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Yields ~ 9-10 Patties


Flaky Pastry Dough

2 Cups – All Purpose Flour

1 ½ – tsp Salt

1 Tbsp – Curry Powder

½ tsp – Turmeric, ground

1 Cup – Butter, unsalted, small cubes

½ Cup – Ice Water

Spicy Beef Filling

1lb – Lean Ground Beef

½ Cup – Tomatoes, chopped

1/3 Cup – Green pepper, finely chopped

½ Cup – Yellow Onion, fine diced

¼ Cup – Green Onion, finely chopped

½ tsp – Allspice, ground

1 Tbsp – Ginger, fresh grated

1 ½ tsp – Garam Masala

3 cloves – Garlic, minced

1 ½ tsp – Salt

¼ tsp Black Pepper, ground

½ Lime – Juiced

1 – Scotch Bonnet, or habanero, seeded and minced

½ Cup – Panko Breadcrumbs

Mango Peach Chutney

2 Cups  – Peaches, sliced, frozen

2 Cups – Mangoes, chunks, frozen

1 – Navel Orange, zested and juiced

½ Cup – Orange Juice

2 Tbsp – Honey

1 Bay Leaf

3 Tbsp – Red Wine Vinegar

½ Small – Red Onion



  1. Flaky Pastry: In a large mixing bowl, whisk together flour, salt, curry powder and turmeric.
  2. Cut in unsalted butter until the butter reaches the size of small peas, or coarse breadcrumbs.
  3. Add cold water in two additions while mixing with your hands or utensil. Press dough together to form a ball. If dough does not come together, add an extra teaspoon of water at a time until a dough ball forms.
  4. Wrap tightly in plastic wrap and refrigerate for 2 hours to overnight.


  1. Spicy Beef Filling: In a large non-stick pan over medium high heat all add ingredients except the panko breadcrumbs. Stirring occasionally, cook for about 8-10 minutes until cooked through. Transfer to a large mixing bowl.
  2. Stir in panko breadcrumbs to absorb excess moisture and thicken slightly. Loosely cover and put in fridge to chill completely before filling pie pastry.


  1. Mango Peach Chutney: Bring all ingredients to a simmer in a small pot over medium heat. Stirring occasionally to help break down fruits and onions.
  2. Simmer over medium low heat for about 30 minutes until fruit has started to break down and soften.
  3. Remove bay leaf and discard. Blend ingredients with a hand immersion blender or using a potato masher, mash until larger chunks are broken down with a few larger chunks remaining. Continue to simmer for another 5 minutes.
  4. Transfer hot chutney to a container and chill completely before serving. Chutney will continue to thicken as it cools.



  1. Lightly flour working surface and roll dough out to about ½ cm thick. Using a 7” bowl as a stencil, cut out rounds and set aside. (Cover cut rounds with plastic wrap or a towel to prevent drying out.)
  2. On the lower half of each round, place a 1/3 Cup, packed of chilled meat mixture, leaving about 1½-2 cm around the edge.
  3. Pull top half of pastry down over filling and using a floured fork, crimp edges to seal, creating a half circle shape like a calzone or empanada.
  4. Transfer filled pastry to a parchment lined sheet pan. Repeat with remaining rounds and filling. Dough trim can be gathered up and re-rolled to create more rounds. (Note: it is important to let the dough re-chill and rest about 20 minutes between rolls to allow the butter to firm up and the gluten to rest).
  5. Once all pastries have been filled and crimped, whisk together 1 egg and 1 Tbsp of water until smooth and there’s no streak of egg white. Lightly brush all pastries on tops and sides until evenly coated.
  6. Using a paring knife or kitchen shears, gently cut 2-3 vent holes in top surface of pastry.
  7. Chill pastries for about 1 hour before baking or freeze individually for baking at another time.
  8. Bake at 400°F for 15-18 minutes until golden brown and internal temp reads 160°F. If baking frozen patties, adjust baking time to about 22-25 minutes.
  9. Serve with chilled Peach Mango Chutney.


  • Dough and filling can be made in advance. Any leftover meat can be frozen for the next time you make patties.
  • Chutney also makes for a great accompaniment to other meats like roasted pork.

Curated by Anna Borys for the August 2022 edition of Cattle Country.

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