| Total: | 2 hr 5 min |
| Prep: | 30 min |
| Inactive: | 30 min |
| Cook: | 1 hr 5 min |
| Yield: | 2 to 3 servings |
Ingredients
- 3 cups all-purpose flour
- 1/2 teaspoon salt
- 2 tablespoons curry powder
- 1 cup cold butter or shortening
- 3/4 cup iced water
- 1 tablespoon vinegar
- 2 egg yolks
- 2 tablespoons peanut oil
- 1 medium onion, diced
- 4 sprigs scallions, sliced
- 1 tablespoon fresh thyme
- 1/2 teaspoon Scotch Bonnet pepper, chopped
- 1 pound ground beef
- 1 teaspoon salt
- Water
- 1 cup bread crumbs
- Fresh ground pepper
- Egg wash (1 egg beaten with 1/4 cup water)
Instructions
- For the dough: Combine the flour, salt, curry powder, and butter in a food processor and pulse to combine.
- In a separate bowl combine water, vinegar, and egg yolks. Add wet mixture to the food processor, and pulse until a ball forms. Cover dough in plastic wrap and let rest in refrigerator for 1/2 hour.
- Heat oil in saucepan over medium heat, add onions, scallions, thyme, and Scotch bonnet peppers. When onion begins to soften, add ground beef, salt, and enough water to barely cover the meat. Simmer, over low heat, for 20 minutes. Add bread crumbs and adjust seasoning with salt and pepper. Remove from the heat and allow to cool.
- Preheat the oven to 375 degrees F.
- Roll the dough out to 1/8-inch thick. Cut the dough into 6-inch circles. Place 2 tablespoons of the meat filling onto half of each dough round. Brush the edges of the dough with the egg wash. Fold the dough over the filling to make a half moon shape and press to seal. Place the patties on a parchment lined cookie sheet and place in the oven for 25 to 35 minutes. ***If making the cocktail size, cut the dough into 3-inch circles.
Nutrition Facts
| Serving Size | 1 of 3 servings |
| Calories | 1672 |
| Total Fat | 107 g |
| Saturated Fat | 53 g |
| Carbohydrates | 130 g |
| Dietary Fiber | 9 g |
| Sugar | 5 g |
| Protein | 47 g |
| Cholesterol | 367 mg |
| Sodium | 1238 mg |
Reviews
Great recipe !!!!!! I will be making these again
This is delish . It had my entire house smelling really good I used tumeric in dough for color.
I didnt have to call out dinnertime All of a sudden everyone was in the kitchen Loved it
These turned out really well! Very yummy. I could go for a little spicier, though, and the filling was a little dry, so next time I’ll make it with less bread crumbs (or none). One tip, be sure to roll out the dough thin enough. Our first batch was too thick, and the crust didn’t flake as well as with the thinner-rolled batch. I’d like a nice dipping sauce to go with them too.
Being Caribbean, I love the flavor, and rich culture in Caribbean foods. I try to encourage it through as many of my peers as possible.
This is great when you want to eat something a little different. The only thing I would say would be that the recipe actually serves about 4-5 people, rather then 2-3 people. Also, a good dip like honey mustard is good with it.
This is an excellent recipe. It even tastes better than the patties at the local restaurants in my area. When I attend a party, I usually make some mini patties and they are always a hit.