Homemade Jamaican Style Curried Beef Patties
with Roasted Pepper and Pickled Onion Salad
Caribbean patties are a staple food in Jamaica and other Caribbean countries. They're similar to Cornish pasties, which were brought over by the British and then enhanced by locals, with twists from African and Indian cuisine. A Jamaican patty is a semicircular pastry that contains various fillings and spices baked inside a flaky shell, often tinted golden yellow with an egg yolk mixture or spices - here, we're using turmeric for that golden glow!
The quantities provided above are averages only.
Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.
Ingredients
1 pack(s)
Puff Pastry Sheet
(Contains Cereals containing gluten)
1 unit(s)
Lime
2 unit(s)
Garlic Clove
1 unit(s)
Bell Pepper
(May contain Celery)
1 unit(s)
Red Onion
240 grams
British Beef Mince
1 sachet(s)
Caribbean Style Jerk
(Contains Mustard)
1 sachet(s)
Curry Powder Mix
10 grams
Chicken Stock Paste
25 grams
Red Pepper Chilli Jelly
50 grams
Baby Leaf Mix
Not included in your delivery
½ tsp
Sugar for the Pickle
50 milliliter(s)
Water for the Beef
1 tbsp
Milk
2 tbsp
Mayonnaise
Nutritional information
Utensils
Instructions
Preheat your oven to 220°C/200°C fan/gas mark 7. Remove the puff pastry from your fridge to allow it to come to room temperature.
Zest and quarter the lime. Peel and grate the garlic (or use a garlic press). Halve the bell pepper and discard the core and seeds. Chop into large chunks.
Halve and peel the red onion. Chop half the onion into small pieces and set aside for the beef.
Slice the remaining onion half as thinly as you can and pop into a large bowl. Squeeze in some lime juice, season with salt, pepper and the sugar for the pickle (see pantry for amount). Mix together and set aside to pickle.
Pop the pepper chunks onto a baking tray. Drizzle with oil, season with salt and pepper, then toss to coat. When the oven is hot, roast on the top shelf until soft and slightly charred, 14-16 mins.
Meanwhile, heat a drizzle of oil in a large frying pan on medium-high heat.
Once hot, add the beef mince and chopped onion.
Fry until the mince has browned, 7-8 mins. Use a spoon to break it up as it cooks. IMPORTANT: Wash your hands and equipment after handling raw mince.
When the mince has browned, drain and discard any excess fat. Season with salt and pepper. IMPORTANT: The mince is cooked when no longer pink in the middle.
Add the garlic, Caribbean style jerk and two thirds of the curry powder mix to the pan. Fry for 30 secs.
Stir in the chicken stock paste, water for the beef (see pantry for amount) and a pinch of lime zest. Bring to the boil, then lower the heat and simmer until the liquid has been absorbed, 1-2 mins.
Remove the mince from the heat, then stir in the red pepper chilli jelly. Taste and season with salt and pepper if needed. Set aside to cool slightly.
Meanwhile, unroll the pastry and cut it in half widthways.
Fold one of the pieces over in half lengthways. Using a sharp knife, carefully cut it into a semi circle. Open it back up - it should now be a full circle. Discard the excess pastry.
Repeat with the remaining pastry so you have 1 circle per person.
Spoon the mince onto the bottom half of each circle, leaving a 1cm border at the edges.
Dampen the edges of the pastry with a little water, then fold the top half of the circle over the filling to enclose it. Gently press the edges down with the back of a fork to tightly seal the patties.
In a small bowl, combine the remaining curry powder with the milk (see pantry for amount). Gently brush the pastry with the milk. Make a small hole in the middle to allow steam to escape.
Carefully transfer the patties to a lined baking tray. Bake on the top shelf of your oven until the pastry is golden, 15-20 mins.
Just before you're ready to serve, add the roasted pepper, rocket and a drizzle of oil to the bowl of pickled onion. Toss to coat. Taste and season with more lime juice, salt and pepper if needed.
Serve the curried beef patties with the roasted pepper salad and any remaining lime wedges alongside.
Serve the mayo (see pantry for amount) on the side for dipping.
Enjoy!
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