Time for flayva!

cookery

Dishes packed full of spice, flavour and personality from social media sensation The Grubworks Kitchen

Edited by Hayley Merrick. Recipes: Nathaniel Smith.

Jamaican beef patties

Tip

When rolling, keep the dough as a rectangle, so you won’t have to cut the edges and roll any dough, or you can place the dough onto a bowl to create a perfect round, which makes the traditional half-moon patty shape.

The history of patties can be traced back to Jamaica, where they were sold as street food. They’re sure to become an all-time favourite.

Makes 6-8 patties

Ready in 1 hr 40 mins, plus chilling and cooling

1 tsp garlic powder

1tsp onion powder

1 tsp ground ginger

1tsp all-purpose seasoning

1 tsp black pepper

1tsp salt

500g beef mince (15–20% fat)

2tsp vegetable oil

1 small onion, finely diced

1 carrot, peeled and finely diced

2 garlic cloves, minced

2 spring onions, thinly sliced

¹/₂-1 Scotch bonnet pepper (with seeds for spice)

2 tbsp fresh thyme leaves

1 tsp tomato puree

3tbsp dark soy sauce

55g ketchup

2tsp browning

5 tbsp fine white or panko breadcrumbs

FOR THE DOUGH

480g plain flour, plus extra for dusting

1 tsp baking powder

2 tsp cornflour

1tsp curry powder

1tsp ground turmeric

2tsp caster sugar

1 ¹/₂ tsp salt

200g beef dripping or suet, cut into small cubes and frozen

100ml ice-cold buttermilk

2tsp white vinegar

2 tbsp yellow food colouring powder (optional, but it gives that authentic colour!)

20g butter, cut into cubes and frozen

1 egg, beaten

1 In a small bowl, mix the garlic and onion powders, ginger, all-purpose seasoning, pepper and salt. Season the beef with half of this seasoning and pop to the side.

2 Over medium heat, add the oil to a non-stick pan and sauté the onion and carrot for 2-3 mins, or until softened. Then add the garlic, spring onions, Scotch bonnet and thyme. Cook for another 1-2 mins, or until fragrant. Then add the tomato puree, soy sauce and ketchup. Let this cook down, stirring regularly for 2 mins.

3 Now add the beef, then use the back of a spoon to really break it down into a crumb-like consistency. Add the browning and 75ml hot water. Give it a good mix and cook, covered, over low heat for 10-15 mins.

4 Add the breadcrumbs, remaining seasoning mixture and 75ml hot water and mix well. Cook for a further 5 mins, or until moist, yet soft. Once cooked, adjust the seasoning and spice, if needed. Allow to cool.

5 While cooling, for the dough, in a bowl, combine the flour, baking powder, cornflour, curry powder, turmeric, sugar and salt. Whisk until the ingredients are evenly distributed. Now add the beef dripping piece