Jamaican Beef Patty
Jamaican Beef Patty is a favorite and loved by many throughout the world. These Jamaican beef patties are loaded with a flavorful, well-seasoned beef filling and covered by a tender, flaky, and buttery pastry shell. Juicy and moist filling with that traditional yellow exterior look.
Ingredients
Ground Beef Filling
- 2-3 lb Lean Ground Beef
- 1/2 Yellow Onion
- 2 stalks Escallion green or spring onion peeled
- 3 sprigs Thyme
- 1/2 Green Sweet Pepper roughly chopped
- 8 Pimento Berries
- 4 cloves Garlic peeled
- 1 tbsp Raw Ginger peeled
- 1 Scotch Bonnet Pepper
- 1 tsp Adobo
- 1 tbsp Complete Seasoning
- 1 tsp Salt
- 1 tbsp Black Pepper
- 1 tbsp Sugar
- 3 tbsp Ketchup
- 2 tsp Browning
- 1 tbsp Olive Oil
Patty Crust
- 4 cups All Purpose Flour
- 2 tbsp Curry Powder
- 1 tbsp Turmeric Powder
- 2 tsp Granulated White Sugar
- 1 tsp Salt
- 1 cup Cold Shortening
- 1 cup Cold Salted Butter
- 1 cup Ice-Cold Water you may need more or less
Egg Wash
- 1 Egg
- 1 tbsp Water
Instructions
Patty Crust
- 4 cups All Purpose Flour
- 2 tbsp Curry Powder
- 1 tbsp Turmeric Powder
- 2 tsp Granulated White Sugar
- 1 1/2 tsp Salt
- 1 cup Cold Shortening
- 1 cup Cold Salted Butter
- 1 cup Ice-Cold Water (you may need more or less)
Egg Wash
- 1 Egg
- 1 tbsp Water
Make the Patty Crust
- Mix flour, salt, sugar, curry powder, and turmeric in a bowl whisk the dry ingredients well to combine. Add the butter and shortening. Use your hands (use gloves to prevent yellow stains) to pinch the butter into the dry mixture until the flour resembles a breadcrumb texture.
- Pour in the ice-cold water. Knead everything together until you form a dough (work quickly we don’t want the butter and the shorting to melt too much).
- Shape the dough into a ball and then cover with plastic wrap. Transfer the dough to the refrigerator to chill for at least 20 minutes.
- After 20 minutes take your dough out of the fridge roll it out flat and shred or rub butter and shortening on the dough then fold it covering the buttered surface and roll it out again repeat this step at least one more time.
- That step is crucial in creating layers and flakes in the patty.
- Place it in the fridge until you’re ready to use it, be sure to cover it.
Beef Filling
- Blend up, onion, sweet pepper, thyme, pimento berries, ginger, garlic, scallion, scotch bonnet pepper, and 1 tbsp of olive oil.
- Add 2 tablespoons of oil to a saucepan, then add meat and pour the season blend on the meat and 10 frequently stirring, to break up the meat and prevent burning. (The beef should spring water so no need to add extra water, we don’t want the meat too wet)
- Add in browning, complete seasoning, adobo, sugar, black pepper, and salt cook until the water is dried out.
- Place the meat in a food processor or blender and pulse for a few seconds
- Remove from meat and let it cool
Beef Patty Assembly
- Preheat the oven to 375℉/190℃.
- Place the dough on a well-floured surface. Divide it evenly into two parts you can use both halves or you can store one in the freezer until next time (it will only get better).
- Cut out circles by gently pressing in the dough and releasing it, shaping the meat patty dough. Continue cutting out circles until you do all the dough.
- Scoop a heaping tablespoon of filling into each circle, and brush with egg white around half of the circle. Use your fingers and press the dough close then seal pressing the ends of a fork along the edges of the dough. ( or use a pastry cutter to seal it)
- Carefully arrange the patties on a pizza tray or baking sheet and bake for about 30 minutes.
- Serve warm, and enjoy!
Video
Nutrition
Serving: 4gCalories: 1171kcalCarbohydrates: 75gProtein: 44gFat: 77gSaturated Fat: 32gPolyunsaturated Fat: 12gMonounsaturated Fat: 28gTrans Fat: 6gCholesterol: 205mgSodium: 812mgPotassium: 816mgFiber: 4gSugar: 6gVitamin A: 1170IUVitamin C: 14mgCalcium: 75mgIron: 9mg
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