Beef Batty With Coc Bread and Cheese

These Jamaican-inspired curry-spiced turnovers are filled with a savory ground beefiness mixture and wrapped in a flaky dough. They're served up with a side of coco breadstuff–a slightly sweetened bread made with coconut milk and coconut oil. Pro tip: effort wrapping the beef patties in the coco bread for a delicious sugariness and savory pairing!

for 12 patties

3 cups all purpose flour ( 375 1000 ), or breadstuff flour
¼ cup granulated sugar ( 50 g )
1 packet instant yeast
½ teaspoon kosher salt
ane loving cup full-fat canned coconut milk ( 240 mL ), room temperature
¼ cup refined coconut oil ( lx mL ), melted, divided, plus more than for greasing, plus two tablespoons
nonstick cooking spray , for greasing
½ stick unsalted butter , melted

¾ cup ice common cold water ( 180 mL )
1 large egg
one tablespoon distilled white vinegar
3 cups all purpose flour ( 375 g ), plus more than for dusting
1 tablespoon curry powder
1 tablespoon granulated sugar
¾ teaspoon kosher salt
2 sticks unsalted butter , cubed and chilled
one large egg , beaten with 3 tablespoons of h2o

iv scallions , roughly chopped
½ large white onion , sliced
3 cloves garlic
1 fresh ginger , peeled and roughly chopped
1 scotch bonnet pepper , stemmed and roughly chopped
1 tablespoon fresh thyme leaf
ane tablespoon paprika
2 ½ teaspoons garlic pulverisation
2 teaspoons onion powder
two teaspoons ground allspice
ane tablespoon vegetable oil
1 lb ground beef ( 425 m ), eighty/20
ii cups beefiness stock ( 480 mL )
½ cup bread crumbs ( 55 yard )
1 tablespoon dark-brown saccharide
2 teaspoons kosher common salt
1 teaspoon maggi

Make the coco bread: Sift the flour into a large bowl, then add the sugar, yeast, and salt and whisk to combine.
In a liquid measuring cup, whisk together the coconut milk and ¼ loving cup kokosnoot oil.
Gradually pour the wet ingredients into the dry ingredients and use a wooden spoon or spatula to stir until a shaggy brawl forms. Turn the dough out onto a lightly floured surface and knead for x minutes, until smooth. Shape the dough into a ball, tucking the ends underneath.
Grease a large bowl with coconut oil, then transfer the dough ball to the basin. Encompass with plastic wrap and a kitchen towel and permit rise in a warm, draft-free place until at least doubled in size, i½–2 hours.
Line a baking canvas with parchment paper and lightly grease with nonstick spray.
In a modest bowl, combine the remaining 2 tablespoons of kokosnoot oil with the melted butter.
Gently punch down the dough and knead for 10 minutes more, until shine and elastic. Use a bench scraper or knife to divide the dough into viii equal pieces, most 5 ounces each. Working with one portion of dough at a time, roll into a taut ball past cupping your easily over the dough and rolling against the counter, tucking the ends underneath. Repeat with the remaining dough.
On a clean surface, utilize a rolling pivot to coil a dough ball out to a vii-inch circle. Apply a pastry brush to lightly brush the surface of the dough with the coconut oil and butter mixture, and then gently fold the dough in half to make a half-circle and transfer to the prepared baking canvas. Repeat with the remaining dough. Castor the tops of the half circles with more of the butter mixture, then allow rest for 15–30 minutes before blistering.
Preheat the oven to 375°F (190°C).
Bake the coco bread for fifteen minutes, until gilded chocolate-brown and puffed. Remove from the oven and immediately brush the tops with the remaining butter mixture. Let cool before serving.
Make the Jamaican beef patty dough: Add the water, egg, and vinegar to a liquid measuring cup and whisk to combine.
Add together the flour, curry pulverization, sugar, and common salt to the bowl of a nutrient processor and pulse a few times to combine. Add together the cubed butter and pulse 10–12 times, until cleaved downward into pea-sized chunks.
Pour the egg mixture into the flour mixture and pulse 5–seven times, until the dough comes together in a ball. Plough the dough out onto a lightly floured surface and use your hands to bring it together, then divide into ii portions and shape into balls. Wrap each ball in plastic wrap and refrigerate for at least 30 minutes while you make the filling. (The dough tin can be fabricated ahead of time and stored in the fridge in an closed container for up to 1 week.)
Make the filling: Add the scallions, onion, garlic, ginger, Scotch bonnet, thyme, paprika, garlic powder, onion powder, and allspice to the bowl of a food processor and pulse until a chunky paste forms, scraping down the sides of the bowl as needed.
Heat vegetable oil in a large skillet over medium oestrus. Add the vegetable paste and cook until softened and well-nigh of the liquid has evaporated, 3–five minutes.
Reduce the oestrus to medium-low. Add together the basis beef, beef stock, breadstuff crumbs, dark-brown sugar, salt, and Maggi sauce and cook, breaking up the beefiness with a wooden spoon and stirring ofttimes, until the mixture is thick and near of the liquid has evaporated, 15–xx minutes. Remove the pan from the heat and let the filling absurd while y'all roll out the dough. (The filling can be made ahead of time and stored in the refrigerator in an closed container for upward to iii days.)
Assemble the patties: Preheat the oven to 375°F (190˚C). Line two baking sheets with parchment paper.
Remove a portion of patty dough from the fridge. Employ a demote scraper or a knife to divide the dough in one-half. Wrap one one-half in plastic wrap and render to the refrigerator. On a lightly floured surface, use a rolling pivot to curl the remaining half of the dough out to a 8 x 16-inch rectangle, about ⅛ inch thick.
Scoop 3 ¼-loving cup mounds of filling simply above the horizontal midline of the dough, spacing evenly. Smooth the mounds if needed, then lightly brush the egg wash effectually the top one-half of each scoop of filling. Fold the bottom half of the dough up and over the filling, pressing around the mounds to seal and release any air (brand sure none of the filling is trapped betwixt the edges of the dough). Use a paring knife to cutting between the filling mounds to separate into 3 patties, then trim the edges to about ½ inch. Transfer to a prepared baking canvass and chill in the refrigerator while yous repeat with the remaining dough and filling to make ix more patties. If desired, assemble the dough scraps and repeat to make more patties.
Remove the patties from the refrigerator. Use the tines of a fork to press downwardly around the edges of each patty to seal completely. Brush the tops of the patties generously with egg wash.
Broil the patties for 25–30 minutes, until aureate brown around the edges and slightly well-baked on the bottoms. Allow cool for at least x minutes. Leftover patties tin exist cooled completely at room temperature, so stored in the refrigerator in an airtight container for upwards to 1 week.
Serve the patties with the coco breadstuff.
Relish!

for 12 patties

3 cups all purpose flour ( 375 g ), or staff of life flour
¼ cup granulated saccharide ( 50 k )
1 parcel instant yeast
½ teaspoon kosher table salt
i cup total-fat canned coconut milk ( 240 mL ), room temperature
¼ cup refined coconut oil ( sixty mL ), melted, divided, plus more for greasing, plus 2 tablespoons
nonstick cooking spray , for greasing
½ stick unsalted butter , melted

¾ cup ice cold water ( 180 mL )
1 large egg
1 tablespoon distilled white vinegar
3 cups all purpose flour ( 375 g ), plus more for dusting
1 tablespoon curry pulverization
ane tablespoon granulated sugar
¾ teaspoon kosher salt
ii sticks unsalted butter , cubed and chilled
i big egg , beaten with three tablespoons of water

four scallions , roughly chopped
½ large white onion , sliced
three cloves garlic
1 fresh ginger , peeled and roughly chopped
ane scotch bonnet pepper , stemmed and roughly chopped
1 tablespoon fresh thyme leaf
1 tablespoon paprika
2 ½ teaspoons garlic pulverization
two teaspoons onion powder
2 teaspoons ground allspice
1 tablespoon vegetable oil
ane lb ground beef ( 425 g ), eighty/20
2 cups beef stock ( 480 mL )
½ cup staff of life crumbs ( 55 chiliad )
1 tablespoon brown carbohydrate
2 teaspoons kosher salt
one teaspoon maggi

Brand the coco bread: Sift the flour into a big bowl, so add together the carbohydrate, yeast, and salt and whisk to combine.
In a liquid measuring cup, whisk together the coconut milk and ¼ loving cup coconut oil.
Gradually pour the moisture ingredients into the dry ingredients and use a wooden spoon or spatula to stir until a shaggy brawl forms. Turn the dough out onto a lightly floured surface and knead for ten minutes, until shine. Shape the dough into a ball, tucking the ends underneath.
Grease a large bowl with coconut oil, and so transfer the dough ball to the bowl. Cover with plastic wrap and a kitchen towel and let ascension in a warm, typhoon-complimentary identify until at least doubled in size, 1½–2 hours.
Line a baking sheet with parchment newspaper and lightly grease with nonstick spray.
In a pocket-sized bowl, combine the remaining ii tablespoons of coconut oil with the melted butter.
Gently punch downwards the dough and knead for 10 minutes more than, until smooth and elastic. Use a bench scraper or pocketknife to dissever the dough into eight equal pieces, about five ounces each. Working with one portion of dough at a time, scroll into a taut brawl by cupping your easily over the dough and rolling against the counter, tucking the ends underneath. Repeat with the remaining dough.
On a make clean surface, use a rolling pin to curlicue a dough ball out to a vii-inch circumvolve. Use a pastry castor to lightly castor the surface of the dough with the coconut oil and butter mixture, then gently fold the dough in one-half to make a one-half-circle and transfer to the prepared baking sheet. Repeat with the remaining dough. Brush the tops of the one-half circles with more of the butter mixture, then allow residual for 15–30 minutes earlier baking.
Preheat the oven to 375°F (190°C).
Bake the coco breadstuff for 15 minutes, until golden brown and puffed. Remove from the oven and immediately brush the tops with the remaining butter mixture. Let absurd before serving.
Brand the Jamaican beef patty dough: Add the water, egg, and vinegar to a liquid measuring cup and whisk to combine.
Add the flour, curry pulverisation, sugar, and table salt to the bowl of a food processor and pulse a few times to combine. Add together the cubed butter and pulse 10–12 times, until broken down into pea-sized chunks.
Pour the egg mixture into the flour mixture and pulse 5–7 times, until the dough comes together in a ball. Turn the dough out onto a lightly floured surface and use your hands to bring it together, then separate into two portions and shape into assurance. Wrap each ball in plastic wrap and refrigerate for at least thirty minutes while y'all make the filling. (The dough tin can exist made ahead of time and stored in the refrigerator in an airtight container for up to i calendar week.)
Make the filling: Add together the scallions, onion, garlic, ginger, Scotch bonnet, thyme, paprika, garlic pulverization, onion powder, and allspice to the bowl of a food processor and pulse until a chunky paste forms, scraping downwards the sides of the bowl as needed.
Oestrus vegetable oil in a large skillet over medium heat. Add the vegetable paste and cook until softened and most of the liquid has evaporated, iii–5 minutes.
Reduce the heat to medium-low. Add the ground beef, beefiness stock, bread crumbs, brown sugar, salt, and Maggi sauce and cook, breaking up the beef with a wooden spoon and stirring frequently, until the mixture is thick and most of the liquid has evaporated, xv–20 minutes. Remove the pan from the oestrus and permit the filling cool while you roll out the dough. (The filling tin be fabricated alee of time and stored in the refrigerator in an closed container for up to 3 days.)
Get together the patties: Preheat the oven to 375°F (190˚C). Line 2 baking sheets with parchment paper.
Remove a portion of patty dough from the refrigerator. Utilise a demote scraper or a knife to divide the dough in half. Wrap one half in plastic wrap and return to the refrigerator. On a lightly floured surface, use a rolling pin to roll the remaining one-half of the dough out to a 8 ten 16-inch rectangle, almost ⅛ inch thick.
Scoop 3 ¼-loving cup mounds of filling just above the horizontal midline of the dough, spacing evenly. Polish the mounds if needed, and then lightly brush the egg wash around the top half of each scoop of filling. Fold the bottom half of the dough up and over the filling, pressing around the mounds to seal and release whatsoever air (make sure none of the filling is trapped between the edges of the dough). Apply a paring knife to cut between the filling mounds to split up into 3 patties, and so trim the edges to well-nigh ½ inch. Transfer to a prepared blistering sail and chill in the fridge while yous echo with the remaining dough and filling to make 9 more patties. If desired, assemble the dough scraps and repeat to make more than patties.
Remove the patties from the fridge. Use the tines of a fork to press down around the edges of each patty to seal completely. Brush the tops of the patties generously with egg launder.
Broil the patties for 25–30 minutes, until aureate brown around the edges and slightly crisp on the bottoms. Let absurd for at least 10 minutes. Leftover patties can be cooled completely at room temperature, so stored in the refrigerator in an airtight container for upwardly to 1 week.
Serve the patties with the coco bread.
Enjoy!

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Source: https://tasty.co/recipe/jamaican-beef-patties-with-coco-bread

Bell Saillower

Beef Batty With Coc Bread and Cheese

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