Dinner - Authentic jamaican beef patties recipe

Author: Regina Sun  

But the hand-held with the best shot at making the list of classic New York noshes is the Jamaican beef patty, a rectangle of flaky yellow crust filled with ground beef shot through with onion, thyme and the inimitable heat and perfume of Scotch bonnet chili peppers. These flaky Jamaican meat patties are filled with curried ground beef, onion, garlic, and Scotch bonnet pepper, plus a slew of aromatic herbs and spices.

Jamaican Beef Patties

Jamaican Beef Patties
Thin, flaky and buttery yellow crust with a mighty seasoned meat filling. Make a big batch because these Jamaican beef patties will disappear fast!
Provided by: April Boller Wright
Total time: 50 minutes
Cook time: 25 minutes
Prep time: 25 minutes
Yields: 0 servings
Cuisine: Caribbean,Jamaican
Number of ingredients: 26
  • 2 cup all-purpose flour
  • 1 tsp salt
  • 1/2 tsp sugar
  • 1 tbsp curry powder
  • 1/4 cup cold shortening
  • 1/2 cup ice cold unsalted butter diced into cubes
  • 1 1/2 cup or less water (See notes)
  • 1.5 lb ground beef 85% Lean or less
  • 1/2 tsp Better Than Bouillon Base
  • 1/4 cup water
  • Salt for taste
  • Pepper for taste
  • 1 1/4 tsp minced, habanero or scotch bonnet is fine
  • 1 tbsp vegetable oil or more if needed
  • 1/4 cup flour
  • 1 1/2 tbsp soy sauce
  • 1 1/2 tsp curry powder
  • 1/2 tsp garlic powder
  • 1 small pinch cayenne pepper
  • 4 small pinches smoked paprika
  • 1/2 tsp onion powder
  • 1/4 tsp ground thyme or fresh
  • 1 red onion diced
  • 2 tbsp sliced green onions
  • 2 garlic cloves minced
  • 1 egg beaten
How to cook:
  1. Preheat oven to 425 degrees Fahrenheit. In a large bowl, add the flour, curry and salt and sugar and mix. Using a pastry blender or fork, cut in the cold butter and shortening. Keep blending in the butter it resembles the size of small peas. Add the water and stir until flour turns into a ball. Form a ball of dough using your hands. The dough should be sticky but not too sticky.
  2. Place the dough into a large glass bowl and dust lightly with flour. Cover with plastic wrap and place in the refrigerator for about 20 minutes. Cut the pastry into 8 equal parts. Flatten into a 6 inch circle. Use a bowl to make perfect round circles.
  3. Beef Filling
  4. In a large skillet over medium heat add 1 tablespoon of o vegetable oil. Saute the onions until softened about 2-3 minutes. Add the garlic. Cook until garlic is fragrant. Set stove to medium-high heat. Add ground beef, peppers, soy sauce and all the seasonings. Using a wooden spoon chop up the beef as the beef cooks. Alternatively, you can cook the beef first then drain then add the seasonings if you like. Make sure the beef isn't chunky. No big chunks of beef allowed. Cook until browned. Drain most of the liquid from the meat leaving about two tablespoons of fat in the skillet. Return skillet to the stove and add water let it come to a quick boil add the beef base mix well then add flour. Mix well. The mixture should be a bit moist.Let the beef cool for about 30 minutes.
  5. Add equal amounts of the beef filling to the half side of each circle of dough, leaving some room free around the edges. Brush egg wash around the edges of the flattened dough. (This will help seal the dough) Fold and seal using a fork to crimp the edges. You can use a butter knife and gently press the ends of the crimped dough to make it look neat. Poke a couple holes into the top of the patty. Add them to a baking sheet lined with parchment paper.Brush each patty with the beaten egg. Bake for 20-25 minutes or until crust is golden brown. Serve hot or warm.
Notes: Scrumptious Jamaican Beef Patty Recipe, Take one of the large pieces of dough and roll into a large circle. Take a round bowl and use it to cut out proportionate circles. Place desired portion of filling onto 1/2 …

Jamaican Beef Patties

Jamaican Beef Patties
Jamaican Beef Patties are filled with spicy beef and scotch bonnet peppers, seasoned with paprika and allspice and wrapped in a buttery, yellow crust flavored with turmeric.
Provided by: Gina
Total time: 120 minutes
Cook time: 30 minutes
Prep time: 90 minutes
Yields: 12 servings
Cuisine: jamaican
Number of ingredients: 19
  • 450 grams self-rising flour, plus more for dusting (about 3 cups plus 2 tbsp)
  • 2 tsp sugar
  • 1 1/2 tsp kosher salt
  • 3 tbsp ground turmeric
  • 2 tbsp chilled butter (diced small)
  • 1 cup plus 2 tablespoons ice water
  • milk or water (for brushing)
  • 1 pound 93% lean ground beef
  • 1 medium onion (minced)
  • 1 scotch bonnet pepper (de-seeded and diced (wear gloves))
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon kosher salt
  • 1 teaspoon fresh ground pepper
  • 1 beef stock cube (such as Maggi)
  • 2/3 cup boiling water
  • 1 tsp sweet paprika
  • 1/2 tsp allspice
  • 1 tsp breadcrumbs or flour
  • 2 tbsp dark soy sauce, Worchestershire sauce or browning
  • Serving Size: 1 patty
  • Calories: 191 kcal
  • Carbohydrate: 25 g
  • Protein: 11.5 g
  • Fat: 4.5 g
  • Saturated Fat: 2 g
  • Cholesterol: 29 mg
  • Sodium: 412 mg
  • Fiber: 2 g
  • Sugar: 1 g
How to cook:
  1. For the pastry:
  2. Sift the flour into a bowl then stir in the sugar, salt and turmeric. Add the butter and rub them into the dry ingredients until you have a crumbly texture.
  3. Gradually add ice water to create a dough. Roll the dough into a ball, wrap in cling wrap and chill in the fridge 1 hour.
  4. For the filling:
  5. Meanwhile, make the filling. In a large skillet over medium-high heat, add the meat and cook, breaking up with a wooden spoon, about 5 minutes.
  6. Add the onion and scotch bonnet and cook 3 minutes, until soft. Add the garlic powder, salt and black pepper.
  7. Dissolve beef cube in boiling water and add to the skillet with the paprika, allspice, breadcrumb or flour and the soy sauce or other sauce. Stir and simmer 20 minutes, then set aside to cool completely.
  8. When ready to cook, preheat oven to 350F.
  9. Take the chilled dough out of the fridge. Dust work surface and rolling pin with flour so the dough doesn’t stick.
  10. Roll out the dough, when flat fold it into a square then roll again. Repeat 2 to 3 times to create a traditional patty crust.
  11. Roll the dough out to about 1/16th thickness.
  12. Place an upturned bowl or lid about 6 inches in diameter on top and carefully cut around it with a sharp knife. You should get 12 total, with a 6-inch size.
  13. Divide the meat mixture between each, about 3 tablespoons each and spoon it onto one side of the circle.
  14. Brush a little milk (or water) around the edge of the dough and carefully fold the patty over so the edges meet. Use your fingers to press and seal them, then use a fork and press around the edges.
  15. Poke a few holes on top with the fork to make steam holes and place on a baking sheet. Bake 25 minutes, until golden.
  16. Air Fryer Directions:
  17. Air fry 325F 10 to 12 minutes, turning halfway.
Notes: 1 Cook Eat Share reviews, Review groups:

Jamaican Beef Patties

Jamaican Beef Patties
New Yorkers love their hand-helds. The folded pizza slice, the hot dog and the crusty knish have a built-in mobility that lets hungry New Yorkers eat on the street, and enough density to carry them through to the next meal. New immigrants have added to the on-the-go family, introducing Colombian arepas, Mexican tacos and Uzbek samsas. But the hand-held with the best shot at making the list of classic New York noshes is the Jamaican beef patty, a rectangle of flaky yellow crust filled with ground beef shot through with onion, thyme and the inimitable heat and perfume of Scotch bonnet chili peppers. The patties are familiar to New Yorkers who order bland commercial versions sold at numerous pizzerias. But they cannot compare to the fresh, handcrafted patties found at a handful of Jamaican bakeries here. The flakiest crusts are still made with a hefty percentage of beef suet, and the most memorable fillings are unabashedly hot. The Jamaican patty is served wrapped in coco bread, which is like an oversize, slightly sweet hamburger bun. It is called coco bread not because it contains coconut (it doesn't), but because you split it open like a coconut. Although the combination first appears dauntingly starchy, the soft sweetness of the bread nicely offsets the spicy filling and the crisp crust.
Provided by: Julia Moskin And Kim Severson
Total time: 90 minutes
Yields: 12 servings
Number of ingredients: 18
  • 4 cups all-purpose flour
  • 2 teaspoons salt
  • 2 teaspoons turmeric
  • 1 teaspoon curry powder, preferably West Indian
  • 1 ½ cups cold vegetable shortening or chopped beef suet (about 12 ounces)
  • 2 tablespoons vegetable oil
  • 5 scallions, finely chopped
  • 1 medium onion, finely chopped
  • 4 cloves garlic, finely chopped
  • 1 Scotch bonnet chili pepper, seeded and finely chopped
  • ½ teaspoon paprika
  • ¼ teaspoon ground allspice
  • 1 pound ground beef, about 80 percent lean
  • 2 teaspoons thyme leaves
  • 1 teaspoon salt
  • 1 teaspoon black pepper
  • 1 teaspoon sugar
  • Coco bread, hamburger buns or soft potato buns, for serving (optional)
  • Calories: 313 calories
  • Unsaturated Fat: 9 grams
  • Carbohydrate: 21 grams
  • Fat: 22 grams
  • Fiber: 1 gram
  • Protein: 7 grams
  • Saturated Fat: 11 grams
  • Sodium: 179 milligrams
  • Sugar: 1 gram
  • Trans Fat: 0 grams
How to cook:
  1. Mix flour, salt, turmeric and curry powder in a large bowl. Add shortening or suet and use your fingertips to rub it together with flour. When shortening is in small pieces and covered with flour, pour in ½ cup ice water and mix with your hands. Keep adding ice water, a few tablespoons at a time, until mixture forms a dough. It may be slightly sticky. Knead dough for two minutes, form into two disks, wrap in plastic and refrigerate while you make filling.
  2. Heat oil in a deep skillet over medium heat and add scallions, onion, garlic and half the chili pepper. Cook, stirring, until softened but not browned. Add paprika and allspice and stir to coat. Add beef and thyme and stir, breaking up any clumps. Add water just to cover meat. Mix in salt, pepper and sugar and bring to a simmer. Taste for seasonings, adding salt, pepper and chili pepper, if necessary; mixture should be quite spicy. Simmer about 30 minutes, until meat is soft and water is reduced to a sauce. Set aside to cool slightly.
  3. Heat oven to 375 degrees. Remove one disk of dough from refrigerator and divide it in half. Roll out one half on a lightly floured surface until large enough to cut three circles, each about 6 inches across. (Use the rim of a bowl turned upside down as a guide.) Repeat with remaining dough, setting aside the circles. Use scraps to make additional small patties, if you like.
  4. When ready to fill, have ready a fork for crimping and a bowl of water. Place two tablespoons of filling on lower half of one circle. Dip a finger into water and moisten the edge of the dough. Fold the top half over, pulling dough gently over filling and making a thick edge all around. Crimp edge with a fork and transfer to an ungreased baking sheet, preferably nonstick. Repeat with remaining dough and filling. Bake about 25 minutes, until top crust is firm and golden. Serve hot as is or inside buns.
Notes: Jamaican Beef Patties Recipe, Step 2. Heat oil in a deep skillet over medium heat and add scallions, onion, garlic and half the chili pepper. Cook, stirring, until softened but not browned. Add …

Curried Jamaican Beef Patties Recipe

Curried Jamaican Beef Patties Recipe
These flaky Jamaican meat patties are filled with curried ground beef, onion, garlic, and Scotch bonnet pepper, plus a slew of aromatic herbs and spices. Formed into half-moon shapes, the patties are cooked until golden in the oven—eating them is almost as good as an actual trip to Jamaica. Almost.
Provided by: Jennifer Olvera
Total time: 120 minutes
Yields: 6 servings
Cuisine: Caribbean
Number of ingredients: 26
  • For the Dough:
  • 3 cups all-purpose flour
  • 1/2 teaspoon kosher salt
  • 2 tablespoons yellow curry powder, preferably Jamaican
  • 1 cup (2 sticks) cold unsalted butter, cut into small pieces
  • 3/4 cup cold water
  • 1 tablespoon distilled white vinegar
  • 1 large egg, lightly whisked
  • For the Filling:
  • 1 pound ground beef
  • 1 tablespoon extra-virgin olive oil
  • 1 large yellow onion, finely chopped
  • 1 Scotch bonnet pepper minced
  • 2 medium cloves garlic, minced
  • 1 1/4 cups low-sodium beef broth
  • 1 1/2 tablespoons Pickapeppa or steak sauce
  • 1 1/2 tablespoons Worcestershire sauce
  • 1 teaspoon onion powder
  • 1/2 teaspoon cayenne pepper
  • 1 tablespoon yellow curry, preferably Jamaican
  • 1/2 teaspoon allspice
  • 1 teaspoon kosher salt
  • 2 bay leaves
  • 4 sprigs fresh thyme
  • 1/2 cup breadcrumbs
  • Egg wash made from 1 large egg beaten with 1/4 cup water
  • Calories: 822 kcal
  • Carbohydrate: 62 g
  • Cholesterol: 211 mg
  • Fiber: 5 g
  • Protein: 32 g
  • Saturated Fat: 25 g
  • Sodium: 698 mg
  • Sugar: 3 g
  • Fat: 49 g
  • Serving Size: makes 6 patties
  • Unsaturated Fat: 0 g
How to cook:
  1. For the Dough: Add flour, salt, curry powder, and butter to the bowl of a food processor.
  2. Whisk water, vinegar, and egg together in a small bowl. Add it to flour mixture and pulse until a ball of dough forms. Wrap dough in plastic wrap and refrigerate for at least 1 hour.
  3. For the Filling: Brown ground beef in a large sauté pan over medium-high heat, breaking meat into little bits. When beef is nearly cooked through, nudge meat to the side of the pan, reduce heat to medium and add onion, pepper, and garlic. Cook, stirring often, until vegetables have softened, 4 to 5 minutes.
  4. Add broth, Pickapeppa sauce, Worcestershire sauce, onion powder, cayenne, curry, allspice, salt, bay leaves, and thyme. Stir to combine, reduce heat to low and simmer, stirring occasionally, until most of the liquid is evaporated, about 20 minutes. Remove from heat. Discard bay leaves and thyme sprigs. Taste and adjust seasonings, if needed. Add breadcrumbs and stir thoroughly.
  5. Adjust oven rack to lower-middle position and preheat oven to 375°F.
  6. Flour your work surface and rolling pin. Roll the dough out to 1/8 inch thick. Cut the dough into 6-inch circles and place 2 tablespoons of the meat filling onto half of each round of dough. Brush the edges of the dough with egg wash. Fold dough over the filling to make a half-moon shape. Press edge with tines of a fork to seal.
  7. Set patties on a parchment-lined baking sheet and bake until dough is golden brown and cooked through, about for 25 to 35 minutes. Let stand 5 minutes before serving.
Notes: JAMAICAN BEEF PATTIES RECIPE AUTHENTIC, Heat oil in a deep skillet over medium heat and add scallions, onion, garlic and half the chili pepper. Cook, stirring, until softened but not browned. Add paprika and …
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