How to: Flaky and Juicy Beef Patties

butter

🥗Healthier: coconut oil

💰Cheaper: margarine

Coconut oil adds a tropical flavor and is dairy-free.

ground beef

🥗Healthier: ground turkey

💰Cheaper: ground pork

Ground turkey is leaner and healthier.

scotch bonnet pepper

🥗Healthier: jalapeño

💰Cheaper: bell pepper

Jalapeños provide heat with fewer calories.

beef broth

🥗Healthier: vegetable broth

💰Cheaper: water with seasoning

Vegetable broth is lighter and vegetarian-friendly.

Season the short rib with a small pinch of salt and pepper. Heat the coconut oil in a small pan over medium-high heat. Add the short rib and sear on all sides until browned (about 2-3 minutes per side). Remove and set aside.

In the same pan, add the chopped onion, celery, and carrot. Sauté for about 5 minutes until softened. Add the garlic and Scotch bonnet pepper, sauté for another 1-2 minutes. Stir in the allspice, coriander, curry powder, turmeric, ginger, cinnamon, nutmeg, smoked paprika, and celery salt, and cook for another minute until fragrant.

Add the beef stock, tomato paste, fresh thyme, and bay leaf. Return the short rib to the pan, cover, and simmer on low heat for 2.5 – 3 hours, or until the meat is tender and falls off the bone.

Remove the short rib from the pan and allow it to cool slightly. Shred the meat, discarding the bone and any excess fat, and return the shredded meat to the pan.

Stir in the fresh breadcrumbs and spring onion and simmer uncovered for another 5 minutes to thicken. Adjust seasoning with salt and pepper. Let the filling cool completely.

In a small bowl, mix the flour, salt, turmeric, and sugar. Add the cold, cubed butter and use your fingers to work the butter into the flour until it resembles coarse crumbs.

Gradually add the ice-cold water, mixing until the dough comes together. If it’s too dry, add a tiny bit more water. Form the dough into a small disc, wrap in cling film, and refrigerate for at least 30 minutes.

Preheat your oven to 190°C (170°C fan). Line a small baking tray with baking parchment.

On a lightly floured surface, roll out the chilled dough to about 3mm thickness. Cut out a circle (about 15cm in diameter).

Place about 2 tablespoons of the cooled short rib filling onto one half of the dough circle. Fold the other half over to cover the filling, forming a half-moon shape. Press the edges together with a fork to seal.

Place the patty on the prepared baking tray and bake in the preheated oven for 25-30 minutes, or until the pastry is golden brown and crisp.

Cooking Techniques

Spice Level:

Allergens