Description
These authentic Jamaican Beef Patties feature a flaky, turmeric-tinged pastry filled with a savory, spicy ground beef mixture. Perfect as a snack or a meal, these patties balance aromatic spices like curry powder, thyme, and allspice with the heat of Scotch bonnet pepper, all baked to golden perfection in the oven.
Ingredients
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
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
- 1 beaten egg (optional, for brushing)
Instructions
- Make the Dough: In a large bowl, whisk together the all-purpose flour, salt, and turmeric to evenly combine the dry ingredients for the pastry.
- Incorporate Fats: Cut in the cold unsalted butter and vegetable shortening using a pastry cutter or your fingers until the mixture forms coarse crumbs, which will create a flaky texture.
- Add Water and Chill: Gradually sprinkle in the ice-cold water while mixing just until the dough holds together. Wrap the dough tightly in plastic wrap and refrigerate for at least 30 minutes to relax and chill.
- Sauté Aromatics: Heat vegetable oil in a skillet over medium heat. Add the finely chopped onion, minced garlic, and minced Scotch bonnet pepper, cooking until translucent and fragrant, about 3 minutes.
- Cook Beef: Add the ground beef to the skillet, breaking it apart with a spoon and cooking until fully browned and no longer pink.
- Season and Simmer: Stir in dried thyme, curry powder, allspice, paprika, salt, and black pepper. Pour in beef broth and let the mixture simmer until the liquid has evaporated completely, intensifying the flavors.
- Finish Filling: Remove the skillet from heat and stir in breadcrumbs and chopped green onions to soak up any remaining moisture. Allow the filling to cool thoroughly before handling.
- Preheat Oven and Prepare Sheet: Set the oven to 375°F (190°C) and line a baking sheet with parchment paper for easy cleanup and non-stick baking.
- Roll Out Dough: On a lightly floured surface, roll the chilled dough to about 1/8-inch thickness. Use a cutter or plate to cut 6-inch circles for each patty.
- Fill and Seal Patties: Spoon approximately 2 tablespoons of the cooled beef filling onto one half of each dough circle. Moisten the edges with water, fold the dough over, and press the edges firmly with a fork to seal and create a decorative rim.
- Prepare for Baking: Arrange the sealed patties on the prepared baking sheet. Optionally, brush the tops with beaten egg to achieve a glossy, golden crust when baked.
- Bake: Place the tray in the preheated oven and bake the patties for 25 to 30 minutes or until the pastry is golden brown and flaky. Remove from oven and allow to cool slightly before serving.
Notes
- Scotch bonnet pepper is very hot; omit or reduce quantity to adjust the spice level to your preference.
- Using cold butter and shortening is essential for a flaky pastry crust.
- Chilling the dough helps prevent shrinkage and makes it easier to handle.
- Brushing the patties with beaten egg before baking gives them a beautiful golden sheen but can be skipped for an egg-free version.
- These patties can be frozen after baking and reheated in the oven for a quick snack.
