You may remember that I shared a couple of recipes a little while ago which had a Caribbean twist to them – Jerk Hamburgers with Pineapple Chilli Relish, and Tropical Fruit Salsa with Cinnamon Tortilla Chips. Well, I also made some Caribbean Beef Patties but didn’t get around to sharing the recipe, so here it now!
- 1 tbsp oil
- 1 small onion, finely chopped
- 2 garlic cloves, crushed
- 1 fresh red chilli pepper, finely chopped
- 250g beef mince
- 1 potato, cut into 1cm cubes
- 2 tsp turmeric
- 3 thyme sprigs
- 2 tbsp tomato puree
- 200ml water
- salt + freshly ground black pepper
- 2-3 tbsps hot pepper sauce
- 500g shortcrust pastry
- 1 egg, beaten
- Heat the oil in a pan, add the onions and cook for about 5 minutes over a medium heat.
- Turn up the heat, add the garlic, fresh chilli and the mince, and cook until browned.
- Add the potato, 1 tsp turmeric, thyme, tomato puree and the water. Cover and simmer for 15 minutes until the potatoes are cooked through.
- Remove the lid, and cook for a further 5 minutes.
- Season with salt, pepper and hot pepper sauce to your taste.
- Leave to cool.
- Heat oven to 220C/Gas 7.
- Roll out the pastry to around 5mm thick. Cut 6 x 15cm circles (use a plate as a guide).
- Divide the meat and potato mixture between each circle of pastry, piling it on one side.
- Mix the egg with the other teaspoon of turmeric, brush around the edge of each circle. Fold over the pastry and use a fork to seal the edges.
- Lay the patties on a greased baking tray, and brush with more of the egg wash.
- Bake for 25 - 30 minutes.