I absolutely love Jamaican beef patties. The first time I had them was at an Al Maghrib event and I couldn’t stop thinking about them. I knew right then and there that I wanted to try and make them at home. I found this recipe by Chef Andre Fowles and adapted it to the ingredients I had on hand and it’s absolutely phenomenal. I totally recommend trying it out. They freeze really well and are great to prep and have them on hand just in case you want an easy snack or if guests come over.
- 2 cups all-purpose flour
- 3 1/2 teaspoons granulated sugar
- 2 1/2 teaspoons ground turmeric
- 3/4 teaspoons curry powder
- 3/4 teaspoons kosher salt
- ¼ teaspoon baking powder
- 3/4 cups cold butter
- 1/4 cup crisco
- 1/2 tablespoon white vinegar
- 1 1/2 tbsp large egg whisked
- 1/8 cup cold water
- ⅔ cups roughly chopped scallions
- ⅔ cup diced white onion
- 1 tsp dried thyme leaves
- 2 teaspoons paprika
- 1 teaspoons garlic powder
- 1 teaspoons onion powder
- 1 teaspoons ground allspice
- 1 tsp minced garlic clove
- 1 tbsp Jamaican crushed scotch bonnet pepper hot sauce
- 1 tsp puréed ginger
- 2 teaspoons olive oil
- 1 pounds ground beef
- 1/3 cup fresh breadcrumbs
- 1/3 cup beef stock
- 1 tablespoons Worcestershire sauce
- 1 teaspoons kosher salt
- 1/4 teaspoon ground black pepper
- 2 1/4 teaspoons instant unflavored gelatin
- In a large bowl combine the scallions, onion, thyme, paprika, garlic powder, onion powder, all spice, garlic, scotch bonnet pepper hot sauce, and ginger in the bowl of a food processor and purée until minced.
- Heat the olive oil in a large pot over medium heat.
- Add the minced vegetables to the pot and cook until soft, 2 minutes.
- Next add the beef and cook until brown, 3 to 5 minutes.
- Add the breadcrumbs, beef stock, Worcestershire sauce, salt, pepper, and gelatin and cook until thick, about 25 minutes.
- Set aside in a bowl to cool down to room temperature.
- In a large bowl combine the flour with the sugar, turmeric, curry powder, salt, and baking powder.
- Using a pastry cutter, add the butter and shortening to the flour mixture and cut into the flour until pea-sized crumbs form.
- In a separate bowl, combine the vinegar and egg with ice-cold water. Using a large spoon, gradually add the liquid into the dry mixture and gently stir to form a soft dough. Try not to over-mix the dough.
- Cover and refrigerate the dough for 20 minutes.
- Heat the oven to 375°F.
- Divide the dough into 8 pieces. Flatten one piece and then fold onto itself into thirds to create layers and flakiness. And then fold into thirds again in the opposite direction and press down.
- Repeat with the remaining balls of dough.
- Roll out dough and cut into circles.
- Add beef filling onto each circle. Fold the circle up and over the filling and seal with the tines of a fork. Using a pizza cutter to trim off any excess dough.
- Transfer the beef patties to a parchment lined baking sheet and bake until golden and flaky, about 15-20 min.
- Serve hot!
Recipe adapted from: https://www.vice.com/en/article/wjmjew/jamaican-beef-patty-recipe