The Grand Tour Story
The Grand Tour stays in Jamaica, but today we're swapping the beach grills for the bustling streets of Kingston.
Every bakery window is stacked high with golden beef patties wrapped in paper, ready for workers grabbing
breakfast, school kids on their way home, and taxi drivers who somehow know exactly which bakery makes the best
ones.
Our guide, Dwayne, doesn't even ask what we're ordering.
He simply points at the warming cabinet.
"Everybody starts with a patty."
"They only argue about where the best one comes from."
After the first bite, we understood why.
You’ll Need
For the Filling
500g beef mince, 1 tbsp vegetable oil
1 small onion, finely diced, 3 cloves garlic, finely grated
1 tbsp grated fresh ginger
2 spring onions, finely chopped, 2 tsp Jamaican curry powder
1 tsp smoked paprika
1 tsp dried thyme, 1 tsp allspice, ½ tsp ground turmeric
½ tsp chilli flakes, 1 tsp brown sugar, 1 tbsp tomato purée, 1 tsp sea salt
½ tsp cracked black pepper
For the Pastry
1 sheet ready-rolled shortcrust pastry
1 egg, beaten
To Finish
Fresh parsley, chopped
Optional but dangerous
Jerk sauce
Mango chutney
Hot pepper sauce
Cold Jamaican lager
Method
Preheat your air fryer to 190°C.
Add the vegetable oil, beef mince, onion, garlic, ginger and spring onions to a foil tray or heatproof dish.
Air fry for 8–10 minutes, breaking the mince up halfway through until browned.
Stir in the curry powder, smoked paprika, thyme, allspice, turmeric, chilli flakes, brown sugar, tomato purée, sea salt
and black pepper.
Return to the air fryer for 4–5 minutes until the filling becomes rich and most of the moisture has evaporated.
Allow the filling to cool slightly.
Cut the pastry into four equal circles or rectangles.
Spoon the beef mixture onto one half of each piece of pastry, leaving a border around the edge.
Fold over to form half-moon parcels and crimp the edges firmly with a fork.
Brush generously with beaten egg.
Place into the air fryer basket with space between each parcel.
Air fry at 190°C for 10–12 minutes until beautifully golden, crisp and flaky.
Allow to rest for 2 minutes before serving.