Jamaican Beef Patties
Jamaican Beef Patties — a classic Jamaican recipe for savory, spiced beef-filled pastries.
By API | Prep: 15 min | Cook: 30 min | Serves: 4
Tags: Jamaican, Snack, Spicy
Ingredients
- 4 g plain flour
- 1 g salt
- 1 g curry powder
- 250 g butter
- 1 ml water
- 900 g beef
- 1 tsp allspice
- 0.5 g black pepper
- 2 tbsp vegetable oil
- 1 g onions
- 1 pcs ground red pepper
- 2 tsp ground garlic
- 1 tbsp thyme
- 0.25 g salt
- 2 g tomato ketchup
- 2 ml water
- 0.5 g onions
- 1 pcs beaten egg
- 1 ml water
- 0.25 ml water
Instructions
- In a large bowl stir together the flour, 1 teaspoon of salt, and the turmeric until evenly blended.
- Work the shortening into the flour until small, flour-coated bits of shortening remain.
- Add 1/2 cup ice water and use your hands to bring the dough together, adding more ice water in 2–3 tablespoon increments until it holds.
- Divide the dough into either two large portions or 10–12 small pieces, wrap them in plastic wrap, and chill for 30 minutes.
- Place the ground beef in a large bowl, season with allspice and black pepper, toss to combine, and set aside.
- Warm the oil in a skillet over medium-high heat until it is hot.
- Add the onions and sauté until they are translucent; stir in the hot pepper, garlic, and thyme and cook about 1 minute more, then season with 1/4 teaspoon salt.
- Add the seasoned beef to the pan, break up any lumps, and cook until the meat is fully browned.
- Mix in the ketchup and adjust the seasoning with additional salt to taste.
- Pour in 2 cups of water, bring to a boil, then lower the heat and simmer until most of the liquid has reduced and the sauce thickens.
- Stir in the green onions, take the filling off the heat, and allow it to cool completely.
- Whisk the egg with water to make an egg wash and set aside.
- If you chilled two large pieces, lightly flour your work surface and rolling pin, roll one piece into a very large circle, and use a wide-rimmed bowl to cut three roughly 5-inch circles.
- If you chilled individual portions, roll each on a floured surface into a 5-inch (or a bit larger) circle.
- Spoon about three heaping tablespoons of filling onto one half of each dough circle, wet the edges with a finger dipped in water, fold the dough over and press to seal.
- Crimp the edges with a fork, trim any excess dough for tidy patties, and arrange them on a parchment-lined baking sheet; repeat until all are assembled.
- Refrigerate the baking sheets of formed patties while you preheat the oven to 350°F (175°C), and brush them with the egg wash just before baking.
- Bake the patties for about 30 minutes, or until they turn golden brown.
- Transfer the baked patties to wire racks to cool slightly, then serve warm.