1. Chop up roughly and measure out the spring onions, brown onions, garlic, ginger, scotch bonnet, thyme and add to a food processor along with the ground all spice, paprika, garlic powder & onion powder and process for about 1 minute (if you don’t have a food processor just chop everything very fine and mix in bowl)
2. Add olive oil to pan on medium low heat then add the mixture from the processor to pan cook for 2 minutes stirring regularly
3. Add beef to the pan and turn the heat up to medium high, mix well and cook for 5 minutes till the beef is brown and fully broken down
4. Add kosher salt, black pepper, beef stock, breadcrumbs, browning & beef gelatine mix well and cook on medium low for 25 minutes stirring occasionally then remove and cool completely
1. Whisk together dry ingredients till fully combined
2. Add beef suet and mix with a fork
3. In a separate bowl whisk together wet ingredients then slowly add to dry ingredients until mixture forms into a ball, do not knead (if it’s too dry add extra water 1 tbsp at a time)
4. Separate into 4 balls and now you want to roll each one out one by one on a floured surface and keep folding the dough onto itself (5 times at least to form a layered flakey crust)
5. Then roll each one out into a square that’s a little bit bigger than a sauce plate and cut a circle from it using a sauce plate
6. Split the cooked beef mixture into 4 separate portions and add one into each circle ideally a little bit more to one side (not right in the middle) so when you fold them over there will be some crust leftover on its own
7. Brush one side of the crust lightly with water then fold over and press down on the beef to form pocket and then use a fork to crimp the edges
Cook on a baking tray lined with baking paper 375f for 25-30 minutes until golden brown
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BEEF PATTIES
FILLING
• Beef Mince (20% fat) 500g
• Spring Onions (1/2 cup)
• Brown Onions (1/3 cup)
• Garlic (1 heaped tbsp)
• Ginger ( 1 heaped tbsp)
• Scotch Bonnet Pepper (1/2 of one)
• Fresh Tyme (2 Tsp)
• Ground All Spice aka Pimemto (1 Tsp)
• Garlic Powder (1 Tsp)
• Onion Powder (1 Tsp)
• Paprika (2 Tsp)
• Kosher Salt (1 Tsp)
• Black Pepper (1/4 Tsp)
• Olive Oil (1 Tsp)
• Fresh Breadcrumbs (1/3 cup)
• Beef Stock (1/3 cup)
• Browning (1 Tsp)
• Beef Gelatine (2 + 1/2 Tsp)
1. Chop up roughly and measure out the spring onions, brown onions, garlic, ginger, scotch bonnet, thyme and add to a food processor along with the ground all spice, paprika, garlic powder & onion powder and process for about 1 minute (if you don’t have a food processor just chop everything very fine and mix in bowl)
2. Add olive oil to pan on medium low heat then add the mixture from the processor to pan cook for 2 minutes stirring regularly
3. Add beef to the pan and turn the heat up to medium high, mix well and cook for 5 minutes till the beef is brown and fully broken down
4. Add kosher salt, black pepper, beef stock, breadcrumbs, browning & beef gelatine mix well and cook on medium low for 25 minutes stirring occasionally then remove and cool completely
CRUST
• Flour (2 cups)
• Kosher Salt (3/4 Tsp)
• Sugar (2 Tsp)
• Baking Powder (1/8 Tsp)
• Curry Powder (1 Tsp)
• Ground Turmeric (2 Tsp)
• Beef Suet (200g)
• Freezing Cold Water (1/3 cup)
• Whisked Egg (3 Tbsp)
• Vinegar (1 Tsp)
1. Whisk together dry ingredients till fully combined
2. Add beef suet and mix with a fork
3. In a separate bowl whisk together wet ingredients then slowly add to dry ingredients until mixture forms into a ball, do not knead (if it’s too dry add extra water 1 tbsp at a time)
4. Separate into 4 balls and now you want to roll each one out one by one on a floured surface and keep folding the dough onto itself (5 times at least to form a layered flakey crust)
5. Then roll each one out into a square that’s a little bit bigger than a sauce plate and cut a circle from it using a sauce plate
6. Split the cooked beef mixture into 4 separate portions and add one into each circle ideally a little bit more to one side (not right in the middle) so when you fold them over there will be some crust leftover on its own
7. Brush one side of the crust lightly with water then fold over and press down on the beef to form pocket and then use a fork to crimp the edges
Cook on a baking tray lined with baking paper 375f for 25-30 minutes until golden brown