Jamaican beef patties are a flavorful and iconic treat—crispy, golden pastry filled with a spiced, savory meat filling. This incredible recipe, which combines the bold flavors of curry powder, thyme, and Scotch Bonnet pepper, creating the perfect balance of heat and depth. Whether you’re snacking on the go or serving them at a party, these patties will surely be a hit.
How to Make Jamaican Beef Patties
Alright, folks, let’s get down to business. We’re making the ultimate Jamaican beef patties today. These golden pockets of flavor are all about bold spices, buttery pastry, and that unmistakable Caribbean heat. Let’s break it down step by step—because perfection is in the details.
First up, the pastry. We’re talking flaky, melt-in-your-mouth layers here, so grab your cold shortening and margarine. Into a bowl goes your sifted flour and salt. Now, we’re cutting in that fat, working it gently until the mixture resembles coarse breadcrumbs. Don’t rush this—it’s the foundation of your crust! Slowly drizzle in cold water, just enough to bring the dough together. Wrap it up and let it rest in the fridge. Chilling is key to locking in those buttery layers.
Now, onto the filling. Heat up your skillet—medium-high, let’s keep it steady. In goes the margarine, followed by finely chopped onions and a touch of Scotch Bonnet pepper. Watch that pepper—just a little gives a powerful kick. You want it fragrant but not overwhelming. Add the ground beef, breaking it up as it cooks. Now, season like a pro: salt, black pepper, curry powder, and thyme. Stir and let the magic happen. Once it’s browned, toss in the breadcrumbs and a splash of stock to keep it juicy but not soupy. Simmer for a few minutes, then let it cool.
Pastry time! Roll out that chilled dough on a floured surface to about an eighth of an inch thick. Use a cutter or a bowl to shape those perfect circles. Precision counts here—these patties need to seal tightly. Spoon a generous helping of filling onto one half of each circle. Fold it over and crimp the edges with a fork. Don’t forget to poke a few small holes on top for steam to escape—it’s all about the details.
Preheat your oven to 400°F. While that’s heating up, whisk up an egg wash—it’s the secret to a golden, glossy finish. Brush it over the tops of your patties, then onto a baking sheet they go. Bake for 30 to 40 minutes, and keep an eye on them. You’re looking for that beautiful, even golden brown.
When you pull these out of the oven, let them cool for just a few minutes—if you can wait that long! The crust will flake apart as you bite into that spiced, savory filling, and you’ll know why Jamaican patties are a global favorite. Plate them up, serve with a side of hot sauce or tamarind chutney, and listen to the applause. You just made magic.
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Jamaican Beef Patties
Ingredients
For the Pastry
- 2 cups all-purpose flour
- ¼ tsp salt
- ¼ cup solid shortening
- ¼ cup ½ stick margarine
- ⅓ cup cold water
For the Filling
- 2 tbsp margarine
- 1 small white onion finely chopped
- ¼ tsp chopped Scotch Bonnet peppers or to taste
- ½ lb lean ground beef
- ½ tsp salt
- ½ tsp freshly ground black pepper
- ½ tsp curry powder
- ½ tsp dried thyme
- ¼ cup bread crumbs
- ¼ cup beef stock
- ¼ cup chicken stock optional
- 1 egg beaten
- ¼ cup water
Instructions
Prepare the Pastry
- Sift the flour and salt together into a large bowl.2 cups all-purpose flour, ¼ tsp salt
- Cut in the shortening and margarine until the mixture is crumbly.¼ cup solid shortening, ¼ cup ½ stick margarine
- Gradually add the cold water, a little at a time, to form a stiff dough.1/3 cup cold water
Roll the Dough
- Lightly flour a wooden cutting board and roll out the dough to about 1/8 inch thick.
- Using a round cutter or a large bowl, cut out 8-inch circles from the dough.
- Cover the dough circles with wax paper or a damp cloth towel to keep them from drying out.
Prepare the Filling
- In a heavy skillet, melt the margarine and sauté the chopped onion and Scotch Bonnet pepper until soft and fragrant.2 tbsp margarine, 1 small white onion, ¼ tsp chopped Scotch Bonnet peppers
- Add the ground beef, salt, pepper, curry powder, and thyme. Stir to combine, and cook the meat for about 10 minutes, stirring occasionally until browned.½ lb lean ground beef, ½ tsp salt, ½ tsp freshly ground black pepper, ½ tsp curry powder, ½ tsp dried thyme
- Stir in the bread crumbs and stock, mixing everything thoroughly. Cover and simmer for 10-15 minutes, stirring occasionally. The filling should be moist, but not watery. Remove from the heat and let cool slightly.¼ cup bread crumbs, ¼ cup beef stock, ¼ cup chicken stock
Assemble the Patties
- Preheat the oven to 400°F (200°C).
- Place 2-3 tablespoons of the beef mixture in the center of each pastry circle.
- Moisten the edges of the pastry with a little water, then fold the dough over the filling to create a half-moon shape. Press the edges together with a fork to seal.
Bake the Patties
- Brush the top of each patty with the beaten egg mixed with a little water for a golden glaze.1 egg, ¼ cup water
- Place the patties on a lightly greased baking sheet and bake for 30-40 minutes or until the pastry is golden brown and crispy.
Serve
- Let the patties cool for a few minutes before serving. Enjoy them warm or at room temperature!
