"Spice up your dinner with this Jamaican Fullblood Wagyu Beef Patties recipe! The Fullblood Wagyu ground beef is seasoned with yellow onion and the chopped habanero chiles, giving the beef a kick of heat! Make your own dough, Jamaican style, using a variety of seasonings! Stuff the dough with the flavorful beef and bake until golden brown."
Jamaican Fullblood Wagyu Beef Patties
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Prep time: 1hr 30mins
Cook time: 45mins
Serves or Makes: 25
Recipe Card
ingredients
- All-Purpose Flour (for dusting work surface)
- 1 Large Egg (for egg wash)
ingredients
Filling
- 3 pound Double 8 Cattle Company Fullblood Wagyu Ground Beef
- 2 tablespoons Grapeseed Oil
- 1 Yellow Onion (minced)
- 2 Medium Habanero Chiles (stemmed, finely chopped)
- 6 Garlic Cloves (finely chopped)
- 1 1/2 tablespoons Jamaica Curry Powder
- 1 tablespoons Kosher Salt
- 2 bunch Green Onion (green and whites parts minced)
- 1 tablespoons Thyme (finely chopped)
ingredients
Dough
- 4 1/2 cups All-Purpose Flour
- 3 teaspoons Kosher Salt
- 3 teaspoons Jamaican Curry Powder
- 1 1/2 cup Unsalted Butter (grated on the large holes of a cheese grater)
- 2 Large Eggs (lightly beaten)
- 1 1/2 teaspoons Distilled White Vinegar
- 1 cup Cold Water
Method
Step 1
FIRST STEP Pull the Fullblood Wagyu ground beef from the freezer, and place it in the refrigerator 24 hours before starting this recipe.
Step 2
PREPARING THE DOUGH Combine the flour, kosher salt, and Jamaican curry powder in a large bowl. Grate the butter (on the large holes of a cheese grater) into the flour mixture. Then, coat the grated butter in the flour. In a separate small bowl, whisk the eggs, white vinegar, and cold water together. Add the egg mixture to the flour mixture. Gently knead for 1 minute until the dough forms. Don’t overwork the dough. Press the dough into a 1-inch-thick rectangle. Wrap the dough with plastic, and chill for 1 hour (or overnight) in the refrigerator.
Step 3
PREPARING THE FILLING Heat the grapeseed oil in a large saucepan over medium until hot. Add in the Fullblood Wagyu ground beef, while breaking it up into pieces. Cook for about 5 minutes until it’s nearly cooked through. Add the minced yellow onion and the chopped habanero chiles to the saucepan. Cook for 5 minutes, while stirring often, until the vegetables are softened. Fold in the Jamaican curry powder, kosher salt, chopped garlic, chopped thyme, and minced green onions. Season to taste with kosher salt and freshly ground black pepper. This is your filling. Place the filling in a bowl, and chill while rolling out the dough.
Step 4
PREPARING THE JAMAICAN FULLBLOOD WAGYU BEEF PATTIES Preheat your oven to 375°F. Lightly flour a rolling pin. On a lightly floured work surface, cut the dough in half. Working with one half at a time, roll the dough to 1/8-inch-thick. Cut the dough with a 5 inch round pastry cutter. Place 2 tablespoons of the Fullblood Wagyu beef filling on one half of each round. Leave a half inch border. In a small bowl, beat one egg. This is your egg wash. Brush the edges of the dough with the egg wash. Fold the dough over the filling to make a half moon shape. Press the edges with the tines of a fork to seal the patty. Repeat this process with the remaining dough and filling. Re-roll scraps of dough as needed.
Step 5
FINAL STEPS Transfer the Jamaican Fullblood Wagyu beef patties to a parchment-lined baking sheet. Brush the top of each patty with the egg wash. Bake the patties for 30 minutes until golden brown and cooked through. Let the Jamaican Fullblood Wagyu beef patties sit for 10 minutes before serving. Enjoy!