Description
Jamaican Beef Patties are a savory pastry filled with spicy, well-seasoned ground beef encased in a flaky, golden crust infused with turmeric for a beautiful color. This traditional Caribbean dish offers a perfect balance of bold flavors featuring thyme, curry powder, allspice, and Scotch bonnet pepper, baked to crispy perfection. Ideal as a snack or meal, these patties bring authentic Jamaican tastes to your kitchen.
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
For Assembling
- Water (for sealing edges)
- 1 beaten egg (optional, for brushing tops)
Instructions
- Mix the dough ingredients: In a large bowl, whisk together the flour, salt, and turmeric until evenly combined to give the dough a vibrant color.
- Cut in fats: Using a pastry cutter or your fingers, cut the cold butter and vegetable shortening into the flour mixture until it resembles coarse crumbs, which ensures a flaky crust.
- Form and chill dough: Gradually add ice-cold water just until the dough comes together. Shape into a ball, wrap in plastic wrap, and chill for at least 30 minutes to make it easier to roll out.
- Sauté aromatics: Heat vegetable oil in a skillet over medium heat. Add chopped onion, minced garlic, and Scotch bonnet pepper and cook until they are soft and fragrant, about 3 minutes.
- Cook the beef: Add ground beef to the skillet, breaking it apart with a spoon. Cook until browned and no longer pink.
- Season and simmer: Stir in thyme, curry powder, allspice, paprika, salt, and black pepper. Pour in beef broth or water and simmer until the liquid evaporates and the mixture thickens.
- Finish filling: Remove from heat, then stir in breadcrumbs and green onions to bind the filling. Allow the mixture to cool to avoid soggy dough.
- Prepare oven and baking sheet: Preheat oven to 375°F (190°C) and line a baking sheet with parchment paper for easy cleanup and even baking.
- Roll and cut dough: On a floured surface, roll out the chilled dough to about 1/8 inch thickness. Cut into 6-inch diameter circles using a cutter or a bowl.
- Fill and seal patties: Place about 2 tablespoons of the cooled filling on one half of each dough circle. Brush edges with water, fold the dough over the filling to form a half-moon shape, and press the edges firmly with a fork to seal.
- Optional glaze: Arrange patties on the baking sheet. Brush the tops with beaten egg for a golden, shiny finish.
- Bake: Bake in the preheated oven for 25 to 30 minutes, or until the patties turn golden brown and the crust is flaky and crisp.
Notes
- Adjust the amount of Scotch bonnet pepper according to your spice tolerance or omit it for a milder flavor.
- Using cold fats and ice-cold water in the dough helps create a flakier crust.
- Allow the filling to cool completely before assembling the patties to prevent dough from becoming soggy.
- Be sure to seal edges well to avoid leakage during baking.
- For a vegetarian version, substitute ground beef with seasoned lentils or a plant-based protein.
