Jamaican Beef Patties
Submitted by Mo
Jamaican beef patties with a flaky pastry crust filled with curried ground beef, Scotch Bonnet pepper, and thyme. A Caribbean street food classic baked golden brown at home.
YIELD
10 servingsPREP
65 minCOOK
40 minREADY
105 minJamaican beef patties are the ultimate Caribbean street food: flaky, golden pastry wrapped around a spicy, curried ground beef filling that’s bold enough to make your eyes water and your mouth water at the same time. The curry powder gives the meat that signature yellow tint, and the Scotch Bonnet pepper brings the fire that Jamaican food is famous for.
The pastry is a simple shortcrust made with flour, shortening, and margarine cut together with cold water. Rolling to ⅛ inch thin and cutting into 8-inch circles gives you the traditional half-moon shape when folded over the filling. The pastry should be stiff, not soft. Soft dough makes soggy patties.
The filling gets its character from the Scotch Bonnet pepper sauteed with onion until limp, then combined with the browned beef, curry powder, and thyme. Breadcrumbs and stock go in last, absorbing the liquid and creating a moist but not watery filling that won’t make the pastry soggy during baking.
Pinching the edges with a fork seals each patty tight and creates the traditional ridged border. The egg wash brushed on before baking gives the crust that deep golden shine.
Chef Tips
- Handle the pastry dough as little as possible. Overworking melts the fat and makes the crust tough instead of flaky
- Let the filling cool before spooning onto the dough. Hot filling melts the pastry and makes it impossible to seal
- Scotch Bonnet peppers are extremely hot. Use gloves when handling, and seed them if you want flavor without as much fire. Jalapenos work as a milder substitute
- Space the patties on the baking sheet so air circulates. Crowded patties won’t crisp on the bottom
Variations
- Add turmeric to the pastry dough for the bright yellow color you see at Caribbean bakeries
- Use ground chicken or turkey for a lighter filling
- Make mini patties with 4-inch circles for appetizer-sized bites
Ingredients
Directions
Sift the flour and salt into a large bowl. Cut in the shortening and margarine until crumbly.
Add the cold water to make a stiff dough. Lightly flour a wooden cutting board and roll out the dough until about ⅛ inch thick.
Cut out 8 inch circles. Cover with wax paper or damp cloth until ready to use.
In a heavy skillet, melt the margarine and sauté the onion and Scotch Bonnet Pepper until they become limp.
Add the ground beef, salt, pepper, curry powder and thyme and mix well.
Brown the meat for about 10 minutes, stirring occasionaly.
Add the breadcrumbs and stock and combine all the ingredients well.
Cover the skillet and simmer for about 10 to 15 minutes, stirring occasionally.
When all the liquids have been absorbed, the filling is ready. It should be moist but not watery.
Remove the skillet from the stove and preheat oven to 400℉ (200℃).
Uncover the dough circles and place 2 to 3 tablespoons of filling on half of each.
Moisten the edges of the dough with water and fold the dough circle over the meat filling.
Pinch the edges closed with a fork. Lightly brush the pastry with a mixture of the egg and water.
Bake on a lightly greased baking sheet for 30 to 40 minutes or until the pastry is golden brown.
Note: Scotch Bonnet pepper is a very hot pepper native to Jamaica and the Caribbean islands.
Try to find it at your area’s West Indian grocery stores, or use jalapenos as a substitute.
Also known as habinera peppers.
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