Tasty Jamaican Beef Empanadas

What does it include?

Ingredients

• 960 ml plain flour
• 5 ml of salt
• 5 ml curry powder
• 250g butter
• 240 ml of water
• 900 g of minced meat
• 5 ml allspice
• 1/10 ml black pepper
• 30 ml vegetable oil
• 240 ml onions
• ground red pepper
• 10 ml minced garlic
• 15 ml thyme
• 1/20 ml of salt
• 30 ml tomato sauce
• 480 ml of water
• 1 beaten egg
• 15 ml of water

How to prepare it step by step?

Preparation

1. Make the puff pastry.
2. In a large bowl, mix the flour, salt, and curry powder until well combined.
3. Add the butter to the flour until it forms small pieces wrapped in flour.
4. Add 1/2 cup of ice water and knead with your hands until it forms a dough.
5. Continue adding ice water by tablespoons until the dough comes together well.
6. Cut the dough into 2 pieces, wrap in plastic, and refrigerate for 30 minutes or cut into 10-12 equal pieces to refrigerate while you prepare the filling.
7. Make the filling.
8. Add the minced meat to a bowl, sprinkle with allspice and black pepper, and mix.
9. Heat the oil in a frying pan, add the onions, and sauté until translucent.
10. Add the hot pepper, garlic, thyme, and sauté for another minute, adding salt.
11. Add the seasoned meat, stir to break up any lumps, and cook until no longer pink.
12. Add tomato sauce and salt to taste, add 2 cups of water, and let it boil.
13. Reduce the heat and simmer until the liquid evaporates and a thick sauce remains.
14. Add green onions, remove from heat, and let cool.
15. Assemble the empanadas.
16. Beat the egg with water to make an egg wash and set aside.
17. Roll out a piece of dough on a floured surface into a large circle.
18. Place 3 tablespoons of filling in the middle of the circle, moisten the edges with water, and close.
19. Crimp the edges with a fork, trim off the excess, and place on a parchment-lined tray.
20. Fry and serve the empanadas.
21. Refrigerate the empanadas while you preheat the oven to 350F.
22. Brush the empanadas with beaten egg just before baking.
23. Bake for 30 minutes or until golden.
24. Let cool on racks and serve hot.