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Big-B's Big Hot Lamb Patties

A fantastic recipe for Jamaican patties, submitted by Barclay Mullins.

Ingredients 

Pastry:

500g plain flour

250g butter

1 tsp salt

2 tbsp turmeric

1 egg

Filling:

500g lamb mince

2 cloves garlic

2cm piece fresh root ginger

1 large onion

3 spring onions

2 tbsp Tropical Sun Caribbean Hot Curry Powder

1 tbsp Tropical Sun All Purpose Seasoning

2 tbsb Tropical Sun Jamaican Hot Pepper Sauce

1 tsp Tropical Sun Ground Black Pepper

1 tin chopped tomatoes

1 lamb stock cube

1 tsp gravy browning

Salt to taste

Oil to taste

  

Instructions

  1. Before you start, put the flour, butter, and a mug of water in the freezer. This will make sure everything is nice and cool for a nice pastry.
  2. Chop the onion, garlic, and ginger and fry off with the lamb mince in the hot oil. When the meat has browned, add the curry powder, all purpose seasoning, black pepper, and hot sauce and keep frying for a few more minutes.
  3. Next, add the tomatoes, gravy browning, and stock cube dissolved in 100ml water and simmer for 15 minutes.
  4. Season with salt (or more hot sauce!) as required.Add the chopped spring onions and cool the mixture. It shouldnt be too wet!
  5. Now, whizz the turmeric, salt, flour, and butter in a food processor into a nice crumb. Add 7 tbsp of the ice-cold water and whizz again.
  6. Form into a ball (making sure to handle it as little as possible), and put it in the fridge for half an hour.
  7. When youre ready to make the patties, roll out the pastry nice and thin, and use a saucer to cut-out circles.
  8. Spoon meat mixture onto each circle, wet the edges, fold into a semi-circle, and crimp the edges with a fork.
  9. Give each patty an airhole, brush with the beaten egg, and bake on grese-proof paper for 25 minutes in a pre-heated oven at 200 degees celcius.
  10. Take them out when they're done! The size you make, and the amount of filling you use is up to your own preference.

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