Jamaican Beef Patties (Printable Version)
Buttery pastry filled with spiced beef and island flavors, each bite crunches into a flaky, golden crust.
# What You'll Need:
→ Dough
01 -
120 ml super cold water
02 -
310 g regular flour
03 -
120 g frozen butter, cut in cubes
04 -
5 g salt
05 -
2.5 g ground turmeric
06 -
120 g frozen veggie shortening
→ Filling
07 -
1 g Jamaican curry powder
08 -
120 ml beef broth
09 -
1 g black pepper, ground
10 -
225 g ground beef
11 -
1 egg, for brushing tops
12 -
1 g ground allspice
13 -
1 g cayenne pepper (toss in if you like it spicy)
14 -
1 g fresh thyme leaves
15 -
5 g salt
16 -
15 ml soy sauce
17 -
2 garlic cloves, chopped up
18 -
50 g breadcrumbs
19 -
1 small onion, diced up
# Steps to Follow:
01 -
Pop your filled patties onto a tray lined with baking paper. Let them bake for about 20 to 25 minutes, or until they're crisp and beautifully golden.
02 -
Turn the chill dough onto a floured counter, flatten to roughly 3 mm thickness and cut out 15 cm rounds. Place about 30 ml filling on one half of each, fold over for a half-moon, squish the edges with a fork to close, then give the tops a brush with beaten egg.
03 -
Brown the ground beef in a skillet on medium, breaking it apart as you go. Stir in onion, garlic, thyme, salt, peppers, curry, allspice, and soy—let it cook, then pour in beef stock. Simmer for 10 minutes, sprinkle in breadcrumbs, and let it thicken. Pull off the heat so it cools down a bit.
04 -
In a big bowl, swirl flour, turmeric, and salt. Drop in the frozen diced butter and shortening, smush with fingertips till it's crumbly. Slowly pour in cold water and gently mix till dough just sticks together. Form it into a disc, wrap it up, and pop in the fridge for half an hour.
# Additional Notes:
01 -
You want your butter and shortening super cold for extra flaky pastry. Don’t knead too much or the crust won’t stay soft.
02 -
Heat lover? Adjust the cayenne or go even wilder with Scotch bonnet for that true island kick.
03 -
Once baked, patties keep in the fridge up to 3 days. You can freeze them raw for 3 months—just bake straight from frozen at 190°C, about 30 to 35 minutes.