Jamaican Beef Patties
Jamaican Beef Patties
Ingredients
For the Dough
- 250 grams all-purpose flour
- 140 grams cold butter, cut into small cubes
- 8 grams turmeric
- 5 grams salt
- 12 grams sugar
- 120–160 grams cold water
For the Filling
- 454 grams ground beef, 73/27 blend
- 100 grams onion, finely diced
- 12 grams garlic, minced
- 30 grams green onion, chopped
- 10–15 grams scotch bonnet, finely chopped
- 2 grams thyme
- 2 grams allspice
- 2 grams paprika
- 0.5–1 gram curry powder, optional
- 15 grams soy sauce
- 15 grams ketchup
- 80–120 grams beef broth
- 60 grams bread
- 120 grams water
- to taste salt
- to taste pepper
For Assembly and Baking
- 1 egg, for egg wash
- as needed all-purpose flour, for dusting
Instructions
- 1
In a large bowl, combine the 250 grams of all-purpose flour, 8 grams of turmeric, 5 grams of salt, and 12 grams of sugar. Whisk thoroughly to mix the dry ingredients.
⏱️ 2 min
- 2
Add the 140 grams of cold butter, cut into small cubes, to the dry mixture. Using a pastry cutter, cut the butter into the flour until the mixture resembles coarse crumbs with some pea-sized pieces of butter remaining.
⏱️ 5 min
- 3
Gradually pour 120–160 grams of cold water into the mixture. Use your hands to gently bring the dough together into a cohesive ball, being careful not to overwork it.
⏱️ 3 min
- 4
Wrap the prepared dough tightly in plastic wrap and refrigerate for 45 minutes to chill.
⏱️ 5 min
- 5
While the dough chills, prepare the filling. Place 454 grams of 73/27 ground beef in a pan over medium heat. Break up the beef with a spoon or spatula and cook until it is fully browned.
⏱️ 10 min
- 6
Carefully drain off any excess fat from the pan.
⏱️ 1 min
- 7
Add 100 grams of finely diced onion, 12 grams of minced garlic, 30 grams of chopped green onion, and 10–15 grams of finely chopped scotch bonnet to the cooked beef. Stir these aromatics into the beef.
⏱️ 5 min
- 8
Add 2 grams of thyme, 2 grams of allspice, 2 grams of paprika, and 0.5–1 gram of optional curry powder to the beef mixture. Stir to combine.
⏱️ 1 min
- 9
Pour in 15 grams of soy sauce, 15 grams of ketchup, and 80–120 grams of beef broth. Stir to combine.
⏱️ 1 min
- 10
In a small blender or food processor, combine 60 grams of bread and 120 grams of water. Blend until a smooth slurry is formed. Pour this bread slurry into the beef mixture in the pan.
⏱️ 2 min
- 11
Continue to cook the filling over medium heat, stirring occasionally, until it thickens sufficiently but still has some movement. Season the filling with salt and pepper to taste.
⏱️ 10 min
- 12
Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper.
⏱️ 10 min•🌡️ 375
- 13
Take a portion of the chilled dough and place it on a lightly floured surface. Use a rolling pin to roll the dough out thinly, aiming for a roughly circular or oval shape.
⏱️ 3 min
- 14
Place a generous spoonful of the prepared beef filling onto one half of the rolled-out dough.
⏱️ 1 min
- 15
Fold the other half of the dough over the filling to create a half-moon shape, enclosing the filling.
⏱️ 1 min
- 16
Press down firmly around the edges of the patty to seal it. Then, use a fork to crimp the edges, creating a decorative pattern and ensuring the patty is well-sealed. Trim any excess dough around the edges using a pastry wheel or knife for a clean finish.
⏱️ 2 min
- 17
Transfer the assembled patties to the prepared baking sheet. Whisk 1 egg in a small bowl to create an egg wash, then brush the tops of each patty generously with the egg wash.
⏱️ 3 min
- 18
Bake the patties for 25–30 minutes, or until they turn a deep golden color and the crust appears flaky.
⏱️ 30 min•🌡️ 375
Kitchen Tools
Nutrition Facts (per serving)
Jamaican Beef Patties
For the Dough
- 250 grams all-purpose flour
- 140 grams cold butter, cut into small cubes
- 8 grams turmeric
- 5 grams salt
- 12 grams sugar
- 120–160 grams cold water
For the Filling
- 454 grams ground beef, 73/27 blend
- 100 grams onion, finely diced
- 12 grams garlic, minced
- 30 grams green onion, chopped
- 10–15 grams scotch bonnet, finely chopped
- 2 grams thyme
- 2 grams allspice
- 2 grams paprika
- 0.5–1 gram curry powder, optional
- 15 grams soy sauce
- 15 grams ketchup
- 80–120 grams beef broth
- 60 grams bread
- 120 grams water
- to taste salt
- to taste pepper
For Assembly and Baking
- 1 egg, for egg wash
- as needed all-purpose flour, for dusting
Instructions
- 1
In a large bowl, combine the 250 grams of all-purpose flour, 8 grams of turmeric, 5 grams of salt, and 12 grams of sugar. Whisk thoroughly to mix the dry ingredients.
⏱️ 2 min - 2
Add the 140 grams of cold butter, cut into small cubes, to the dry mixture. Using a pastry cutter, cut the butter into the flour until the mixture resembles coarse crumbs with some pea-sized pieces of butter remaining.
⏱️ 5 min - 3
Gradually pour 120–160 grams of cold water into the mixture. Use your hands to gently bring the dough together into a cohesive ball, being careful not to overwork it.
⏱️ 3 min - 4
Wrap the prepared dough tightly in plastic wrap and refrigerate for 45 minutes to chill.
⏱️ 5 min - 5
While the dough chills, prepare the filling. Place 454 grams of 73/27 ground beef in a pan over medium heat. Break up the beef with a spoon or spatula and cook until it is fully browned.
⏱️ 10 min - 6
Carefully drain off any excess fat from the pan.
⏱️ 1 min - 7
Add 100 grams of finely diced onion, 12 grams of minced garlic, 30 grams of chopped green onion, and 10–15 grams of finely chopped scotch bonnet to the cooked beef. Stir these aromatics into the beef.
⏱️ 5 min - 8
Add 2 grams of thyme, 2 grams of allspice, 2 grams of paprika, and 0.5–1 gram of optional curry powder to the beef mixture. Stir to combine.
⏱️ 1 min - 9
Pour in 15 grams of soy sauce, 15 grams of ketchup, and 80–120 grams of beef broth. Stir to combine.
⏱️ 1 min - 10
In a small blender or food processor, combine 60 grams of bread and 120 grams of water. Blend until a smooth slurry is formed. Pour this bread slurry into the beef mixture in the pan.
⏱️ 2 min - 11
Continue to cook the filling over medium heat, stirring occasionally, until it thickens sufficiently but still has some movement. Season the filling with salt and pepper to taste.
⏱️ 10 min - 12
Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper.
⏱️ 10 min•🌡️ 375 - 13
Take a portion of the chilled dough and place it on a lightly floured surface. Use a rolling pin to roll the dough out thinly, aiming for a roughly circular or oval shape.
⏱️ 3 min - 14
Place a generous spoonful of the prepared beef filling onto one half of the rolled-out dough.
⏱️ 1 min - 15
Fold the other half of the dough over the filling to create a half-moon shape, enclosing the filling.
⏱️ 1 min - 16
Press down firmly around the edges of the patty to seal it. Then, use a fork to crimp the edges, creating a decorative pattern and ensuring the patty is well-sealed. Trim any excess dough around the edges using a pastry wheel or knife for a clean finish.
⏱️ 2 min - 17
Transfer the assembled patties to the prepared baking sheet. Whisk 1 egg in a small bowl to create an egg wash, then brush the tops of each patty generously with the egg wash.
⏱️ 3 min - 18
Bake the patties for 25–30 minutes, or until they turn a deep golden color and the crust appears flaky.
⏱️ 30 min•🌡️ 375