The pastry dough for the patties comes together quickly in a food processor but you can mix it by hand if you prefer. This take on Jamaican beef patties includes ooey-gooey cheese for a fun variation.
Recipe tags: beef base, moderate difficulty, lunch, beef, skillet
Ingredients
| Quantity | Ingredient |
|---|---|
| 1 tbsp | distilled white vinegar |
| 1 tsp | Better Than Bouillon® Roasted Beef Base |
| 0¼ cup | ice |
| 3¾ cups | all-purpose floud (approx.) |
| 4 tsp | ground turmeric |
| 0½ cup | cup butter (cold), cut into small cubes |
| 0½ cup | cup shortening (cold), cut into small cubes |
| Quantity | Ingredient |
|---|---|
| 1 tbsp | Better Than Bouillon® Roasted Beef Base |
| 1 tbsp | cornstarch |
| 1 tbsp | canola oil |
| 12 oz | lean ground beef |
| 1 small | onion, finely chopped |
| 1 | green bell pepper, finely chopped |
| 2 | green onions, finely chopped |
| 2 cloves | garlic, minced |
| 0½ | Scotch bonnet pepper, seeded and finely chopped |
| 1 tbsp | minced fresh gingerroot |
| 2 tbsp | curry powder |
| 1 tbsp | finely chopped fresh thyme |
| 0½ tsp | ground allspice |
| Quantity | Ingredient |
|---|---|
| 8 | mozzarella cheese strings, halved |
| 1 | egg, beaten |
Directions
In medium bowl, whisk together 1/4 cup water, vinegar and Premium Roasted Beef Base until combined. Stir in ice.
In food processor, pulse together 3 3/4 cups flour and turmeric until combined. Add butter and shortening and pulse until mixture resembles coarse meal. Drizzle ice water mixture over top and pulse just until incorporated.
Turn dough out onto lightly floured work surface. Knead for 2 to 3 turns to bring dough together. Divide dough in half. Shape each half into a disk and wrap in plastic wrap. Chill in refrigerator for at least 1 hour.
In small bowl, stir together 1/2 cup water, Premium Roasted Beef Base and cornstarch until combined.
In large skillet set over medium-high heat, heat oil. Cook beef for 6 to 8 minutes or until starting to brown. Add onion, green pepper, green onions, garlic, Scotch bonnet pepper, ginger, curry powder, thyme and allspice. Cook for 4 to 6 minutes or until vegetables are softened. Stir in beef base mixture; bring to a boil. Reduce heat to medium-low. Cook, stirring, for 1 to 2 minutes or until thickened. Let cool completely.
Preheat oven to 400°F.
Divide each dough disc into 4 portions (total 8). Working with 1 portion at a time, shape each portion into a ball and then roll out on a lightly floured work surface into a 6 ½-inch round, about 1/16 inch thick.
On one side of the pastry, place 2 mozzarella pieces side by side. Top with 1/4 cup filling. Brush edges of pastry with egg. Fold dough over filling to make a half-moon shape. Gently press out any air pockets. Using tines of fork, press edges together and seal. Transfer to parchment paper–lined baking sheet. Repeat to make 8 patties. Brush tops with remaining egg wash.
Bake for 20 to 25 minutes or until pastry is golden brown. Let stand 5 minutes before serving.
Tips: To avoid turmeric in the pastry from staining your work surface, roll dough out between 2 sheets of parchment paper in Step 3. If you want a very spicy beef patty, finely chop the whole Scotch bonnet pepper and add to the mixture in Step 5.
