If you’ve never had a proper curry beef patty, I’m genuinely a little sad for you.
These golden, flaky hand pies are spicy, savory, buttery, and just a little bit addictive. The filling is packed with aromatics, herbs, and warm spices—and the crust? Ohhh the crust. We’re not playing around with dry, flavorless dough here. This one’s laced with curry and turmeric, laminated with butter and shortening, and it bakes up crispy and tender and layered like a dream.
Yes, you’re making the dough from scratch. No, it’s not hard. Yes, it’s worth it.
This is the kind of recipe that makes your kitchen smell like a West Indian bakery and your freezer feel like a treasure chest. Make a double batch. Trust me.
Ingredients
For the Dough:
3 cups all-purpose flour
1½ tablespoons curry powder
1½ tablespoons turmeric
1 tablespoon sugar
1½ tablespoons salt
2 teaspoons baking powder
1 cup cold buttermilk
1½ cups cold unsalted butter, grated (divided)
½ cup vegetable shortening (divided)
For the Filling:
4 tablespoons neutral oil (like canola or avocado)
¼ cup grated fresh ginger
¼ cup minced garlic
2 tablespoons curry powder
2 teaspoons allspice
2 tablespoons jerk paste
½ cup diced onion (about ½ a large onion)
½ cup thinly sliced scallions
½ cup grated carrot
½ cup panko breadcrumbs
½ cup chicken stock
2 pounds ground beef
Salt and black pepper, to taste
Step-by-Step Instructions
1. Make the Dough:
In a large bowl, whisk together the flour, curry powder, turmeric, sugar, salt, and baking powder.
Grate 1 cup of cold butter and add it to the flour mix along with ¼ cup of shortening.
Use your fingertips to gently work the butter and shortening into the flour until the mixture looks like coarse crumbs.
Gradually pour in the cold buttermilk and mix until a shaggy dough forms.
Shape the dough into a disc, wrap it in plastic, and refrigerate for 30 minutes.
2. Laminate the Dough (Fancy, but Easy):
Lightly flour your work surface and roll the chilled dough into a ½-inch thick rectangle.
Sprinkle the dough evenly with the remaining ½ cup of grated butter and ¼ cup shortening.
Fold the dough into thirds, like folding a letter.
Dust with flour, then roll it back out to a ½-inch thick rectangle.
Repeat this folding and rolling 2 more times (for a total of 3 folds).
Wrap the dough again and chill for at least 1 hour.
3. Make the Filling:
Heat the oil in a large pan over medium-high heat.
Add the ginger and garlic, and cook for about 3 minutes, until fragrant.
Stir in the curry powder, allspice, and jerk paste. Cook for another 2–3 minutes until everything is nice and toasty.
Add the onion, scallions, and carrot. Cook until soft, about 5–7 minutes.
Stir in the breadcrumbs and chicken stock. Cook for 2 minutes, until the breadcrumbs soak up the liquid.
Add the ground beef and cook, breaking it up with a wooden spoon, until fully cooked and browned—about 7–10 minutes.
Taste and season with salt and pepper. Let the filling cool completely.
4. Assemble the Patties:
Preheat your oven (or air fryer) to 400°F.
Roll the chilled dough out on a floured surface to about ¼ inch thick.
Cut out rounds using a 5-inch cutter or anything circular (like a bowl or large glass).
Place a heaping tablespoon of filling on one half of each round, leaving some space around the edge.
Fold over to make a half-moon shape and press the edges with a fork to seal.
Transfer to a lined baking sheet and chill the assembled patties for 30 minutes.
5. Bake:
Bake at 400°F for about 15 minutes, or until golden and crisp. Timing may vary slightly depending on the size of your patties and your oven or air fryer.
Tips:
Make sure your butter and shortening are super cold—it’s the key to flaky pastry.
The filling can be made a day ahead and stored in the fridge.
These freeze beautifully! Just bake straight from frozen, adding a few extra minutes.
Share this post