Jamaican Beef Patties

by

Kamran Siddiqi

Posted April 5, 2022 (Last updated April 5, 2022)

Serves

5

Total Time

1hrs 25mins

Calories

583

This version of these amazing meat pastries is to die for. The pastry itself is very flaky and doesn’t get soggy, even after you re-heat the pastries in the microwave as a midnight snack. Yes, that’s a big A+ i...

recipe-image
    Ingredients

  • All purpose flour icon
    All purpose flour260 g
  • Ground turmeric icon
    Ground turmeric1 teaspoon
  • Fine sea salt icon
    Fine sea salt1 teaspoon
  • Butter icon
    Butter175 gchilled, cubed
  • Water icon
    Water120 mlcold
  • Fresh thyme icon
    Fresh thyme¾ teaspoonfinely chopped
  • Chili powder icon
    Chili powder½ teaspoon
  • Dried rosemary icon
    Dried rosemary½ teaspoon
  • Hot pepper sauce icon
    Hot pepper sauce1 ½ tablespoons
  • Ground beef icon
    Ground beef225 g
  • Canola oil icon
    Canola oil1 tablespoon
  • Red bell pepper icon
    Red bell pepper40 gdiced
  • Onion icon
    Onion40 gdiced
  • Water icon
    Water120 ml
  • Salt icon
    Saltas needed
    Method

  • 1. Add all purpose flour, ground turmeric, fine sea salt and butter to a clean large mixing bowl
  • 2. Using your fingertips, rub the butter and flour together
  • 3. When the butter is the size of chickpeas, add the ice water just until the dough comes together
  • 4. Drop the dough onto a floured work surface
  • 5. Using the palm of your hand, smear the butter and flour from one end of the pile of dough to the opposite end. Repeat this step until a structured dough forms
  • 6. Form the dough into a disk, wrap in plastic wrap and refrigerate, while you make the filling
  • 7. Add fresh thyme, chili powder, dried rosemary, hot pepper sauce and ground beef to a clean large mixing bowl
  • 8. Mix well then set aside
  • 9. Heat oil in a deep skillet over medium heat
  • 10. Add red bell pepper and onion to the medium cast iron skillet
  • 11. Cook the bell peppers and onions and stir until softened, but not browned
  • 12. Add the beef to the mixture, breaking up any clumps
  • 13. Add enough water just to cover the meat and mix in salt
  • 14. Simmer then set aside - 25 min
  • 15. Let cool
  • 16. Pre-heat oven - 190°C
  • 17. Line a baking sheet with parchment paper
  • 18. Remove the disk of dough from the refrigerator, and divide it in half. Roll out the dough on a floured surface until there is enough space for 6 circles to be cut
  • 19. Once the filling has cooled completely, have a bowl of water and a fork on hand. Place about 1 ½ tablespoons of filling on the lower half of each circle of dough
  • 20. Dip a finger in water and moisten the edge of the dough, then fold it over
  • 21. Transfer to the parchment-lined baking sheet. Repeat with remaining dough and filling
  • 22. Bake until light golden - 25 min, 190°C
  • 23. Serve immediately

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