📝 About This Recipe
Transport your senses to the vibrant streets of Kingston with this quintessential Caribbean staple. Featuring a flaky, turmeric-infused shortcrust pastry and a deeply savory, spiced ground beef filling, these patties are the ultimate balance of heat and comfort. The secret lies in the 'sofrito-style' base and the unmistakable kick of Scotch Bonnet peppers, making every bite a celebration of Jamaican culinary heritage.
🥗 Ingredients
Turmeric Pastry Dough
- 4 cups All-purpose flour (sifted)
- 1.5 tablespoons Turmeric powder (for that iconic yellow color)
- 1 teaspoon Curry powder (Jamaican style preferred)
- 1 cup Unsalted butter (cold and cubed)
- 1/2 cup Vegetable shortening (cold, for extra flakiness)
- 1 cup Ice cold water (added gradually)
- 1 teaspoon Salt
Savory Beef Filling
- 1 pound Ground beef (80/20 lean-to-fat ratio is best)
- 1 medium Yellow onion (finely minced)
- 3 stalks Scallions (finely chopped)
- 3 cloves Garlic (minced)
- 1 piece Scotch Bonnet pepper (seeded and minced (use habanero as a sub))
- 1 teaspoon Dried thyme (or 1 tbsp fresh thyme)
- 1/2 teaspoon Allspice (ground)
- 1/2 cup Beef broth
- 1/2 cup Breadcrumbs (plain, to create the signature paste texture)
- 1 tablespoon Soy sauce (for depth and color)
👨🍳 Instructions
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1
In a large bowl, whisk together the flour, turmeric, curry powder, and salt. Add the cold cubed butter and shortening.
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2
Using a pastry cutter or your fingers, work the fats into the flour until the mixture resembles coarse crumbs with some pea-sized bits remaining.
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3
Gradually add ice water, one tablespoon at a time, mixing until a dough just starts to form. Wrap in plastic and refrigerate for at least 30 minutes.
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4
While the dough chills, brown the ground beef in a large skillet over medium-high heat, breaking it into very small crumbles.
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5
Add the onions, scallions, garlic, and Scotch Bonnet pepper to the beef. Sauté for 5 minutes until the vegetables are soft.
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6
Stir in the thyme, allspice, soy sauce, and beef broth. Simmer for 10 minutes until the liquid reduces by half.
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7
Stir in the breadcrumbs. The filling should be moist but hold together like a thick paste. Season with salt and pepper to taste, then let it cool completely.
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8
Preheat your oven to 375°F (190°C) and line two baking sheets with parchment paper.
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9
On a floured surface, roll out the dough to 1/8-inch thickness. Use a 6-inch saucer or cutter to cut out circles.
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10
Place 2 tablespoons of the cooled beef filling on one half of each circle, leaving a 1/2-inch border.
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11
Fold the dough over the filling to create a half-moon shape. Press the edges to seal, then crimp with a fork.
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12
Place the patties on the baking sheets and bake for 25-30 minutes until the edges are lightly browned and the pastry is crisp.
💡 Chef's Tips
For the flakiest crust, ensure your butter and shortening are ice-cold before mixing. Don't skip the breadcrumbs; they provide the unique 'pasty' texture characteristic of authentic Jamaican patties. Handle the dough as little as possible to prevent the gluten from toughening the pastry. If you prefer less heat, remove the seeds and white pith from the Scotch Bonnet pepper before mincing. You can freeze unbaked patties for up to 3 months; just bake them from frozen for an extra 10 minutes.
🍽️ Serving Suggestions
Serve inside a split Jamaican Coco Bread for the ultimate 'patty sandwich' experience. Pair with a cold glass of Sorrel juice or Jamaican Ginger Beer to cut through the spice. Accompany with a side of fresh mango salsa for a sweet and tangy contrast. A dash of Pickapeppa sauce or extra Scotch Bonnet hot sauce on the side for heat lovers.