This recipe is adapted from Keith Lorren, chef from Jamaica, WI. It can easily be doubled.
It can be prepared as smaller appetizer patties, or larger for a lunch item. Some of the ingredients will be difficult to find in the US. You can purchase the Keith Lorren seasoning online, as well as the yellow color powder, (do not use yellow food coloring, it's not the same), as well as the beef suet.
Pastry Ingredients:
1 1/2 cups beef suet
1/2 stick unsalted butter
2 1/4 cups sifted unbleached flour
3/4 tsp salt
Generous pinch of baking powder (slightly less than 1/8 tsp)
2 tsp yellow color powder
2 1/2 tsp sugar
1 egg
2/3 cup ice water
1 tbsp white vinegar
Sift flour, add salt, baking powder, yellow color, and sugar, and whisk together well. Cut in butter with a pastry blender or fork. Add to food processor and pulse with the beef suet and combine.
Mix egg, water and vinegar. slowly add to flour mixture until dough comes together. The entire amount of egg mixture may not be needed. The suet should be readily visible in the dough at this point. Form into a ball and knead dough for about 5 minutes, until smooth. Refrigerate for at least 1 hour, and up to 8. Be careful not to over work, or dough will be tough.
Filling ingredients:
1 Lb ground beef
4 sprigs fresh thyme
6 fresh scallions, trimmed
1 scotch bonnet pepper (do not substitute)
1 loaf french bread, sliced
3 cups water
1 tbsp Keith Lorren's all purpose seasoning
1 tsp garlic powder
1 tsp onion powder
1 tsp allspice
1 tablespoon beef bouillon (2 packets, Herb ox)
1 tbsp browning sauce (kitchen bouquet, or gravy master)
1 onion
1 packet unflavored gelatin
1 tsp salt
In bowl of a food processor, pulse the thyme, onions, scallions, and scotch bonnet. If you do not have a food processor, chop as fine as you possibly can.
Place meat in pot, do not use oil. Saute with scallion mixture, adding all other seasonings and gelatin. Brown until very little liquid remains.
Meanwhile, pour water over the french bread in bowl of food processor, and moisten. Pulse until a paste forms. Add to cooked meat mixture, and add water as needed so the filling is not dry. Taste for seasoning. More scotch bonnet, or salt can be added as desired. Should have the appearance and consistency of oatmeal. Cool thoroughly. Can be made a day ahead.
To form patties, pull about a cup of dough, and roll on a floured board. Fold dough over about 5 times, and then in half, and in half once more. Re-roll thinly. Cut with a circular pastry cutter, with desired size. Use an egg wash and brush around the edges of the pastry. Add enough filling so that it won't explode in the oven, about 1 tsp for smaller 3" patties, or 1 heaping tbsp for the larger size. Fold dough over to form a half-moon, and crimp edges with a fork. Repeat rolling until finished. There will be leftover filling, that can be frozen for later use. Line baking sheet with parchment paper. Bake in 350 degree oven for 40 minutes. Do not prick pastry with a fork. Can be eaten directly from the oven, or frozen. Defrost, and reheat in 350 degree oven until heated through.
Do not substitute in this recipe, the flavor and texture will be compromised. If you don't have all the proper ingredients, wait until you do. It will be worth it, and you will avoid the frustration of spending a lot of time on this, and then being dissapointed later. It's worth it!