Beef Patty with Coco Bread
A delicious combination of flaky beef patties stuffed with spiced beef, served in soft, sweet coco bread.
- Prep Time: 150 minutes
- Cook Time: 60 minutes
- Total Time: 210 minutes
- Yield: 12 servings
- Category: Main Course
- Method: Baking
- Cuisine: Jamaican
- Diet: Omnivore
Ingredients
- 3 cups all-purpose flour (375 g) or bread flour
- ¼ cup granulated sugar (50 g)
- 1 packet instant yeast
- ½ teaspoon kosher salt
- 1 cup full-fat canned coconut milk (240 mL), room temperature
- ¼ cup refined coconut oil (60 mL), melted, divided
- Nonstick cooking spray, for greasing
- ½ stick unsalted butter, melted
- ¾ cup ice-cold water (180 mL)
- 1 large egg
- 1 tablespoon distilled white vinegar
- 1 tablespoon curry powder
- ¾ teaspoon kosher salt
- 2 sticks unsalted butter, cubed and chilled
- 4 scallions, roughly chopped
- ½ large white onion, sliced
- 3 cloves garlic
- 1 fresh ginger, peeled and roughly chopped
- 1 scotch bonnet pepper, stemmed and roughly chopped
- 1 tablespoon fresh thyme leaves
- 1 tablespoon paprika
- 2 ½ teaspoons garlic powder
- 2 teaspoons onion powder
- 2 teaspoons ground allspice
- 1 tablespoon vegetable oil
- 1 lb ground beef (425 g), 80/20
- 2 cups beef stock (480 mL)
- ½ cup bread crumbs (55 g)
- 1 tablespoon brown sugar
- 2 teaspoons kosher salt
- 1 teaspoon Maggi seasoning
Instructions
- In a large mixing bowl, combine the flour, sugar, yeast, and salt. Slowly add coconut milk and 2 tablespoons of melted coconut oil, stirring until the dough starts to come together.
- Knead the dough on a lightly floured surface for about 8–10 minutes until smooth and elastic.
- Grease a bowl with nonstick spray, place the dough inside, cover with a damp towel, and let it rise in a warm spot for 1–1.5 hours, until doubled in size.
- Punch down the dough, divide it into 12 equal pieces, and shape into balls. Flatten each into a disk, brush with melted butter, and fold in half. Bake at 350°F (175°C) for 20–25 minutes, or until golden brown.
- In a bowl, whisk together flour, curry powder, sugar, and salt for the patty dough.
- Mix in cold butter using a pastry cutter until it resembles coarse crumbs.
- Whisk together water, egg, and vinegar, then pour into the dry mix. Knead gently until it forms a dough.
- Wrap dough in plastic wrap and refrigerate for at least 30 minutes.
- In a blender, pulse scallions, onion, garlic, ginger, scotch bonnet, and thyme into a paste.
- Heat oil in a skillet, add the paste, and sauté for 2–3 minutes. Add ground beef and cook until browned.
- Stir in paprika, garlic powder, onion powder, allspice, salt, and Maggi. Add beef stock, breadcrumbs, and brown sugar. Simmer for 10–15 minutes until thickened.
- Roll out the patty dough into thin circles on a floured surface.
- Spoon beef filling onto one side of each circle. Fold over and seal edges with a fork.
- Brush with egg wash and bake at 375°F (190°C) for 25–30 minutes, until golden brown.
Notes
For optimal flakiness, keep butter cold during preparation. Use habaneros as a substitute for scotch bonnet if needed.