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Jamaican patties

Jamaican Beef Patties

Recipe by: easyjamaicanrecipes.com
Enjoy these juicy and mouthwatering Jamaican Beef Patties!🥟
5 from 1 vote
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Prep Time 30 minutes
Cook Time 45 minutes
Total Time 1 hour 15 minutes
Course Snack
Cuisine Jamaican
Servings 12
Calories 320 kcal

INGREDIENTS
  

For the Dough (Crust):

  • 2 teaspoon Turmeric Powder
  • 4 cups All Purpose Flour
  • 1 cup Cold Shortening
  • ½ cup Cold Salted Butter
  • 1 cup Ice-Cold Water
  • 2 teaspoon Granulated White Sugar
  • 1½ teaspoon Salt

For the Filling:

  • 2 pounds Ground beef (lean)
  • ½ cup Plain Breadcrumbs
  • 2 teaspoon Browning
  • 4 gloves Garlic, minced
  • 1 teaspoon Paprika
  • 2 teaspoon Ketchup
  • ½ medium Yellow onion, finely chopped
  • ¼ teaspoon Ground Allspice
  • 2 stalks Escallion, green or spring onion, finely chopped
  • 2 sprigs thyme
  • 1 Beef Bouillon
  • 1 teaspoon Salt
  • 1 teaspoon Black Pepper
  • 2 cups Water
  • 1 tablespoon Olive oil
  • 2 cups Water
  • 1 teaspoon Hoisin Sauce (optional)
  • 1 Scotch Bonnet Pepper (optional),  finely chopped

For the Egg Wash

  • 1 Egg
  • 1 tablespoon Water

INSTRUCTIONS
 

For the Dough:

  • In a large bowl, whisk together flour, salt, sugar, and turmeric powder until well combined.
  • Cut the butter and shortening into small cubes and add to the flour mixture. Use a dough cutter, fork, or your fingers to work the fat into the flour until it forms a crumbly texture with small pieces of butter and shortening still visible. Work quickly to keep the dough chilled. If it becomes warm, place it in the fridge to cool.
  • Gradually stir in ice-cold water until the dough comes together. Transfer to a lightly floured surface and knead gently until smooth. Wrap in plastic wrap and chill in the refrigerator for 30 minutes to 1 hour. Do not overwork the dough.

For the Filling:

  • Heat a large skillet over medium-high heat and add a drizzle of olive oil.
  • Add the ground beef and cook, breaking it up as it browns. Drain excess fat if needed.
  • Push the beef to the side and add onions, garlic, thyme, and escallion. Sauté until fragrant, then mix everything together.
  • Pour in 2 cups of water and season with paprika, black pepper, beef bouillon, allspice, salt, and Scotch bonnet pepper. Stir in ketchup, 1 tbsp butter, browning, and hoisin sauce (optional).
  • Bring to a boil, then reduce the heat and simmer until the liquid reduces to a thick sauce.
  • Stir in the breadcrumbs until fully incorporated.
  • Remove from heat and let the filling cool completely before using.

For the Egg Wash

  • Whisk the egg and water together in a small bowl and set aside.

Bake the Dough:

  • Take the chilled dough out of the refrigerator.
  • Roll out the chilled dough to ¼-inch thickness on a floured surface. Cut out 4 to 6-inch rounds using a bowl or cutter.
  • Place 2 to 3 tablespoons of meat filling on one side of each dough round, leaving a ½-inch border. Fold over the other side and crimp the edges with a fork to seal.
  • Arrange patties on a baking sheet and brush lightly with egg wash. Bake at 350°F (177°C) for 30 to 33 minutes, until golden brown.
  • Let the patties to cool for about 5-7 minutes, then serve and enjoy! 🔥🥟

NOTES

  • Let the filling cool before assembling to keep the butter in the dough cold, ensuring a flakier crust.
  • Keep the dough chilled at all times for a tender, flaky, and buttery crust.
  • Don’t skip chilling the dough. Cold dough is easier to shape and keeps the butter pockets intact for that perfect flaky texture.
  • Work quickly and avoid over-kneading. Too much handling warms the dough and reduces flakiness.
  • Don’t over-blend the meat mixture. Overmixing can make it paste-like instead of crumbly and flavorful.