Jamaican Beef Patties | TasteToronto
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Jamaican Beef Patties

30 mins Prep Time

50 mins Cook Time

Ingredients

  • 3 1/2 cups (450 grams) all-purpose flour

  • 1 teaspoon (4 grams) salt

  • 1 tablespoon granulated sugar

  • 1 cup (220 grams) unsalted butter or 1/2 cup (100 grams) beef suet chopped into pea size pieces and frozen + 1/2 cup (100 grams) shortening

  • 1 tablespoon (30 grams) turmeric powder

  • ~1 cup water (230 grams) ice cold water

  • 1 pound (450 grams) lean ground beef

  • 1 large yellow or red onion, finely chopped

  • 3 scallions, finely chopped

  • 1 Scotch bonnet pepper (can add more if desired)

  • 1/2 cup (50 grams) breadcrumbs

  • 3/4 teaspoon salt or as necessary

  • 1 teaspoon paprika

  • 3 tablespoons soy sauce

  • 1-2 tablespoons ketchup

  • 1/2 teaspoon black pepper

  • 3/4 teaspoon dried thyme

  • 1/2 teaspoon allspice

  • 4 tablespoons unsalted butter

  • 1 -2 cups water

  • 2 cloves garlic, minced

Directions

Beef Patty Filling

8 Steps

  • Step 1

    Add in the chopped onions, minced garlic, Scotch bonnet, paprika, thyme and allspice and stir until well combined.

  • Step 2

    Once onions begin to soften and change colour, add lean ground beef. There is no need to drain the beef.

  • Step 3

    Sautée until cooked and break up into crumbled pieces with the back of a spoon.

  • Step 4

    Add your soy sauce and 1 tablespoon of ketchup and mix well. Taste and season with salt and add more ketchup if necessary (1 tablespoon more to taste).

  • Step 5

    Set stove to medium low setting and add 1-2 cups of water. Cook and simmer meat for approximately 20-30 minutes. Start with 1 cup and add more as necessary, you don’t want a dry filling, the filling should be moist.

  • Step 6

    Add in the breadcrumbs and stir to combine mixture. Again just make sure there is enough liquid to absorb the breadcrumbs. Taste and adjust seasoning as necessary.

  • Step 7

    Add in the butter and combine. Once butter is mixed in, remove beef from heat and set aside. The filling should not be dry but should be quite moist.

  • Step 8

    Pour filling into a bowl, cover with plastic wrap and allow to cool to room temperature. You can also place in fridge as you make dough.

Pastry Dough

3 Steps

  • Step 1

    In the bowl of a stand mixer fitted with a dough hook, add the all-purpose flour, salt, turmeric powder, suet and shortening and mix on low speed until a crumbly texture is developed. If using butter (instead of beef suet and shortening) add that instead. The mixture should resemble a breadcrumb consistency. Another method is to grate shortening and suet or butter into flour and mix by hand with a whisk until breadcrumb consistency is achieved. A food processor will also work to get breadcrumb consistency by combining all ingredients and pulsing 6-8 times.

  • Step 2

    Add in the ice cold water and mix until ingredients are well combined and the pastry dough slightly developed.

  • Step 3

    Remove dough from mixing bowl and wrap in plastic, place into refrigerator for 30 minutes.

Assembly

8 Steps

  • Step 1

    Preheat the oven to 365°F.

  • Step 2

    Remove dough from the refrigerator and divide it into 12 equal parts for large patties or 20 equal parts for small patties (I prefer larger sized patties). Use a pastry cutter or knife to assist you.

  • Step 3

    Roll each dough piece into a ball and flatten using a rolling pin.

  • Step 4

    For large pieces, fill each pastry disc with 2 to 3 tablespoons of filling around the centre of the pastry dough. For smaller patties, fill dough with 1-1/2 tablespoon of meat filling.

  • Step 5

    Chilling the meat filling completely in the fridge makes filling the pies a lot easier as the filling sets a bit.

  • Step 6

    Overlap the pastry dough to resemble a half moon crescent and pinch the outer end with a fork to seal the patties closed. You can use the edge of a knife to smooth out the edge of the patty purely for aesthetic reasons. No need to cut off excess dough, just press edge into perfect semi-circle.

  • Step 7

    Place the patties onto a baking tray lined with parchment paper and bake in the middle rack for 25-30 minutes or until beef patty is light golden brown. If making smaller patties you may need less time.

  • Step 8

    Eat immediately or patties freeze very well and can be reheated in oven.

Ingredients

  • 3 1/2 cups (450 grams) all-purpose flour

  • 1 teaspoon (4 grams) salt

  • 1 tablespoon granulated sugar

  • 1 cup (220 grams) unsalted butter or 1/2 cup (100 grams) beef suet chopped into pea size pieces and frozen + 1/2 cup (100 grams) shortening

  • 1 tablespoon (30 grams) turmeric powder

  • ~1 cup water (230 grams) ice cold water

  • 1 pound (450 grams) lean ground beef

  • 1 large yellow or red onion, finely chopped

  • 3 scallions, finely chopped

  • 1 Scotch bonnet pepper (can add more if desired)

  • 1/2 cup (50 grams) breadcrumbs

  • 3/4 teaspoon salt or as necessary

  • 1 teaspoon paprika

  • 3 tablespoons soy sauce

  • 1-2 tablespoons ketchup

  • 1/2 teaspoon black pepper

  • 3/4 teaspoon dried thyme

  • 1/2 teaspoon allspice

  • 4 tablespoons unsalted butter

  • 1 -2 cups water

  • 2 cloves garlic, minced

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