Beef Patty

September 15, 2020
4 Ratings
Photo by Ayanna Long
  • Prep time 2 hours 30 minutes
  • Cook time 25 minutes
  • Makes 10
What You'll Need
Watch This Recipe
Beef Patty
  • Crust
  • 3 1/4 cups all-purpose flour
  • 2 teaspoons granulated sugar
  • 2 teaspoons salt
  • 2 tablespoons curry powder
  • 2 tablespoons beef tallow
  • 1 1/2 cups ice water
  • 1 large egg
  • Beef filling
  • 2 tablespoons canola oil
  • 1 carrot, shredded
  • 1 bell pepper, diced
  • 1/2 white onion, shredded
  • 1 tablespoon minced scotch bonnet
  • 2 tablespoons curry powder
  • 1 tablespoon garlic powder
  • 1 tablespoon onion powder
  • 1 teaspoon allspice
  • 1 teaspoon smoked paprika
  • 1 teaspoon freshly ground black pepper
  • 1 pound ground beef
  • 2 tablespoons pine nuts, toasted
  • 2 tablespoons raisins
  • 1 tablespoon bread crumbs
  • 1 cup beef stock
  1. Make the dough: In a medium bowl, mix the flour, sugar, salt, and curry powder. Add the beef tallow and incorporate with your fingers (the texture should end up sandy). Slowly add the ice water to the bowl and start mixing with your hands. Once a ball forms, transfer to a clean surface and knead for 6 minutes or until smooth. Wrap the dough in plastic wrap, then rest in the fridge for at least 1 hour or up to 24 hours.
  2. Make the beef filling: Add the canola oil to a large sauté pan and sweat the carrot, bell pepper, onion, and scotch bonnet. Combine all the ground spices, add to the pan, and bloom for 1 minute. Add the ground beef. Cook the beef almost all the way, breaking into small pieces. Stir in the pine nuts, raisins, and bread crumbs. Add the beef stock. Cover and cook for 10 minutes over medium-low heat until fully cooked. Cool completely.
  3. Heat the oven to 350°F and line a sheet pan with parchment.
  4. Dust a work surface with flour. Use a rolling pin to roll out the rested dough until 1/4-inch thick. Use a 6-inch ring mold to cut out rounds.
  5. Repeat the above step with the dough trim—this time rolling out the dough to 1/8-inch thick.
  6. Add 2 tablespoons of cooled filling to a dough round. Apply water to the edge of the dough, meet edges making a half moon, seal the edges with a fork.
  7. Repeat the above step with the remaining dough rounds. Transfer the beef patties to the lined sheet pan.
  8. Make an egg wash by beating together the 1 egg with 1 teaspoon of water and brush on top of each patty.
  9. Bake for 15 minutes.

See what other Food52ers are saying.

  • Christen
  • PeachgirlShellz
  • Nlamp
  • Islandsistah

5 Reviews

Christen June 12, 2023
Delicious - for the dough, I would suggest starting at about 2/3 cup of ice water and slowly increase until a ball forms and then stop adding water. You may not need all 1.5 cups depending on your location/humidity/etc
PeachgirlShellz November 27, 2020
Hey there,
Interesting recipe. Not sure about raisins in anything though. I live in WA state from NY as well and can totally relate to the food situation here. Wasted too much money in the restaurants here.
Nlamp October 7, 2020
These were delicious! The dough was easy to make and turned out very flaky and flavorful. Loved the tip of pickling the scotch bonnets.
Islandsistah September 17, 2020
I’m sorry. No self respecting Caribbean cook is putting pignoli and raisins in beef patties.
Islandsistah September 17, 2020
I’m sorry. No self respecting Caribbean cook is putting ignominy and raisins in beef patties.