For the jerk paste dough:

  • Plain flour 275.0 g
  • Water 85.0 ml
  • KNORR Jamaican Jerk Paste 1.1 kg 50.0 g
  • Turmeric 7.0 g
  • Butter 175.0 g

Patty filling:


  1. Advance Preparation:

    • Preheat the oven to 180°C.
    • Finely dice the onion, celery and tomatoes.
    • Make the Knorr Beef Jelly Bouillon with the water and stock as per the recipe.
  2. For the jerk paste dough:

    • Put the plain flour, diced butter into a mixer and start to mix until a breadcrumb texture has been achieved.
    • Add in the turmeric and KNORR Jamaican Jerk Paste and keep mixing.
    • Slowly add the water until a smooth dough has formed.
    • Clingfilm the dough and allow to rest in the fridge.
  3. Patty filling:

    • In a suitable pan dry fry the beef mince until lightly browned and the meat is separated.
    • Then add the onions, celery, KNORR Professional Ginger Puree and KNORR Professional Garlic Puree then cook until the vegetables are soft.
    • Add in the ground pepper, curry powder, thyme, KNORR Professional Paprika Puree, tomatoes and thyme.
    • Cook this until the tomatoes have softened.
    • Add in the breadcrumbs and beef bouillon and cook.
    • Reduce the liquid until it binds the meat add in the chilli and remove from the heat.
    • Cool the mixture ready to fill the patties.
  4. Making the patties:

    • Roll out the pastry on a lightly floured surface or between 2 sheets of greaseproof paper to 0.5cm thick.
    • Cut into 10cm rounds, reform the dough and cut again, repeat this until there is no dough left.
    • Take 1 dessert spoon or approx. 25g of the patty meat and place in the middle of each circle of pastry.
    • Fold the pastry over forming a half circle and crimp with a fork.
    • If needed glue the pastry with a little water.
    • Once all have been crimped place on a lined baking sheet.
    • Make a small slit in the top of each patty.
    • Bake at 180°C for 12-15 min. or until golden brown and the filling has reached the correct core temperature.
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