Jamaican · Beef
Jamaican Beef Patties
Golden pastry parcels filled with spiced ground beef, featuring the distinctive yellow curry-flavored crust of authentic Jamaican patties. These handheld treats combine flaky turmeric pastry with richly seasoned beef filling for the perfect Caribbean snack.
The Method
Instructions
Alright, let's start with the pastry dough. Grab a large bowl and toss in your flour, then sprinkle in 1 teaspoon of salt and the turmeric. Mix everything together really well so that the color and seasoning are even throughout. Now, take your shortening and rub it into the flour mixture with your fingertips. You want to work it in until you see small pieces of shortening coated completely with flour; this will give your pastry that perfect flaky texture. It might get a little messy, but that's part of the fun!
Next, pour in 1/2 cup of ice cold water and start mixing with your hands. The cold water helps the dough stay tender. Keep bringing the dough together by adding a little more ice water, just about 2 to 3 tablespoons at a time. You want the dough to come together smoothly but not be sticky or wet. If it feels too dry, add a bit more water; if too sticky, sprinkle a little flour.
Once the dough forms a nice ball, you have two ways to handle it. You can cut it into two large pieces, wrap each in plastic wrap, and pop them in the fridge for about 30 minutes . This resting time helps the dough relax, making it easier to roll out later. Or, if you're ready to work on the filling, slice the dough into about 10 to 12 equal pieces, lay them out on a platter or a baking sheet, cover them tightly with plastic wrap, and let them chill in the fridge for the same amount of time. This way, the dough is all set and ready for shaping when you move on.
Now, onto the filling, which is where all those warm, spicy flavors come in. In a large bowl, add your ground beef along with a sprinkle of allspice and black pepper. Give it a good mix to evenly distribute those spices. This is the heart of your patties, so don't skimp on seasoning,it's going to shine through beautifully.
Heat up some vegetable oil in a skillet over medium high heat until it's hot and shimmering. Toss in your chopped onions and cook them until they turn translucent and soft,that usually takes about 3 to 5 minutes. Now add your hot pepper, minced garlic, and thyme. Keep sautéing for another minute or so; the kitchen will start smelling amazing right here! Sprinkle in about a 1/4 teaspoon of salt to help bring out all those flavors.
Next, add your seasoned ground beef to the pan. Use a spatula or wooden spoon to break up any clumps and mix everything together well. Cook until all the pink has disappeared and the beef is nicely browned. Then stir in some tomato ketchup,this adds a subtle sweetness and tang that balances the spices,and season with more salt if you feel it needs it.
Pour in 2 cups of water and give everything a good stir. Bring the mixture to a gentle boil, then reduce the heat and let it simmer. This is where patience pays off; you want to cook it down until most of the liquid evaporates and you're left with a thick, rich sauce coating the beef. It should be hearty without being watery,perfect for filling those patties.
Once you're happy with the consistency, fold in some chopped green onions for a fresh pop of flavor. Remove the skillet from the heat and let the filling cool completely before you start assembling the patties. This keeps the dough from getting soggy and makes the whole process easier.
Alright, time to bring it all together with the assembly. In a small bowl, beat together an egg and a splash of water to make your egg wash. Set this aside for later,that golden, shiny top is going to make your patties look irresistible.
Now, you've got two ways to roll out your dough, depending on how you prepped it earlier. If you went the route of two large dough pieces, lightly flour your work surface and rolling pin. Take one large piece and roll it out into a big circle, as thin as you can get it without tearing. Grab a bowl with about a 5 inch rim to use as a cutter, and press it into the dough to cut out three neat circles.
Place a generous mound,about 3 heaping tablespoons,of that delicious filling onto one half of each dough circle. Now dip a clean finger into some water and gently moisten the edges of the pastry. This little trick helps seal your patties tight when you fold them over. Fold the other half over to cover the filling, then press the edges firmly to stick together.
Grab a fork and carefully crimp around the edges, pressing down to seal and give it that classic patty look. If you see any extra dough hanging over, trim it off so they look nice and uniform. Lay your finished patties on a baking sheet lined with parchment paper, and repeat until all your dough and filling are used up.
If you pre cut your dough into smaller pieces, just take one piece at a time and roll it out on a floured surface into circles about 5 inches wide, or a little bigger if you prefer. Don't worry if the edges aren't perfectly smooth, rustic shapes add character! Fill, fold, moisten, seal, and crimp just like before. Place each finished patty on your lined baking sheet and keep going until you have a full batch ready to bake.
Once all your patties are shaped, pop the whole baking sheet into the refrigerator while you preheat your oven to 350 degrees Fahrenheit . Chilling the patties helps them hold their shape during baking, so don't skip this step.
Just before sliding the pan into the oven, brush each patty generously with that egg wash you prepared earlier. This will give them a beautiful golden brown and a lovely shine once baked. Bake the patties for about 30 minutes or until they've puffed up a bit and have a gorgeous golden color all over.
When they're done, transfer the patties to wire racks to cool slightly. You want them warm, not piping hot, to enjoy all the flavors and flaky textures perfectly. Serve them up fresh and watch everyone come back for seconds! These patties are just the right combination of spicy, savory, and flaky,perfect for sharing or enjoying as a hearty snack anytime.
Next, pour in 1/2 cup of ice cold water and start mixing with your hands. The cold water helps the dough stay tender. Keep bringing the dough together by adding a little more ice water, just about 2 to 3 tablespoons at a time. You want the dough to come together smoothly but not be sticky or wet. If it feels too dry, add a bit more water; if too sticky, sprinkle a little flour.
Once the dough forms a nice ball, you have two ways to handle it. You can cut it into two large pieces, wrap each in plastic wrap, and pop them in the fridge for about 30 minutes . This resting time helps the dough relax, making it easier to roll out later. Or, if you're ready to work on the filling, slice the dough into about 10 to 12 equal pieces, lay them out on a platter or a baking sheet, cover them tightly with plastic wrap, and let them chill in the fridge for the same amount of time. This way, the dough is all set and ready for shaping when you move on.
Now, onto the filling, which is where all those warm, spicy flavors come in. In a large bowl, add your ground beef along with a sprinkle of allspice and black pepper. Give it a good mix to evenly distribute those spices. This is the heart of your patties, so don't skimp on seasoning,it's going to shine through beautifully.
Heat up some vegetable oil in a skillet over medium high heat until it's hot and shimmering. Toss in your chopped onions and cook them until they turn translucent and soft,that usually takes about 3 to 5 minutes. Now add your hot pepper, minced garlic, and thyme. Keep sautéing for another minute or so; the kitchen will start smelling amazing right here! Sprinkle in about a 1/4 teaspoon of salt to help bring out all those flavors.
Next, add your seasoned ground beef to the pan. Use a spatula or wooden spoon to break up any clumps and mix everything together well. Cook until all the pink has disappeared and the beef is nicely browned. Then stir in some tomato ketchup,this adds a subtle sweetness and tang that balances the spices,and season with more salt if you feel it needs it.
Pour in 2 cups of water and give everything a good stir. Bring the mixture to a gentle boil, then reduce the heat and let it simmer. This is where patience pays off; you want to cook it down until most of the liquid evaporates and you're left with a thick, rich sauce coating the beef. It should be hearty without being watery,perfect for filling those patties.
Once you're happy with the consistency, fold in some chopped green onions for a fresh pop of flavor. Remove the skillet from the heat and let the filling cool completely before you start assembling the patties. This keeps the dough from getting soggy and makes the whole process easier.
Alright, time to bring it all together with the assembly. In a small bowl, beat together an egg and a splash of water to make your egg wash. Set this aside for later,that golden, shiny top is going to make your patties look irresistible.
Now, you've got two ways to roll out your dough, depending on how you prepped it earlier. If you went the route of two large dough pieces, lightly flour your work surface and rolling pin. Take one large piece and roll it out into a big circle, as thin as you can get it without tearing. Grab a bowl with about a 5 inch rim to use as a cutter, and press it into the dough to cut out three neat circles.
Place a generous mound,about 3 heaping tablespoons,of that delicious filling onto one half of each dough circle. Now dip a clean finger into some water and gently moisten the edges of the pastry. This little trick helps seal your patties tight when you fold them over. Fold the other half over to cover the filling, then press the edges firmly to stick together.
Grab a fork and carefully crimp around the edges, pressing down to seal and give it that classic patty look. If you see any extra dough hanging over, trim it off so they look nice and uniform. Lay your finished patties on a baking sheet lined with parchment paper, and repeat until all your dough and filling are used up.
If you pre cut your dough into smaller pieces, just take one piece at a time and roll it out on a floured surface into circles about 5 inches wide, or a little bigger if you prefer. Don't worry if the edges aren't perfectly smooth, rustic shapes add character! Fill, fold, moisten, seal, and crimp just like before. Place each finished patty on your lined baking sheet and keep going until you have a full batch ready to bake.
Once all your patties are shaped, pop the whole baking sheet into the refrigerator while you preheat your oven to 350 degrees Fahrenheit . Chilling the patties helps them hold their shape during baking, so don't skip this step.
Just before sliding the pan into the oven, brush each patty generously with that egg wash you prepared earlier. This will give them a beautiful golden brown and a lovely shine once baked. Bake the patties for about 30 minutes or until they've puffed up a bit and have a gorgeous golden color all over.
When they're done, transfer the patties to wire racks to cool slightly. You want them warm, not piping hot, to enjoy all the flavors and flaky textures perfectly. Serve them up fresh and watch everyone come back for seconds! These patties are just the right combination of spicy, savory, and flaky,perfect for sharing or enjoying as a hearty snack anytime.
Pairs Well With
