Savory Jamaican beef simmered with allspice, thyme, and chili into a rich, thick filling.
12 steps, about 45 minutes start to finish.
Place ground beef in a large bowl. Add allspice and black pepper, mix together, and set aside.
Heat vegetable oil in a large pan over medium-high heat.
Add diced onion and cook until softened.
Add minced Fresno chili, fresh thyme, and minced garlic. Cook for another minute.
Add the seasoned ground beef to the pan. Brown the meat, breaking it up as it cooks.
Add green onions and stir to combine.
Add ketchup and stir through.
Add 2 cups of water mixed with Better Than Bouillon beef broth.
Optionally sprinkle a little curry powder over the top.
Adjust seasoning with salt as needed.
Bring to a simmer and let reduce until thickened into a thick gravy-like consistency.
Let cool completely before filling empanada/patty dough.
“Let the mixture simmer down until it is thick and gravy-like, because a runny filling makes the pastry soggy and splits it open. Cool it completely before you fill any dough, since warm filling is impossible to seal and steams the crust from the inside.”
