Destination Jamaica

The Beautiful Island of Jamaica in Style…Once You Go, You Know!

Recipe: Beef Patties August 9, 2009

Filed under: Jamaica,Recipes — carter8613 @ 6:30 am
Tags: , , , , ,
Jamaican Beef Patties

Jamaican Beef Patties

Ingredients for Pastry:

  • 2 cups of flour
  • 1/4 tsp salt
  • 1/2 tbsp curry powder
  • 1/3 cup solid shortening
  • 1/4 cup (1/2 stick) margarine
  • 1/3 cup cold water


  • Sift the flour, curry powder and salt into a large bowl
  • Cut in the shortening and margarine until crumbly
  • Add the cold water to make a stiff dough
  • Lightly flour a wooden cutting board and roll out the dough until about 1/8-inch thick
  • Cut out 8 – inch circles
  • Cover with wax paper or damp cloth until ready to use
  • You can place the dough in the refrigerator overnight
  • If you do refrigerate, remove the dough at least 15 minutes before using

Ingredients for Filling:

  • 2 tbsp oil
  • 1 small white onion, finely chopped
  • 1/4 tsp chopped scotch bonnet pepper
  • 1/2 lb lean ground beef
  • 1/2 tsp salt
  • 1/2 tsp freshly ground black pepper
  • 1/2 tsp curry powder
  • 1/2 tsp dried thyme
  • 1/4 cup breadcrumbs
  • 1/4 cup beef or chicken stock
  • 1 egg, beaten
  • 1/3 cup of water

Directions for Filling:

  • In a heavy skillet, melt the margarine and saute the onion and scotch bonnet pepper until they become limp
  • Add the ground beef, salt, pepper, curry powder and thyme and mix well
  • Brown the meat for about 10 minutes, stirring occasionally
  • Add the breadcrumbs and stock and combine all the ingredients well
  • Cover the skillet and simmer for about 10 to 15 minutes, stirring occasionally
  • When all the liquids have been absorbed, the filling is ready
  • It should be moist but not watery
  • Remove the skillet from the stove and preheat the oven to 400 degrees

Making the patties:

  • Uncover the dough circles and place 2 to 3 tbsp of filling on half of each
  • Moisten the edges of the dough with water and fold the dough over the meat filling
  • Pinch the edges closed with a fork
  • Lightly brush the pastry with a mixture of the egg and water
  • Bake on a lightly greased baking sheet for 30 t0 40 minutes or until the pastry are golden brown

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