hot pepperminced (as much as desired based on spice preference)
1/2teaspoonground all spice
1/4teaspoonblack pepper
1/2teaspooncurry powder
1/2teaspoondry thyme
1/8teaspoonpaprika
2tablespoonsketchup
1 1/2cupswater
salt to taste
For the pastry
2cupsflour
1/2teaspooncurry powder
1/2teaspoonturmeric powder
1/2teaspoonsalt
1/4teaspoonsugar
1/2cupbuttercold, cubed
1/4cupvegetable shorteningcold
approximately 3/4 cup water
Egg Wash
1 eggwhisked
1teaspoonwater
Instructions
In a large skillet, heat the oil and add the onion. Saute for a couple of minutes and then add the beef. Cook the beef and hot pepper, breaking up large pieces of beef as it cooks. Add the seasoning (all spice, curry powder, thyme, paprika, salt and pepper), ketchup and water and stir together. Bring to a boil and then reduce to medium-low heat. Let it simmer until all of the water is evaporated. Taste and adjust seasoning as needed. Remove from heat and let it cool.
While the beef is simmering, make the pastry dough. In a stand mixer, add the flour, curry powder, turmeric powder, salt and sugar. Pulse a few times to combine. Add the butter and vegetable shortening and pulse until the mixture resembles a coarse meal. Transfer to a bowl and add the water, stirring to form dough. The dough should feel a little sticky but not too much. Add more water or flour until the desired texture is met. Cover the dough and set in the fridge while the beef mixture cooks and then cools (a minimum of 20 minutes but can be left in the fridge for several hours if needed).
Preheat oven to 400F and line 2 baking sheets with parchment paper. Remove the dough from the fridge and divide it into 8 equal portions. Working with one portion at a time, roll it out into a circle on a floured surface using a floured rolling pin. To get a straighter circle, use a bowl or something similar to cut out a circle. I use a soup bowl (reserve scraps for re-rolling if there is enough beef mixture left).
Spoon 2-3 tablespoons of beef mixture onto half of the circle. Fold the other half over the mixture and press down to seal the edges into a half moon shape. Using the tines of a fork, press down gently along the edges for form a stronger seal. Set onto baking sheet. Repeat with remaining dough.
Whisk together the egg and water. Brush the egg wash over all of the beef patties. Bake in the oven for 25 minutes or until the pastry turns a nice golden colour.
Note: Metric ingredient measurements are provided as a courtesy using a third-party calculator and are rounded to the nearest unit. The recipes provided on this site have not been tested with metric measurements and their accuracy cannot be verified.
The nutritional information provided is based on third-party calculations and is an estimate only. Accurate nutritional facts will vary based on the particular brands used, portion sizes, measurement accuracy and more.
Keyword beef, ground beef
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