Jamaican Beef Patty
Vibrant golden pastry shells tinted with turmeric and filled with boldly spiced ground beef seasoned with Scotch bonnet pepper, allspice, and thyme — a beloved Caribbean street food.
Ingredients
- 2 1/2 cups all-purpose flour
- 1 tsp ground turmeric
- 1/2 tsp salt (for pastry)
- 3/4 cup cold unsalted butter, cut into cubes
- 6-8 tbsp ice water
- 1 lb ground beef (85/15)
- 1/2 medium yellow onion, finely diced
- 2 cloves garlic cloves, minced
- 1/2 Scotch bonnet pepper (or habanero), seeded, minced
- 2 stalks scallions (green onions), thinly sliced
- 1 tsp ground allspice
- 1/2 tsp dried thyme
- 1 tsp mild curry powder
- 1/4 cup plain breadcrumbs
- 1/2 cup beef broth
- 1 tsp salt (for filling)
- 1/2 tsp black pepper, freshly ground
- 1 large egg (for egg wash), beaten with 1 tbsp water
Instructions
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1
Make the pastry: whisk 2 1/2 cups all-purpose flour, 1 tsp ground turmeric, and 1/2 tsp salt (for pastry) in a bowl. Rub in 3/4 cup cut into cubes cold unsalted butter until the mixture resembles coarse crumbs. Add 6-8 tbsp a tablespoon at a time, mixing just until dough comes together. Wrap and refrigerate 30 minutes.
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2
While dough chills, make the filling: cook 1 lb ground beef (85/15) in a skillet over medium-high heat, breaking it up, until no longer pink, about 5 minutes. Internal temperature should reach 160°F (71°C). Drain excess fat.
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3
Add 1/2 medium finely diced yellow onion, 2 cloves minced garlic cloves, 1/2 seeded, minced Scotch bonnet pepper (or habanero), and 2 stalks thinly sliced scallions (green onions) to the skillet and cook 3 minutes until softened.
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4
Stir in 1 tsp ground allspice, 1/2 tsp dried thyme, 1 tsp mild curry powder, 1 tsp salt (for filling), and 1/2 tsp freshly ground black pepper. Add 1/2 cup beef broth and 1/4 cup plain breadcrumbs. Cook, stirring, until liquid is mostly absorbed and filling is moist but not wet, about 4 minutes. Cool completely.
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5
Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper.
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6
Divide chilled dough into 4 portions. Roll each into an oval roughly 7 x 5 inches. Spoon a quarter of the cooled filling onto one half of each oval, leaving a 3/4-inch border. Fold the other half over and crimp the edges firmly with a fork to seal.
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7
Place patties on the baking sheet. Brush tops with beaten with 1 tbsp water large egg (for egg wash). Bake until deeply golden and flaky, about 25-30 minutes. Rest 5 minutes before serving.