These Jamaican beef patties are a hearty, comfort meal that’s great to eat as a snack, during lunchtime, or even at special occasions. They’re made with earthy spices, a hearty filling and wrapped in a golden yellow flaky pastry. Growing up, these patties were a labour of love. It usually took an entire morning, but we’d have these often and we’d have these right out of the oven.
This Jamaican patties recipe is not for the faint of heart. It is a high-effort, high-reward endeavour, as each step requires patience and time, but when done right, it is one of the best meals to have.
Related: Caribbean Curry Chickpeas
ingredients
Beef Stuffing:
For the dough:
directions
Preheat your oven to 350˚F and prepare a parchment-lined baking sheet and set aside.
Prepare your dough in a large bowl by adding the flour, salt, sugar, curry powder, turmeric, shortening, and half of the butter. Using a fork, press the shortening and butter into the flour until a craggy mixture forms.
Pour the buttermilk, mix, then transfer the mixture to a countertop and gently roll it out until a dough forms. Place the dough back in the bowl, cover, and let it refrigerate for 30 minutes.
Meanwhile, heat a non-stick frying pan over high heat. Pour in the olive oil, followed by the onions, garlic, ginger, green onions, and scotch bonnet pepper. Stir and let cook until tender, 5-7 minutes.
Add your spices, including curry powder, allspice, paprika, turmeric, and thyme. Stir and let the mixture cook until the spices bloom, about 3-5 minutes.
Add your minced meat, season with salt and pepper and cook until browned and no pink remains, 8-10 minutes.
Add breadcrumbs and browning sauce, stirring until combined. Once ready, remove the mixture from the heat and set it aside.
Place your cooled dough onto a heavily floured countertop. Using a rolling pin, roll out the dough to about ½ inch thick. Place the remaining butter on one side of the dough, cut it in half and then place the remaining side of the dough over the top of the butter. Fold the dough in half, then roll it out to about ¼ inch thick.
Using a pot lid or any circular surface, cut the dough into about 6-inch diameter circles. With the remaining dough, roll it into a ball, roll it out, and repeat until all the dough is used.
Take your patty shells and place about ¼ cup of filling into one side of each shell, leaving about ½ inch of space from the edge of the shell. Using water, dab the edge of your shells and cover your filling with the empty side of your shell, pressing gently on the edges so they line up
Using the prongs of a fork, press down on the edge of your patties along the entire edge of the half-moon shape to seal in the filling. Poke the top a few times to allow the air to escape.
Place your patties on the parchment-lined baking sheet and brush them with egg wash made from a whisked egg. Place into the oven for 30-35 minutes, or until golden brown.
Let it cool and serve it on its own or inside a coco bread.
