Trinidad Beef Patties
Flaky, golden pastries filled with a savory, spiced ground beef mixture. These are a beloved snack and appetizer in Trinidad.
🧂 Ingredients
- 3 cups All-purpose flour
- 1 tsp Baking powder
- 1 tsp Salt
- 1/2 cup Butter(cold, cubed)
- 1/4 cup Shortening(cold)
- 1 large Egg(beaten, for egg wash)
- 1 lb Ground beef
- 1 medium Onion(finely chopped)
- 3 cloves Garlic(minced)
- 1 tsp Ginger(grated)
- 2 tbsp Curry powder
- 1 tsp Thyme(dried)
- 1/2 tsp Allspice(ground)
- 1 small Scotch bonnet pepper(finely minced, optional)
- 1 tbsp Tomato paste
- 1 tbsp Worcestershire sauce
- 1 tbsp Vegetable oil
- 1/4 cup Water(or as needed)
- to taste Salt
- to taste Black pepper
👨🍳 Instructions
- 1
For the pastry: In a large bowl, whisk together flour, baking powder, and salt. Cut in the cold butter and shortening using a pastry blender or your fingertips until the mixture resembles coarse crumbs. Gradually add cold water, 1 tablespoon at a time, mixing until the dough just comes together. Do not overmix. Shape into a disc, wrap in plastic wrap, and refrigerate for at least 30 minutes.
- 2
For the filling: Heat vegetable oil in a skillet over medium heat. Add chopped onion and sauté until softened, about 5 minutes. Add minced garlic and grated ginger, sauté for another minute until fragrant.
- 3
Add ground beef to the skillet and cook, breaking it up with a spoon, until browned. Drain off any excess fat.
- 4
Stir in curry powder, dried thyme, ground allspice, minced scotch bonnet pepper (if using), salt, and black pepper. Cook for 1-2 minutes until fragrant.
- 5
Add tomato paste and Worcestershire sauce. Stir well to combine. Add about 1/4 cup of water, bring to a simmer, and cook for 5-7 minutes, or until the sauce has thickened and the flavors have melded. Let the filling cool completely.
- 6
Preheat oven to 375°F (190°C). Line baking sheets with parchment paper.
- 7
On a lightly floured surface, roll out the chilled pastry dough to about 1/8-inch thickness. Cut out circles using a 5-6 inch round cutter.
- 8
Place a generous spoonful of the cooled beef filling onto one half of each pastry circle, leaving a border. Moisten the edges of the pastry with water. Fold the other half of the pastry over the filling to create a half-moon shape. Crimp the edges firmly with a fork to seal.
- 9
Place the assembled patties on the prepared baking sheets. Brush the tops with the beaten egg wash.
- 10
Bake for 25-30 minutes, or until the pastry is golden brown and crisp. Let cool slightly before serving.
💡 Pro Tips
- ✓Keep the pastry dough and filling cold for the best texture.
- ✓Don't overwork the pastry dough, as this can make it tough.
- ✓Ensure the patties are well-sealed to prevent leakage during baking.
- ✓The filling can be made a day in advance.
🔄 Variations
- Use ground chicken or turkey for the filling.
- Add finely chopped vegetables like carrots or peas to the filling.
- For a spicier kick, increase the amount of scotch bonnet pepper.