Jamaican · Lunch · Medium
Jamaican Beef Patties
- Total
- 2 hr 25 min
- Prep
- 1 hr 20 min
- Serves
- 12
- Calories
- 460
Golden curry-colored pastry folds around peppery beef, thyme and scallions. The filling stays moist but thick enough to keep the hand pies crisp underneath.
A cold, buttery crust gives Jamaican Beef Patties their flaky edges, while a well-reduced filling keeps the pastry from going soggy. Allspice and thyme season the beef, with Scotch bonnet adding a bright heat behind the savory gravy.
Cool the filling before assembling and keep the dough chilled between rounds. Each patty needs a clear border for sealing; crimp firmly with a fork so the juices stay inside during baking.
Method
Mix 4 cups all-purpose flour, 1 tsp salt, curry powder and turmeric. Rub in the cold butter to leave pea-sized pieces. Add the 1 cup ice-cold water gradually, stopping as soon as the dough holds together. Divide into 12 portions, cover and chill for .
Heat the vegetable oil in a large skillet over medium heat. Cook the onion for until softened, then add the Scotch bonnet pepper, garlic and thyme and cook for .
Add the ground beef, allspice, black pepper and remaining salt. Cook over medium-high heat for , breaking up clumps, until browned and 160°F throughout.
Stir in the ketchup and remaining 1 cup water. Simmer over medium-low heat for until the beef is moist but no loose liquid pools in the pan. Fold in the green onions. Spread in a shallow bowl and cool for .
Heat the oven to 375°F (190°C). Using the extra flour, roll each dough portion into a 6-inch circle. Divide the cooled filling among them, placing it on one half and leaving a 1/2-inch border.
Brush the borders lightly with beaten egg, fold over and crimp with a fork. Place on two parchment-lined sheet pans and brush with the remaining egg. Cut a small steam slit in each top.
Bake for , switching the pans halfway through, until golden with firm, browned undersides. Rest for before serving.
Forkue tips
- If the dough softens while you work, chill the shaped patties before baking to help the butter form flaky layers.
Storing and reheating
Refrigerate baked patties for up to 3 days or freeze for up to 2 months. Reheat on a sheet pan at 350°F until the filling is hot and the pastry is crisp.
Kitchen gear
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Jamaican Beef Patties: FAQ
Can I make the filling less hot?
Use a smaller piece of Scotch bonnet or omit it. The allspice, thyme and curry seasoning still give the filling plenty of character.
Why are the bottoms soggy?
The filling was too wet or still warm when enclosed. Reduce it until no liquid pools around the beef and cool it before filling the dough.
How do I store and reheat Jamaican Beef Patties?
Refrigerate baked patties for up to 3 days or freeze for up to 2 months. Reheat on a sheet pan at 350°F until the filling is hot and the pastry is crisp.
How long does Jamaican Beef Patties take?
About 2 hr 25 min in total: 1 hr 20 min prep and 1 hr 5 min cooking.
What do I need to make Jamaican Beef Patties?
The key ingredients are all-purpose flour, curry powder, ground turmeric, butter, ground beef and ground allspice, plus pantry basics.
Any tips for Jamaican Beef Patties?
If the dough softens while you work, chill the shaped patties before baking to help the butter form flaky layers.
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