Jamaican Fullblood Wagyu Beef Patties
Prep Time: 90 Minutes
Cook Time: 45 Minutes
Servings: 25 Patties
Difficulty Level: 2
(Levels: 1-5 with 5 being most difficult)
Recipe provided by Chef Melanie Hammericksen
Pull the Fullblood Wagyu ground beef from the freezer, and place it in the refrigerator 24 hours before starting this recipe.
PREPARING THE DOUGH
Combine the flour, kosher salt, and Jamaican curry powder in a large bowl.
Grate the butter (on the large holes of a cheese grater) into the flour mixture.
Then, coat the grated butter in the flour.
In a separate small bowl, whisk the eggs, white vinegar, and cold water together.
Add the egg mixture to the flour mixture.
Gently knead for 1 minute until the dough forms. Don’t overwork the dough.
Press the dough into a 1-inch-thick rectangle. Wrap the dough with plastic, and chill for 1 hour (or overnight) in the refrigerator.
PREPARING THE FILLING
Heat the grapeseed oil in a large saucepan over medium until hot.
Add in the Fullblood Wagyu ground beef, while breaking it up into pieces. Cook for about 5 minutes until it’s nearly cooked through.
Add the minced yellow onion and the chopped habanero chiles to the saucepan.
Cook for 5 minutes, while stirring often, until the vegetables are softened.
Fold in the Jamaican curry powder, kosher salt, chopped garlic, chopped thyme, and minced green onions.
Season to taste with kosher salt and freshly ground black pepper. This is your filling.
Place the filling in a bowl, and chill while rolling out the dough.
PREPARING THE JAMAICAN FULLBLOOD WAGYU BEEF PATTIES
Preheat your oven to 375°F.
Lightly flour a rolling pin. On a lightly floured work surface, cut the dough in half.
Working with one half at a time, roll the dough to 1/8-inch-thick.
Cut the dough with a 5 inch round pastry cutter.
Place 2 tablespoons of the Fullblood Wagyu beef filling on one half of each round. Leave a half inch border.
In a small bowl, beat one egg. This is your egg wash.
Brush the edges of the dough with the egg wash. Fold the dough over the filling to make a half moon shape.
Press the edges with the tines of a fork to seal the patty.
Repeat this process with the remaining dough and filling. Re-roll scraps of dough as needed.
Transfer the Jamaican Fullblood Wagyu beef patties to a parchment-lined baking sheet. Brush the top of each patty with the egg wash.
Bake the patties for 30 minutes until golden brown and cooked through.
Let the Jamaican Fullblood Wagyu beef patties sit for 10 minutes before serving.
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