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Jamaican Spicy Beef Patties with Flaky pastry

Jamaican Spicy Beef Patties with Flaky Pastry

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Prep Time 45 minutes
Cook Time 30 minutes
Total Time 1 hour 15 minutes
Course Main Course
Cuisine Caribbean, Jamaican
Servings 10 large patties

Equipment

  • Large skillet For browning the beef and building the filling.
  • Mixing bowls One for the dough, one for assembling ingredients.
  • Pastry cutter or food processor To blend the butter into the flour. If you don’t have either, two forks will work in a pinch.
  • Rolling Pin For rolling out the dough. A wine bottle can substitute if you’re improvising.
  • Baking sheet Lined with parchment paper to prevent sticking.
  • Pastry Brush Optional, for brushing water around the edges to help seal the patties.
  • Knife or pastry wheel To cut the dough into circles.

Ingredients
  

For the Pastry Dough

  • 3 cups all-purpose flour
  • 1 tsp salt
  • 1 tbsp granulated sugar
  • 1 tbsp ground turmeric for color and slight flavor
  • 1 cup cold unsalted butter cut into small cubes
  • ½ cup ice water plus more as needed
  • 1 tsp white vinegar

For the Spicy Beef Filling

  • 1½ lbs ground beef 80/20 is ideal for juiciness
  • 1 small onion finely chopped
  • 2 garlic cloves minced
  • 2 scallions green onions, chopped
  • 1 Scotch bonnet pepper seeded and finely minced (use gloves!)
  • 1 tsp ground allspice
  • 1 tsp dried thyme
  • ½ tsp paprika
  • ½ tsp cayenne pepper
  • Salt and black pepper to taste
  • 1 tbsp ketchup or tomato paste
  • ½ cup beef broth or water
  • 2 tbsp plain breadcrumbs helps absorb extra moisture
  • 1 tbsp vegetable oil

Instructions
 

Make the Pastry Dough

  1. In a large bowl, whisk together flour, salt, sugar, and turmeric. Add the cold butter cubes and use a pastry cutter or your fingers to work the butter into the flour until it resembles coarse crumbs. Stir the vinegar into the ice water and add slowly to the flour mixture. Mix just until the dough comes together—don’t overwork it.
  2. Divide the dough in half, flatten each into a disc, wrap in plastic, and chill in the fridge for at least 30 minutes.

Prepare the Spicy Beef Filling

  1. Heat oil in a large skillet over medium heat. Add the onions, scallions, garlic, and Scotch bonnet pepper. Sauté until fragrant and soft, about 3 minutes. Add the ground beef and cook until browned, breaking it up with a wooden spoon.
  2. Stir in thyme, allspice, paprika, cayenne, ketchup or tomato paste, and season with salt and pepper. Add the beef broth and breadcrumbs. Reduce the heat and let simmer until the mixture thickens but remains moist, about 10 minutes. Set aside to cool.

Assemble the Patties

  1. Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper.
  2. Roll out one of the chilled dough discs on a floured surface to about ⅛ inch thick. Cut into 6-inch circles using a bowl or large round cutter. Spoon about 2 tablespoons of the cooled beef mixture onto one half of each dough circle.
  3. Brush the edges lightly with water, fold the dough over the filling, and press the edges to seal. Use a fork to crimp the edges. Repeat with remaining dough and filling.
  4. Place patties on the baking sheet. For a glossier finish, brush the tops lightly with egg wash (1 egg beaten with 1 tbsp water), though this isn’t traditional.

Bake

  1. Bake the patties in the preheated oven for 25–30 minutes or until golden brown and crisp. Let cool for a few minutes before serving.