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up close overhead shot of 3 beef turnovers

Jamaican Beef Patty

Print Recipe
Course Appetizer
Cuisine Caribbean
Keyword Jamaican food, Caribbean food, beef patty
Servings 10 servings
Author Jehan Powell

Equipment

  • 2 baking sheet pan
  • 1 Rolling Pin
  • 1 stainless steel bowl
  • measuring spoons
  • measuring cups
  • 1 pastry brush
  • 1 pastry crimper

Ingredients

  • 1 lb ground beef
  • 1/4 cup finely diced onions
  • 2 tsp minced garlic
  • 1 tsp fresh thyme
  • 1/2 tsp crushed ginger
  • scotch bonnet pepper, finely minced to taste
  • 1 tsp ground pimento
  • 1 tsp curry powder
  • 1/2 tsp black pepper
  • 1 tbsp soy sauce
  • 3/4 tsp salt
  • 2 tsp sugar
  • 2 cups beef broth
  • 1/2 cup water
  • 1/2 cup plain bread crumbs
  • 1 egg yolk
  • 2 tsp water

Pastry

  • 4 cups all purpose flour
  • 1 tsp salt
  • 3 tsp turmeric
  • 1 tsp curry powder
  • 1 1/2 cup shortening or lard
  • 1 cup cold water

Instructions

To make the pastry:

  • Add flour, salt, curry powder and turmeric to a large bowl and mix thoroughly.  Rub shortening into the flour mixture until it resembles coarse crumbs, ensuring that the shortening is evenly distributed. You can also place all ingredients in the food processor and pulse until it resembles coarse cornmeal.
  • Pour in 1 cup iced water and mix with your hands to bring the dough together. If using a food processor, add water and pulse to form a dough.
  • Divide the dough into 2 large pieces, wrap each piece in plastic wrap, and refrigerate for at least 30 minutes to allow it to firm up.

To make the filling:

  • In a pot, add the minced beef and cook over medium heat, breaking it up into small pieces, until it is no longer pink.
  • Add diced onions, sliced green onions, minced garlic, fresh thyme, ginger, minced scotch bonnet pepper (to taste), ground pimento, curry powder, ground black pepper, soy sauce, salt, and sugar to the pot.
  • Pour in beef broth and bring the mixture to a boil. Reduce the heat and simmer for15 minutes to allow the flavors to meld together.
  • Remove the pot from the heat and sprinkle in plain breadcrumbs. Stir until the bread crumbs absorb the liquid. If the mixture is too stiff, add additional water until it reaches a loose but not runny consistency.

Assembling the Patties:

  • Preheat the oven to 350 degrees Fahrenheit.
  • In a small bowl, beat the egg and water together to make an egg wash. Set aside.
  • Divide 1 half of the dough into 5 equal pieces. On a floured surface, roll out one piece of the chilled dough into a 5-inch oblong circle(or slightly larger). Don't worry if the edges are not perfectly shaped.
  • Spoon about 3 heaping tablespoons of the filling onto one half of the dough circle.
  • Brush the edges of the dough with the egg wash. Fold the other half of the dough over the filling to form a semi-circle.
  • Press the edges firmly to seal, then use a fork or pastry crimper to create a decorative edge and ensure a tight seal. Trim off any excess dough to create a neat and uniform appearance.
  • Place the assembled patties on a baking sheet lined with parchment paper.
  • Repeat the process with the remaining dough and filling until all the patties are assembled.
  • Bake the patties in the preheated oven for 30-35 minutes, or until the crust is crisp and slightly brown on the edges. Once baked, transfer the patties to wire racks to cool slightly before serving.