Jamaican Curried Beef Patties in Flaky Turmeric Pastry
Inspired by techniques from America's Test Kitchen, NYT Cooking and Serious Eats.
A buttery pastry coloured with turmeric and curry powder is chilled, rolled and cut into rounds, then filled with beef mince simmered with onion, spring onion, Scotch bonnet, thyme, allspice and curry and thickened with breadcrumbs, crimped into half-moons and baked until golden.
Always check the labels of the products you use.
Method
- 1
Make the pastry. Mix the flour, turmeric, curry powder, sugar and salt, then rub in the cold butter, bind with egg and ice-cold water, and chill at least 1 hour.
- 2
Cook the filling. Heat the oil and soften the onion, spring onion, garlic and chilli, then brown the beef and add the spices and the filling salt.
- 3
Thicken. Simmer with breadcrumbs and water until thick and the beef reaches 71 °C, then cool completely.
- 4
Shape. Roll the pastry thin, cut 15 cm rounds, fill, fold and crimp with a fork.
- 5
Bake. Heat the oven to 190 °C (170 °C fan). Glaze with egg and bake for 25-30 minutes until golden and the filling reads 74 °C.
- 6
Rest and serve. Cool 10 minutes before eating.
Storage
Refrigerate baked patties within 2 hours for up to 3 days and reheat in the oven until piping hot. Freeze unbaked patties up to 1 month and bake from frozen, adding 10-15 minutes.
EU nutrition claims
- Source of protein: 3.3 g protein per 100 kcal, about 13% of energy (needs ≥ 12%)
- Low sugars: 3.3 g sugars per 100 g (limit ≤ 5 g)
Per 100 g of the finished dish, worked out from the nutrition per serving and the lowest likely cooked weight (about 93 g a serving), so the true values are, if anything, lower. Thresholds from the Annex to EU Regulation (EC) No 1924/2006. How we decide
Free sugars
1.8 g per serving
3.6 % of the 50 g daily maximum · 7.2 % of the ideal 25 g
Free sugars under 50 g a day, ideally about 25 g, based on WHO free-sugar guidance (not endorsed by WHO). The share shown is the share of one serving. WHO
Equipment
- food processor or large bowl
- cling film
- large frying pan
- wooden spoon
- potato masher
- rolling pin
- 15 cm saucer or round cutter
- fork
- 2 baking trays lined with baking paper
- pastry brush
- instant-read probe thermometer
- wire rack
Nutrition per serving (estimated values)
| Per serving | Amount |
|---|---|
| Energy | 595 kcal |
| Protein | 19.9 g |
| Carbohydrate | 47.5 g |
| of which sugars | 3.1 g |
| of which free sugars | 1.8 g |
| Fat | 36.1 g |
| of which saturates | 18.8 g |
| Fibre | 2.9 g |
| Salt | 1.35 g |
Protein per 100 kcal
3.3 g High Protein needs ≥ 5 g (20% of energy)
Calculated from USDA FoodData Central ingredient values
