Caca boeuf (Beef Patties) is a traditional Guadeloupean recipe for a classic pastry made from a pastry bound with sugarcane syrup that's coiled and glazed with coconut jam. The full recipe is presented here and I hope you enjoy this classic Guadeloupean version of: Beef Patties (Caca boeuf).
Sift the flour and baking powder into a bowl. Add all the remaining ingredients (except the jam) then mix with a wooden spoon and then by hand to form a ball of dough similar to shortcrust pastry.
Using 200g of the dough, form 6 balls and flatten them to about 1 cm thick on a baking tray lined with parchment paper.
Place 2 or 3 teaspoons of coconut jam in the centre of each patty.
Cover with the remaining dough, forming a log shape then coil these as shown in the image. Spread about 1/2 tsp of jam over the top of the beef patties to make them shiny.
Transfer to the centre of your pre-heated oven and bake for about 35 minutes then remove from the oven and transfer to a wire rack to cool.
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