Description
Delicious and flaky Jamaican Beef Patties featuring a spiced ground beef filling encased in a tender turmeric-infused pastry. Perfectly seasoned with thyme, curry powder, and Scotch bonnet pepper, these patties make a flavorful snack or meal that reflects authentic Caribbean street food.
Ingredients
Scale
Pastry 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
Beef 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
Finishing
- Beaten egg (optional, for brushing)
Instructions
- Prepare the Dough: In a large bowl, whisk together flour, salt, and turmeric to distribute the coloring evenly. Cut in the cold butter and 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 into a ball. Wrap the dough in plastic wrap and chill it in the refrigerator for at least 30 minutes to firm up and develop texture.
- Make the Filling: Heat vegetable oil in a skillet over medium heat. Sauté finely chopped onion, minced garlic, and Scotch bonnet pepper until fragrant and translucent, about 3 minutes. Add ground beef and break it apart with a spoon; cook until browned evenly. Stir in dried thyme, curry powder, allspice, paprika, salt, and black pepper to infuse the meat with robust flavors. Pour in beef broth and simmer gently until the liquid evaporates, concentrating the flavors.
- Finish the Filling: Remove the skillet from heat, then stir in breadcrumbs and chopped green onions. The breadcrumbs help bind the mixture and absorb excess moisture. Let the filling cool completely before assembling the patties.
- Roll and Cut Dough: Preheat the oven to 375°F (190°C) and line a baking sheet with parchment paper. On a floured surface, roll out the chilled dough to about 1/8 inch thickness. Use a 6-inch round cutter or a bowl to cut dough circles.
- Fill and Seal Patties: Place about 2 tablespoons of the cooled beef filling on one half of each dough circle. Brush the edges with water to act as glue, then fold the dough over the filling to form a half-moon shape. Press the edges firmly with a fork to seal tightly, preventing filling leakage during baking.
- Bake: Arrange the patties on the prepared baking sheet. Optionally brush the tops with beaten egg to achieve a shiny, golden crust. Bake in the preheated oven for 25-30 minutes or until the patties are golden brown and the pastry is flaky and cooked through.
Notes
- Use cold butter and shortening to ensure a flaky pastry texture.
- Adjust the amount of Scotch bonnet pepper to control the heat level or omit for a milder filling.
- Breadcrumbs in the filling help absorb moisture, preventing soggy patties.
- Be sure to chill the dough before rolling to prevent shrinking during baking.
- Brushing with beaten egg before baking gives a vibrant golden color, but it can be skipped for an egg-free option.
- These patties can be frozen uncooked; bake directly from frozen, adding a few extra minutes to baking time.
