Description

Golden, shortcrust pastry encases a delicious filling of seasoned beef mince and Eat Curious Mince. Flavoured with warming allspice and curry powder, the filling is cooked with onions, garlic, and peppers. These Jamaican-inspired beef patties deliver bold, comforting flavour, with a reduced carbon impact and a boost in fibre!

THIS RECIPE HAS BEEN CREATED BY EAT CURIOUS DEVELOPMENT CHEF LIAM

Chef Liam is a skilled culinary problem-solver who transforms complex school food standards into practical, scalable recipes that are both compliant and crowd-pleasing. With a sharp eye on budget, nutrition, and taste, he crafts flavourful, cost-effective meals that accommodate dietary restrictions, portion requirements, and the realities of limited kitchen resources. By innovating with seasonal ingredients and balancing every penny with every nutrient, Chef Liam ensures students receive meals that are satisfying, wholesome, and consistently well-executed.

Instructions

Hydrate Eat Curious Dehydrated Mince using 1 part Mince: 3 parts cold water (or stock): For this recipe, add 60g Eat Curious Dehydrated Mince to a gastronorm tray or food-grade container. Add 180ml water and stir well to fully submerge. We recommend adding gravy browning to the rehydration liquid to help colour the mince and ensure a seamless blend when cooked with beef mince. Cover and leave to hydrate for a minimum of 30 minutes. Overnight hydration (chilled) is recommended for best yield and texture. Drain any excess liquid before using.
Heat oil, sauté onions, spring onions, and peppers for 5 minutes
Add beef mince, cook until browned. Add rehydrated Eat Curious mince, stir for 2 minutes
Add curry powder, thyme, chilli, garlic, and allspice.
Pour in stock, simmer for 15 minutes until thick.
Stir in breadcrumbs, cool completely.
Roll out pastry, cut into 10 circles. Place filling on one half, fold over and crimp edges.
Bake at 180°C for 25 minutes until golden