Caribbean Pasty

caribbean pastry
caribbean pastry
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Yields1 Serving
DifficultyIntermediatePrep Time10 minsCook Time40 minsTotal Time50 mins

Ingredients

Method

 1 Tbsp Rapeseed Oil
 1 Onion, finely chopped
 1 Clove Garlic, finely chopped
 300g Minced Beef
 100g potato, chopped into small cubes
 1 tsp Turmeric
 2 Tbsp Tomato Purée
 1 tsp dried Thyme
 500g Shortcrust Pastry
 1 Egg, Beaten
Either of the following
 3 Tbsp Haitian Sensation Chilli Sauce
 3 Tbsp Haitian Hottie Chilli Sauce
1

Heat the oil in a pan and then soften the onion for around 5 Minutes.

2

Add the garlic and beef and cook until the beef has browned.

3

Next add the turmeric, potato cubes, thyme, tomato purée and 150ml of water. Stir well and simmer for 15 Minutes.

4

Add your choice of chilli sauce and leave the entire mixture to cool down.

5

Heat the oven to 200°C and roll the pastry to a depth of a 5mm. Cut out half a dozen circles about the size of a saucer / side plate.

6

Divide the mixture amongst the cut out pastry circles by piling it onto one side.

7

Brush the egg around the edge of the circles and then fold them in half. Use a fork to crimp the edges and then place them on a baking tray.

8

Brush with the remaining egg and cook for 25 Minutes until a beautiful golden brown.

Ingredients

 1 Tbsp Rapeseed Oil
 1 Onion, finely chopped
 1 Clove Garlic, finely chopped
 300g Minced Beef
 100g potato, chopped into small cubes
 1 tsp Turmeric
 2 Tbsp Tomato Purée
 1 tsp dried Thyme
 500g Shortcrust Pastry
 1 Egg, Beaten
Either of the following
 3 Tbsp Haitian Sensation Chilli Sauce
 3 Tbsp Haitian Hottie Chilli Sauce

Directions

1

Heat the oil in a pan and then soften the onion for around 5 Minutes.

2

Add the garlic and beef and cook until the beef has browned.

3

Next add the turmeric, potato cubes, thyme, tomato purée and 150ml of water. Stir well and simmer for 15 Minutes.

4

Add your choice of chilli sauce and leave the entire mixture to cool down.

5

Heat the oven to 200°C and roll the pastry to a depth of a 5mm. Cut out half a dozen circles about the size of a saucer / side plate.

6

Divide the mixture amongst the cut out pastry circles by piling it onto one side.

7

Brush the egg around the edge of the circles and then fold them in half. Use a fork to crimp the edges and then place them on a baking tray.

8

Brush with the remaining egg and cook for 25 Minutes until a beautiful golden brown.

Caribbean Pasty