Growing up, my really good friend’s mom made the best beef patties. Hi Mrs. Alexander! They were juicy. I mean you would bite into them and juicy, tender, minced beef and flaky pastry would fall into your mouth! I LOVED those beef patties. Shout out to those delicious patties! I’ve always tried to have my beef patties be as satisfying as those were. I honestly don’t think I will ever make beef patties as good as those, but let me tell you these come pretty darn close.
The dough for beef patty is the same dough I use to make my cheese rolls. To make the pastry dough I added flour, vegetable shortening and butter to the food processor and pulsed it until the mixture looked like breadcrumbs (pictured above). Then, I added ice cold water (I added ice and water to a cup and then took water from that). Then, I turned the mixture onto a floured surface and pressed it together to form a ball. Next, I placed the ball of dough in a ziplock bag and left it in the refrigerator for 30 minutes. I made about a pound of pastry dough, in two batches.
While the dough was chilling, I cooked the minced/ground meat filling. I cooked 1/2 lb of ground meat in a cast iron skillet. I don’t add any oil to the pan before adding the beef, because ground beef is typically greasy once cooked. I seasoned the ground beef with onion powder, garlic powder, salt, black pepper, some cassareep, some ketchup and a bit of fresh thyme leaves and let it cook until all of the pinkness was gone. Then I added frozen peas and carrots and a little bit of chicken stock (you can add water), to make the filling a bit saucy. I then removed it from the heat and let it cool before adding it to the pastry dough.
To make the patties, I divided the first batch of pastry dough into four and rolled one piece out until it was about 1/8 inch thick. Then I used a biscuit cutter to cut two round disks into the pastry dough. I have one of those hand pie cutting sets with varying sizes so I actually used two different sizes, one slightly bigger that the other. This way I could pile on the filling, then put the larger disk at the top of the smaller one to make the patty. You can pretty much use anything to cut the disks even the rim of a teacup.
Next I added some filling to the first disk, about two and a half tablespoons of juicy minced/ground beef and veggies. Then I brushed the circumference of the base with water.
Then I placed the second disk of dough on top of the base and sealed with a fork. I used the fork to pierce the top of the patty to allow hot air to escape during baking.
Finally I placed the patties on a silicone baking sheet, brushed them with egg yolk and baked them at 350°F for 30 minutes or until they are golden brown. I made a total of 10 patties.
This is the size of the patties I made. As you can see they are quite big. They look a lot like American hand pies.
They were so good that I had to eat one, even though I am gluten sensitive and generally lead a gluten free life.
- For the pastry dough:4 cups flour
- 1 cup vegetable shortening
- ½ cup butter
- ½ cup ice cold water
- For the filling:1/2 lb of ground beef
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 wiri wiri pepper (seeds and veins removed)
- ½ teaspoon salt
- 1 tablespoon casareep
- 2 tablespoons ketchup
- 1 teaspoon fresh thyme
- 1 cup frozen peas and carrots
- ¼ cup chicken/vegetable broth or water
- 2 egg yolks
- For the Pastry (make in two batches so that it is easier to work with): Combine 2 cups of flour, ½ cup of vegetable shortening and ¼ cup of butter to a food processor and pulse until the mixture looks like bread crumbs.
- Add mixture to a mixing bowl
- Add ¼ cup of ice cold water and mix together by pressing the flour together to form a dough ball. Do not knead the dough as this will remove the flaky texture.
- Place in a ziplock bag and refrigerate for about 30 minutes.
- Repeat steps 1-5 to make the second dough ball.
- For the filling: Add ground meat to a warm skillet or sauté pan on medium heat and cook until all of the pinkness in the meat is gone.
- Add garlic powder, onion powder, cassareep, ketchup, pepper and salt and cook for about 5 minutes
- Add chicken broth and fresh thyme and cook for an additional 3-5 minutes, then remove from the heat.
- Let cool.
- Making the patties: Preheat the oven to 350°F
- Remove pastry dough from the refrigerator and let sit for 10-15 minutes before you are ready to make the patties.
- Cut each dough balls into 4 pieces.
- Roll each piece out until it is about ⅛ inch thick.
- Cut each piece of rolled out dough into disks. Use two disks to make one patty.
- Add about 2½ tablespoons of meat filling to the center of the first dough disk. Brush the perimeter of the disk with water and then placed the second disk on top.
- Using a fork seal the edge of the patty and then pierce the top.
- Brush the patty with a beaten egg yolk. Repeat these steps until you've made 8-10 patties.
- Bake in the oven for 20-30 minutes (or until golden brown) at 350°F, then remove and let cool before serving.
2. Do not knead the dough the way you would when making bread, just press it together with your hands to make a ball.
3. The biscuit cutter I used to make my dough disks in 3 inches in diameter, but you can used anything that it about that size. Try not to go smaller or you may end up with tiny patties.
4I don't use mixed vegetables in my patty filling because I don't like the flavor the string beans add but feel free to use mixed vegetables versus just carrots and green peas.
5. I add pepper to my patties for the flavor. Removing the veins and the seeds removes the heat of the pepper. For a spicier beef patty I've also added pepper sauce in the past. Add as much or as little heat as you like.