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Jamaican Beef Patties
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Description
A spiced beef filling wrapped in a bright pastry dough, Jamaican beef patties make a flavorful dinner or even an afternoon snack! A great make-ahead-and-freeze meal!
Ingredients
- FOR THE DOUGH:
- 3-½ cups Unbleached All-purpose Flour
- 1 teaspoon Turmeric
- ½ teaspoons Kosher Salt
- 10 Tablespoons Shortening
- ½ cups Unsalted Butter, Cut Into Chunks
- ¾ cups Cold Water
- 1 Tablespoon White Vinegar
- FOR THE FILLING:
- 2 Tablespoons Vegetable Oil, Divided
- 1 pound Ground Beef
- 1 cup Chopped Yellow Onion
- ½ To 1 Minced Habanero Pepper, Seeds And Veins Removed
- 2 cloves Garlic, Minced
- 1 Tablespoon Brown Sugar
- 2 teaspoons Curry Powder
- 1 teaspoon Onion Powder
- 1 teaspoon Paprika
- 1 teaspoon Thyme
- ½ teaspoons Allspice
- 1 teaspoon Kosher Salt
- ½ teaspoons Freshly Ground Pepper
- ½ cups Beef Stock Or Broth
- ¼ cups Breadcrumbs, Panko Or Traditional
- 1 Egg White, Lightly Whisked
- 1 Egg Whisked With 1 Tablespoon Water, For Egg Wash (optional)
Preparation
Pulse the flour, turmeric, and salt together in a food processor to combine. Add the shortening and butter. Pulse a few times to incorporate.
Stir the water and vinegar together. Gradually add to the dough mixture, pulsing until a dough forms. Divide the dough in two, wrap in plastic and refrigerate while making the filling.
Brown the beef in 1 tablespoon of oil until no longer pink. Remove from pan and drain excess fat if needed.
Heat remaining tablespoon oil and cook the onion and habanero until the onions are soft. Add the garlic and cook for 30 seconds to a minute.
Stir in the brown sugar, spices, salt, and pepper. Cook a few minutes, stirring, until the spices are well distributed and very fragrant.
Add the stock or broth and cook, stirring occasionally until most of the liquid has evaporated. Remove from heat and stir in the breadcrumbs. Let the mixture cool.
Preheat oven to 375ºF. Line cookie sheets with parchment paper.
On a floured surface, roll the half of the dough to 1/8 inch thickness. Cut into large circles, 5-7 inches across. (Use a large cookie cutter, cup, or bowl as a guide.) Add flour to the surface and rolling pin as needed to prevent sticking. Dough may be re-rolled.
Spoon 1 1/2 to 2 tablespoons of the meat filling onto each circle. Brush beaten egg white onto the inside edge of one half of the circle. Fold the circle in half, pressing the sides together. Crimp the edges using your fingers or the tines of a fork.
Brush with egg wash and bake for about 30 minutes. While the patties are baking, repeat with other half of dough and filling. Let stand 5 minutes before serving.
To make ahead, bake the patties and cool. Place on a cookie sheet and freeze in a single layer. Once frozen, transfer to a freezer container. To cook: bake frozen patties at 350ºF for 20 minutes or until warmed throughout.
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Pamela Grove on 4.8.2019
What would normally be served with these? I wondered why such a yellow color and as soon as I saw Tumeric that explains it. I’ve never seen it used in dough before, it should be intetesting. There is a good thing with the tumeric, they (they meaning medical science) are now believing tumeric is very good for the body and I believe also pets. But before you do anything make sure you research that info first. Do a search called 10 Benefits of Turmeric and hopefully you get the same one. I’ve not done much cooking, actually none at all that I know about which is considered from the Caribbean area. So, what goes nicely with these meat pies that would be fairly simple and are not loaded with heat? I will be the one person using 1/2 or even less of the pepper. I truly don’t understand the thrill of eating food which is uncomfortable or downright painful. I love spice and flavor (I actually don’t like the flavor of meat. And this comes from someone who almost every relative did or does live on a farm. I did not grow up on a farm but I might as well have. It just that our house wasn’t located there but we lived as though we did. And now, all except one, every family member has moved to a farm. I chose instead to move to the old family home, (the “town” house). Well someone had to, it might as well be me.
Actually, except for Texan ranchers and the southwest area as being so close to the influence of Mexian cooking, farmers generally don’t go in for tons of heat in food. I guess its having the freshness of the food, why bury it in piles of hot peppers or heat? When its possible to walk in the field and pick ears of corn, walk in and drop in the boiling water, why hide that freshness? Never. You’ll find country folk treat their fresh sweet corn the way someone else may their caviar or truffles. We debate the best varities, how it should be cooked, how to freeze for winter, every family has their traditions. And the same goes for all the freshly canned and frozen foods enjoyed all winter. So farmers generally don’t do much heat. And if snyone does, its the younger kids. Also, by the way, the turmeric is suppose to be good for your dog too. But make sure you talk to your vet first. There are times for both people and pets its not a good thing. Always see the pros first before starting something like this.