When I saw this recipe it reminded me of the mid west staple the pasty. Of course this had a nice curry and spicy twist. I didn’t mix in the butter nearly as much as I should have but either way it was so tasty we had seconds that night.
For the Dough:
- 3 cups all-purpose flour
- 1/2 teaspoon kosher salt
- 2 tablespoons yellow curry powder, preferably Jamaican
- 1 cup (2 sticks) cold unsalted butter, cut into small pieces
- 3/4 cup cold water
- 1 tablespoon distilled white vinegar
- 1 large egg, lightly whisked
For the Filling:
- 1 pound ground beef
- 1 tablespoon extra-virgin olive oil
- 1 large yellow onion, finely chopped
- 1 Scotch bonnet pepper minced
- 2 medium cloves garlic, minced
- 1 1/4 cups low-sodium beef broth
- 1 1/2 tablespoons Pickapeppa
- 1 1/2 tablespoons Worcestershire sauce
- 1 teaspoon onion powder
- 1/2 teaspoon cayenne pepper
- 1 tablespoon yellow curry, preferably Jamaican
- 1/2 teaspoon allspice
- 1 teaspoon kosher salt
- 2 bay leaves
- 4 sprigs fresh thyme
- 1/2 cup breadcrumbs
- Egg wash made from 1 large egg beaten with 1/4 cup water
For the Dough: Add flour, salt, curry powder, and butter to the bowl of a food processor.
Whisk water, vinegar, and egg together in a small bowl. Add it to flour mixture and pulse until a ball of dough forms. Wrap dough in plastic wrap and refrigerate for at least 1 hour.
For the Filling: Brown ground beef in a large sauté pan over medium-high heat, breaking meat into little bits. When beef is nearly cooked through, nudge meat to the side of the pan, reduce heat to medium and add onion, pepper, and garlic. Cook, stirring often, until vegetables have softened, 4 to 5 minutes.
Add broth, Pickapeppa sauce, Worcestershire sauce, onion powder, cayenne, curry, allspice, salt, bay leaves, and thyme. Stir to combine, reduce heat to low and simmer, stirring occasionally, until most of the liquid is evaporated, about 20 minutes. Remove from heat. Discard bay leaves and thyme sprigs. Taste and adjust seasonings, if needed. Add breadcrumbs and stir thoroughly.