Jamaican Oxtail Patties
Jamaican Oxtail Patties
Ingredients
For the Dough
- 2 cups all-purpose flour
- 1 teaspoon salt
- 1 tablespoon baking powder
- 1 tablespoon turmeric
- 1 cup cold butter, cut into pieces (2 sticks)
- 1 cup ice water
For the Filling
- 2 cups cooked oxtail meat, shredded (from pre-cooked oxtail)
- 1/4 cup oxtail gravy, from cooked oxtail, or beef broth
- 1/2 teaspoon scotch bonnet pepper, minced (or to taste)
- 1/2 teaspoon thyme, dried
- 1/4 teaspoon allspice, ground
- 1/4 teaspoon black pepper
- 1/4 teaspoon salt, or to taste
- 1/4 cup onion, finely diced
- 1 garlic, clove, minced
For Assembly
- 1 egg, beaten (for egg wash)
Instructions
- 1
In a large bowl, combine the flour, salt, baking powder, and turmeric. Whisk well to ensure all dry ingredients are evenly distributed.
⏱️ 2 min
- 2
Add the cold butter pieces to the dry mixture. Using a pastry blender or your fingertips, cut the butter into the flour until it resembles coarse crumbs with some pea-sized pieces of butter remaining. This is crucial for a flaky crust.
⏱️ 5 min
- 3
Gradually add the ice water, mixing until a shaggy dough forms. Be careful not to overmix, as this can develop gluten too much and make the crust tough.
⏱️ 3 min
- 4
Gather the dough into a ball, wrap it tightly in plastic wrap, and refrigerate for at least 1 hour. This allows the butter to firm up and the gluten to relax.
- 5
While the dough chills, prepare the filling. In a medium bowl, combine the shredded cooked oxtail meat, oxtail gravy (or beef broth), minced scotch bonnet pepper, dried thyme, ground allspice, black pepper, salt, diced onion, and minced garlic. Mix well to combine all ingredients.
⏱️ 10 min
- 6
Lightly flour a clean work surface. Remove the chilled dough from the refrigerator and roll it out into a rectangular shape, approximately 1/4 inch thick.
⏱️ 3 min
- 7
Fold the dough into thirds, like a letter. Rotate the dough 90 degrees and roll it out again into a rectangle. Repeat this folding and rolling process once more. This lamination technique creates the flaky layers.
⏱️ 5 min
- 8
Wrap the dough again in plastic wrap and chill for another 1 hour. This allows the butter to firm up and the gluten to relax further, making it easier to work with.
- 9
Preheat your oven to 375°F. Line a baking sheet with parchment paper.
⏱️ 5 min•🌡️ 375
- 10
Remove the dough from the refrigerator. On a lightly floured surface, roll out the dough to about 1/8 inch thickness. Using a 4-5 inch round cutter (or a knife and template), cut out circles from the dough.
⏱️ 5 min
- 11
Place about 2 tablespoons of the oxtail filling on one half of each dough circle. Moisten the edges of the dough with a little water or egg wash.
⏱️ 5 min
- 12
Fold the other half of the dough over the filling to create a semi-circle. Press the edges firmly to seal, then crimp with a fork to ensure a tight seal and decorative edge.
⏱️ 5 min
- 13
Place the assembled patties on the prepared baking sheet. Brush the tops of the patties with the beaten egg wash for a golden-brown finish.
⏱️ 2 min
- 14
Bake for 20-25 minutes, or until the patties are golden brown and puffed. Serve warm.
⏱️ 25 min•🌡️ 375
Kitchen Tools
Nutrition Facts (per serving)
Jamaican Oxtail Patties
Ingredients
For the Dough
- 2 cups all-purpose flour
- 1 teaspoon salt
- 1 tablespoon baking powder
- 1 tablespoon turmeric
- 1 cup cold butter, cut into pieces (2 sticks)
- 1 cup ice water
For the Filling
- 2 cups cooked oxtail meat, shredded (from pre-cooked oxtail)
- 1/4 cup oxtail gravy, from cooked oxtail, or beef broth
- 1/2 teaspoon scotch bonnet pepper, minced (or to taste)
- 1/2 teaspoon thyme, dried
- 1/4 teaspoon allspice, ground
- 1/4 teaspoon black pepper
- 1/4 teaspoon salt, or to taste
- 1/4 cup onion, finely diced
- 1 garlic, clove, minced
For Assembly
- 1 egg, beaten (for egg wash)
Instructions
- 1
In a large bowl, combine the flour, salt, baking powder, and turmeric. Whisk well to ensure all dry ingredients are evenly distributed.
⏱️ 2 min - 2
Add the cold butter pieces to the dry mixture. Using a pastry blender or your fingertips, cut the butter into the flour until it resembles coarse crumbs with some pea-sized pieces of butter remaining. This is crucial for a flaky crust.
⏱️ 5 min - 3
Gradually add the ice water, mixing until a shaggy dough forms. Be careful not to overmix, as this can develop gluten too much and make the crust tough.
⏱️ 3 min - 4
Gather the dough into a ball, wrap it tightly in plastic wrap, and refrigerate for at least 1 hour. This allows the butter to firm up and the gluten to relax.
- 5
While the dough chills, prepare the filling. In a medium bowl, combine the shredded cooked oxtail meat, oxtail gravy (or beef broth), minced scotch bonnet pepper, dried thyme, ground allspice, black pepper, salt, diced onion, and minced garlic. Mix well to combine all ingredients.
⏱️ 10 min - 6
Lightly flour a clean work surface. Remove the chilled dough from the refrigerator and roll it out into a rectangular shape, approximately 1/4 inch thick.
⏱️ 3 min - 7
Fold the dough into thirds, like a letter. Rotate the dough 90 degrees and roll it out again into a rectangle. Repeat this folding and rolling process once more. This lamination technique creates the flaky layers.
⏱️ 5 min - 8
Wrap the dough again in plastic wrap and chill for another 1 hour. This allows the butter to firm up and the gluten to relax further, making it easier to work with.
- 9
Preheat your oven to 375°F. Line a baking sheet with parchment paper.
⏱️ 5 min•🌡️ 375 - 10
Remove the dough from the refrigerator. On a lightly floured surface, roll out the dough to about 1/8 inch thickness. Using a 4-5 inch round cutter (or a knife and template), cut out circles from the dough.
⏱️ 5 min - 11
Place about 2 tablespoons of the oxtail filling on one half of each dough circle. Moisten the edges of the dough with a little water or egg wash.
⏱️ 5 min - 12
Fold the other half of the dough over the filling to create a semi-circle. Press the edges firmly to seal, then crimp with a fork to ensure a tight seal and decorative edge.
⏱️ 5 min - 13
Place the assembled patties on the prepared baking sheet. Brush the tops of the patties with the beaten egg wash for a golden-brown finish.
⏱️ 2 min - 14
Bake for 20-25 minutes, or until the patties are golden brown and puffed. Serve warm.
⏱️ 25 min•🌡️ 375