Meat patties are a snack that combines flaky shortcrust pastry with a flavorful, savory filling of minced beef, vegetables, and seasonings. These handheld delights are perfect for parties, picnics, or as a grab-and-go treat. This recipe captures the comforting flavors of Guyanese home cooking, blending simplicity and deliciousness in every bite.
How to Make Meat Patties
Making Guyanese meat patties is like creating edible love letters from scratch. You start with the pastry, which is where the foundation of this flaky delight is born. If you’re making it yourself, the trick is all in the butter—cold butter, to be precise. You cut it into the flour, working quickly to keep everything chilled. That cold butter is the secret to the layers that will later melt in your mouth. But let’s be real—store-bought shortcrust pastry works just fine if you’re in a rush. After all, we’re here for flavor, not stress. Once the pastry is ready, it goes into the fridge for a nap while you turn your attention to the filling.
The filling is where these patties come to life. You’ll take some minced beef, season it lovingly with salt and pepper, and then fold in cubed yams or potatoes. Here’s where you can add your own flair: the yams bring a touch of sweetness, while the potatoes keep it traditional and hearty. A handful of chopped onions, celery, and shallots join the mix, bringing freshness and crunch. A splash of meat stock ties it all together, keeping the filling juicy and ready to be encased in its buttery cocoon. Divide the filling into neat little portions—it’s all about balance, after all.
Now, roll up your sleeves for the pastry. With a rolling pin and a lightly floured surface, you’ll roll out your dough into perfect little rounds. Each one is like a blank canvas waiting to hold its savory treasure. The goal here is thin but not too thin—enough to bake to a crisp without tearing under pressure. Once your rounds are ready, it’s time to assemble the stars of the show.
Imagine this: you place a portion of filling on one side of each pastry round, feeling like an artist crafting something beautiful. The edges get a light brush of water—your glue to keep everything sealed. Gently fold the other half of the pastry over the filling, creating a crescent that feels like a hug for the delicious beef and potato mixture. You press the edges together firmly and then crimp them with a fork, adding a touch of rustic charm.
The oven awaits, preheated to 375°F, and the patties get their finishing touch—a glossy egg wash that makes them shine like little golden parcels. Into the oven, they go, filling your kitchen with the warm, mouthwatering scent of buttery pastry and spiced meat. After a quick 15 minutes at high heat to set the pastry, you lower the temperature to 350°F and let them bake slowly, turning golden and flaky as the filling cooks through.
When they come out of the oven, it’s impossible not to dive in right away, but let them cool just a bit. That first bite is pure joy—flaky, buttery pastry meets a warm, savory filling that’s perfectly seasoned. Every bite tastes like home, no matter where you are.
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Meat Patties
Ingredients
- 6 oz shortcrust pastry
- 6 oz minced raw beef
- 6 oz yams cubed
- 6 oz potatoes cubed optional
- 1 onion chopped
- Shallot finely chopped
- Celery finely chopped
- Meat stock enough to moisten the mixture
- Salt and pepper to taste
- 1 egg beaten
Instructions
Prepare the Pastry
- If making your own shortcrust pastry, prepare it according to your favorite recipe or use store-bought. Chill until ready to use.6 oz shortcrust pastry
Prepare the Filling
- Combine the minced beef, cubed yams or potatoes, onion, shallot, and celery in a large bowl.6 oz minced raw beef, 6 oz yams, 1 onion, Shallot, Celery, 6 oz potatoes
- Season generously with salt and pepper, then moisten with enough meat stock to hold the mixture together. Divide the filling into four equal portions.Salt and pepper, Meat stock
Roll the Pastry
- Divide the pastry into four equal pieces. Roll each piece into a round, approximately ⅛ inch thick and 3 inches in diameter.
Assemble the Patties
- Place a portion of the filling on one side of each pastry round.
- Dampen the edges of the pastry with a little water, fold it over the filling, and press the edges together firmly. Use a fork to crimp the edges for a decorative seal.
Glaze and Bake
- Preheat your oven to 375°F (190°C).
- Brush the top of each patty with beaten egg for a golden glaze.1 egg
- Place the patties on a baking sheet and bake for 15 minutes. Reduce the oven temperature to 350°F (175°C) and continue baking for 1 hour, until the pastry is golden and the filling is fully cooked.
Serve
- Let the patties cool slightly before serving. Enjoy them warm or at room temperature!
