonnet pepper chopped finely
- 600 g minced beef
- 1/2 teaspoon curry powder
- 1/2 teaspoon fresh thyme roughly chopped
- 1/2 teaspoon ground allspice berries
- 1/2 teaspoon salt
- 1/2 teaspoon freshly ground black pepper
- 1/4 cup beef stock
- 1 tablespoon Bisto Beef Gravy granules
- 1/4 cup water
- 1 egg, beaten with a drop of milk
- Oil for frying
- Mix together the flour, curry powder, and salt in a large bowl and then rub in the butter with your fingers until it resembles breadcrumbs.
- Gradually add the cold water and mix in until a dough forms. Wrap in clingfilm and pop in the fridge.
- In a saucepan soften the onion and scotch bonnet over medium heat then add the minced beef and fry until browned all over at which point you will incorporate all your spices. Add the beef stock and simmer for 10 minutes stirring occasional until the sauce has thickened. Finally sprinkle the gravy granules and stir well to all absorbed and set aside to cool.
- Remove dough from fridge and bring to room temperature then cut into eight even pieces. Take each one by one rolling on a floured surface until they are round of 2-3mm thick. If you prefer, you can roll the entire batch at the same time and cut out your circles.
- Preheat oven to 400°F and line a baking tray with greaseproof paper.
- Finally, place 2-3 tablespoons of the meat filling in the centre of each of your dough circles. Moisten the edges of the circles with a little water and fold in half sealing the edges with the back of a fork to give them a nice crinkled edge.
- Brush the tops of the patties with the egg wash mixture and then pop in the preheated oven for 30 mins or until golden.
- Let rest for 10 minutes before serving.
Notes:If you do not eat beef you can experiment with curried chicken or vegetables for filling.
- Heather Fraser