Chef Jonathan Pepera, Double 8 Cattle Company Contributor
PREPARING THE PASTRY
Mix together the bread flour, turmeric, and kosher salt in a bowl.
Add the shortening and ice cold water to the bowl. Knead the dough on a lightly floured surface until the dough is smooth.
Wrap the dough in plastic wrap, and place it in the refrigerator for at least 30 minutes until ready to use.
PREPARING THE FILLING
Remove any excess fat from the Fullblood Wagyu beef for stewing, and mince thoroughly.
Place a large skillet over medium high heat with 2 tablespoons of vegetable oil.
Brown the Fullblood Wagyu beef in the pan until fully cooked. Remove the meat from the pan, and set aside.
Using the same pan, add the diced white onion, minced garlic, and sliced chilis. Cook for 3 minutes.
Chop the peeled tomatoes, and add them to the pan.
Add the thyme and allspice. Return the cooked Fullblood Wagyu beef to the pan.
Add ketchup and water to the pan. Cook until all of the liquid has been absorbed.
Add the green onions to the pan, and season with kosher salt and freshly ground black pepper.
Place the filling in a pan, and put in the refrigerator to fully cool.
PREPARING THE JAMAICAN BEEF PATTIES
Preheat the oven to 350°F.
Roll out the pastry dough until 1/4 inch thickness.
Using a large circle cutter or small mixing bowl, punch out 6-inch-wide circles.
Place 2-3 tablespoons of filling in the center of each flat circle.
Wet the edge of one half of the circle, and fold the other end over. Gently press down the edges to create a seal.
Using a fork, press down to secure the seals.
Whip together 2 eggs with 1 tablespoon of water to create an egg wash.
Brush each Jamaican beef patty with the egg wash, and place it on a sheet tray lined with parchment paper.
Bake the patties at 350°F for 30-35 minutes.
Serve hot, and enjoy!