I am so excited to share with you these beautiful beef patties that Nicoletta and I made together. These are not only a delight to eat given they are a handheld food, more so they host a tender flaky crust housing the most aromatic, spiced, moist meat filling one could imagine.
For the butter pastry dough:
- 225 g all-purpose flour
- 1/2 cup (110 g) unsalted butter
- 1/2 tsp (2 g) salt
- 1/2 Tbsp (7 g) sugar
- 1/2 Tbsp (7 g) turmeric powder (I used 1 tablespoon)
- 115 g ice-cold water
For the beef patties:
- 500 g ground beef
- 1 1/2 cups beef broth
- 1 tsp yellow curry powder
- 1/2 tsp allspice
- 1/2 tsp white pepper
- 1 tsp paprika
- 1/2 tsp coriander
- 1 tsp thyme
- 1/2 tsp onion powder
- 1/2 tsp garlic powder
- 2 green chili peppers, finely chopped
- a pinch of dried red chili flakes
- 2 cloves garlic, minced
- 1 yellow onion, minced
- 1/3 cup breadcrumbs
- 1 tsp chives
- 1 Tbsp butter
- 1 Tbsp chopped parsley
For the pastry dough:
- In the bowl of a food processor add the flour, salt, turmeric powder, and butter. Pulse 6-8 times or until you get a crumbly texture.
- Add in the ice-cold water and pulse until ingredients are starting to come together and a shaggy dough forms.
- Place the dough on a lightly floured surface and quickly knead it together. Form a ball, flatten it, then wrap it in plastic and place in the refrigerator for at least 30 minutes or overnight.
For the beef filling:
- Add the ground beef into a saucepan over medium-low heat. Pour in 11/2 cups of beef stock and 2 tablespoons of olive oil. The meat should be submerged in liquid. Break up the meat with a spoon or fork, and simmer for approximately 20 minutes, or as the meat has absorbed most of the broth.
- At this point, toss in the chopped onions, minced garlic, grilled green peppers, red chili flakes, paprika, thyme, coriander, yellow curry, onion powder, garlic powder, white pepper, and allspice and stir till well combined. If you need to add some stock to the ground meat do so, the meat should be juicy.
- Next, add in the butter and chopped parsley. Stir to combine.
- Lastly, sprinkle in the breadcrumbs a little at a time and mix. Time to taste for seasoning and add if needed. Again, just make sure there is enough liquid to absorb the breadcrumbs. Then, remove the beef from heat and set aside.
Assembling the patties:
- Preheat the oven to 350°F (180°C) and line a large baking sheet with parchment paper or a silicone mat.
- Remove chilled dough from the refrigerator, place it onto a floured surface, and divide it into 6 equal parts.
- Roll each piece into a ball and flatten it with a rolling pin to a round disc, roughly about 15 cm or 6 inches round.
- Fill each pastry disc with 2-3 tablespoons of filling on the lower part of the disc.
- Overlap the pastry dough to close the patty to resemble a half-moon crescent, press the edges, then seal with a fork.
- Place the 6 patties onto the lined baking tray and bake in the middle rack for 20-25 minutes or until golden brown. Depends on your oven. Just an eye on them.
- Take out of oven, place patties on a cooling rack.
Since there are a few steps involved: making the pastry, making the filling, assembling, and baking, you can make the pastry dough the day before and let it rest in the fridge overnight.
We also had some filling left and I made meatballs and coated them in panko and breadcrumbs and baked them in the oven on a baking pan at 350 degrees Fahrenheit for 15 minutes!
The patties freeze well, wrapped individually in plastic wrap, and then placed in a Ziploc bag.
The amount of turmeric in the dough makes them yellow and can stain your hands/napkins but it’s well worth it 😉 . You could replace turmeric with yellow curry.
The cook time reflects both the simmering of the filling and the baking of the patties.