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Jamaican beef patties
- Nadine Brown
Published: September 16, 2022 at 12:01 PM
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Serves 10
Easy
Prep: 50 mins
Cook: 1 hr and 10 mins
+ 2 hrs 30 mins chilling
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These miniature pies are infused with Jamaican-style spices and stuffed with beef, onion, chilli and garlic. Great snacks for parties, picnics and lunchboxes
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Try these Jamaican beef patties then check out our Jamaican oxtail stew, jerk chicken, guide to Jamaican cuisine and more Caribbean recipes. Now find out 10 things we love about Jamaican cuisine.
Recipe author Nadine Brown says, "As far as street snacks go, it’s hard to beat buttery, flaky pastry bright with turmeric, wrapped around a curried filling, warm with Scotch Bonnet and other spices and herbs. The inside of Jamaican beef patties can vary – beef, saltfish, chicken, vegetables – but if you’re making these at home, try and wait until the next day to enjoy them for a deeper flavour. Beef patties also freeze brilliantly – you can bake straight from frozen."
Jamaican beef patties recipe
Ingredients
Nutrition
PASTRY
-
200g strong white bread flour
-
200g plain flour
plus extra for dusting
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1 tbsp Jamaican medium curry powder
-
2 tsp turmeric
-
250g unsalted butter
cold and cut into cubes
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2 eggs
-
1 tbsp white wine vinegar
FILLING
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1 tbsp vegetable oil
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400g beef mince (at least 15% fat)
-
2 spring onions
trimmed and finely chopped
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1 small onion
finely chopped
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1 scotch bonnet
seeds removed and finely chopped
-
3 garlic cloves
minced
-
1 tbsp all-purpose seasoning
-
½ tsp Jamaican medium curry powder
-
1 tsp ground allspice
-
1tbsp plain flour
-
350ml good quality beef stock
-
1 tbsp worcestershire sauce
-
3 thyme sprigs
-
1 bay leaf
Nutrition: Per serving
- kcal473
- fat30g
- saturates16.3g
- carbs34.1g
- sugars1.4g
- fibre2.5g
- protein15.3g
- salt0.9g
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Method
-
step 1
Put the flours, curry powder, turmeric and ½ tsp fine sea salt to a food processor. Pulse to combine. Add the butter and briefly pulse until the mixture resembles rough breadcrumbs. Combine the yolk from one egg, reserving the white, with the vinegar and 100ml of ice-cold water. Slowly drizzle into the dry ingredients, pulsing until the mixture is just starting to come together and there are no more traces of flour. Tip onto your worksurface and quickly shape into a rough rectangle. Cover and transfer to the fridge for 1 hr.
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step 2
Remove the pastry from the fridge and lightly flour your worksurface. Roll out the pastry, following the shape of the rectangle, until it’s 45cm in length and 15cm width. With the shortest end facing you, fold the top of the pastry towards the middle and bring the bottom of the pasty up to cover it, almost like folding a letter. Turn the folded edge to the left, cover lightly and transfer to the fridge for 45 mins. Repeat twice more and then leave in the fridge until the filling is done.
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step 3
Start on the filling. Heat the oil in a wide, deep frying pan and over a medium heat. Once hot, add the mince and brown, breaking into little bits. Once nearly cooked through, about 5 mins, transfer the meat to a bowl, leaving any fat in the pan, and add the onions, scotch bonnet and garlic. Cook, stirring often, until the vegetables have softened, about 4 to 5 minutes. Add the spices and cook for a further min before adding the mince back into the pan and stirring through. Sprinkle over the flour and stir through until you can no longer see it, then add the stock, worcestershire sauce, thyme and bay leaf. Bring to the boil then reduce the heat and leave to simmer for 25 mins until the beef is cooked through and the liquid has thickened and largely reduced. Leave to cool.
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step 4
Heat the oven to 190C/170C fan/gas mark 5. Line two baking trays with baking paper. Make an egg wash by combining the remaining egg and egg white. Flour your work surface and rolling pin. Separate the dough into two, leaving one half in the fridge. Roll the dough out to 2mm thickness. Cut out 15cm circles and place 1-2 tablespoons of the meat filling onto half of each round of dough. Brush the edges of the dough with egg wash and fold it over the filling to make a half-moon shape. Press the edge down with your fingers and further seal by pressing the tines of a fork around the edge. Transfer to a baking tray and put in the fridge. Collect the pastry scraps and put in the fridge, too. Repeat with the other pastry half. Bring together the leftover pastry, roll it out, and cut it into circles, filling and sealing with the remaining meat and egg wash. Transfer to the baking trays, filling any spaces – you should have 10 patties in total. A little pastry will be leftover which you can use for something else.
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step 5
Brush all the patties with the remaining egg wash and use a fork to pierce holes into the top of each one. Transfer to the oven and bake until the dough is golden brown and cooked through, about 35 minutes. Let stand for 5 minutes before serving.
Discover more of our favourite Caribbean recipes
Authors
Nadine Brown
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