Ingredients Jump to Instructions ↓

  1. For The Filling:

  2. 2 Tbsp Vegetable Oil or Butter

  3. 1 Large Onion , finely chopped (1 1/2 cups chopped)

  4. 6 cloves Garlic , minced

  5. 1 Tbsp Finely Chopped Fresh Ginger

  6. 1 lb Ground Beef

  7. 1/4 tsp Ground Turmeric or Annatto

  8. 3/4 tsp Ground Cumin

  9. 3/4 tsp Ground Allspice

  10. 1/2 tsp Ground Cardamom

  11. 1 Scotch Bonnet Pepper , seeded and finely chopped, optional

  12. 2 Sprigs Fresh Thyme , finely chopped

  13. 3 Scallions , finely chopped

  14. 1 Tbsp Finely Chopped Parsley

  15. 1 lb Ripe Tomatoes , peeled and finely chopped

  16. 1 1/2 tsp Salt

  17. Freshly Ground Black Pepper

  18. 3/4 cup Water or Beef Stock

  19. 3 Tbsp Jamaican Rum

  20. to Assemble The Patties:

  21. Flour , for rolling out the dough

  22. 2 Egg Yolks , beaten with

  23. 1 teaspoon of rum

Instructions Jump to Ingredients ↑

  1. Directions For the pastry: Sift 1 1/2 cups flour, turmeric, and salt into a large bowl. Using your fingers, two knives, or a pastry blender, cut in the shortening and butter until mixture resembles coarse crumbs. Working quickly, add only enough water to form a firm dough. Do not overwork pastry. Form dough into a disc, wrap in plastic, and refrigerate for at least 1 1/2 hours or overnight.

  2. In a large skillet, heat the oil until hot but not smoking. Add the onion and cook until softened, about 4 minutes. Add the garlic and ginger and cook for 1 minute. Add the ground beef, turmeric, cumin, allspice, cardamom, hot peppers, and thyme and cook until the beef is browned and spices are fragrant, about 10 minutes. Add the scallions, parsley, tomatoes, and stock and simmer for about 25 minutes, until the flavors have come together and almost all of the liquid has evaporated. Season, to taste, with salt and pepper, remove from the heat and stir in the rum. Set aside to cool before assembling the patties.

  3. Preheat the oven to 400 degrees F.

  4. On a lightly floured surface, roll out pastry and cut into circles about 6 to 7 inches in diameter. Spoon a scant 1/4 cup of the cooled filling onto the center of one side of each circle, and lightly brush the edges of the circle with a little of the beaten egg yolk mixture. Fold the other half of the pastry over so that the edges meet, and use a fork to crimp the edges together. Lightly brush the top of each patty with a little of the beaten egg yolk mixture. Place the patties on parchment-lined baking sheets and bake until golden brown, about 30 minutes. Serve immediately.


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