Description
Classic Jamaican Beef Patties feature a flaky, turmeric-spiced crust filled with a savory and aromatic ground beef mixture seasoned with traditional Caribbean spices like thyme, curry powder, allspice, and Scotch bonnet pepper. This recipe yields delicious, hand-held pastries perfect as a snack or meal, baked to a golden finish in the oven.
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
Optional for finishing
- Beaten egg (for brushing tops)
Instructions
- Prepare the dough: In a large bowl, whisk together the flour, salt, and turmeric to evenly distribute the color and seasoning. Cut in the cold butter and vegetable shortening using a pastry cutter or your fingers until the mixture resembles coarse crumbs. Gradually add the ice-cold water, stirring just until the dough comes together to form a ball. Wrap the dough tightly in plastic wrap and chill it in the refrigerator for at least 30 minutes to firm up.
- Cook the filling: Heat the vegetable oil in a skillet over medium heat. Add the chopped onion, minced garlic, and minced Scotch bonnet pepper, sautéing until the onions are translucent and fragrant, about 3 minutes. Add the ground beef and cook while breaking it apart with a spoon until fully browned and no pink remains.
- Season the meat: Stir in the dried thyme, curry powder, allspice, paprika, salt, and black pepper. Pour in the beef broth or water and simmer the mixture until the liquid has evaporated, concentrating the flavors. Remove the skillet from heat and fold in the breadcrumbs and chopped green onions to bind the filling. Let this mixture cool down to room temperature before using.
- Preheat and prepare baking sheet: Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper to prevent sticking and facilitate easy cleanup.
- Roll and cut dough: On a lightly floured surface, roll out the chilled dough to about 1/8 inch thickness. Using a round cutter or a bowl, cut out 6-inch circles from the dough.
- Fill and seal patties: Place about 2 tablespoons of the cooled beef filling on one half of each dough circle. Moisten the edges with a little water, then fold the dough over the filling to create a half-moon shape. Press the edges firmly with a fork to seal the patties completely, ensuring the filling stays inside while baking.
- Prepare for baking: Arrange the sealed patties on the prepared baking sheet. For a golden, glossy finish, optionally brush the tops of the patties with beaten egg before placing them in the oven.
- Bake the patties: Bake the patties for 25 to 30 minutes or until their crusts are golden brown and flaky. Remove from the oven and allow to cool slightly before serving.
Notes
- For a milder filling, omit the Scotch bonnet pepper or use less to reduce heat.
- The turmeric in the dough provides a subtle color and aroma, essential for the authentic look of Jamaican patties.
- Make sure the meat filling is completely cooled before filling the dough to prevent sogginess.
- Beaten egg for brushing is optional but recommended for a shiny, golden crust.
- These patties can be frozen raw. Freeze on a baking sheet until firm, then transfer to a resealable bag. Bake from frozen, adding extra baking time as needed.
