Beef Patties: Jamaica’s Unique Pastry Recipe

By Chef Minna Lafortune

The Jamaican patty is a baked flakey pastry pocket that is filled with seasoned cooked ground beef or ground chicken, curried goat, ground pork, lamb, or vegetables.  It is a savory snack that evolved from the introduction of Cornish pastry in the Caribbean.

It is a popular snack in Jamaica and can be found in several metropolitan cities around the world, especially where Jamaicans and other Caribbean nationals live.  It is often eaten with a plain slice of hard dough bread or with coco bread. Coco bread is a specially made plain bread that is paired with Jamaican patties. I love all the different types of patties, they are delicious!

This recipe makes 10-12 Jamaican beef patties. Enjoy!

Ground Beef Filling

• ½ lb. lean ground beef
• 1tablespoon oil
• 1tablespoon minced onion
• ¼ teaspoon green thyme leaves
• 1 tablespoon finely chopped scallions
• 1/8 chopped scotch bonnet pepper to taste
• Salt to taste
• ¼ teaspoon black pepper
• ¼ cup breadcrumbs
• ½ cup water/beef stock/or chicken stock

How to Prepare

In a Dutch pot or heavy skillet sauté onions, scallions, and scotch bonnet pepper. Add the ground beef, salt, black pepper, and thyme and mix well. Brown the meat for about 10 minutes, stirring occasionally. Add the breadcrumbs a little at a time, stir all the ingredients well. Add water or beef or chicken stock and cook for about 15 minutes over low heat. Remove (moist) filling from the stove and cool. Preheat the oven to 400 degrees F.

Read More: How to make Duckunoo (Jamaican Blue Draws)

Flakey Pastry

• 2 cups all-purpose flour
• 1 Tablespoon curry powder
• 1 teaspoon salt
• 1 ¾ sticks (14 tablespoons) cold unsalted butter, 11 tablespoons of it cut into ½ -inch cubes
• 5 to 6 tablespoons ice water
• Egg and Water Mixture (Prepare when needed)

Method

1. Sift the flour, curry powder. Blend together salt, and half butter cubes with your fingertips until mixture resembles cornmeal.  Add 5-6 tablespoons ice water and stir gently with a fork until incorporated. (Do not overwork mixture, the pastry will be tough.)
2. Form dough into a ball, then flatten into a rough 5-inch square. Place in plastic wrap and chill for 30 minutes.
3. Roll out dough on a floured surface with a floured rolling pin into a rough 12- by 9-inch rectangle (1/3inch thick). Arrange rectangle with a short side nearest you. Cut the remaining 3 tablespoons of butter into very thin slices and arrange them evenly over the dough.
4. Fold dough in thirds. Turn dough and roll out into a rough 12- by 9-inch rectangle (1/8 inch thick) again. Fold like a letter, place in plastic wrap and chill, then for 1hour. Let dough soften at room temperature for about 30 minutes before rolling out.
5. Cut dough in circles using your palm as a guide of how wide each circle should be.
6. Place 1 to 2 tablespoons of filling on half of each circle.
7. Moisten the edges of the dough with water and fold the dough circle over the meat filling.
8. Pinch the edges closed with a fork. Lightly brush the pastry with the egg and water mixture.
9. Bake on a lightly greased baking sheet for 30 to 40 minutes or until the pastry is golden brown.