Jamaican Beef Patties (Printable Version)
# What You'll Need:
→ For the dough
01 -
3 1/2 cups all-purpose flour
02 -
2 teaspoons kosher salt
03 -
1 tablespoon granulated sugar
04 -
1 tablespoon Jamaican curry powder
05 -
2 tablespoons turmeric powder
06 -
1 cup (226g) unsalted butter, grated
07 -
1 cup ice cold water
→ For the beef filling
08 -
2 tablespoons olive oil
09 -
1 lb (454g) ground beef (grass-fed recommended)
10 -
1 large yellow onion, finely chopped
11 -
1 tablespoon garlic paste or minced garlic
12 -
1 teaspoon ginger paste or freshly grated ginger
13 -
Kosher salt and freshly ground black pepper, to taste
14 -
1 teaspoon fresh or dried thyme
15 -
1 teaspoon ground Jamaican allspice
16 -
1/2 teaspoon Jamaican curry powder
17 -
1-2 scotch bonnet peppers, deseeded and finely chopped
18 -
4 scallions (green onions), chopped
19 -
1/2 cup chicken stock or broth, plus more as needed
20 -
1/2 cup plain breadcrumbs
21 -
3 tablespoons unsalted butter, cubed
# How to Make It:
01 -
In a large bowl, combine flour, salt, sugar, curry powder, and turmeric powder. Whisk dry ingredients thoroughly. Add grated butter and use hands to pinch butter into the dry mixture until pea-sized bits form throughout. Make a well in the center and pour in ice-cold water. Mix until combined, then empty onto a clean surface. Knead the dough until it forms a cohesive mass with no dry bits.
02 -
Shape the dough into a ball and wrap with plastic wrap. Transfer to refrigerator and chill for at least 30 minutes.
03 -
Heat a large skillet over medium heat and add olive oil. Once oil is shimmering, add ground beef. Cook, stirring frequently, until completely browned. Add chopped onion and continue cooking for 3-4 minutes until onions are tender.
04 -
Stir in garlic and ginger and cook briefly. Add thyme, allspice, curry powder, scotch bonnet, and scallions. Continue cooking for another 2-3 minutes until fragrant.
05 -
Pour stock/broth into the skillet and stir to combine for 1 minute. Add breadcrumbs and mix until mostly absorbed. Add cubed butter and stir until completely melted. The mixture should be juicy and moist - add more stock if needed. Remove from heat and allow to cool before assembly.
06 -
Preheat oven to 350°F (175°C). Position rack in center of oven. Line a large baking sheet with parchment paper, foil, or a silicone mat.
07 -
Remove chilled dough from refrigerator and divide into equal pieces (approximately 5 ounces/140g each for 8 patties). Roll each piece into a smooth ball, then use a rolling pin to flatten into rounds about 3mm thick and 6-7 inches (15-18cm) in diameter.
08 -
Place about 4 tablespoons of beef filling on one side of each pastry round. Fold the empty side over to form a half-moon shape. Bring edges together and tuck/roll under for a secure seal. Flip patty over and use a fork to crimp edges.
09 -
Place assembled patties on prepared baking sheet with space between each. Bake for 25-30 minutes until light golden brown. Allow to cool for 5 minutes before serving.
# Handy Tips:
01 -
When handling scotch bonnet peppers, wear gloves to protect your skin from irritation.
02 -
The beef filling should be moist but not watery - add additional stock as needed to achieve the right consistency.
03 -
For uniform sizing, use a kitchen scale to measure dough portions.