Gluten-Free Jamaican Beef Patties

Ingredients

• 1 lb Ground beef
• 1/2 Onion
• 2 cloves Garlic
• 1/2 Scotch bonnet pepper
• 2 tbsp Curry powder
• 1 tsp Thyme
• 1/2 tsp Allspice
• 2 tbsp Coconut oil
• 2 cups Gluten-free all-purpose flour
• 1/2 cup Tapioca starch
• 1/2 cup Shortening
• 1/2 cup Ice water
• 1/2 tsp Turmeric

Instructions

1. 1Finely chop the 1/2 onion into 1/8-inch pieces. Mince the 2 cloves of garlic. Carefully chop the 1/2 scotch bonnet pepper into 1/8-inch pieces, removing the seeds and white membrane for less heat if desired.
2. 2Heat the 2 tablespoons of coconut oil in a 10-inch or larger skillet over medium heat (300-325°F / 150-160°C on an electric stove dial). Add the chopped 1/2 onion, minced 2 cloves of garlic, and chopped 1/2 scotch bonnet pepper; cook for 5-7 minutes, stirring occasionally, until the onion is translucent and softened. Add the 1 lb of ground beef, breaking it up with a spoon, and cook for 8-10 minutes until fully browned and no pink remains, reaching an internal temperature of 160°F (71°C).
3. 3Stir in the 2 tablespoons of curry powder, 1 teaspoon of thyme, and 1/2 teaspoon of allspice. Continue to cook for 2-3 minutes, stirring constantly, until the spices are fragrant. Remove the skillet from the heat and set the beef filling aside to cool completely.
4. 4In a large mixing bowl, combine the 2 cups of gluten-free all-purpose flour, 1/2 cup of tapioca starch, and 1/2 teaspoon of turmeric. Add the 1/2 cup of shortening and cut it into the dry ingredients with a pastry blender or your fingertips until the mixture resembles coarse crumbs. Gradually add the 1/2 cup of ice water, mixing until the dough just comes together into a cohesive ball; do not overmix.
5. 5Form the dough into a disc, wrap it tightly in plastic wrap, and place it in the refrigerator to chill for at least 30 minutes. Chilling helps the dough become firm and easier to roll.
6. 6Preheat your oven to 375°F (190°C). Remove the chilled dough from the refrigerator and place it between two sheets of parchment paper. Roll the dough out to an even thickness of approximately 1/8-inch and cut out circles using a 4-inch round cookie cutter or the rim of a small bowl.
7. 7Place approximately 2 tablespoons of the cooled beef filling onto one half of each dough circle, leaving a 1/2-inch border around the edge. Carefully fold the other half of the dough circle over the filling to create a half-moon shape. Press the edges firmly together to seal, then crimp with a fork to ensure a tight seal and decorative edge.
8. 8Arrange the sealed patties on a baking sheet. Bake for 25-30 minutes in the preheated oven, or until the crust is golden brown and firm to the touch. Let the patties cool for a few minutes before serving.

Substitutions

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