📝 About This Recipe
Transport your taste buds to the vibrant streets of Kingston with this authentic Jamaican Beef Patty recipe. Featuring a flaky, turmeric-infused pastry and a deeply savory, scotch bonnet-spiced ground beef filling, these hand pies are a masterclass in Caribbean flavor. The contrast between the buttery, golden crust and the aromatic, moist meat filling makes this the ultimate savory snack or street-food lunch.
🥗 Ingredients
The Turmeric Pastry
- 3 cups All-purpose flour (sifted)
- 1 tablespoon Turmeric powder (for that iconic yellow color)
- 1 teaspoon Curry powder (mild Jamaican style)
- 1 teaspoon Salt
- 1/2 cup Unsalted butter (cold and cubed)
- 1/2 cup Vegetable shortening (cold)
- 3/4 cup Ice cold water (adjust as needed)
The Beef Filling
- 1 pound Ground beef (80/20 lean to fat ratio is best)
- 1 medium Yellow onion (finely minced)
- 3 stalks Green onions (finely chopped)
- 3 cloves Garlic (minced)
- 1 whole Scotch Bonnet pepper (seeded and minced (use habanero as a sub))
- 1 tablespoon Fresh thyme (leaves only)
- 1/2 teaspoon Allspice (ground)
- 1/2 cup Beef broth
- 1/4 cup Breadcrumbs (plain, to bind the juices)
- 1 tablespoon Soy sauce
- 1 teaspoon Browning sauce (optional, for deep color)
👨🍳 Instructions
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1
Prepare the pastry: In a large bowl, whisk together flour, turmeric, curry powder, and salt. Cut in the cold butter and shortening using a pastry cutter or two knives until the mixture resembles coarse crumbs.
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2
Gradually add ice water, one tablespoon at a time, mixing until a dough just starts to form. Do not overwork. Wrap in plastic and refrigerate for at least 30 minutes.
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3
Start the filling: In a large skillet over medium heat, brown the ground beef while breaking it into very small crumbles. Drain excess fat if necessary.
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4
Add the onion, green onions, garlic, and scotch bonnet pepper to the beef. Sauté for 5 minutes until the vegetables are soft and fragrant.
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5
Stir in the thyme, allspice, salt, pepper, soy sauce, and browning sauce. Pour in the beef broth and simmer for 10 minutes until the liquid reduces slightly.
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6
Stir in the breadcrumbs. The mixture should be moist but not runny; the breadcrumbs will help create that signature 'paste-like' patty consistency. Remove from heat and let cool completely.
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7
Preheat your oven to 375°F (190°C) and line two baking sheets with parchment paper.
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8
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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9
Place 2-3 tablespoons of the cooled beef filling on one half of each dough circle, leaving a 1/2-inch border.
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10
Fold the dough over the filling to create a half-moon shape. Press the edges firmly to seal, then crimp with a fork.
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11
Arrange the patties on the baking sheets. Optional: Brush with a light egg wash for extra shine.
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12
Bake for 25-30 minutes, or until the pastry is set and slightly golden at the edges. Let them rest for 5 minutes before serving to allow the juices to settle.
💡 Chef's Tips
Keep your fats (butter and shortening) ice cold to ensure a flaky crust. For a truly authentic texture, pulse the cooked beef filling in a food processor a few times to get a finer, smoother consistency. If you are sensitive to heat, remove the seeds and white pith from the scotch bonnet pepper. Do not overfill the patties, or they will burst open in the oven. Make a double batch and freeze them raw; they bake beautifully straight from the freezer (just add 5-10 minutes to the cook time).
🍽️ Serving Suggestions
Serve inside a warm, buttery Jamaican Coco Bread for the ultimate 'patty sandwich'. Pair with a cold glass of Sorrel drink or Ginger Beer to cut through the spice. Serve alongside a fresh mango and avocado salad for a bright, tropical contrast. A side of fried sweet plantains adds a lovely sugary balance to the savory meat. Provide a small dish of extra scotch bonnet hot sauce for those who crave more heat.