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Best Jamaican Beef Patty Recipes

Best Jamaican Beef Patty Recipes



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Jamaican Beef Patty Shopping Tips

Look to specialty stores or the ethnic aisle of your supermarket to find exotic ingredients.

Jamaican Beef Patty Cooking Tips

For a stronger flavor and aroma, toast spices before grinding them, and only grind the amount that you need for the recipe. Keeping spices whole until needed extends their shelf life.


Jamaican Cookery

October 6, 2018

Jamaican patty is a delicious crescent-shaped meat pie made with highly seasoned minced meat, lobster, shrimps, chicken or vegetable in a flaky pastry shell. Patties are very popular as a snack, the patty is Jamaica's NO.1 fast food. Cheese is added to the beef patties after they're baked, hence cheese patties.

Note: The original Jamaican patty crust is made with beef suet, but  a short crust pastry can be used

Pastry
1 lb. flour
1 tsp. baking powder
1 tsp. salt
1/2 cup beef suet
1/2 cup vegetable shortening
8 oz.  iced water (approx.)
A drop of annatto colouring  to colour pastry

Filling
1 lb. ground beef
2 stalks escallion
1/2 tsp. dried thyme
1 medium onion
2 cups bread crumbs
1 hot pepper
1 tsp. salt
Food browning (optional)
Butter
Oil for glazing


Recipe For Jamaican Beef Patty?

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There are now many other varieties of patties around such as chicken, seafood, vegetable, soy, ackee and even curry goat!

There are three major franchised stores here, Tastee, Juici Patties and Mother’s, but there are also local chefs who make great tasting patties in cook shops island-wide. 


Jamaican Cookery

February 19, 2015

Jamaica's delectable and mouth-watering patty, once a lunch-time staple and now an anytime-of-the-day meal on the go across all socio-economic groups, has had its international rating bumped up on one of the world's most popular .
The Jamaican patty has over the years evolved to offer varieties such as chicken, soy, lobster, and cheese with beef - a 'cheese patty'

1 lbs. lean ground beef (beef trimmings are used to make the fillings, but let’s keep it somewhat ‘healthy’) 

1 small hot Scotch Bonnet pepper, minced (if you desired) Jamaican spicy, yea mon!

1 tsp. dry mustard (optional, but enhances the taste)

Do you want a flaky crust? Because Jamaican Juicy Patties have flaky crusts, however, some others don’t. Let go for flaky, zeen ? (OK ?

2 1/2 cups all-purpose flour

1 1/4 cups cold butter, in a 4-inch square

Method for crusts (about 2lbs.)

In a bowl, cream butter. Fold in flour and salt, mixing until granular. Make a well in the centre. Pour in water, with a spatula, gently glide flour into water.

With hands, knead 4-5 times until dough is smooth and no longer sticks to hands. Shape in a ball

Transfer dough to a floured cookie sheet. Cover with plastic wrap. Refrigerate at least 20 minutes.

Remove butter and dough from the fridge.

Deeply mark dough with a cross-shape incision

With hands, unfold each cross section outwards.

With a rolling pin, flatten dough into a cross. Place butter square in the centre

Fold in all 4 dough sections to seal in butter. Flour lightly. Roll out dough into 15 x 8-inch rectangle. With a pastry brush, remove excess flour.

Fold in rectangle, bringing both ends towards the centre, to form a 8-inch square. Brush away excess flour once more

Fold in two to make 4 layers of dough. Wrap. Refrigerate at least 45 minutes.

Remove from fridge. Repeat steps 8 through 10 to make 8 layers of dough. For even flakier results, roll a third time. Return dough to refrigerator. Chill at least 8 hrs. before baking.

In a blender or food processor, pulse the onion, scallion, thyme and hot pepper. Season the beef with salt, black pepper and garlic powder and pulsed seasonings. Rub in the seasonings with hands to combine evenly into the ground beef.  Cover and set aside for 20 minutes

In a skillet or Dutch pot, heat oil over medium heat. Sauté the seasoned ground beef until it begins to fry, add a small amount of water (enough to barely cover the meat). Cover the pot and simmer over low heat until the beef is cooked (20-25 minutes, maybe less timedepending on the texture of the ground beef) Add the ketchup and adjust the taste by adding more salt if needed. Allow to be cooled.

Roll out dough to 1/8-inch thick. Cut the dough into 6-inch circles. Spoon 3 tbsp. of beef  filling into each circle. Fold pastry over to make a crescent shape. Seal the edge of the patty by crimping with a fork.

Bake in a preheated oven for 20-25 minutes at 400 F or 205 C. Make about 12 patties

In a bowl, mix shortening and flour until granular. Make a well in the centre. In another bowl, dissolve the salt into the water, then pour it into the centre well. Gently hand-mix without kneading.

Seal dough in plastic wrap. Refrigerate at least 15 minutes before using.

For a yellow coloured crust, add 1 tbsp. curry powder to pastry mixture.

To get cheese patty. Open the baked patty (look at the picture) Add a piece of cheese, microwave on high for 1 minute or so to melt cheese.


Jamaican Beef Patties

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.

A couple of weeks ago, a friend mentioned Jamaican Beef Patties. (Don&rsquot you love friends who talk food?) I had never heard of them, let alone eaten one, so this led me down the rabbit hole of the internets.

Twenty seconds into my search, I was regretting that I had spent these many years without Jamaican Beef Patties in my life. Just from looking at pictures and reading descriptions, I knew they could be nothing short of incredible.

Essentially, they are a pie crust-like pastry shell wrapped around a mix of spiced beef. A savory hand pie. The pie crust is colored yellow with turmeric or yellow curry powder. I chose to make mine with turmeric. You know I love some turmeric&mdasheven in cake.

The beef is cooked with onion, garlic, and pepper. Scotch Bonnet pepper is traditional, but I can&rsquot find those in my local grocery stores. Habanero is the closest thing to it. I&rsquove never done a side-by-side pepper tasting, but I read that the heat is similar, but the Scotch Bonnet is a little sweeter. To add some sweetness, I use a bit of brown sugar in the filling. Half of one gives a nice spice. If you love spicy, go for the whole thing.

A fair amount of spices go into the savory filling. You&rsquoll also use a little beef broth or stock and breadcrumbs. Do not panic, if like me, you can&rsquot find anything other than Italian breadcrumbs and you don&rsquot have a stash of homemade plain panko in your freezer. Italian work just fine. There&rsquos so much going on flavor-wise in the filling, that you&rsquoll never notice.

First things first, make the dough. Whir it all up in the food processor. The dough will be sticky.

Once combined, wrap it in plastic wrap and refrigerate while you make the filling.

Brown the beef and cook the onions, garlic, and pepper.

Next, add the spices and then the beef broth. Cook until most of the liquid has cooked away. Stir in the breadcrumbs and let cool a bit.

Roll the dough on a floured surface with a floured rolling pin. Do not fear the flour! Roll to about 1/8 inch and cut into 5-7 inch circles. Use a large cookie cutter, cup, or bowl.

Place about a tablespoon and a half of the filling onto each circle. (My cookie cutter is 5 inches wide. For larger circles, use more filling. You knew that.) Brush one edge with egg white and fold over to make a half circle.

Crimp the sides using your fingers or by pressing with the tines of a fork.

Brush with egg wash. This won&rsquot add color because the dough is already yellow, but it does add a nice shine.

Now, if you&rsquore thinking that seems like a lot of work for dinner, here&rsquos a tip. Make them when you have a little extra time. Bake, cool, and freeze them! Pop them into the oven to reheat. This is another reason to love these beef patties. They make a great dinner, but what an absolute treat they are for an afternoon snack.

Truth: I reheated one after my morning workout yesterday, and I think it tasted even more glorious.

One more tip: the filling is delicious over rice. It&rsquos spicier, too, since there&rsquos no buttery dough surrounding it.

It&rsquos fair to say that I have found a new love in Jamaican Beef Patties. Have you ever tried one?


Jamaican Beef Patty Recipe

INGREDIENTS FOR BEEF FILLING

2    small hot peppers (scotch bonnet)

FILLING METHOD

1. Grind escallion and hot peppers in a mincing mill.

2. Add to ground beef with salt.

3. Place meat in a saucepan making a well in the center, then place four (4) sprigs of thyme.

4. Cook without adding any water or fat until meat has lost its broth and only certain amount of oil remains.

5. Pour off excess oil and add this to the paprika to be used later on, strained for coloring meat.

6. While meat is being cooked, pour sufficient cold water over bread in a saucepan to cover and soak for a few minutes, then squeeze dry, saving water.

7. Pass bread through mincing mill and return the ground bread water with 4 sprigs of thyme and cook until bread is dry.

8. Combine meat and cooked bread.

9. Add color, paprika in sufficient quantity to color the meat to taste.

10. Cook together for a further 20 minutes.

11. Add Accent, remove from fire and cool for filling pastry circles.

Now that you have prepared the filling for your Jamaican Beef Patty, here are the ingredients and the easy to follow method for preparing the pastry/crust.

INGREDIENTS FOR PASTRY/CRUST

11  ozs beef fat or shortening (suet)

METHOD

1. Trim all skin and fatty membrane from the suet and set overnight in freezer.

2. Next day, with a very sharp knife shave suet as finely as possible.

3. Combine salt and flour, then work in suet as you would work in shortening in plain pastry, cutting it in with two knives.

4. Add iced water in sufficient amount to have a dough which can be rolled out.

5. Form into a ball and with a rolling pin, pat gently, turning the dough over once or twice in order to have it all properly held together.

6. Set overnight wrapped in wax paper in freezer.

7. Next day, pull off enough dough (after defrosting) to roll into a circle the size of a breakfast saucer.

8. Dip dough in flour before rolling.

9. Roll quite thin and cut in a circle. (you may use a saucer for help with the circle cutting)

10. In the center of each circle place a spoonful of meat and fold the dough over to form a crescent shape.

11. Seal the edges with egg white or by crimping the edge and folding the dough slightly under.

12. Do not prick the pastry.

13. Bake on ungreased tin sheet in a hot oven for about 35 minutes.

This Jamaican beef patty recipe will make about 3 dozen regular patties. If cocktail patties are your preferred desire, just use a smaller cutter than a saucer.

You may also try different fillings for your experiment.

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If you&rsquore looking for a delectable appetizer for your vegetarian friends, look no further. These patties are just as good as any, but they&rsquore filled with veggies!

They&rsquore eggless and dairy-free to boot.

The filling is a beautiful medley of sweet potato, butternut squash, carrot, tomatoes, cabbage, peas, sweetcorn, and broad beans.

Flavored with scotch bonnet chilies, coconut milk, and thyme, it&rsquos seriously so delicious, you might just turn into a vegetarian, too.


Let’s Discover the Secret of the Jamaican Beef Patties

What Are Jamaican Beef Patties?

In principle, the Jamaican patty is a pastry that is made with a huge number of different fillings, in our case, it is made with beef filling. The fillings are actually a mix of different ingredients and a huge number of spices. The filling is placed inside the patty, and the patty has a yellow-gold color which is obtained by coating the patty with a mixture of egg yolk and turmeric. As we said, this patty is traditionally filled with beef, but there are also variations of this dish that are made with pork, chicken, beef, seafood, and even this dish can be made only from vegetables. thus obtaining a vegetarian version of this dish. As the name of this dish says, this dish originates from Jamaica. During the 1960s and 1970s, Jamaican immigrants spread the recipe for this dish to all places where they settled.

Easy Jamaican Beef Patty Recipe

Ingredients
Pastry Crust:
  • 1.5 cups of all-purpose flour
  • ice-cold water (1/4 cup)
  • 1/4 cup of shortening
  • 1/4 cup of cold salted butter
  • apple cider vinegar (1 tsp) powder (1 tsp)
  • sugar (1 tsp)
  • turmeric (1/2 tsp)
  • salt (1/2 tsp)
  • 1 egg + 1 T of water for an egg wash
Meat Filling:
  • 1 lb of 80/20 ground beef
  • 1-1.5 T of olive oil
  • 1 cup of chicken broth (beef and vegetable would work, too)
  • garlic clove
  • 1/2 cup of panko or bread crumbs
  • 1/4 cup of diced onion
Spice Mix:
  • Garlic powder (1 tsp)
  • Paprika (1 tsp)
  • Onion powder (1 tsp)
  • Curry powder (1 tsp)
  • Dried thyme (1 tsp)
  • Parsley (1 tsp)
  • ½ tsp of Allspice
  • ¼ tsp of Cayenne pepper
  • ¼ tsp of Cloves
  • Salt and pepper to taste
Directions
Pastry Crust:
  1. In a food processor, mix the flour, curry powder, sugar, salt, and tumeric.
  2. Add the apple cider vinegar, cold water, butter, shortening.
  3. Blend the mixture until it forms into a ball of dough.
  4. On a lightly floured surface, transfer the dough and roll out until a 1/2-inch thin circle.
  5. Transfer the flattened dough to a baking sheet lined with parchment paper.
  6. Place in the refrigerator for 30 minutes and proceed with making the meat filling.
Meat Filling:
  1. Preheat the oven to 375 degrees.
  2. Heat a skillet with olive oil to medium heat for about 3 minutes.
  3. Pour the ground beef into the skillet, as it sizzles and cooks, chop the beef with a spatula into small pieces.
  4. Add the garlic and onion and combine.
  5. Add the spice mix and stir until well combined.
  6. Stir in the panko or bread crumbs.
  7. Pour in the broth and let the meat filling simmer over medium-low heat for 5 minutes. The sauce should start to thicken or be thickened at this point.
  8. After 5 minutes, set aside and let the ground beef mixture cool until it’s time to compose the patties.
Forming The Patties:
  1. After 30 minutes, take out the pastry crust.
  2. Use a bowl, about 6-6.5 inches in diameter, or a sharp knife, to cut the pastry crust into a circle. This recipe makes about 4 patties.
  3. Brush half of the pastry crust with the egg wash.
  4. Fill the center of each pastry crust with about 2-2.5 tablespoons of the ground beef mixture. Do not overfill or your pastry will break as you fold it over the meat.
  5. Carefully fold the side of the pastry, without the egg wash, over the meat to other egg-washed side of the pastry crust.
  6. Seal with a fork and place the patties on a baking sheet.
  7. Bake for 35 minutes at 375 degrees

What to Serve with Jamaican Beef Patties?

Now that you have made these patties as a main dish, you are probably asking yourself the question of what to serve with Jamaican beef patties? Don’t worry, I got you covered! To stay true to the Jamaican tradition, I will also offer you a few Jamaican options for side dishes. What you can serve along with Jamaican beef patties are the following dishes.

First on the list is Trini corn pie and which is made from corn kernels, creamed corn, evaporated milk, and cheddar cheese. These are just the main ingredients to which a huge number of spices and vegetables are added.

Second, on the list is the traditional Jamaican rice and peas, and as the name of the dish says, the main ingredients are rice and peas to which spices and other vegetables are added if desired.

Third on the list are cinnamon baked plantains. Again, this dish is made from plantains that are coated with a mixture of spices such as cinnamon, brown sugar, and nutmeg.

Fourth on the list is the Jamaican mango salsa recipe. The main ingredient of this side dish is mango, to which additional ingredients such as onion, cilantro, limes, and hot pepper sauce are added.


  • For the Dough:
  • 3 cups all-purpose flour
  • 1/2 teaspoon kosher salt
  • 2 tablespoons yellow curry powder, preferably Jamaican
  • 1 cup (2 sticks) cold unsalted butter, cut into small pieces
  • 3/4 cup cold water
  • 1 tablespoon distilled white vinegar
  • 1 large egg, lightly whisked
  • For the Filling:
  • 1 pound ground beef
  • 1 tablespoon extra-virgin olive oil
  • 1 large yellow onion, finely chopped
  • 1 Scotch bonnet pepper minced
  • 2 medium cloves garlic, minced
  • 1 1/4 cups low-sodium beef broth
  • 1 1/2 tablespoons Pickapeppa or steak sauce
  • 1 1/2 tablespoons Worcestershire sauce
  • 1 teaspoon onion powder
  • 1/2 teaspoon cayenne pepper
  • 1 tablespoon yellow curry, preferably Jamaican
  • 1/2 teaspoon allspice
  • 1 teaspoon kosher salt
  • 2 bay leaves
  • 4 sprigs fresh thyme
  • 1/2 cup breadcrumbs
  • Egg wash made from 1 large egg beaten with 1/4 cup water

For the Dough: Add flour, salt, curry powder, and butter to the bowl of a food processor.

Whisk water, vinegar, and egg together in a small bowl. Add it to flour mixture and pulse until a ball of dough forms. Wrap dough in plastic wrap and refrigerate for at least 1 hour.

For the Filling: Brown ground beef in a large sauté pan over medium-high heat, breaking meat into little bits. When beef is nearly cooked through, nudge meat to the side of the pan, reduce heat to medium and add onion, pepper, and garlic. Cook, stirring often, until vegetables have softened, 4 to 5 minutes.

Add broth, Pickapeppa sauce, Worcestershire sauce, onion powder, cayenne, curry, allspice, salt, bay leaves, and thyme. Stir to combine, reduce heat to low and simmer, stirring occasionally, until most of the liquid is evaporated, about 20 minutes. Remove from heat. Discard bay leaves and thyme sprigs. Taste and adjust seasonings, if needed. Add breadcrumbs and stir thoroughly.

Adjust oven rack to lower-middle position and preheat oven to 375°F.

Flour your work surface and rolling pin. Roll the dough out to 1/8 inch thick. Cut the dough into 6-inch circles and place 2 tablespoons of the meat filling onto half of each round of dough. Brush the edges of the dough with egg wash. Fold dough over the filling to make a half-moon shape. Press edge with tines of a fork to seal.

Set patties on a parchment-lined baking sheet and bake until dough is golden brown and cooked through, about for 25 to 35 minutes. Let stand 5 minutes before serving.


Notes:

  1. Do not over knead your dough if you are using your hands or else it will be less flaky.
  2. Please put on a pair of gloves when cutting the scotch bonnet pepper. It will help prevent skin burning.
  3. Make sure to allow the meat filling to become room temperature before adding it to the dough (each circle).
  4. If doing all the patties in one baking time frame, while doing the second part of the dough, place the first half in the refrigerator without the egg wash, so it doesn&rsquot get to room temperature.
  5. Also, while the oven heats up, leave the patties in the refrigerator. Then when it is baking time, brush with egg wash and bake.

Another recipe that uses turmeric powder is my flavorful Yellow Rice.

Please let me know what you think about these Jamaican Beef Patty in the comment section below.

Thanks for coming by and please come back again.

Blessing and Love always, as you carry on, on your YouNique Journey!