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Beef Patties

Beef Patties is a savory pastry great for a quick lunch or snack or a great addition to tea time! They can be shaped into mini portions for appetizers. The recipe can be adapted using ground beef, chicken or turkey.
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Prep Time 1 hour
Cook Time 30 minutes
Course Appetizer, Side Dish, Snack
Cuisine Caribbean, Guyanese, West Indian
Servings 25

Equipment

  • Muffin Tin
  • Round Pastry/Cookie Cutter
  • Rolling Pin

Ingredients
  

Short Crust Pastry Dough

The Beef Filling

  • 1 lbs Ground Beef
  • 1 Small Onion, finely diced
  • 2 Stalks Cultantro, finely diced
  • 2 Scallion, finely chopped
  • 2 Minced WriWri Pepper
  • Salt to taste
  • Black Pepper to tast
  • 1 tbsp Dried Thyme (Guyana thyme preferably)
  • 2 tbsp Garlic Powder
  • 2 tbsp Ketchup
  • 2 tbspn Oyster Sauce can be substituted for Soy Sauce
  • Oil of choice for cooking
  • 1 Egg Beaten with tsp cream for egg wash

Instructions
 

Beef Filling

  • Add 2 tbsp oil to a large skillet on medium-high heat, when hot add onions, culantro, pepper and scallions. Sauté for 3 mins
  • Add ground beef to mixture on continue frying on high heat stir vigorously to combine. After 5 minutes reduce heat to medium
  • Season mixture with salt, black pepper, garlic powder and dried thyme
  • Stir in ketchup and oyster sauce
  • Continue to stir and fry the meat till brown and ground beef is loose. Do not cook down, let meat retain some moisture. Fry for 7-10 minutes. The meat mixture will cook further when baked with pastry.
  • Once ground beef have cooked through taste for seasoning and remove from heat. Let cool for 20 minutes before use

Beef Patties

  • Roll pastry dough into a large 11x17 rectangle about 1/2 inch thick, flour your round cutter and begin making even circle cuts on the dough. Remember each pattie needs a top and bottom
  • Place the bottom pastry half into muffin wells, if using a muffin tin. If using a baking sheet, lay each half onto tray
  • Fill pastry round in the center of each disc about 2 tbsp.
  • Place pastry top and using a fork press and crimp edges to seal pastry
  • Let pastry chill and refrigerate while oven preheats to 350º. Allowing pastry to chill will firm back the butter, to ensure pastry stays flaky and shape remains while baking
  • Bake for 20-25 mins depending on size, just till edges are crips and golden. Let cool before removing from pan