Jamaican Beef Patty
Vibrant golden turmeric pastry encases a fiery, spiced minced beef filling packed with scotch bonnet, thyme, and allspice.
- Prep
- 35 min
- Cook
- 40 min
- Total
- 75 min
- Servings
- 4
- Difficulty
- Medium
- Calories
- 465 kcal
Equipment
- •baking tray
- •frying pan
- •rolling pin
- •greaseproof paper
- •pastry brush
Nutrition
Per serving, approximate
- Calories
- 465 kcal
- fat
- 23 g
- carbs
- 44 g
- fibre
- 3 g
- protein
- 21 g
- calories
- 465 kcal
Instructions
- 1
Mix the plain flour, turmeric, curry powder, and half a teaspoon of salt together in a large bowl.
- 2
Rub in the cold cubed butter with your fingertips until the mixture resembles fine breadcrumbs.
- 3
Gradually stir in 80ml to 100ml of cold water to bring the dough together into a smooth ball.
- 4
Wrap the pastry in clingfilm and chill in the fridge for 30 minutes.
- 5
Heat a dry frying pan on the hob over medium heat and brown the minced beef thoroughly.
- 6
Stir in the onion, garlic, scotch bonnet, thyme, and allspice, cooking for 5 minutes until soft.
- 7
Pour in the beef stock and breadcrumbs, simmering gently for 10 minutes until thick and moist.
- 8
Remove the beef filling from the heat and leave to cool down completely before assembling.
- 9
Preheat your fan oven to 180°C and line a large baking tray with greaseproof paper.
- 10
Roll out the pastry on a lightly floured worktop to 3mm thickness and cut into 4 large circles.
- 11
Divide the cooled filling onto one half of each circle, leaving a clean border around the edge.
- 12
Brush the edges with water, fold over into semicircles, and crimp (press with fork tines to seal) securely.
- 13
Place patties on the baking tray and bake for 25 to 30 minutes until crisp and golden.
Chef's tips
Always allow the meat filling to cool completely before placing it onto the pastry, otherwise the butter will melt and make the dough soggy. Wear gloves when handling the scotch bonnet pepper to protect your skin from the heat.
Ingredient substitutions
- unsalted butter → vegetable shortening or dairy-free block margarine
- lean minced beef → minced lamb, minced chicken, or cooked brown lentils
- scotch bonnet pepper → 1 tsp hot pepper sauce or a red bird's eye chilli
Storage
Store cooled patties in an airtight container in the fridge for up to three days.
Reheating
Reheat on a baking tray in a fan oven at 180°C for 10 to 12 minutes until piping hot and crisp.
Common mistakes to avoid
- •Adding hot filling directly to the rolled pastry, which ruins the flaky texture.
- •Leaving the filling too wet, causing the pastry bottoms to become soggy during baking.
- •Failing to seal the edges firmly, which lets the juices leak out on the tray.
Serving suggestions
Cooked Jamaican Beef Patty?
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