Jamaican Beef Patties, are made with a flaky pastry and are filled with a highly seasoned beef filling. These patties can be found throughout Jamaica - at the roadside food shacks, in a snackette, in a canteen or anywhere that sells food. It is a must-have if you ever visit Jamaica.
They are easy to make and are much larger than traditional patties. A favorite way it is eaten in Jamaica is sandwiched between a coco bread (think burger bun). Wash it down with an ice cold beer, a hot beverage or a cold fruit drink.
- FOR PASTRY DOUGH:
- 4 cups all-purpose flour
- 1 teaspoon salt
- 1 teaspoon ground turmeric (substitute with curry powder)
- 1 + 1/3 cups cold vegetable shortening (250 grams or 8.81 oz)
- 1 cup ice cold water (plus more on standby)
- 2 pounds minced beef
- 1 teaspoon ground all-spice
- 1/2 teaspoon ground black pepper
- 2 tablespoons vegetable oil
- 1 cup diced onions
- Minced hot pepper to taste
- 2 teaspoons minced garlic
- 1 tablespoon minced fresh thyme
- 2 tablespoons tomato ketchup
- Salt to taste
- 2 cups water
- 1/2 cup finely sliced green onions (white and green parts)
- 1 large egg and 1 tablespoon water
- 1/4 cup water
For pastry dough:
- Add flour, salt and turmeric to a large bowl and mix thoroughly.
- Rub shortening into flour there are small pieces of the shortening completely covered with flour.
- Pour in 1/2 cup iced water and mix with your hand to bring the dough together. Keep adding iced water 2 - 3 tablespoons at a time until the mixture forms a dough. At this stage, you can cut the dough into 2 large pieces, wrap in plastic wrap and refrigerate for half and our before using it. Or, cut the dough into 10 - 12 equal pieces, place on a platter or baking street, cover securely with plastic wrap and let chill for half an hour or while you make the filling.
- Add minced beef to a large bowl. Sprinkle in all all-spice and black pepper. Mix together and set aside.
- Heat oil in a pan until hot.
- Add onions and saute until translucent. Add hot pepper, garlic and thyme and continue to saute for another minute. Add 1/4 teaspoon salt.
- Add minced beef, toss to mix breaking up any clumps and let cook until the meat is no longer pink.
- Add ketchup and salt to taste.
- Pour in 2 cups of water and stir. Bring the mixture to a boil then reduce heat and let simmer until most of the liquid has evaporated and whatever is remaining has reduced to a thick sauce. Sprinkle and fold in green onions. Remove from heat and let cool completely.
- Beat the egg and water together to make an egg wash. Set aside.
- Now, you can prepare the dough in two ways:
Flour the work surface and rolling pin. If you had cut it into 2 large pieces, then take one of the large pieces and roll in out into a very large circle. Take a bowl with a wide rim (about 5 inches) and cut out three circles.
Place about 3 heaped tablespoons of the filling onto one half of each circle; dip a finger into the water and moisten the edges of the pastry, fold over the other half and press to seal. Take a fork and crimp the edges. Cut off any extra to make it look neat and uniform. Place on a parchment-lined baking sheet and continue to work until you have rolled all the dough and filled the patties.
If you had pre-cut the dough into individual pieces, then working with one piece of dough at a time, roll it out on a floured surface into a 5-inch circle or it little larger; don’t worry if the edges are not perfect. Place 3 heaped tablespoons of the filling on one side of the circle; dip a finger into the water and moisten the edges of the pastry, fold over the other half and press to seal. Take a fork and crimp the edges. Cut off any extra to make it look neat and uniform. Place on a parchment-lined baking sheet and continue work until you have rolled all the dough and filled the patties.
- Add the pans to the refrigerator to chill while you preheat the oven to 350 degrees F.
- Just before adding the pans with the patties to the oven, brush the patties with egg wash.
- Bake patties for 30 minutes or until golden brown.
- Cool on wire racks.
- Serve warm.