Jamaican Beef Patties

Spicy, flavorful beef stuffed in an amazing, easy, buttery dough. They come together quickly and fly off the table even faster. Incredible comfort food!

Makes 10-12 patties

Course Appetizer, Snack

Cuisine Caribbean, Jamaican

Prep Time 45

Cook Time 30

Total Time 1 15

Servings

Calories 634kcal

Author Imma

Ingredients

Beef Filling

1 tablespoons (15ml) cooking oil
½ medium onion, chopped
1 teaspoon (3-4g) granulated garlic
1 teaspoon (3g) paprika
1 teaspoon (2-3g) allspice
1 teaspoon (2-3g) curry powder
1 teaspoon (2g) dried thyme
1 teaspoon (2-3g) white pepper
2 teaspoons (5g) chili powder
1 teaspoon (4g) chicken bouillon powder (optional, or replace with salt)
1 pound (450g) ground beef
¼ cup (30g) bread crumbs
½ cup (118ml) water
3 green onions, chopped
2 tablespoons (7-8g) parsley, chopped (optional)
½ scotch bonnet pepper, chopped (optional)
salt and pepper to taste

Dough

4 cups (480g) all-purpose flour, plus more for kneading
2 tablespoons (24g) sugar
½ tablespoon (9g) salt
½-2 teaspoons (1-6g) turmeric
5 ounces (140g) unsalted butter, frozen
5 ounces (140g) shortening, very cold
1 tablespoon (15ml) apple cider vinegar
1 cup (236ml) ice water
1 egg, lightly beaten with a tablespoon of water for the egg wash

Instructions

Meat Pie Filling

Heat the oil in a saucepan or deep skillet. Add the onions, garlic, paprika, allspice, curry powder, thyme, white pepper, chili powder, and chicken bouillon. Sauté for about 2 minutes.
Add the ground beef, break it up, and cook until no longer pink. Add the breadcrumbs and about ½ cup of water, and simmer until slightly thickened.
Add the green onions and parsley, adjust the seasoning with salt and pepper, and optionally make the filling smoother with an immersion blender.
Remove from the heat and let it cool. While it's cooling, make the crust.

The Crust

Mix flour, sugar, salt, and turmeric in a food processor or by hand, and blend well. Grate in the butter and shortening and mix in until you have coarse crumbs.
Add the vinegar and water in small amounts, pulse or mix with your hands until combined, and the dough holds together in a ball.
Place the dough on a well-floured surface. Divide it evenly into two parts and roll them out.
Arrange six spoonfuls of filling on one side of each piece of dough, brush the seams with the egg wash, fold the other side of the dough over the filling, and cut with a pastry wheel or a sharp knife. If using a knife, crimp the edges with a fork.
You could also cut circles out, fill each circle, brush the edges with egg wash, fold, and crimp.
Refrigerate covered for about 30 minutes or until ready to bake.
Preheat the oven to 375℉ (190℃).
Carefully arrange the patties on a baking sheet, brush them with the rest of the egg wash, and bake for about 30 minutes.
Serve warm, and enjoy!

Notes

Keep your dough as cold as possible for easy shaping and a tender, flaky crust.
Avoid overworking the dough so the butter doesn't melt and disappear into the dough.
Please keep in mind that the nutritional information is a rough estimate and can vary significantly based on the products used in the recipe.

Nutrition