Gluten-Free Jamaican Patties with Beef Filling

Instructions

1. 1Dice the 1/2 medium onion into 0.635 cm pieces, mince the 2 cloves of garlic, and finely chop the 1/4 small Scotch Bonnet Pepper.
2. 2In a large 30.48 cm skillet or a 4-quart pot, heat 1 tablespoon of the 1/2 cup Coconut Oil over medium heat until shimmering. Add the diced 1/2 medium onion, minced 2 cloves of garlic, and finely chopped 1/4 small Scotch Bonnet Pepper; sauté for 3-5 minutes until the onion is softened and translucent.
3. 3Add the about 450 g Ground Beef to the skillet, breaking it apart with a spoon, and cook over medium-high heat for 8-10 minutes, stirring occasionally, until the beef is fully browned and no pink remains; drain any excess fat from the skillet.
4. 4Stir in the 1 teaspoon Thyme, 1 tablespoon Curry Powder, 1/4 teaspoon Salt, and 1/4 teaspoon Black Pepper, then pour in the 1/2 cup Beef Broth. Bring the mixture to a simmer and cook for 5-7 minutes, stirring occasionally, until the liquid is mostly absorbed and the filling is thick; remove from heat and set aside to cool slightly.
5. 5In a large mixing bowl, combine the 2 cups Cassava Flour, 1/2 cup Tapioca Starch, 1 teaspoon Turmeric Powder, and the remaining 1/4 teaspoon Salt, whisking to combine evenly.
6. 6Add the remaining 7 tablespoons of 1/2 cup Coconut Oil to the dry ingredients; use your fingertips or a pastry blender to cut the coconut oil into the mixture until it resembles coarse crumbs, then gather and press it together firmly with your hands to form a cohesive dough, kneading gently for 1-2 minutes until smooth.
7. 7On a clean, dry surface, roll the dough out to about 0.3175 cm thickness, then use a 10.16 cm round cutter or a knife to cut out circles, re-rolling scraps as needed.
8. 8Place about 2 tablespoons of the cooled beef filling onto one half of each dough circle, then fold the other half of the dough over the filling to create a semi-circle; press the edges firmly together to seal, and then crimp with a fork for a tight seal.
9. 9Preheat your oven to 190°C. Arrange the patties on a baking sheet lined with parchment paper and bake for 30-35 minutes, or until the dough is firm to the touch and lightly golden brown; let the patties cool for 5 minutes before serving.

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