Description
Jamaican Beef Patties are a flavorful and flaky pastry filled with a spiced ground beef mixture. This recipe features a golden turmeric dough encasing a savory filling infused with Caribbean spices like curry powder, allspice, and Scotch bonnet pepper, baked to perfection for a delicious, handheld treat perfect for snacks or meals.
Ingredients
Scale
Dough
- 2 cups all-purpose flour
- 1/2 teaspoon salt
- 1/2 teaspoon turmeric (for color)
- 1/4 cup cold unsalted butter, cubed
- 1/4 cup cold vegetable shortening, cubed
- 1/3 to 1/2 cup ice-cold water
Filling
- 1 tablespoon vegetable oil
- 1 medium onion, finely chopped
- 2 cloves garlic, minced
- 1 lb ground beef
- 1 Scotch bonnet pepper, seeded and minced (optional)
- 1 teaspoon dried thyme
- 1 teaspoon curry powder
- 1/2 teaspoon allspice
- 1/2 teaspoon paprika
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 cup beef broth or water
- 1/2 cup breadcrumbs
- 2 green onions, chopped
Instructions
- Prepare the dough: In a large bowl, whisk together flour, salt, and turmeric until fully combined, which will give the dough its characteristic golden color.
- Cut in fats: Cut in the cold butter and vegetable shortening using a pastry cutter or your fingers, mixing until the mixture resembles coarse crumbs with pea-sized bits.
- Add water and chill: Gradually add ice-cold water, just enough to bring the dough together without overworking it, then wrap in plastic wrap and refrigerate for at least 30 minutes to chill and firm up the dough.
- Sauté aromatics: Heat vegetable oil in a skillet over medium heat. Add finely chopped onion, minced garlic, and minced Scotch bonnet pepper (if using), sautéing until fragrant and translucent, about 3 minutes.
- Brown the beef: Add ground beef to the skillet, breaking it apart with a spoon, and cook thoroughly until browned with no pink remaining.
- Spice and simmer: Stir in dried thyme, curry powder, allspice, paprika, salt, and black pepper. Pour in beef broth and simmer until the liquid evaporates, intensifying the flavors.
- Mix in fillers: Remove the skillet from heat and stir in breadcrumbs and chopped green onions to bind the filling and add texture. Allow the filling to cool completely.
- Preheat oven: Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper to prevent sticking.
- Roll out dough: On a floured surface, roll the chilled dough out to about 1/8 inch thickness, then cut into 6-inch diameter circles using a cookie cutter or cup.
- Fill and seal patties: Place approximately 2 tablespoons of the cooled beef filling on one half of each dough circle. Moisten the edges with water, fold over the dough to cover the filling, and press firmly with a fork to seal completely.
- Prepare for baking: Arrange the sealed patties on the prepared baking sheet. Optionally, brush the tops with beaten egg to create a shiny, golden finish after baking.
- Bake: Bake in the preheated oven for 25-30 minutes until the pastry is golden, flaky, and cooked through. Remove and cool slightly before serving.
Notes
- For a spicier kick, keep the seeds in the Scotch bonnet pepper or add more to taste.
- Chilling the dough is essential for a flaky crust; do not skip this step.
- Be sure to let the filling cool completely before filling the dough to prevent it from becoming soggy.
- You can use beef broth or water; beef broth adds more flavor.
- Brush the patties with beaten egg for a golden, glossy finish, or skip for a more rustic appearance.
- These patties can be frozen before baking for up to 1 month; bake straight from frozen adding 5-7 minutes to the bake time.
