JAMAICAN PATTIES WITH PEACH MANGO CHUTNEY
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
- Flaky Pastry: In a large mixing bowl, whisk together flour, salt, curry powder and turmeric.
- Cut in unsalted butter until the butter reaches the size of small peas, or coarse breadcrumbs.
- 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.
- Wrap tightly in plastic wrap and refrigerate for 2 hours to overnight.
- 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.
- Stir in panko breadcrumbs to absorb excess moisture and thicken slightly. Loosely cover and put in fridge to chill completely before filling pie pastry.
- 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.
- Simmer over medium low heat for about 30 minutes until fruit has started to break down and soften.
- 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.
- Transfer hot chutney to a container and chill completely before serving. Chutney will continue to thicken as it cools.
- 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.)
- 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.
- 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.
- 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).
- 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.
- Using a paring knife or kitchen shears, gently cut 2-3 vent holes in top surface of pastry.
- Chill pastries for about 1 hour before baking or freeze individually for baking at another time.
- 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.
- 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.