Jamaican Beef Patties

Yield:
15 cocktail or 6 large
Ingredients
  • Dough:
  • 3 cups all-purpose flour
  • 1/2 teaspoon salt
  • 2 tablespoons curry powder
  • 1 cup cold butter or shortening
  • 3/4 cup iced water
  • 1 tablespoon vinegar
  • 2 egg yolks
  • Egg wash (1 egg beaten with 1/4 cup water)
  • Filling:
  • 2 tablespoons peanut oil
  • 1 medium onion, diced
  • 4 sprigs scallions, sliced
  • 1 tablespoon fresh thyme
  • 1/2 teaspoon Scotch Bonnet pepper, chopped
  • 1 pound ground beef
  • 1 teaspoon salt
  • Water
  • 1 cup bread crumbs
  • Fresh ground pepper
Directions
Dough:

Combine flour, salt, and curry powder in work bowl of food processor, pulse to combine. Add the butter or shortening and process until the mixture looks like fine crumbs. In a bowl combine water, vinegar, and egg yolks. Add wet mixture to work bowl and pulse until a ball forms. Cover dough in plastic wrap and let rest in refrigerator for 1/2 hour.

Filling:

Heat oil in saucepan over medium heat, add onions, scallions, thyme, and Scotch bonnet peppers. When onion begins to soften, add ground beef, salt, and enough water to barely cover meat, simmer over low heat for 20 minutes. Add bread crumbs and adjust with salt and pepper, allow to cool.

Preheat the oven to 375 degrees F. Roll the dough out to 1/8-inch thick. Cut the dough into 6-inch circles. Place 2 tablespoons of the meat filling onto half of each dough round. Brush the edges of the dough with the egg wash. Fold the dough over the filling to make a half moon shape and press to seal. Place the patties on a parchment lined cookie sheet and place in the oven for 25 to 35 minutes. ***If making the cocktail size, cut the dough into 3-inch circles.


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    they remind me of my grandparents and also my mother prepare some of these recepes still
    I tried this recipe for the first time last week and this is the best recipe I have ever tried from the Network (Sorry Alton). Thank you Cheryl Smith for sharing your wisdom.
     
    I agree with one of the commenters than a food processor works best for the dough. While I had to add a little extra flour, it was no big deal and the patties were delicious and incredibly flaky. This recipe is a lot easier once the dough ingredients are underway.
     
    The dough for this recipe is off. It's way too sticky! My first batch came out a disaster! I had to add a lot more flour so I could roll out the dough.
     

     
    Next batch, I had to adjust this recipe. Instead of 3 cups of flour I used 2 cups. And instead of 3/4 cup of water I used 1/3.
     

     
    The filling in this recipe is good.
    My guests always eat these and ask for the recipe. SO many levels of flavor and pretty easy to make - even easier if you have a food processor!
    I really loved the filling for these patties. As far as the filling this was the best recipe I have tried. The crust I was not happy with. It came out fine though it was impossible to roll out it was so sticky. I am not sure why no one else had that problem. Anyway I am used to having the dough be softer with less curry flavor. I will try a different dough recipe but use this filling.
    This is the best, flakiest crust ever.
    chili powder taste good instead of the curry....make with brown gravy and tastes like a homemade pastie!
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