📝 About This Recipe
These iconic flaky, turmeric-infused pastries are a staple of Jamaican street food, celebrated for their vibrant yellow crust and spicy, savory beef filling. Each bite offers a complex explosion of Scotch bonnet heat, aromatic allspice, and rich umami, wrapped in a buttery, layered crust that shatters upon impact. Perfect as a portable lunch or a crowd-pleasing snack, they capture the soulful essence of island flavors in every golden crescent.
🥗 Ingredients
The Flaky Turmeric Crust
- 3 cups All-purpose flour (sifted)
- 1 tablespoon Turmeric powder (for that signature yellow color)
- 1 teaspoon Curry powder (mild)
- 1 teaspoon Salt
- 1/2 cup Unsalted butter (cold and cubed)
- 1/2 cup Vegetable shortening (cold)
- 1/2 to 3/4 cup Ice cold water (as needed)
The Savory Beef Filling
- 1 pound Ground beef (lean, 85/15 ratio)
- 1 medium Yellow onion (finely minced)
- 3 stalks Scallions (finely chopped)
- 3 cloves Garlic (minced)
- 1 whole Scotch bonnet pepper (seeded and minced very fine)
- 1 tablespoon Fresh thyme (leaves only)
- 1 teaspoon Ground allspice (the secret island spice)
- 1/2 cup Beef broth
- 1/4 cup Plain breadcrumbs (to thicken and bind)
- 1 tablespoon Soy sauce (for depth of color)
👨🍳 Instructions
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1
In a large food processor or mixing bowl, combine the flour, turmeric, curry powder, and salt. Pulse or whisk until the color is a uniform pale yellow.
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2
Add the cold cubed butter and shortening. Pulse or use a pastry cutter until the mixture resembles coarse crumbs with some pea-sized bits of fat remaining.
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3
Gradually drizzle in the ice water, one tablespoon at a time, mixing gently until the dough just starts to come together. Do not overwork it! Wrap in plastic and refrigerate for at least 30 minutes.
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4
While the dough chills, heat a large skillet over medium heat. Add the ground beef and cook until browned, breaking it up into very small crumbles with a wooden spoon.
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5
Drain any excess fat from the skillet, then stir in the minced onion, scallions, garlic, and Scotch bonnet pepper. Sauté for 3-5 minutes until softened.
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6
Add the thyme, allspice, salt, pepper, soy sauce, and beef broth. Simmer for 10 minutes to allow the flavors to meld and the liquid to reduce slightly.
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7
Stir in the breadcrumbs. This creates that signature 'pasty' texture. The mixture should be moist but not liquid. Remove from heat and let it cool completely.
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8
Preheat your oven to 375°F (190°C) and line two large baking sheets with parchment paper.
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9
On a lightly floured surface, roll out the chilled dough to about 1/8-inch thickness. Use a 6-inch saucer or cutter to cut out circles.
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10
Place 2-3 tablespoons of the cooled beef filling on one half of each circle, leaving a small border around the edge.
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11
Fold the dough over to create a half-moon shape. Use a fork to crimp the edges tightly, sealing the patty. Prick the top once with the fork to let steam escape.
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12
Place the patties on the baking sheets and bake for 25-30 minutes until the edges are lightly golden and the pastry is crisp. Let cool for 5 minutes before serving.
💡 Chef's Tips
Ensure your butter and shortening are ice-cold to achieve a flaky, laminated crust. Always let the meat filling cool completely before assembling; warm filling will melt the fat in the dough and make it soggy. For a milder patty, substitute the Scotch bonnet with a habanero or a smaller amount of red pepper flakes. If the dough feels too dry when rolling, let it sit at room temperature for 5 minutes to slightly soften the fats. Brush the tops with an egg wash (1 egg + 1 tbsp water) before baking for a shinier, more professional finish.
🍽️ Serving Suggestions
Serve inside a split piece of warm Jamaican Coco Bread for the ultimate authentic experience. Pair with an ice-cold Red Stripe beer or a spicy Jamaican Ginger Beer. Add a side of fresh mango or pineapple salsa to balance the heat with tropical sweetness. Serve with a splash of Pickapeppa sauce or extra Scotch bonnet hot sauce for those who crave more fire. A simple side of cabbage slaw with a vinegar dressing cuts through the richness of the pastry perfectly.