Beef Patties

Ingredients

• 180 g All Purpose Flour
• 0.5 tsp Turmeric
• 1.25 tsp Kosher Salt
• 90 g Unsalted Butter
• 4 tbsp Cold Water
• 250 g Ground Beef
• 2 tsp Jamaican Curry Powder
• 0.5 tsp Black Pepper
• 1 tbsp Vegetable Oil
• 1 pcs Onion
• 2 pcs Scallion
• 2 pcs Garlic
• 4 pcs Fresh Thyme
• 1 pcs Scotch Bonnet Pepper
• 1 tbsp Tomato Paste
• 2 tsp Soy Sauce
• 1 tsp Dark Brown Sugar
• 80 ml Beef Stock
• 2 tbsp Breadcrumbs
• 1 pcs Egg
• 1 pcs Lime

Method

1. In a large bowl, whisk {all_purpose_flour}, {turmeric}, and part of the {kosher_salt}. Rub in cold {unsalted_butter} until the mixture looks like coarse crumbs, then drizzle in {cold_water} and mix just until a shaggy dough forms. Pat into a disk so the pastry stays tender and chill it until firm.
2. Wrap the dough and refrigerate until cold and relaxed; this keeps the pastry flaky and easier to roll without shrinking.
3. Pat {ground_beef} dry with paper towels. Heat {vegetable_oil} in a large skillet over medium-high heat and brown {ground_beef} without crowding, breaking it up until deeply colored. Add {onion}, {scallion}, {garlic}, {fresh_thyme}, and {scotch_bonnet_pepper}, season with more {kosher_salt} and {black_pepper}, and sauté until softened and fragrant. Stir in {jamaican_curry_powder} and bloom it briefly, then add {tomato_paste} and cook until darkened. Deglaze with {soy_sauce} and {beef_stock}, add {dark_brown_sugar}, and simmer until thick and glossy. Stir in {breadcrumbs} so the filling holds together, then cool slightly.
4. Spread the filling on a plate and let it cool until barely warm; cool filling keeps the pastry from softening and leaking.
5. On a lightly floured surface, roll the chilled dough to a thin sheet. Cut rounds, fill with the cooled beef mixture, fold over, and crimp firmly to seal so the juices stay inside during baking.
6. Beat {egg} and brush it over the patties for a glossy, deeply golden finish.
7. Bake the patties on a parchment-lined tray in a hot oven until crisp, deeply golden, and the filling is piping hot. Rest briefly so the pastry sets and stays flaky.
8. Serve the patties hot with wedges of {lime} for a bright squeeze at the table.