Jamaican Beef Patty

Jamaican Beef Patty

Lately I’ve been wanting to go on vacation so badly. Since I’m currently stuck in Mississauga, I find myself reminiscing my last vacay. Picky Man and I went to Jamaica during my reading week in college and the food was just outstanding. One thing that stood out was the Beef Patties. If you’ve ever had patties in Jamaica, you know that they are far from the ones you find in the frozen section of your local grocery store.

Jamaican Beef Patties

Our resort changed the meals up everyday, so the day they served patties we ate a $#!%load. Now, I don’t think this tastes as authentic as the ones in Jamaica, obviously, but they’re still pretty good. Growing up in a West Indian household made these patties a wee bit easier for me to make as I am familiar with the herbs/spices used.

Jamaican Beef Patties

If you’re feeling lazy or you just don’t have the time to make the pastry from scratch, you can use store-bought puff pastry.

Jamaican Beef Patties

Try it out and let me know how it goes.

Until next time foodmonkeys!

Jamaican Beef Patty

Prep Time: 25 minutes

Cook Time: 30 minutes

Total Time: 55 minutes

Jamaican Beef Patty

Ingredients

    For The Pastry:
  • 2 cups flour
  • 1 tsp salt
  • 1 tsp sugar
  • 1 1/2 tbsp turmeric
  • 1/2 cup unsalted butter, cubed
  • 1/2 cup vegetable shortening, cubed
  • 1/4 cup cold water
  • For The Filling:
  • 1 lb lean ground beef
  • 2 tbsp olive oil
  • 1 small onion, finely minced
  • 3/4 cup scallions, finely minced
  • 1-2 scotch bonnet peppers, finely minced
  • 4 garlic cloves, finely minced
  • 5 thyme sprigs
  • 4 bay leaves
  • 1 1/2 tsp allspice
  • 1 1/2 tsp curry powder
  • 1 tsp paprika
  • 1/2 tsp onion powder
  • 1/2 tsp Worcestershire sauce
  • 1/4 cup ketchup
  • 2 tbsp beef broth
  • 2 tbsp chicken broth
  • salt and pepper, to taste
  • Note: Dough can be made in advance.
    Note: Scotch Bonnet peppers are extremely spicy, be mindful of how much you use.

Instructions

  1. To make the pastry, sift flour, salt, sugar, and turmeric in a large mixing bowl. Add in butter and vegetable shortening. Mix with clean hands until mixture resembles coarse crumbs. Make a well in the center of the crumb mixture and pour half of the cold water into it. Combine with hands. Add the rest of the water in intervals until the pastry keeps together. If the pastry seems too sticky, add a bit of flour. If it seems too dry, add a few more drops of water. Roll pastry into a ball and wrap with saran wrap. Refrigerate for 2 hours or overnight.
  2. To make the filling, heat olive oil in a large skillet over medium-high heat. Saute the onion, scallions, garlic, scotch bonnet peppers, thyme, and bay leaves until vegetables are translucent. Add in ground beef. Mix together in the skillet while breaking down the beef. Once the beef is browned add in allspice, curry powder, paprika, onion powder, and Worcestershire sauce. Continue to cook for 5 minutes. Pour in ketchup, beef broth, and chicken broth. Stir and reduce the heat to low and allow the beef to stew for 15 minutes. Taste and season with salt and black pepper. Allow to cool before filling patties. Remove thyme sprigs and bay leaves.
  3. Preheat oven to 350º.
  4. To make your patties, remove pastry from fridge and cut the ball into 4 pieces. Cut each of the 4 pieces in half. Overall you should have 8 pastry chunks. On a lightly floured surface, roll out one of the pastry pieces and cut into circles roughly 6 inches in diameter. Spoon 1-2 tablespoons of the meat mixture onto the center of the circle and fold the pastry over to create a half moon shape. Seal the edges with a fork. Pierce the top of the patties a few times with a fork. Repeat until you've used up all pastry and meat. Place patties on a parchment lined baking tray and bake until golden, roughly 15 minutes.

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