Jamaican Beef PattiesMike Reid
- 300g plain flour, plus extra for dusting
- 1½ tbsp Madras curry powder
- 1½ tbsp ground turmeric
- Pinch salt
- 165g unsalted butter, chilled and diced
- 1 large free-range egg, beaten
- 2 tbsp olive oil
- 1 onion, finely diced
- 4 large garlic cloves, crushed
- 2 tsp Madras curry powder
- 2½ tbsp chives, chopped
- 1½ tbsp thyme leaves, chopped
- 300g lean beef mince
- 125ml beef stock
- 1 tsp Dark brown sugar
- 1 Scotch bonnet, finely chopped
- 80g Breadcrumbs
- salt and freshly ground black pepper
- For the pastry, sift together the flour, curry powder, turmeric and salt into the bowl of a food processor. Add the butter and pulse until the mixture looks like coarse sand. With the motor running, gradually add 4–6 tablespoons of ice cold water until the dough starts to come together. Add just enough water to bind the dough.
- Roll the dough into a ball and wrap in cling film. Leave to rest in the fridge for 30 minutes.
- For the filling, heat the oil in a large saucepan, add the onion and a pinch of salt and cook for about 5–10 minutes until softened. Add the garlic, curry powder, chives and thyme. Leave to cook for another minute, until the aromas are released. Add the minced beef, breaking it up with a wooden spoon and allow it to brown all over for about 5 minutes.
- Add the stock, sugar and scotch bonnet hot sauce, bring to the boil and reduce the heat. Cover the pan with a lid and let the mixture simmer for about 10 minutes. Add the bread, return the lid to the pan and let the mixture continue to simmer for a further 10 minutes. Remove the pan from the heat, season with salt and pepper and leave to cool.
- Remove the pastry from the fridge and roll out with a flour-dusted rolling pin onto a large sheet of greaseproof paper to a thickness of about 3mm. Cut out six circles from the pastry, using a side plate as a guide for the sizing.
- Divide the filling between the six circles, spooning the mixture on to one half of each pastry circle and leaving space around the edge to allow for sealing the pastry. Wet the edges of the pastry and fold the non-filled half of the pastry over the filled half and use a fork to press down all around the edges.
- Place the patties on a baking tray, brush with the egg and bake for 20 minutes, or until the pastry is golden and cooked through.
Our friends at Wine Selectors suggest pairing this dish with a Shiraz
Ingredients: 300ml milk, plus extra 7g sachet of dried yeast 25g white caster sugar 50g shortening or lard 425g plain flour, plus extra 20g polenta, optional Unsalted butter Method: Gently warm the milk in a pan until lukewarm or body temperature, 37ºC. Add the yeast...
This recipe is brought to you with the help of our friends at Wine Selectors Ingredients: 1 medium cauliflower, leaves and stalk trimmed, cut into wedges 400g can lentils, drained and rinsed 1 small white onion, thinly sliced Juice of 1/2 lemon 1 1/2 tbsp extra virgin...
Ingredients:For Dough: 500g plain flour 190g cold unsalted butter, cut into cubes ½ tsp salt 60ml warm water 1 egg, at room temperature and whisked For Filling: 600g smoked ham, diced 200g mozzarella, diced 200g cheddar, diced 200g brown onion, diced 80g...
This recipe is brought to you with the help of our friends at Massel Ingredients: 500g gnocchi 2 potatoes, diced 1 clove of garlic, chopped 1 tsp dried chillies 1 leek, sliced 2 rosemary sprigs 100g pancetta, rind removed and diced 500ml Massel Veg Stock Method:...
Ingredients: 1 head cauliflower, cut into pieces 1 green banana chilli, sliced 1 bunch mint, picked 1 cup Indian style yoghurt Pinch of sea salt flakes ½ tsp garam masala powder ¼ tsp dry mango powder ¼ tsp fenugreek powder Vegetable oil for frying Method: Fry...
Ingredients: 500g good quality spaghettini Table salt (for pasta water) 8 birdseye chilli, sliced finely 5 cloves garlic, chopped ½ bunch flat leaf parsley, washed and chopped finely, stem and leaf 250ml olive oil Sea salt and freshly ground black pepper to taste A...