These classic Jamaican beef patties feature a buttery, flaky crust tinged with vibrant yellow from turmeric, encasing a rich and savory filling of seasoned ground beef, onions, and peppers. The filling is expertly spiced with allspice, cinnamon, and thyme, delivering an authentic Caribbean flavor profile that is both comforting and exciting. The texture offers a delightful contrast between the crisp, tender pastry and the hearty, saucy meat filling. Perfect for a quick lunch, a festive party appetizer, or a satisfying snack, these patties are a crowd-pleaser that captures the essence of Jamaican street food. They are easy to assemble and freeze well for meal prep.
Jamaican Beef Patties
Description
These classic Jamaican beef patties feature a buttery, flaky crust tinged with vibrant yellow from turmeric, encasing a rich and savory filling of seasoned ground beef, onions, and peppers. The filling is expertly spiced with allspice, cinnamon, and thyme, delivering an authentic Caribbean flavor profile that is both comforting and exciting. The texture offers a delightful contrast between the crisp, tender pastry and the hearty, saucy meat filling. Perfect for a quick lunch, a festive party appetizer, or a satisfying snack, these patties are a crowd-pleaser that captures the essence of Jamaican street food. They are easy to assemble and freeze well for meal prep.Ingredients
Directions
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Preheat the oven to 400&# 194;°F (200ðC).
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In a large bowl, whisk together the flour and salt.
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Cut the shortening into small pieces about the size of walnuts and add to the flour mixture.
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Using your fingers, rub the shortening into the flour until the mixture resembles coarse, mealy crumbs.
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Gradually add ice water, mixing until the dough just comes together into a firm, non-sticky ball.
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Divide the dough into 2 equal balls, wrap tightly in plastic wrap, and refrigerate for at least 2 hours.
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For the filling, heat vegetable oil in a large skillet over moderate heat.
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Add diced onion, minced garlic, and jalapeno chilies; cook for about 10 minutes, stirring occasionally, until softened.
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Add ground beef, ground coriander, cumin, turmeric, allspice, and cinnamon.
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Cook over high heat for 5 minutes, stirring constantly, until the meat is browned and the mixture is thick and saucy.
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Stir in minced green bell pepper and tomatoes; cook for another 2 minutes.
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Add minced green onions and cook for 1 minute more.
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Season with salt and pepper to taste, then remove from heat and let cool completely to room temperature.
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On a lightly floured surface, divide each chilled dough ball into two, creating 4 equal portions.
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Flatten each portion into a disc, then divide each disc into 6 equal pieces, rolling each into a small ball.
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Roll each small ball into a 3 1/2-inch diameter circle.
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Brush the edges of each circle with beaten egg.
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Place about 1 tablespoon of the cooled beef filling on one half of each circle, leaving a 1/4-inch border.
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Fold the dough over the filling to create a half-moon shape.
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Press the edges firmly with the tines of a fork to seal, then brush the tops with the remaining beaten egg.
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Bake on a lightly greased baking sheet for 25 to 30 minutes, or until the patties are golden brown and flaky.
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Remove from the oven and serve immediately.
Nutrition Facts
Servings 24
- Amount Per Serving
- Calories 1536.6kcal
- % Daily Value *
- Total Fat 77.4g120%
- Saturated Fat 26.0g130%
- Cholesterol 0.0mg0%
- Sodium 4879.8mg204%
- Total Carbohydrate 182.4g61%
- Dietary Fiber 6.5g26%
- Sugars 0.7g
- Protein 24.0g48%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
Storage: Allow patties to cool completely before storing. They can be kept in an airtight container in the refrigerator for up to 3 days. To reheat, warm in a 350ðF oven for 10 minutes to maintain crispness.
Freezing: Unbaked patties can be frozen for up to 3 months. Bake directly from frozen, adding 5-10 minutes to the baking time.
Variations: For a vegetarian option, substitute the ground beef with lentils or mushrooms. You can also add diced potatoes or carrots to the filling for extra texture.
Tip: Ensure the filling is completely cool before assembling to prevent the pastry from becoming soggy.
