Jamaican Beef Patties
Jamaican Beef Patties feature a golden, flaky pastry filled with seasoned ground beef.The beef filling is cooked with onions, garlic, herbs, spices, and Scotch bonnet pepper.Turmeric gives the pastry its beautiful golden-yellow appearance.The buttery crust becomes crisp and flaky while baking.The filling is savory, aromatic, juicy, and pleasantly spicy.Serve these patties warm as a snack, lunch, appetizer, or satisfying meal.
Ingredients
For the Pastry
- 3 cups all-purpose flour
- 1 teaspoon salt
- 1 teaspoon turmeric powder
- ½ teaspoon paprika
- ½ cup cold unsalted butter, cubed
- ½ cup cold shortening or additional butter
- ¾ cup ice-cold water, approximately
- 1 teaspoon apple cider vinegar
For the Beef Filling
- 1 lb (450 g) ground beef
- 1 tablespoon vegetable oil
- 1 medium onion, finely chopped
- 3 scallions, finely chopped
- 3 garlic cloves, minced
- 1 Scotch bonnet pepper, finely minced
- 1 teaspoon allspice
- 1 teaspoon paprika
- ½ teaspoon turmeric
- ½ teaspoon black pepper
- 1 tablespoon soy sauce
- 1 tablespoon Worcestershire sauce
- ½ cup beef broth
- 1 tablespoon chopped fresh parsley or scallions
Instructions
Make the Pastry Dough
- In a large bowl, combine the flour, salt, turmeric, and paprika.Add the cold butter and shortening. Use your fingertips or a pastry cutter to work the fats into the flour until the mixture resembles coarse crumbs.
Add the Liquid
- Mix the ice-cold water with the vinegar. Gradually add it to the flour mixture, stirring gently until a dough begins to form.Do not overwork the dough. It should come together without becoming overly soft or sticky.
Chill the Dough
- Shape the dough into a ball, flatten it slightly, and wrap it tightly.Refrigerate for approximately 30 minutes. Chilling helps create a flakier pastry.
Prepare the Beef Filling
- Heat the oil in a large skillet over medium heat.Add the onion and scallions and cook for 2–3 minutes. Add garlic, ginger, and Scotch bonnet pepper and cook briefly until fragrant.
Add the Seasonings
- Pour in the beef broth and stir well.Simmer until most of the liquid has evaporated and the filling is moist but not watery. If desired, stir in breadcrumbs to absorb excess moisture.Remove from the heat and allow the filling to cool completely.
Roll the Pastry
- Preheat the oven to 375°F (190°C).Divide the chilled dough into 8 equal portions.Roll each portion into a circle approximately 6–7 inches wide. Keep the remaining dough covered while working to prevent it from drying out.
Fill the Patties
- Place several tablespoons of cooled beef filling onto one side of each pastry circle.Fold the other half over the filling to create a half-moon shape.Press the edges firmly together and crimp them with a fork.
Bake
- Bake for approximately 25–30 minutes, or until the pastry is golden brown and cooked through.Allow the patties to cool for several minutes before serving.
Notes
- Keep the pastry ingredients cold for a flaky crust.
- Do not overwork the dough because excessive mixing can make the pastry tough.
- Cool the beef filling completely before assembling the patties.
- The filling should be moist but not watery.
- Scotch bonnet pepper can be adjusted according to your preferred heat level.
- Allspice is an important ingredient for achieving a distinctly Jamaican flavor.
- Don't overfill the patties because the filling may escape during baking.
- Let the baked patties rest for several minutes before eating.