Ingredients: Yield 18 patties
2 1/2 cups of flour
1/2 tsp salt
1/4 tsp baking powder
2 tbspsPeppermaster Original Jerk Curry
1/2 cup butter
3/4 cup ice-cold water
1 lb ground beef
1 onion, finely chopped
3 scallions, white and green parts, finely chopped
2 tbsp Peppermaster Original Jerk Curry
2 tsp Peppermaster Original Hurricane Mash (or one fresh scotch bonnet peppers)
1/4 cup vegetable oil
1/2 cup bread crumbs
2 Cups water
For the egg wash
1 egg, beaten with 1 tsp water
For the pastry
In a large bowl, combine all the dry ingredients. Cut the butter into small pices and add to the bowl. Using your fingertips to quickly squeeze together the flour mixture and butter, until the mixture resembles a coarse meal. Mix the Jerk Curry and water together, then add them to the dry mix mixing only until the mixture forms a ball. Knead gently, just enough to finish the dough. Separate the dough into 2 pieces and flatten each into a thick pancake. Wrap in plastic, and refrigerate for at least 15 minutes and up to five days.
for the filling
In a bowl, mix together the beef, onions, scallion, Hurricane Mash and Jerk Curry, set aside. In a large skillet, over high heat, heat the oil and then add the beef mixture. Brown the mixture. Stir in the Jerk Curry, Hurricane Mash. Allow a crust to form on the bottom of the pan. Add the water and stir the mixture, to deglaze the pan and incorporate the crust. Add the bread crumbs. The consistency will resemble a stew. Add more water if necessary. Cover, reduce heat to low and simmer for 15 minutes, then set aside to cool.
to assemble the patties
Preheat the oven to 400. Cut each half of dough into 9 pieces. (I don’t know “why 9”? it just is.) Roll out each piece into a rounded rectangle on a floured surface. (You’re making patties, picture one split open and laid flat.)
Spread the meat over one half of the dough leaving a 3/4 inch border on the outside edge. Rub water around the border with your finger. Fold the dough over and roll the edges together, pinching together with your fingers or a floured fork.
Place the pattie on a cookie sheet and then repeat the process until all the patties are formed.
Brush the patties with the egg wash and then bake until golden, about 20 minutes.
Serve immediately with a dish of rice and beans or kettle chips and fried plantain.
You can substitute chicken, pork or veggie pate for the beef, altering the cooking time accordingly.
Alternate directions using leftovers
You can substitute the leftover meat from yesterday’s pot roast, chicken or turkey if you have enough leftover.
Simply chop or shred the beef into a fine mixture, add the Jerk Curry and Hurricane Mash, then put the patties together.