Spicy beef patties recipe

  • Makes 12 small patties
  • 1 hr 20 mins
  • 215 calories / serving
  • Freezable
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Preheat the oven to 200C.

For the pastry, sift the flour, salt and turmeric into the bowl of a blender. Add the diced butter and pulse until it resembles fine breadcrumbs. Gradually add the water and pulse until the mixture comes together in a ball. Tip onto a floured surface, roll into a ball, flatten into a disc shape, wrap in cling film and chill for half an hour.

For the filling, heat the olive oil in a saucepan over a medium heat, add the onion, spring onions, season well and fry for 3-4 minutes or until softened. Add the garlic, ginger and spices and fry for another minute or two.

Add the beef, turn up the heat and fry until the beef is golden brown. Add the carrot and sweet potato and stir in the flour. Pour in the hot beef stock and hot sauce and simmer for 5 minutes or until the carrot has softened slightly and the sauce has thickened. Season well and set aside to cool completely.  

Roll out the pastry on a lightly floured surface. Cut out 12 rounds with a 12xm cutter or by cutting round a saucer. You will need to reroll the trimmings to make 12 circles. Spoon a generous tablespoon of beef filling onto one half of each pastry round, leaving a 1cm border clear.

Dampen the pastry edges with beaten egg, then fold the pastry over the filling to make a semi-circle and press the edges together firmly to seal. Press down on the edges with the back of a fork to decorate.

Place on a baking sheet lined with nonstick baking paper, brush lightly with beaten egg to glaze and then make a small hole in each to allow the steam to escape. Bake for about 25 minutes or until the pastry is golden and crisp and serve hot with more hot sauce to dip into.

To freeze
Open-freeze the uncooked and unglazed pasties on a baking tray, then transfer them to a freezer bag or container with strips of baking paper in between, and freeze for up to 3 months. Bake the pasties from frozen, on a hot baking sheet, for 30 minutes or until golden brown and piping hot.

See more Caribbean Recipes

For top tips on protecting you and your family when preparing raw meat and poultry, visit Food Safety in the Home.

  • Ingredients

  • For the pastry

  • 225g plain flour
  • ½ tsp salt
  • ½ tsp ground turmeric
  • 125g butter, chilled, diced
  • 4tbsp chilled water
  • For the filling

  • 1 tbsp olive oil
  • 1 red onion, finely chopped
  • 1 bunch spring onions, chopped
  • 2 garlic cloves, crushed
  • 1 inch sized piece ginger, grated
  • 1 tsp ground cumin
  • 1 tsp ground coriander
  • 250g lean minced beef
  • 1 carrot, peeled, finely chopped
  • 100g finely chopped sweet potato
  • 1 tbsp plain flour
  • 200ml hot beef stock
  • 1 tbsp hot pepper sauce
  • 1 egg, beaten
  • Energy 900kj 215kcal 11%
  • Fat 13g 18%
  • Saturates 6g 32%
  • Sugars 2g 3%
  • Salt 0.4g 7%

of the reference intake
Carbohydrate 19.2g Protein 7.6g Fibre 1.8g


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