Hello ladies and gents this is the Viking telling you that today we are talking about
Caribbean beef patties
Ingredients
- drizzle of oil
- 1 small onion, finely chopped
- 2 garlic cloves, crushed
- 250g beef mince
- 1 potato, cut into 1cm/½ in cubes
- 2 tsp turmeric
- 2 tbsp tomato purée
- few thyme sprigs
- 2 tbsp hot pepper sauce
- 500g block shortcrust pastry
- 1 egg, beaten
- Green salad, to serve
Method
- Heat the oil in a pan, add the onion and cook for 5 mins. Add the garlic and beef, turn up the heat and cook until the meat is browned. Add the potato, half the turmeric, the purée and thyme, plus 200ml water.
- Cover and simmer for 15 mins, then remove the lid and cook for 5 mins more. Add the hot pepper sauce and leave to cool.
- Heat oven to 220C/200C fan/gas 7. Roll out the pastry to the thickness of a £1 coin. Cut out 6 x 15cm circles, using a small plate as a guide. Divide the mince between the circles, piling it up on one side.
- Mix the egg with the remaining turmeric, brush around the edge of each circle, then fold over and use a fork to seal the edges. Arrange on a baking tray lined with baking parchment, brush with a little more egg and bake for 20-25 mins. Serve with a green salad.
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