Jamaican Beef Patty Recipe
Jamaican Beef Patty
Every so often I fancy a Patty but living in the UK makes it hard to find when you really feel for a Jamaican Beef Patty. Well what I do is make it myself, stick it in the freezer and when the fancy takes me, I take one out of the freezer, sometimes two…
With a spicy meat and vegetable filling, the famous street food comes baked inside a crunchy, flaky shell for you to enjoy.
The savoury treat is eaten throughout the Jamaica and features diverse fillings with all kinds of local meats, chicken, shrimp, lobster, fish and cheeses thrown in although the more traditional versions of the dish promptly come packed with ground (minced) beef.
The one-dish meal has a thickened crisp shell that is brightly coloured with egg yoke or turmeric to give it a festive yellow tint. Traditionally paired with coco bread to make a complete lunch meal in Jamaica.
Try making your Jamaican Patties a few times until you get it right, then you can go further and change the meat ingredients by using Chicken, Shrimps, Goat or Lamb mince and for the Vegetarians use fresh vegetables, you will love it.
How Long Will It Take To Bake
Preparation time: 15 minutes
Cooking Time: 1 Hour
Makes approx: 10 Patties
Ingredients For The Patty Casing
- 2 Cups All-Purpose Flour
- 1/2 Teaspoon Curry Powder
- 1/4 Cup Vegetable Shortening (Shortening is any fat that is solid at room temperature and used to make pastry crumbly.)
- 1/2 Teaspoon Allspice
- 1/4 Cup Table Margarine or Butter
- 1/3 Cup Iced Water
- 1 Egg, Lightly Whisked
- Salt to Taste
For The Meat Filling
- 1/2 lb. Ground Lean Beef
- 2 tablespoon Vegetable Oil
- 1 Small White Onion
- 1/2 – 1 Teaspoon Scotch Bonnet Pepper (how hot do you want it?)
- 1 Teaspoon Curry Powder
- 1/2 Teaspoon Dried Thyme (fresh would be better)
- 1/4 Cup Breadcrumbs or Crushed Cornflakes
- 1/4 Cup Chicken Stock
- 2 Medium Cloves Garlic (minced)
- 2 Bay Leaves
- 1 Egg
- 1/4 Cup Water
- Salt and Black Pepper to Taste
The Dough: Sift the flour, salt, allspice and curry together and then rub in the margarine and vegetable shortening until a crumbly mixture appears. The fats should appear as separate lumps in the mixture. Add the cold water and knead into steady dough. If the dough feels sticky and moist, sprinkle it with more flour and knead, it should be stiff.
Dust a clean working surface and rolling-pin with flour and roll out the kneaded dough until it is 1/8 inch thick. Cut 8-inch circles from the rolled flour with the help of a cake tin. Refrigerate overnight for best results or place in the fridge for 15 minutes.
Patty Filling: Prepare the meat filling by sautéing the Onions, Garlic and Scotch Bonnet peppers in the vegetable oil in a heavy-based skillet. When the onions turn translucent, add the beef and season to taste. When the meat starts to give off moisture, add curry powder and thyme and brown the meat until it is cooked well.
Add the stock to the mixture and bring to a boil. Add breadcrumbs, mix well and let the meat simmer for 10-15 minutes covered. Cook until all the liquid has evaporated from the mixture but do not let it brown too much or become crumbly. Remove from heat and let it cool.
Cooking: When the filling is sufficiently cooled, place 3 tablespoon of it on one half of the dough circle and fold the dough circle into a semi-circle. You may seal the edges of the patty with a little water or simply fold the edges. Baste the patty with a mixture of egg beaten with water and bake the patty on a greased baking sheet for 30 to 40 minutes in an oven preheated to 400F. Or you could cook for 25 minutes, put aside and when you are ready cook for another 15 minutes. The patties should appear to be golden brown or a slightly darker shade of yellow. Enjoy!