Description
These authentic Jamaican Beef Patties feature a flaky, turmeric-infused pastry crust filled with a flavorful, spicy ground beef mixture. Baked to golden perfection, these handheld savory pies are perfect as a snack or meal, showcasing the vibrant spices and aromatic ingredients typical of Jamaican cuisine.
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 Scotch bonnet pepper, seeded and minced (optional)
- 1 lb ground beef
- 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 Dough: In a large bowl, whisk together flour, salt, and turmeric until combined. Cut in the cold butter and vegetable shortening using a pastry cutter or your fingers until the mixture resembles coarse crumbs.
- Form Dough: Gradually add ice-cold water, mixing just until the dough comes together. Wrap the dough in plastic wrap and chill in the refrigerator for at least 30 minutes to firm up.
- Sauté Aromatics: Heat vegetable oil in a skillet over medium heat. Sauté the finely chopped onion, minced garlic, and minced Scotch bonnet pepper until fragrant and translucent, about 3 minutes.
- Cook Beef: Add the ground beef to the skillet. Break it apart with a spoon and cook until browned and no longer pink.
- Season Filling: Stir in dried thyme, curry powder, allspice, paprika, salt, and black pepper. Pour in beef broth and simmer, stirring occasionally, until the liquid evaporates, concentrating the flavors.
- Finish Filling: Remove skillet from heat. Stir in breadcrumbs and chopped green onions to bind the filling. Allow the mixture to cool completely before assembling patties.
- Preheat Oven: Heat the oven to 375°F (190°C). Line a baking sheet with parchment paper for easy cleanup.
- Roll and Cut Dough: On a floured surface, roll out the chilled dough to about 1/8 inch thickness. Use a cutter or plate to cut out 6-inch circles from the dough.
- Assemble Patties: Place approximately 2 tablespoons of the cooled beef filling on one half of each dough circle. Brush the edges with water, fold the dough over the filling, and press firmly around the edges with a fork to seal completely.
- Prepare for Baking: Arrange sealed patties on the prepared baking sheet. Optionally, brush the tops with beaten egg to achieve a shiny golden crust.
- Bake Patties: Bake in the preheated oven for 25 to 30 minutes, or until the pastry is golden brown, flaky, and cooked through.
Notes
- For a milder version, omit the Scotch bonnet pepper or use less as desired.
- You can substitute beef broth with water if preferred, though broth adds extra flavor.
- Be sure the filling is completely cool before assembling patties to prevent dough from becoming soggy.
- To store, keep the baked patties in an airtight container in the refrigerator for up to 3 days; reheat in the oven for best texture.
- You can freeze uncooked patties for up to 1 month; bake directly from frozen, adding extra cooking time.
