Jamaican Beef Patties
A quintessential Jamaican snack, these savory patties feature a flaky, golden crust made with turmeric and filled with a richly spiced ground beef mixture. The filling often includes Scotch bonnet pepper for a touch of heat, along with aromatic spices like thyme and allspice.
🧂 Ingredients
- 3 cups All-purpose flour(plus more for dusting)
- 0.5 teaspoon Diamond Crystal kosher salt(or half as much table salt)
- 1 tablespoon Yellow curry powder (preferably Jamaican)
- 2 teaspoons Turmeric powder
- 8 ounces Cold unsalted butter, cut into small pieces
- 0.75 cup Cold water
- 1 tablespoon Distilled white vinegar
- 1 large Large egg, lightly whisked(for egg wash)
- 1 pound Ground beef
- 1 large Large yellow onion, finely chopped
- 1 medium Scotch bonnet pepper, stemmed, seeded, and minced(wear gloves)
- 2 medium Garlic cloves, minced
- 1.25 cups Low-sodium beef broth
- 1.5 tablespoons Pickapeppa sauce or steak sauce
- 1.5 tablespoons Worcestershire sauce
- 1 teaspoon Onion powder
- 0.5 teaspoon Cayenne pepper
- 0.5 teaspoon Allspice
- 4 sprigs Fresh thyme sprigs
- 2 large Bay leaves
- 0.25 cup Breadcrumbs
👨🍳 Instructions
- 1
For the dough: In a food processor, combine flour, salt, curry powder, and turmeric. Add cold butter and pulse until the mixture resembles coarse crumbs. Gradually add cold water and vinegar, pulsing until the dough just comes together. Turn out onto a lightly floured surface, form into a disc, wrap in plastic, and chill for at least 30 minutes.
- 2
For the filling: Heat olive oil in a large skillet over medium-high heat. Add chopped onion, minced Scotch bonnet pepper, and minced garlic. Sauté until vegetables have softened, about 4-5 minutes. Add ground beef and cook, breaking it up with a spoon, until browned. Drain off excess fat.
- 3
Stir in beef broth, Pickapeppa sauce, Worcestershire sauce, onion powder, cayenne pepper, allspice, thyme sprigs, and bay leaves. Bring to a boil, then reduce heat to medium-low and simmer, stirring occasionally, until most of the liquid has evaporated, about 12 minutes. Remove and discard bay leaves and thyme sprigs. Stir in breadcrumbs. Season with additional salt to taste if needed. Let the filling cool completely.
- 4
Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper. On a lightly floured surface, roll out the dough to about 1/8-inch thickness. Cut out 6-inch circles. Place about 2 tablespoons of the cooled filling onto one half of each dough circle.
- 5
Brush the edges of the dough with egg wash. Fold the dough over the filling to create a half-moon shape. Crimp the edges with a fork to seal. Place the assembled patties on the prepared baking sheet. Brush the tops with the remaining egg wash.
- 6
Bake for 25-30 minutes, or until the crust is golden brown and flaky. Let stand for 5 minutes before serving.
💡 Pro Tips
- ✓Wear gloves when handling Scotch bonnet peppers to avoid skin irritation.
- ✓Ensure the filling is completely cool before assembling the patties to prevent the dough from becoming soggy.
- ✓For a richer yellow color in the dough, add a pinch of ground turmeric.
- ✓Don't overwork the dough; mix just until combined for a flaky crust.
🔄 Variations
- For a vegetarian option, use seasoned callaloo or a mix of finely diced vegetables like carrots, potatoes, and peas as the filling.
- Add shredded jerk chicken or curried goat to the filling for a different flavor profile.
- Incorporate shredded cheddar cheese into the beef filling for a cheesy variation.