This isn't your typical Jamaican patty. In fact, it doesn't include 'actual beef'., rather it's turkey meat with "beef bouillon" which allows it to taste like beef. Wrapped in a buttery, flaky crust, the moist "beef" inside coupled with the many spices, bursts with flavor and heat! Cut into medium round circles and baked to pure perfection in just 25 minutes, you have yourself a newly invented Spicy Jamaican Mini Beef Patty.
Preheat your oven to 425 degrees Fahrenheit.
In a large bowl, add the all-purpose flour, curry powder, sea salt and brown sugar and whisk together well. Next, add the cold butter cubes and blend together (using a pastry blender), until it resembles small peas or crumbles. Then slowly add the cold water and kneed continuously until it's slightly sticky. Form a ball of dough using your hands and wrap in plastic and refrigerate for 20 minutes.
In the meantime, in a large skillet over medium heat, add 1 Tbsp of olive oil. Next, add turkey meat and stir and let cook until meat has changed color (from pink to brown). Once all meat is cooked through, drain out any liquid fat from pan and return it to the stove again. Add all seasonings and water and let it come to a quick boil add the 'beef base', Jamaican hot sauce, and soy sauce, mixing it in well before adding the all-purpose flour. Mixture should be a bit moist.
Let the meat cook for about 10 minutes on very low heat.
Remove the dough ball from refrigerator and cut the pastry into mediums-sized circles (using a biscuit cutter). **NOTE: To make 12 patties, there should be 24 circles cut.**
Place about 2 Tbsps of the beef mixture inside the middle of one of the circles, then cover the filling with another circle, brushing egg wash (lightly beaten egg) around the edges of the bottom circled dough and then pressing the edges together and "crimping" with a fork, all the way around. Repeat with each patty until all ingredients are used!
Add each mini patty to a baking sheet, fully lined with parchment paper (or a silicone mat). Brush each patty with the remaining beaten egg and bake them for 20-25 minutes or until golden brown.
Remove from oven and serve immediately.
STORAGE: Keep leftovers in a tightly sealed container and refrigerated for up to 3 days. Reheat when ready to serve.