Jamaican Beef Patties (Printable Version)
Crispy pastry stuffed with savory beef and fragrant island spices gives you real Caribbean vibes.
# What You'll Need:
→ Dough
01 -
310 g plain flour
02 -
5 g salt
03 -
2.5 g ground turmeric
04 -
120 g frozen unsalted butter, diced
05 -
120 g frozen vegetable shortening
06 -
120 ml icy cold water
→ Filling
07 -
225 g minced beef
08 -
2 garlic cloves, minced
09 -
1 small onion, finely diced
10 -
50 g breadcrumbs
11 -
120 ml beef stock
12 -
15 ml soy sauce
13 -
1 egg, for brushing
14 -
1 g ground black pepper
15 -
5 g salt
16 -
1 g cayenne pepper (optional)
17 -
1 g thyme leaves
18 -
5 g Jamaican curry powder
19 -
1 g ground allspice
# Steps to Follow:
01 -
Toss flour, turmeric, and salt together in a big bowl. Drop in the cold butter and frozen shortening, then use your fingertips to work them into the flour until you get rough clumps. Splash icy water in a bit at a time and gently mix until it just starts coming together. Flatten the dough into a disc shape, snugly wrap it, and chill in the fridge for about half an hour.
02 -
Fire up a pan over medium. Cook the beef while breaking it up. Toss in onion, garlic, thyme, salt, black pepper, curry powder, allspice, and that bit of cayenne if you like heat. Pour in beef stock and soy sauce, give it a good stir, and let it bubble for about 10 minutes. When things thicken, dump in your breadcrumbs and stir. Kill the heat and let the mix cool off.
03 -
Get the oven heading to 190°C. Dust your counter, then roll that chilled dough to around 3 mm thick. Stamp out 15 cm rounds with a cutter or bowl. Spoon about 30 ml filling on one half, fold the dough over, and use a fork to pinch and close up the edges. Swipe the tops with some egg wash.
04 -
Line a tray with baking paper and line those hand pies up. Slide into the oven and bake about 20–25 minutes, or till they're golden brown and crisp on top.
# Additional Notes:
01 -
Keep that butter and shortening hard cold straight from the freezer for a super flaky crust. Don't knead too much or you'll lose that tender bite.
02 -
Like it hot? Up the cayenne or swap it with Scotch bonnet pepper for real island fire.
03 -
Leftovers? Stash baked ones in the fridge for up to 3 days. Freeze unbaked ones for up to 3 months and bake straight from the freezer at 190°C for 30–35 minutes.