Jamaican Beef Patties (2024)

Dough

• 2 cup all-purpose flour
• 1 tsp salt
• 1/2 tsp sugar
• 1 tbsp curry powder
• 1/4 cup cold shortening
• 1/2 cup ice cold unsalted butter diced into cubes
• 1 1/2 cup or less water See notes

Beef Filling

• 1.5 lb ground beef 85% Lean or less
• 1/2 tsp Better Than Bouillon Base
• 1/4 cup water
• Salt for taste
• Pepper for taste
• 1 1/4 tsp minced, habanero or scotch bonnet is fine
• 1 tbsp vegetable oil or more if needed
• 1/4 cup flour
• 1 1/2 tbsp soy sauce
• 1 1/2 tsp curry powder
• 1/2 tsp garlic powder
• 1 small pinch cayenne pepper
• 4 small pinches smoked paprika
• 1/2 tsp onion powder
• 1/4 tsp ground thyme or fresh
• 1 red onion diced
• 2 tbsp sliced green onions
• 2 garlic cloves minced
• 1 egg beaten

• Preheat oven to 425 degrees Fahrenheit. In a large bowl, add the flour, curry and salt and sugar and mix. Using a pastry blender or fork, cut in the cold butter and shortening. Keep blending in the butter it resembles the size of small peas. Add the water and stir until flour turns into a ball. Form a ball of dough using your hands. The dough should be sticky but not too sticky.

• Place the dough into a large glass bowl and dust lightly with flour. Cover with plastic wrap and place in the refrigerator for about 20 minutes. Cut the pastry into 8 equal parts. Flatten into a 6 inch circle. Use a bowl to make perfect round circles.

Beef Filling

• In a large skillet over medium heat add 1 tablespoon of o vegetable oil. Saute the onions until softened about 2-3 minutes. Add the garlic. Cook until garlic is fragrant. Set stove to medium-high heat.

  Add ground beef, peppers, soy sauce and all the seasonings. Using a wooden spoon chop up the beef as the beef cooks. Alternatively, you can cook the beef first then drain then add the seasonings if you like.

  Make sure the beef isn't chunky. No big chunks of beef allowed. Cook until browned. Drain most of the liquid from the meat leaving about two tablespoons of fat in the skillet. Return skillet to the stove and add water let it come to a quick boil add the beef base mix well then add flour. Mix well. The mixture should be a bit moist.

  Let the beef cool for about 30 minutes.

• Add equal amounts of the beef filling to the half side of each circle of dough, leaving some room free around the edges. Brush egg wash around the edges of the flattened dough. (This will help seal the dough) Fold and seal using a fork to crimp the edges.

  You can use a butter knife and gently press the ends of the crimped dough to make it look neat. Poke a couple holes into the top of the patty. Add them to a baking sheet lined with parchment paper.

  Brush each patty with the beaten egg. Bake for 20-25 minutes or until crust is golden brown. Serve hot or warm.
  

1. If you have issues working with dough try purchasing an empanada maker. It will make perfect patties and it will save you so much time! Read the post for usage tips.
2. Gradually add water to the dough. You may not have to add the entire 1 1/2 cup of water. Start with 1/4 cup of water then add a tablespoon more at a time. If the dough is dry add more water if its too wet then add a bit more flour.

Make ahead and freeze.

Make the beef patties up them up until they are ready to be baked. If you are not ready to bake them, put them on a sheet pan and place them in the freezer. Once the patties firm up, place them in a ziploc bag.

When you are ready to bake the beef patties, Preheat the oven to 425 degrees Fahrenheit. Place the beef patties on a sheet pan lined with parchment paper and bake 25 minutes or until golden.

Frozen beef patties: Preheat oven to 375 degrees Fahrenheit. Freeze up to three months . Do not thaw the beef patties just bake as soon as you take it out the freezer. Bake 20-25 minute or until the crust is warmed throughout.

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