Jamaican Curry Beef Pie

h783-jamaican-curry-beef-pie.jpg
 

Beef pies are a popular street food eaten all over Jamaica. The addition of our Jamaican Curry Sauce Starter adds classic curry flavor with a hint of coconut and fiery habanero chile.

 

Prep time: 35 min | Cook time: 30 min | Serves: 5 pies


 
 

Ingredients

CRUST

  • 2 cups AP flour

  • 1 Tbsp Sugar

  • 1 tsp Salt

  • 1 tsp Ground tumeric

  • 5 oz Unsalted butter, cold

  • 1 tsp apple cider vinegar

  • ½ cup ice water

  • 1 each Whole egg, separated

FILLING

Directions

  1. In a large bowl, add the flour, sugar, salt, ground turmeric and mix well. Cut the cold butter into medium dice and add to the flour mixture. With a paddle attachment on a mixer on low speed, mix the dry and butter, for one minute.  Add the cider vinegar, and about half of the ice water. Mix further, add more ice water to form a moist dough. Be careful not to overmix. Paddle it just until you see pea sized piece of butter throughout the dough. Wrap in plastic, and refrigerate for at least 45 minutes.

  2. In a medium stainless skillet, sauté the onion, celery, and garlic in the tablespoon of vegetable oil. Sweat for one minute over medium heat, then add the water. Let cook for 4 minutes, then add the ground beef. Let cook for 4 minutes, then add the curry starter, and cook for another 4 minutes, stirring well until the beef is cooked through. Season, and cool. When cool, take half of the mixture and puree it in a food processor.  Add this back to the other half and mix very well.

  3. Roll out the dough on a well-floured surface to a quarter inch thickness.  Cut out 5 each 7 inch circles. Brush the circles with the egg white, and pack about ¾ cup of the cooled meat mix on one half of the dough, leaving a ½ inch edge. Fold the other half over and seal the edge to make a half moon shaped pie.  Crimp the edges decoratively.   Repeat using all of the meat mix.   Brush the pies with the egg yolk, and place on a parchment lined baking sheet.

  4. Bake in a 425F oven for 20 to 25 minutes, until outside is golden brown. Serve hot immediately.