This recipe for Curried Jamaican Beef Patties from SeriousEats is absolutely delicious. But we found some proportions of ingredients could use a little adjusting. Below are some of our cooking notes.
- Increase salt in dough from 1/2 tsp to 1 tsp kosher salt.
- We didn’t have Jamaican Yellow Curry Powder (and after reading some FDA advisories about lead tainted curry powder we decided not to seek it out) so we used a mix of Penzey’s Sweet and Hot Curry Powders, with a touch of turmeric instead. Worked like a charm.
- The 3 cups flour was a bit too much for my food processor to handle. So try cutting the butter in by hand instead of using a food processor.
- The raw beef inherently contains enough fat to keep it from burning in the pan, so we skipped the oil.
- We used 2 hot peppers instead of the 1 listed (2 habaneros, similar heat profile, compared with the 1 scotch bonnet).
- We used 1 tsp high quality dried thyme in lieu of 4 fresh sprigs.
- We used Panko in lieu of traditional breadcrumbs.
- The egg wash was so watery that it didn’t seem to do much to seal the dough to itself, so instead of 1/4 cup of water I would suggest just 1 tbsp mixed in with the egg.
- I also would suggest that once assembled, you brush the patty with the egg wash to give it a nice toasted brown color while it bakes.
- We had a yield of 12 complete patties, not the 6 listed in the recipe. We par-baked 8 of them at 25 minutes for freezing & re-heating later on.
- 3 cups all purpose flour
- 1 tsp kosher salt
- 2-1/2 tbsp mix of sweet and hot yellow curry powders
- 1/2 tsp powdered turmeric
- 1/4 tsp ground ginger
- 2 sticks cold unsalted butter, cut into small cubes
- 3/4 cup ice water
- 1 tbsp white vinegar or a Datu Puti vinegar
- 1 large egg lightly beaten