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Jamaican Beef Patty

Emily Parker
Print Recipe
Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour
Servings 8 patties
Calories 320 kcal

Ingredients
  

For the Dough:

  • 2 ½ cups all-purpose flour
  • 1 tsp salt
  • 1 tsp turmeric
  • ½ cup cold butter cubed
  • ½ cup cold shortening
  • ½ cup ice-cold water
  • Tip: You can substitute butter with margarine if needed. For a dairy-free version use plant-based shortening.

For the Filling:

  • 1 lb ground beef
  • 1 small onion finely chopped
  • 2 cloves garlic minced
  • 1 tsp dried thyme
  • 1 tsp allspice
  • ½ tsp cayenne pepper optional
  • ½ tsp black pepper
  • 1 tsp salt
  • 1 tbsp soy sauce
  • ½ cup breadcrumbs
  • ½ cup beef broth
  • 1 tbsp curry powder

For the Egg Wash:

  • 1 egg beaten

Instructions
 

Make the Dough

  • In a large bowl, whisk together flour, salt, and turmeric. Add cold butter and shortening, using your fingertips or a pastry cutter to blend until the mixture resembles coarse crumbs.
  • Tip: Work quickly to keep the fats from melting; cold ingredients are key to a flaky crust.
  • Gradually add the ice-cold water, mixing just until the dough comes together. Divide in two, flatten into discs, wrap in plastic, and chill for at least 30 minutes.

Cook the Beef Filling

  • In a skillet over medium heat, cook ground beef until no longer pink. Drain excess fat. Add onions and garlic; sauté until fragrant.
  • Stir in thyme, allspice, cayenne, black pepper, and salt. Cook for another 2 minutes, then add soy sauce, breadcrumbs, and beef broth. Sprinkle in curry powder and simmer until thickened, about 8-10 minutes.
  • Tip: The filling should be moist but not runny. Let cool completely before filling pastries.

Roll Out and Fill the Dough

  • Preheat oven to 375°F (190°C). On a floured surface, roll out dough to about 1/8-inch thick. Use a round cutter or bowl to cut circles (about 5-6 inches wide).
  • Spoon 2-3 tablespoons of filling onto one half of each circle. Fold over, press edges to seal, and crimp with a fork.

Bake the Patties

  • Place patties on a parchment-lined baking sheet. Brush tops with beaten egg.
  • Bake for 25-30 minutes or until golden and crisp.
  • Tip: For an extra crispy crust, bake an additional 5 minutes, watching closely to prevent overbrowning.

Notes

  • Chilling is Key: Don’t skip the chilling step—it ensures the dough stays tender and flaky.
  • No Buttermilk?: If you prefer a tangy crust, use half water and half buttermilk (ensure it’s halal if using).
  • Vegetarian Option: Swap ground beef for lentils or finely chopped mushrooms.
  • Avoid Overfilling: Too much filling can lead to bursting; use just enough to seal easily.