Servings: 16 Meat Pies | Preparation time: 30 minutes | Cooking time: 30 minutes
Ingredients
- 8 oz ground beef
- 6 scallions, roughly chopped
- 2 17.3-oz packages puff pastry (4 sheets)
- 2 cloves garlic, roughly chopped
- 2 tbsp vegetable oil
- 2 tsp fresh thyme leaves
- 1 large egg, beaten with a splash of water
- 1 Scotch Bonnet chili or Habanero, seeds removed and roughly chopped
- ½ green bell pepper, stemmed, seeded and roughly chopped
- 1 ½ tsp of Cool Runnings Jamaican style curry powder
- ¼ tsp Cool Runnings ground allspice
- Salt and Cool Runnings ground black pepper
- Barbecue sauce, chutney or ranch dressing, for serving
Directions
1. Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper.
2. In a food processor, combine the thyme, scallions, garlic, Scotch Bonnet pepper, and green bell pepper. Pulse until finely chopped—but not puréed.
3. Heat a large nonstick skillet over medium heat. Add the ground beef and cook for about 2 minutes, stirring occasionally until just browned. Add the pepper mixture, Cool Runnings Jamaican Style Curry Powder, and ground allspice. Continue cooking for another 5 minutes, or until the beef is well browned and fragrant.
4. Remove from heat, stir in the vegetable oil, and season with salt and Cool Runnings Ground Black Pepper to taste. Set aside to cool completely.
5. Roll out each puff pastry sheet to about 1/8 inch thick. Using a round cutter, cut out 8 circles per sheet.
6. Place 1 tablespoon of the cooled beef mixture in the center of half the pastry circles. Brush the edges with the beaten egg mixture. Top with the remaining pastry circles, pressing the edges together to seal. Use a fork to crimp the edges.
7. Transfer the assembled patties to the prepared baking sheet. Brush the tops with the remaining egg wash.
8. Bake for 25–30 minutes, or until puffed and golden brown.
9. Serve warm with your choice of barbecue sauce, chutney, or ranch dressing for dipping.
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