Street Food
Caribbean Beef Patties
Ingredients
- - Pastry:
- - 400 g (3 1/4 cups) all-purpose flour
- - 1 tsp ground turmeric
- - 1/2 tsp salt
- - 200 g (7/8 cup) cold butter, cubed
- - 120 ml (1/2 cup) cold water
- - Filling:
- - 2 tbsp vegetable oil
- - 1 onion, finely diced
- - 2 cloves garlic, minced
- - 400 g (14 oz) ground beef
- - 1 tbsp curry powder
- - 1/2 tsp dried thyme
- - 1/2 scotch bonnet pepper, finely diced (optional)
- - 2 tbsp breadcrumbs
- - 60 ml (1/4 cup) beef stock
- - Salt and black pepper, to taste
- - 1 egg, beaten, for egg wash
Method
- For the pastry, combine the flour, turmeric and salt in a bowl. Rub in the cold butter until the mixture resembles coarse breadcrumbs. Add the cold water gradually and mix until a firm dough forms. Wrap and refrigerate for 30 minutes.
- For the filling, heat the oil in a pan over medium heat and sauté the onion for 4 minutes until softened. Add the garlic and cook for 30 seconds.
- Add the ground beef, breaking it up as it browns, about 6-7 minutes.
- Stir in the curry powder, thyme and scotch bonnet if using, cooking for 1 minute until fragrant.
- Add the breadcrumbs and beef stock, stirring until the mixture thickens and clumps together. Season with salt and pepper. Cool completely.
- Preheat the oven to 190°C (375°F). Roll out the pastry to about 3 mm (1/8 in) thickness and cut into circles using a 15 cm (6 in) cutter.
- Place 2 tablespoons of filling onto one half of each circle, fold over to form a half-moon shape, and crimp the edges firmly with a fork to seal.
- Place the patties on a lined baking tray, brush with beaten egg, and bake for 25-30 minutes until golden brown and crisp.
Introduction: Spiced beef patties, encased in a golden, flaky, turmeric-tinted pastry, are a popular grab-and-go street food across the Caribbean, sold from bakeries and roadside stands in Anguilla as a quick, satisfying snack or light meal.
Cultural Background: Spiced beef patties, encased in a golden, flaky, turmeric-tinted pastry, are a popular grab-and-go street food across the Caribbean, sold from bakeries and roadside stands in Anguilla as a quick, satisfying snack or light meal.
Tips: Ensure the filling is completely cool before assembling the patties, or the pastry will become soggy and difficult to seal. Crimp the edges firmly and evenly to prevent the filling from leaking out during baking.
Variations: Substitute ground beef with ground chicken or spiced lentils for chicken or vegetarian patties. Add a diced potato to the filling to stretch it further, a common household variation.
Storage: Refrigerate baked patties in an airtight container for up to 3 days, or freeze unbaked patties for up to 2 months.
Reheating: Reheat in an oven at 180°C (355°F) for 12-15 minutes until heated through and crisp; avoid microwaving, which softens the pastry.
Nutrition: Calories: 380 kcal | Protein: 14 g | Carbohydrates: 28 g | Fat: 24 g | Fibre: 1.5 g | Sodium: 340 mg
FAQs:
Q: Can I make these ahead and freeze them? A: Yes, assemble the patties, freeze unbaked on a tray until solid, then transfer to a bag; bake from frozen, adding 8-10 extra minutes. Q: Why is my pastry not golden yellow? A: Ensure fresh turmeric is used and mixed thoroughly through the dry ingredients before adding the butter and water.
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