← Back to Search Results
baking Jamaican
Beef Patties

Photo by: Shutterstock, stock photo of a similar dish.
Comments: 0
 

Recipe

The “hamburger” of Jamaica, a patty is the perfect snack or lunch. Layers of crispy dough enclose richly spiced meat. It is found on any corner in every town throughout the country. Prepared by few Jamaicans at home, patties are usually consumed on the run along with a box drink. Yet, they are simple and economical to prepare. Keep some uncooked in the freezer for a quick 15-minute bake-off. Also try the vegetarian version.

Yield: Makes 18 Patties (6 to 9 servings; 2 per person for lunch)

Ingredients

For the pastry:

  • 2½ cups all-purpose flour
  • ½ teaspoon salt
  • ¼ teaspoon baking powder
  • 2 tablespoons curry powder
  • ½ cup butter (1 stick)
  • ¾ cup ice-cold water

For the filling:

  • 1 pound ground beef
  • 1 onion, finely chopped
  • 3 whole scallions, finely chopped
  • 1 clove garlic, minced
  • 2 Scotch bonnet peppers (any color), seeded and minced
  • 1 teaspoon dried thyme or 2 sprigs fresh
  • ¼ cup vegetable oil
  • 2 teaspoons curry powder
  • 1 teaspoon salt
  • ½ teaspoon freshly ground black pepper
  • 1½ to 2½ cups water
  • ½ cup bread crumbs

For the egg wash:

  • 1 egg, beaten with 1 teaspoon water

Directions

1. To make the pastry, combine the flour, salt, baking powder and curry powder in a large mixing bowl. Cut the butter into small pieces and add to the bowl. Working quickly and using your fingertips, squeeze together the flour mixture and butter and toss it together by scooping under the mixture with both hands. When the mixture resembles a very coarse meal, add the water to the bowl.

2. With floured hands, mix and squeeze the dough just until it forms a ball. Knead it once or twice to combine it fully (the less kneading, the better). Spread the dough into 2 pieces, flattening each into a thick pancake. Wrap in plastic and set them in the refrigerator to chill for at least 15 minutes. (The dough will keep in the refrigerator up to 5 days. Remove it from the refrigerator 30 minutes before using it.)

3. For the filling, mix together the beef, onion, scallions, garlic, peppers and thyme in a large bowl. In a large skillet, heat the oil over high heat until it is very hot, and add the beef mixture. Fry until the meat is brown and the moisture is evaporated, about 8 minutes. Add the curry powder, salt and black pepper, stirring constantly over high heat, allowing a crust to form on the bottom of the pan.

4. Add the water and stir the mixture, scraping the bottom to incorporate the browned crust. Add the bread crumbs and stir. The consistency should be like a thick stew. Add more water as needed. Cover, reduce the heat to very low and cook for 15 minutes. Set it aside to cool.

5. Preheat the oven to 400°F. Cut each piece of the dough into 9 pieces. Using a rolling pin on a floured surface, roll out each piece of pastry into a rectangle shape with rounded edges. Spread a large spoonful of the cooled meat mixture over one side of the dough, leaving at least a ½- to ¾-inch border on the outside edge. Using your finger, paint water around the border. Fold the other side of the dough over, and roll and crimp the edges. Lightly press a floured fork around the edge of the patty.

6. Place the patty onto a cookie sheet and repeat the procedure with the remaining dough. The patties may be covered in plastic and frozen at this point for later use. Brush each patty with the egg wash and bake for 20 minutes, or until the patties begin to turn a golden color.

Notes

Serve as appetizers by making the patties miniature size.


© 2006 Lucinda Scala Quinn
 

Nutritional Information

Nutrients per serving (% daily value)

This recipe serves 9.

428kcal (21%)
493mg (21%)
35g
2g
25g (39%)
1g
10g (51%)
11g
2g
84mg (28%)
2g
15g
31mg
303mg
102mcg RAE (3%)
17mg (28%)
59mg (6%)
4mg (22%)
 

Would you like to leave a comment about this recipe?

Notify me of new comments on this recipe. Add comment

We'd love to hear what you think!

Please or to add a comment to this recipe.
 

Sign up for
The Cookstr Weekly

Free handpicked cookbook recipes delivered straight to your inbox

Explore Cookbooks on Cookstr

the-sweet-life The Sweet Life
by Kate Zuckerman
usa-cookbook U.S.A. Cookbook
by Sheila Lukins
nigella-express Nigella Express
by Nigella Lawson
the-gourmet-cookbook The Gourmet Cookbook
by Ruth Reichl
hudson-valley-mediterranean-the-gigi-good-food-cookbook Hudson Valley Mediterranean...
by Laura Pensiero
urban-italian-simple-recipes-and-true-stories-from-a-life-in-food Urban Italian: Simple Recip...
by Andrew Carmellini
parents-need-to-eat-too Parents Need to Eat Too
by Debbie Koenig
david-burkes-new-american-classics David Burke's New American ...
by David Burke, Judith Choate
the-whole-beast-nose-to-tail-eating The Whole Beast: Nose to Ta...
by Fergus Henderson
mexican-everyday Mexican Everyday
by Rick Bayless
rice Rice
by Bonnie Tandy Leblang, Joanne Lamb Hayes
le-bernardin-cookbook Le Bernardin Cookbook
by Eric Ripert, Maguy Le Coze
julias-kitchen-wisdom Julia's Kitchen Wisdom
by Julia Child
Already a member? Sign in here
Close_overlay

Sign up to Cookstr!

  • Receive a free, handpicked selection of recipes in your inbox weekly
  • Save, share and comment on your favorite recipes in My Cookstr
  • Get updates on new cookbooks, Cookstr features, and other exclusives we know you'll love
Spinner
By signing up you accept the
Terms of Use and Privacy Policy
New to Cookstr? Sign up here
Close_overlay

Sign in to Cookstr

Keep me logged in
close
Thanks for commenting!
Would you like to share your comment on Facebook or Twitter?