Jamaican Beef Patties
Jamaican Beef Patties feature a savory filling of zesty beef mixed with scotch bonnet peppers, enhanced by the warm notes of paprika and allspice. These delicious pockets are encased in a golden, flaky crust infused with the earthy essence of turmeric, creating a delightful treat that’s both spicy and satisfying.
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Ingredients
- 450 grams self-rising flour, plus more for dusting
- 2 tbsp chilled butter
- 1 cup plus 2 tablespoons ice water
- milk or water
- 1 pound 93% lean ground beef
- 1 medium onion
- 1 scotch bonnet pepper
- 1/2 teaspoon garlic powder
- 1/2 teaspoon kosher salt
- 1 teaspoon fresh ground pepper
- 1 beef stock cube
- 2/3 cup boiling water
- 1 tsp sweet paprika
- 1/2 tsp allspice
- 1 tsp breadcrumbs or flour
- 2 tbsp dark soy sauce, Worchestershire sauce or browning
- 2 tsp sugar
- 1 1/2 tsp kosher salt
- 3 tbsp ground turmeric
Instructions
- 1
Begin by sifting flour into a mixing bowl, then incorporate the sugar, salt, and turmeric. Introduce the butter and work it into the dry mixture until a crumbly consistency is achieved.
- 2
Slowly add ice-cold water to form a cohesive dough. Shape the dough into a ball, wrap it securely in plastic wrap, and refrigerate for 1 hour.
- 3
In the meantime, prepare the filling. Heat a large skillet over medium-high heat, add the ground beef, and cook it while breaking it apart with a wooden spoon for about 5 minutes.
- 4
Incorporate the chopped onion and scotch bonnet pepper, cooking for an additional 3 minutes until they soften. Season with garlic powder, salt, and black pepper.
- 5
Dissolve a beef bouillon cube in boiling water, then pour it into the skillet along with paprika, allspice, breadcrumbs or flour, and soy sauce or an alternative. Mix well and let it simmer for 20 minutes before allowing it to cool completely.
- 6
When you're ready to proceed, preheat your oven to 350°F.
- 7
Retrieve the chilled dough from the refrigerator. Lightly flour your work surface and rolling pin to prevent sticking.
- 8
Roll out the dough, and once flattened, fold it into a square shape and roll it out again. Repeat this process 2 to 3 times to achieve the classic patty crust texture.
- 9
Roll the dough to a thickness of approximately 1/16 inch.
- 10
Position an inverted bowl or lid that measures about 6 inches in diameter on top of the rolled dough and carefully cut around it with a sharp knife. You should yield 12 pieces, each measuring 6 inches in size.
- 11
Spoon approximately 3 tablespoons of the meat mixture onto one half of each dough circle.
- 12
Lightly brush the perimeter of the dough with milk or water, then fold the patty over to align the edges. Use your fingers to press and seal the edges, then crimp with a fork for added security.
- 13
Create a few steam vents on top with the fork, then arrange the patties on a baking sheet. Bake for 25 minutes, or until they turn a golden brown.
- 14
For an air-fried option, set the air fryer to 325°F and cook for 10 to 12 minutes, flipping halfway through the cooking time.