Jamaican Beef Patties Recipe
About this recipe
Jamaican Beef Patties is a Jamaican main course recipe that takes about 2h 37m from start to finish and serves 4. It calls for 20 ingredients across 17 steps, and is rated medium. A serving works out at around 1587 kcal with roughly 55 g of protein. Filed under snack, spicy, high-protein and weeknight dinner.
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Method
17 steps · 2h 37m- 01
Combine Dry Ingredients
In a large bowl, whisk together the flour, 1 teaspoon salt, and curry powder until well combined. - 02
Cut in Butter
Add the cold butter to the flour mixture. Using your fingertips or a pastry blender, rub the butter into the flour until it resembles coarse meal with some pea-sized pieces of butter still visible. - 03
Form the Dough
Pour in 1/2 cup of ice water and mix with your hands, bringing the dough together. Continue adding ice water, 2 to 3 tablespoons at a time, until the mixture forms a cohesive dough, using up to 1 cup total. Be careful not to overmix. - 04
Chill Dough
At this stage, you have two options for chilling the dough. You can cut it into 2 large pieces, wrap them tightly in plastic, and refrigerate for at least 30 minutes.
Alternatively, divide the dough into 10 to 12 equal pieces, arrange them on a platter or baking sheet, cover securely with plastic wrap, and chill for 30 minutes while you prepare the filling.
- 05
Season Beef
Place the minced beef in a large bowl. Sprinkle in the allspice and black pepper, then mix thoroughly to combine. Set aside. - 06
Sauté Aromatics
Heat the vegetable oil in a large skillet over high heat until shimmering. Add the onions and sauté until they soften and turn translucent. Stir in the red pepper, garlic, and thyme, and continue to sauté for another 1 minute, until fragrant. Add 1/4 teaspoon salt. - 07
Brown Beef
Add the seasoned ground beef to the skillet. Break up any clumps with a spoon and cook until the meat is no longer pink, about 5-7 minutes. Toss to mix with the aromatics. - 08
Simmer Filling
Stir in the tomato ketchup and additional salt to taste. Pour in 2 cups of water and bring the mixture to a boil. Reduce the heat and let it simmer until most of the liquid has evaporated and the remaining sauce is thick enough to coat a spoon. - 09
Finish Filling
Fold in the remaining onions. Remove the filling from the heat and let it cool completely before assembling the patties. This is crucial for preventing soggy pastry. - 10
Make Egg Wash
Whisk together the 1 egg and 1 tablespoon water in a small bowl to create an egg wash. Set aside. - 11
Roll Dough (Method 1)
If you chilled the dough in 2 large pieces, lightly flour your work surface and rolling pin. Take one piece of dough and roll it out into a very large, thin circle. Use a bowl or a round cutter with about a 5-inch rim to cut out three circles from the rolled dough.
Place about 3 heaping tablespoons of the cooled filling onto one half of each dough circle. Dip a finger into water and moisten the edges of the pastry. Fold the other half over the filling and press firmly to seal the edges.
- 12
Crimp and Trim (Method 1)
Use a fork to crimp the sealed edges of each patty. Trim any excess dough to create a neat, uniform look. Transfer the finished patties to a parchment-lined baking sheet. Repeat with the remaining dough and filling. - 13
Roll Dough (Method 2)
If you pre-cut the dough into individual pieces, work with one piece at a time on a lightly floured surface. Roll it out into a circle about 5 inches in diameter, or slightly larger. Don't worry if the edges aren't perfectly round.
Place 3 heaping tablespoons of the cooled filling onto one side of the circle. Dip a finger into water and moisten the edges of the pastry. Fold the other half over the filling and press firmly to seal the edges.
- 14
Crimp and Trim (Method 2)
Use a fork to crimp the sealed edges of each patty. Trim any excess dough for a clean finish. Transfer the finished patties to a parchment-lined baking sheet. Continue until all the dough is rolled and all patties are filled. - 15
Chill and Preheat
Once all the patties are formed, place the baking sheets with the patties into the refrigerator to chill while you preheat your oven to 350 °F. - 16
Egg Wash and Bake
Just before transferring the patties to the oven, brush the tops of each patty generously with the prepared egg wash. Bake for 30 minutes, or until the pastry is deep golden brown and flaky. - 17
Cool Patties
Transfer the baked patties to wire racks and let them cool for a few minutes before serving. They're best warm.
Nutrition
| Nutrient | Amount per serving | Share of reference intake |
|---|---|---|
| Energy | 1,587kcal | 79% |
| Fat | 106.2g | 152% |
| Carbohydrate | 103.1g | 40% |
| of which sugars | 6g | 7% |
| Fibre | 5.5g | 18% |
| Protein | 54.6g | 109% |
| Sodium | 1,386mg | 58% |
Reference intake of an average adult (8400 kJ / 2000 kcal). Fibre is measured against the 30g daily recommendation, which has no statutory reference intake. Figures are an estimate calculated from the ingredient list.
Allergens
Auto-detected| Allergen | Status |
|---|---|
| Gluten | Contains |
| Eggs | Contains |
| Milk | Contains |
| Soya | May contain |
| Celery | May contain |
| Mustard | May contain |
| Sulphites | May contain |
| Crustaceans | Free from |
| Fish | Free from |
| Peanuts | Free from |
| Tree nuts | Free from |
| Sesame | Free from |
| Lupin | Free from |
| Molluscs | Free from |
May contain means it depends on the brand you buy — check the label on the product itself.
Allergen information is derived automatically from the ingredient list and is a guide, not a guarantee. Always check the packaging of the products you cook with.
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