These Spicy Jamaican Beef Patties are bursting with the rich flavours of the Caribbean, this savoury delight is an irresistible fusion of tender, spiced beef encased in a golden, flaky pastry shell. They are so good! Get the full recipe [HERE](https://simplywanderfull.com/spicy-jamaican-beef-patty-recipe-a-caribbean-delight/).
For The Meat Filling 2 lbs. Lean ground beef 1 Vidalia onion chopped 3 cloves Garlic minced 1 Scotch bonnet chopped 3 Green onions chopped 2 tbsp. Fresh thyme chopped 1/3 cup Bread crumbs 1 Beef bouillon 1 tbsp. Olive oil 2 tbsp. Ketchup 1 tbsp. Chili Garlic Sauce 1/2 cup Water 1 tbsp. Paprika 1 tbsp. Curry Powder 1 tsp. Black pepper 1 tsp. Salt 1/2 tsp. Sugar 1 tbsp. Garlic Powder For The Pastry 1 1/2 cups All Purpose Flour 2 tbsp. Turmeric Powder 1 tsp. Curry powder 1 tsp. Sugar 1 tsp. Salt 1 Beef bouillon or 2 tsp. beef stock powder 3 tbsp. Cold butter, finely shredded 1/2 – 3/4 cup water 1 egg use for the egg wash INSTRUCTIONS
For The Pastry Mix Well: Flour, sugar, beef bouillon, and turmeric, and curry powder Add: Using a cheese grater, grate the cold butter into the flour mixture. Blend well using your hands to mix the flour mixture and butter. Add in the water. Mix to form a ball out of the dough. The dough should be the consistency of play dough. If the dough becomes to wet, add in a little more flour. Wrap and place into the fridge for 30 minutes. For the Meat Add oil to a large frying pan, add onion and saute for 5 minutes. Add garlic, green onion, scotch bonnet, beef bouillon (crumbled) and thyme. Saute for 2 more minutes. Add in the meat, cook and break up the meat using a potato masher. Once the meat is browned, drain in a colander. Add the meat mix back to the frying pan and add 1/2 cup water, 2 tbsp. ketchup, 2 tbsp. chili garlic sauce, and breadcrumbs. Cook until the mixture becomes thicker and blended well. Assembling the Patties Roll out the dough to 1/4 inch onto a floured surface. Using a small bowl flipped over, or you can use a 2-2 1/2 inch round cookie cutter form a circle in the dough. Add in 2-3 tbsp. meat to the middle of the dough. Fold the dough over, and seal with a fork. Continue this process until all of the dough is used. Brush the patties with the egg wash. You may also add a touch of maldon salt to the tops of the patty if you have it. Bake: Preheat Oven to 350 degrees Place the patties on a baking sheet lined with parchment paper and bake for 20-25 minutes or until nicely golden brown. Serve warm with a side of sour cream.
DubSket
I used to make these myself, they were great. If you can get fresh scotch bonnet peppers they’d be a really good addition to the mix.
xenodevale
I’d like to know how well do these freeze after cooking.
4 Comments
These Spicy Jamaican Beef Patties are bursting with the rich flavours of the Caribbean, this savoury delight is an irresistible fusion of tender, spiced beef encased in a golden, flaky pastry shell. They are so good! Get the full recipe [HERE](https://simplywanderfull.com/spicy-jamaican-beef-patty-recipe-a-caribbean-delight/).
For The Meat Filling
2 lbs. Lean ground beef
1 Vidalia onion chopped
3 cloves Garlic minced
1 Scotch bonnet chopped
3 Green onions chopped
2 tbsp. Fresh thyme chopped
1/3 cup Bread crumbs
1 Beef bouillon
1 tbsp. Olive oil
2 tbsp. Ketchup
1 tbsp. Chili Garlic Sauce
1/2 cup Water
1 tbsp. Paprika
1 tbsp. Curry Powder
1 tsp. Black pepper
1 tsp. Salt
1/2 tsp. Sugar
1 tbsp. Garlic Powder
For The Pastry
1 1/2 cups All Purpose Flour
2 tbsp. Turmeric Powder
1 tsp. Curry powder
1 tsp. Sugar
1 tsp. Salt
1 Beef bouillon or 2 tsp. beef stock powder
3 tbsp. Cold butter, finely shredded
1/2 – 3/4 cup water
1 egg use for the egg wash
INSTRUCTIONS
For The Pastry
Mix Well: Flour, sugar, beef bouillon, and turmeric, and curry powder
Add: Using a cheese grater, grate the cold butter into the flour mixture. Blend well using your hands to mix the flour mixture and butter.
Add in the water. Mix to form a ball out of the dough. The dough should be the consistency of play dough. If the dough becomes to wet, add in a little more flour. Wrap and place into the fridge for 30 minutes.
For the Meat
Add oil to a large frying pan, add onion and saute for 5 minutes. Add garlic, green onion, scotch bonnet, beef bouillon (crumbled) and thyme. Saute for 2 more minutes. Add in the meat, cook and break up the meat using a potato masher. Once the meat is browned, drain in a colander. Add the meat mix back to the frying pan and add 1/2 cup water, 2 tbsp. ketchup, 2 tbsp. chili garlic sauce, and breadcrumbs. Cook until the mixture becomes thicker and blended well.
Assembling the Patties
Roll out the dough to 1/4 inch onto a floured surface. Using a small bowl flipped over, or you can use a 2-2 1/2 inch round cookie cutter form a circle in the dough. Add in 2-3 tbsp. meat to the middle of the dough. Fold the dough over, and seal with a fork.
Continue this process until all of the dough is used. Brush the patties with the egg wash. You may also add a touch of maldon salt to the tops of the patty if you have it.
Bake:
Preheat Oven to 350 degrees
Place the patties on a baking sheet lined with parchment paper and bake for 20-25 minutes or until nicely golden brown. Serve warm with a side of sour cream.
I used to make these myself, they were great. If you can get fresh scotch bonnet peppers they’d be a really good addition to the mix.
I’d like to know how well do these freeze after cooking.
Fascinating use of a potato masher