Description
Authentic Jamaican Beef Patties feature a savory spiced ground beef filling encased in a flaky, turmeric-tinted pastry crust. These golden, handheld pastries are a beloved Caribbean snack, perfect for parties or a flavorful meal any time.
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
Egg Wash (Optional)
- 1 beaten egg
Instructions
- Prepare Dough: In a large bowl, whisk together the flour, salt, and turmeric until well combined.
- Cut in Fats: Cut the cold butter and vegetable shortening into the flour mixture using a pastry cutter or your fingers until the texture resembles coarse crumbs.
- Form Dough: Gradually add ice-cold water, mixing gently just until the dough comes together. Wrap the dough tightly in plastic wrap and chill in the refrigerator for at least 30 minutes.
- Sauté Aromatics: Heat vegetable oil in a skillet over medium heat. Add finely chopped onion, minced garlic, and Scotch bonnet pepper (if using), sautéing until fragrant and translucent, about 3 minutes.
- Cook Beef: Add ground beef to the skillet, breaking it apart with a spoon. Cook thoroughly until browned and no longer pink.
- Season Filling: Stir in dried thyme, curry powder, allspice, paprika, salt, and black pepper. Pour in beef broth or water and simmer the mixture until the liquid has evaporated and the filling is thick.
- Finish Filling: Remove skillet from heat. Stir in breadcrumbs and chopped green onions. Allow the filling to cool completely.
- Preheat Oven: Preheat oven to 375°F (190°C) and line a baking sheet with parchment paper.
- Roll Dough: On a floured surface, roll out the chilled dough to about 1/8 inch thickness. Use a cutter or plate to cut into 6-inch circles.
- Fill Patties: Spoon approximately 2 tablespoons of the cooled beef filling onto one half of each dough circle. Brush the edges of the dough with water to help seal.
- Seal Patties: Fold the dough over the filling to create a half-moon shape. Press the edges firmly with a fork to ensure a tight seal.
- Optional Egg Wash: Brush the tops of the patties with beaten egg for a shiny, golden finish.
- Bake Patties: Place patties on the lined baking sheet. Bake in the preheated oven for 25–30 minutes, or until patties are golden brown and the crust is flaky.
Notes
- For a milder patty, omit or reduce the Scotch bonnet pepper.
- You can freeze unbaked patties for up to 2 months; bake directly from frozen, adding a few extra minutes to the baking time.
- For a richer crust, chill the dough longer or use ice water to keep fats cold, ensuring flakiness.
- Serve hot with your favorite Caribbean dipping sauces or spicy ketchup.
