HOW TO MAKE JAMAICAN FLAKY DOUGH FOR BEEF PATTIES?
Add the flour, salt, tumeric, curry and butter into a food prosessor and pulse until crumb like consistency.
Transfer the mixture into a mixing bowl and add the ice cold water.
Knead the dough by hand until slightly developed. Dough should be homogenized.
Cover with plastic and refrigerate.
HOW TO MAKE TRADITIONAL JAMAICAN BEEF PATTY FILLING?
Add the oil into a deep frying pan and add the red and green bell pepper, onions, and saute for about 4-5 minutes.
Toss in the scallions, minsed garlic, tumeric, curry, salt, black pepper, paprika and ground beef and cook on medium heat until beef has browned.
Add the dried cilantro or parsley, scotch bonnett pepper and beef stock, cover will lid and let simmer for 20 minutes and set aside.
HOW TO SHAPE AND FILL JAMAICAN BEEF PATTIES?
Preheat oven to 200°C (392°F) and place the oven rack to the middle position.
Line a baking pan with parachment paper.
Remove the pastry dough from the fridge and place onto a slightly floured working surface.
Using a rolling pin, sheet the dough thin, about 3mm in thickness.
Use a round cutter (7 inch in daiameter) or a small plate to cut out the dough discs.
Fill each dough disc with 2-3 tablespoons of beef filling.
Using a brush or your fingers, dampin the outer edge of the flaky dough disc with water.
Fold over half of the pastry dough and crimp the egdes with a fork and place onto baking tray separating each piece about 2 inches apart.
Brush the top of the pastry dough with the egg wash.
Bake for about 20-22 minutes.
Remove from oven and serve.