Delores' Spicy Jamaican Beef Patties
- Sage Of Thyme
- May 25
- 1 min read
Updated: May 28
These Jamaican patties have a flaky crust, a filling that’s actually meat (shocking, I know), and enough flavor to make you forget those sad store-bought patties. Make them once, and you'll never purchase store-made patties again!
Quick notes:
Butter is better
I used pure unsalted Irish butter for my patty dough. Cold butter makes for a flakier pastry.
Hate kneading dough or too tired?
If you hate making dough, you can purchase the already-made patty dough in the freezer section.
Watch the salt
If you use salted butter then omit the salt from the dough.
Cold
When adding water to your dough make sure it is ice cold.
Scotch bonnet pepper?
You can find scotch bonnet peppers at a Jamaican grocery store. If you can't find it you can substitute a habanero pepper instead. For every pound of meat, I typically use its equivalent in peppers. For example, if I use 2 pounds of meat then I would use 2 scotch bonnet peppers. You can adjust to your spicy level by adding more or less (or you can leave out the peppers altogether).
How to cut your dough
I usually cut my dough in a rectangular shape but you can use any circular thing in your kitchen to make circle patties.
Fill it
Fold it
Seal it
Egg Wash & Bake
1
Searing the Beef
Sear beef fillets on high heat for 2 minutes per side to form a golden crust. Let it cool before proceeding to keep the beef tender.
2
Mushroom Duxelles
Sear beef fillets on high heat for 2 minutes per side to form a golden crust. Let it cool before proceeding to keep the beef tender.
3
Puff Pastry Handling
Sear beef fillets on high heat for 2 minutes per side to form a golden crust. Let it cool before proceeding to keep the beef tender.
Notes
1
Sift the flour, curry, and salt into a large bowl and whisk until everything is combined.
2
Cut the cold butter into equal squares and add them to your dough. Knead the dough with your hands until the butter is well incorporated.
3
Slowly add your cold water little by little as you continue to knead (Add about 1/4 cup at a time). You have to feel the dough out while kneading. Sometimes you won't use all of the water necessary but sometimes you might. When the dough comes together beautifully (when it doesn't stick to your hands or the bowl) you are done adding water.
4
Place your dough on a large, clean, lightly floured surface.
5
Very lightly flour your rolling pin. Roll and flatten out your dough.
6
When the dough is nice and as flat as you can get it cut your dough to the shape you want your patty (if you want a half moon shape you can use a circle cookie cutter or you can also use the top of a jar and press into the dough; you can also cut it into rectangles to make a square patty)
7
If there is left over dough, make it into a ball, roll it again, and repeat until there is no dough left.
8
In a large container place your cut dough inside. Use parchment or wax paper to make sure that the dough doesn't touch each other or you won't be able to separate them when it's time to cook.
9
Place the dough in the fridge until you are ready to add the meat (when you are ready to use the dough remove it from the fridge and let it sit for 15 to 20 minutes before using).
10
In a large pot over medium high heat add your oil.
11
When the oil is hot add the finely chopped onions and scotch bonnet pepper until the onion becomes translucent.
12
While the onions are cooking add the salt, black pepper, curry powder and dry thyme to a bowl and whisk together.
13
Add the ground beef to the pot and break it apart with a potato masher or wooden spoon.
14
Add in your whisked seasoning from step 12 and mix together until everything is well incorporated. Cook the beef until its brown.
15
Add the breadcrumbs and broth and combine again and simmer on low heat covered for approximately 15 minutes.
16
Turn off the stove and remove your pot. Let your meat come to room temperature.
17
Once the meat is at room temperature remove the dough from the fridge and let it sit for about 15 minutes.
18
While the dough is sitting preheat your oven to 350 degrees Fahrenheit.
19
After the dough has been sitting for about 15 minutes begin to fill them with the meat one at a time (How much meat you add to your dough depends on how meaty you like it but be careful not to over-stuff because the dough won't close).
20
Once you fill one of your cut dough with the meat fold it over and pinch the sides with a fork.
21
Brush your pastry with egg wash then place it on an oven safe pan with parchment paper.
22
Bake for approximately 30 minutes or until the pastries are golden brown.
23
Remove from the oven, let them cool a little, and enjoy.
Instructions
4 cups of flour
1/2 teaspoon of salt
1 tablespoon of curry powder
2/3 cup of cold water
1 cup or 2 stick of cold butter
Dough
1 large onion finely chopped
1 scotch bonnet finely chopped
1 pound of lean ground beef
1 teaspoon of salt
1 teaspoon of ground black pepper
1 teaspoon of curry powder
1 teaspoon of dry thyme
1/2 cup of breadcrumbs
1/2 cup of beef broth
1 egg beaten for egg wash
2 tablespoons of oil for frying
Beef filling
Delores' Spicy Jamaican Beef Patties
Recipe Creator
Sage of Thyme
Servings :
Calories:
Prep Time
30 min
Cooking Time
2 to 3 hours
Rest Time
Depending how long it takes your meat to come to room temperature
Total Time
3 to 4 hours
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