These delectable flaky pastries from can be found at street vendors and restaurants in Jamaica and throughout the Caribbean, but they’re fun to make at home as a crowd-pleasing snack or appetizer. This version comes from Shani Jones of Peaches Patties in San Francisco, named in honor of her mother’s signature recipe. Adding turmeric to the dough gives it its distinctive yellow color. Let the patties sit for a while after baking for maximum flavor, and serve them with hot sauce (Jones suggests the classic: Pickapeppa) alongside. This recipe is one of our favorites from We Are La Cocina: Recipes in Pursuit of the American Dream, our BA Cookbook Club January 2020 pick.
- 3 cups (420 g) all-purpose flour
- 1 cup (2 sticks) unsalted butter, cut into 1" pieces, frozen
- 1 large egg, lightly beaten
- 1 tsp. distilled white vinegar
Filling and Assembly
- 1 lb. ground beef chuck (20% fat)
- 1 small onion, finely chopped
- 1 medium Scotch bonnet or habanero chile, stemmed, finely chopped
- 6 garlic cloves, finely chopped
- 1½ tsp. freshly ground black pepper
- 2 cups homemade beef stock or low-sodium beef broth
- 4 scallions, light green and whites parts finely chopped
- 1 Tbsp. thyme, finely chopped
- All-purpose flour (for dusting)
- A 5"-diameter round pastry cutter
Pulse flour, salt, and turmeric in a food processor to combine. Add butter and pulse until mixture is crumbly and pieces of butter are evenly distributed.
Whisk egg, vinegar, and ¾ cup ice-cold water in a small bowl to combine. Add to flour mixture and pulse until a smooth ball of dough forms. Wrap dough and chill until cold, about 1 hour.
Filling and Assembly
Heat oil in a large saucepan over medium until hot. Cook beef, breaking up into pieces, until nearly cooked through, about 5 minutes. Transfer to a plate using a slotted spoon, leaving fat behind. Add onion, chile, and garlic to pan and cook, stirring often, until vegetables are softened, about 3 minutes.
Add allspice, pepper, and paprika. Stir to combine, reduce heat to low, and return beef to pan. Add stock and use a wooden spoon to scrape up any browned bits on bottom of pan. Bring to a simmer and cook, stirring occasionally, until about half of the liquid has evaporated, 5–8 minutes. Season with salt and remove from heat. Add scallions and thyme. Taste and adjust seasoning. Let cool slightly.
Place a rack in lower third of oven; preheat to 375°. Lightly flour a rolling pin. Cut dough in half on a lightly floured work surface. Working with one half at a time, roll dough to ⅛" thick. Cut dough with 5" round pastry cutter. Place 2 Tbsp. meat filling on one-half of each round, leaving a ½" border. Brush edges of dough with water. Fold dough over filling to make a half-moon shape. Press edges with the tines of a fork to seal. Repeat process with remaining dough and filling, rerolling scraps as needed. Transfer patties to a parchment-lined baking sheet.
Whisk egg and 2 Tbsp. water in a small bowl to combine. Brush top of each patty with egg wash.
Bake patties until golden brown and cooked through, 20–25 minutes. Let sit 5 minutes before serving.
Do Ahead: Patties can be baked up to 5 days ahead. Cover and chill, or freeze up to 1 month. Reheat in a 375° oven.
Curried Jamaican Beef Patties Recipe
Jennifer Olvera is a Chicago-based food writer and cookbook author who has written eight cookbooks and contributed to Serious Eats, the Los Angeles Times, The Chicago Tribune, and others.
Why It Works
- The dough is loaded with butter and colored with curry to ensure it bakes up flaky and vibrantly hued.
- The deeply flavorful ground beef filling is stippled with onion, garlic, and Scotch bonnet peppers, and loaded with curry, allspice, and thyme.
These flaky Jamaican meat patties are filled with curried ground beef, onion, garlic, and Scotch bonnet pepper, plus a slew of aromatic herbs and spices. Formed into half-moon shapes, the patties are cooked until golden in the oven—eating them is almost as good as an actual trip to Jamaica. Almost.
Jamaican Beef Patties
If you grew up in Toronto, beef patties might be commonplace to you. You may have tried them at your local convenient store, nearest subway station or at your favourite Jamaican restaurant. Several Jamaican beef patty suppliers around the city produce immaculate, flaky, savoury beef pies for Torontonians. Sure, you have tried a beef patty, but have you thought to make one? It is not as hard as it seems and though making any dish with pastry can be challenging, this is a challenge worth taking on because the end result is very rewarding. This recipe has been adapted from Gimmy Yummy and produces the most delicious tasting patties with a filling that is quite frankly out of this world. I have adjusted the filling slightly by adding ketchup and soy sauce based on research from recipes by several Jamaican chefs and home cooks.
The beef patty is made from a pie crust which is traditionally made from shortening and beef suet but can also be made with butter if that is all you have on hand. The filling is flavoured with typical Jamaican ingredients like allspice and Scotch bonnet and simmered to perfection. If you are in the mood to take on the challenge and try your hand at Jamaican beef patties, this is a great recipe to start with. They freeze very well and make for a great snack or meal throughout the week.
Jamaican Beef Patties
Homemade Jamaican Beef Patty recipe (Beef Patties) made with flaky and delicious pastry and a flavorful, spicy beef filling.
The Jamaican Beef Patty (Beef Patties) is a food of my childhood. My childhood evokes memories so clear to me, it’s as if they occurred yesterday. I can still remember the first time I picked up a book to read.
I was four years-old. I remember sitting alone near the door of my bedroom, attempting to read Judy Blume’s, Freckle Juice. My mom had taught me how to sound out letters from the alphabet a few weeks prior and since then, I was eager to read. After a few minutes of difficulty, without the help of my mom, the sounds from each letter on the pages of the book began to form into words. Words that inspired me to read more. Words that inspired me to appreciate literature.
Nowadays, whenever I pick up a book, I cannot help but remember my first ever moments of reading, and how sophisticated my taste in literature has become. I am still puzzled as to how I went from reading books by Judy Blume, to books by William Faulkner!
Anyway, you may be wondering what my first memory of reading has to do with the Jamaican Beef Patty recipe I am sharing with you today. Well, this beef patties recipe is one that captures a memory from my past- a memory of the first time I attempted to bake something- one of the first dishes I had ever baked.
Why Jamaican beef patties? Well, besides the fact that a homemade beef patty always tastes amazing, and besides the fact that my aunt G and I wanted to make beef patties (did I mention she’s Jamaican?), I wanted to make something that challenged me to cook and bake at the same time. And damn, my six year-old self was freakin’ good at it!
My aunt G- has one rule about Jamaican beef patties- season the meat however you’d like! I recently asked her about what she put in the beef patties we made over 12 years ago (because I wanted to keep the recipe as authentic as possible. Her reply was something along the lines of, “You can cook the filling however you’d like- there’s no set guideline as to what spices to use and if anyone says that it’s not Jamaican enough- how would they know? The flavors of beef patties vary from store-to-store in Jamaica and as long as the stuff tastes good- that’s all that matters!”
Anyway… The beef patties recipe.
My version of these amazing beef patties 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+ in my book- if the pastry can withstand the torture of a microwave, I’m a very happy camper!
So, what’s the secret to the very flaky pastry? Fraisage! It’s a technique used to create alternating layers of butter and dough in pastry– almost like puff pastry, simply by just smearing a shaggy mess of dough and butter, with the heel of your hand (I have seen people use dough scrapers and spatulas to perform this step, but I prefer the traditional method- the method that saves me from washing another dish!).
In addition to amazing flaky pastry, the filling in each beef patty is just as amazing and has a small kick of spice to it (it’s not that bad- I really promise!), which you will also appreciate!
20 Authentic Jamaican Recipes
Looking for some authentic Jamaican recipes to bring a Caribbean flair to your table? You&rsquove come to the right place!
After spending just a couple of days on this beautiful island, anyone will realize that Jamaican cuisine is so much more than jerk chicken and rice.
Don&rsquot get me wrong, those dishes are incredible!
But other dishes of Jamaican food are also vibrant, fruity, spicy, and wonderfully unique.
Many traditional Jamaican recipes pull from the surrounding islands, blending together seafood, fish, and oxtail with some of the fantastic local fruits and vegetables on hand.
Of course, I had to include a jerk chicken recipe in this roundup because it&rsquos the most well-known.
But this list of 20 Jamaican recipes also contains plenty of other delicious offerings! Get ready to take a virtual trip to Jamaica!
Jamaican Beef Patties
- Quick Glance
- 45 M
- 1 H, 30 M
- Makes 6 to 8 turnovers
Ingredients US Metric
- For the pie crust
- 2 cups all-purpose flour, plus more for the work surface
- 1/2 teaspoon turmeric
- 1/4 teaspoon salt
- 1/4 cup lard
- 4 tablespoons unsalted butter (2 oz), plus more for the baking sheet
- 1/3 cup cold water, plus more as needed
- 1 large egg beaten with 2 tablespoons water
- For the filling
- 2 tablespoons unsalted butter (1 oz)
- 1 medium onion, finely chopped
- 1/2 teaspoon stemmed, seeded, and minced Scotch bonnet or habañero chile, or 1 tablespoon minced jalapeño chile, or more or less to taste
- 1/4 cup finely chopped scallion whites
- 1/2 pound ground beef (85% lean)
- Salt and freshly ground black pepper to taste
- 1 teaspoon curry powder
- 1/2 teaspoon ground allspice
- 1 teaspoon chopped fresh thyme
- 1/4 cup fresh bread crumbs
- 1/4 cup homemade beef stock, homemade chicken stock or low-sodium canned chicken broth
- 1/4 cup finely chopped scallion greens
In a large bowl, combine the flour, turmeric, and salt. Using a pastry blender, 2 knives held crisscross fashion, or your fingertips, cut the lard and butter into the flour mixture until everything is crumbly. Sprinkle with the cold water and stir to make a stiff dough, adding more water, 1 tablespoon at a time, if necessary.
Lightly flour your work surface and roll the dough to an 1/8 inch thick. Try not to roll the dough any thinner or it will be too delicate to contain the filling.
Cut the dough into six to eight 6-inch circles using a plate or pan lid as a guide. Cover the stack with wax paper or a damp cloth until ready to use or place the pie crust circles in a single layer on a baking sheet, wrap in plastic wrap, and refrigerate for up to 1 day.
Melt the butter in a large heavy skillet over medium heat. Add the onion and chile and cook, stirring, until softened, about 5 minutes.
Add the scallion whites and cook for 1 minute more. Add the ground beef, 1 teaspoon salt, 1 teaspoon pepper, curry powder, allspice, and thyme and mix well. Cook, stirring occasionally, until there’s no longer any trace of pink.
Stir in the bread crumbs and stock, cover, and simmer until the liquid has almost evaporated, 8 to 12 minutes. The filling should be moist but not soupy.
Stir in the scallion greens and season with salt and pepper to taste and more chile, if desired. Remove from the heat and let cool. (You can cover and refrigerate the filling for up to 1 day.)
Preheat the oven to 400°F (204°C). Lightly butter a rimmed baking sheet.
Place 2 to 3 tablespoons filling on one half of each pastry circle. Moisten the edges of the dough with water and fold the dough over the meat filling, creating a half-moon shape. Crimp the edges closed with a fork. Transfer the pastries to the baking sheet. (You can freeze until firm, transfer to a resealable plastic bag, and then toss in the freezer for up to 3 months. When ready to serve, bake the still-frozen pastries, adding about 15 minutes to the cooking time.)
Lightly brush the top of each with some of the egg wash. Bake for 30 to 40 minutes, until the pastries are golden brown.
Serve warm or at room temperature. Originally published January 24, 2013.
You can make these patties with alternative cuts of meat, including ground pork, goat, lamb, bison, or even grass-fed beef (you’ll need to add 2 more tablespoons butter to the filling if using either of the latter). Or combine two or more types of ground meats. (Beef and goat are especially tasty together.)
To make appetizer-size patties, cut the pastry into 4-inch rounds and use about 1 tablespoon filling per round. You’ll end up with about 24 turnovers.
If you’re rushed for time, you can substitute packaged puff pastry, thawed according to the manufacturer’s instructions, in place of the homemade pie crust dough. Although we have to say, the dough in the recipe is tender and flaky and really quite nice—not to mention easy to toss together.
Recipe Testers' Reviews
These are incredible. Where’ve they been all my life?! This is a portable pocket of deliciousness and probably a much healthier, more delicious precursor to those frozen pocket things you can buy at the store. This makes the flakiest crust I’ve ever been able to produce, so much so that I removed the turmeric and added a tablespoon of sugar and used it for my berry tart on Christmas.
I had no issues at all with the ingredients or the results following the recipe exactly as written. Make sure to taste the filling before you put it in the pastry—my second batch of peppers didn’t have the same punch as the first so they were a bit bland (but nothing a little hot sauce couldn’t cure). My next batch will see the addition of potatoes, mushrooms, or other vegetables.
I’ve two friends from the Virgin Islands who are looking forward to my next batch.
Gourmet magazine once touted the Jamaican beef patty as “the best portable lunch in the world.” They’re so ubiquitous that they can now be found all over New York City, even in pizzerias and on the menus of public school cafeterias. I vacation in the Caribbean and I just so happen to live in the most densely populated Caribbean neighborhood in all five boroughs, so I’m unabashedly somewhat of a patty connoisseur. I wholeheartedly proclaim this recipe to be as delicious and authentic a hand pie as one that’s straight from a Flatbush Brooklyn bakery. Oh, and there’s just enough heat to warrant an afternoon Red Stripe to cool the gentle embers, which is exactly the island way.
I substituted vegetable shortening for the lard and was still satisfied with a flaky crust. Skip the egg wash if you like most bakeries do.
Try to find Scotch bonnets, also known as hot Jamaican peppers. They’ve the most refined, fruity heat that warms just the right parts of your mouth. Feel free to substitute other meats—I’ve enjoyed salt cod (bacalao) and ground chicken variations in my global samplings.
What a fun recipe! I LOVE Jamaican beef patties and it’s really great to be able to make them on my own.
This came together pretty quickly and painlessly. I used almost twice as much water in the pastry dough as the recipe called for. I assume this was because it’s so dry out, but I needed about 2/3 cup of cold water in order for the dough to come together. The filling had good flavor, but I would’ve liked more. I used chicken stock instead of beef, and I’m sure that made a difference. I added some more of the minced pepper for more heat. These were particularly good with a bit of curried crème fraîche and mango chutney on the side for dipping.
These seem like they’d be great to make ahead of time for a party and just toss in the oven from the freezer! Great recipe.
The spices that go into the beef patties are exotic and delicious. Your guests will delight in the unique taste of these patties. I used grass-fed beef with a little extra butter added and the meat was moist, savory, and just wonderful!
One caveat, though. I opted to make hors d’oeuvre-size (4-inch dough rounds with 1 tablespoon of beef each) and the ratio of meat to dough was too little. Even though I rolled out the dough to almost opaque, it puffs up and seems to increase in volume and overpowers the little bit of meat you can squeeze inside. Definitely make the larger 6-inch circles of dough, and fill them up with as much meat as possible! And make a double batch to keep in the freezer. You’ll be glad you did.
This seems to be a pretty standard version of a Jamaican patty, which makes a great handheld meal or snack. The turmeric in the pastry gives a nice warm color to the patties. The filling is delicious, although I might add a bit more chile pepper next time. I had to adapt the dough to be gluten-free, but I did make the same volume of pastry as in the recipe. The amount of pastry and the amount of filling worked out perfectly.
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Fried Caribbean Beef Patties
The Caribbean is full of many islands with different cultures and music, and sometimes there are similarities in the foods especially when it comes to these fried Caribbean beef patties.
Throughout, the Caribbean you can find various versions of this recipe, from the Jamaican version to the Latin version (which is known as empanadas), but they all taste amazing.
But in this post, I want to make you guys discover my version of beef patties or famously known as patés.
Although this recipe may sound or look similar to the Jamaican patties, they are different.
In this version, the dough is traditionally made from flour, butter, baking powder, water, salt and sugar. However, I like to take things a little further and add my own twist on things. I discovered that adding cornmeal to my dough makes a HUGE difference in texture and flavour.
What I love about these patties/patés is that you can either fry them or bake them. If you choose to bake them then you need to add 1/2 tsp extra and some crisco to ensure the crispiness.
In addition to using ground beef as a filling, you can also use salt fish (which my favorite), chicken or vegetables (for a vegetarian option).
Before filling the dough, it’s important to leave it rest for at least 30 minutes to an hour. Resting is not mandatory but I highly recommend it, whenever I skip the resting time my patties aren’t as delicious as I would like them to be.
Jamaican Beef Patties - Recipes
RELATED RECIPE COLLECTIONS
Brown ground beef with 1 chopped onion and the whole garlic cloves. Put the second whole onion in a food processor with spices and bread crumbs.
Process until blended. Add cooked meat (leftover steak may also be used). Process until chunky-smooth.
Taste and adjust level of spices and heat. Tasting the filling and adjusting the seasoning is the most important part. A bland filling will make a dull Jamaican patty. The filling should be spicy. You may need more or less spices than the recipe calls for according to the freshness of the spices being used and your taste.
Fill center of pastry. Wet edges of pastry and fold edge over to make a half moon shape. Press and crimp edges.
Fry in hot peanut or vegetable oil, turning once until lightly golden. Drain on paper towels.
Note: If you choose to make your own pie crust, add 1 teaspoon curry powder or a pinch of saffron to give the crust a characteristic Jamaican patty color. Part of a Scotch Bonnet pepper may be added to the filling (or use in place of cayenne) if you like extra heat.
Let’s Discover the Secret of the Jamaican Beef Patties
What Are Jamaican Beef Patties?
In principle, the Jamaican patty is a pastry that is made with a huge number of different fillings, in our case, it is made with beef filling. The fillings are actually a mix of different ingredients and a huge number of spices. The filling is placed inside the patty, and the patty has a yellow-gold color which is obtained by coating the patty with a mixture of egg yolk and turmeric. As we said, this patty is traditionally filled with beef, but there are also variations of this dish that are made with pork, chicken, beef, seafood, and even this dish can be made only from vegetables. thus obtaining a vegetarian version of this dish. As the name of this dish says, this dish originates from Jamaica. During the 1960s and 1970s, Jamaican immigrants spread the recipe for this dish to all places where they settled.
Easy Jamaican Beef Patty Recipe
- 1.5 cups of all-purpose flour
- ice-cold water (1/4 cup)
- 1/4 cup of shortening
- 1/4 cup of cold salted butter
- apple cider vinegar (1 tsp) powder (1 tsp)
- sugar (1 tsp)
- turmeric (1/2 tsp)
- salt (1/2 tsp)
- 1 egg + 1 T of water for an egg wash
- 1 lb of 80/20 ground beef
- 1-1.5 T of olive oil
- 1 cup of chicken broth (beef and vegetable would work, too)
- garlic clove
- 1/2 cup of panko or bread crumbs
- 1/4 cup of diced onion
- Garlic powder (1 tsp)
- Paprika (1 tsp)
- Onion powder (1 tsp)
- Curry powder (1 tsp)
- Dried thyme (1 tsp)
- Parsley (1 tsp)
- ½ tsp of Allspice
- ¼ tsp of Cayenne pepper
- ¼ tsp of Cloves
- Salt and pepper to taste
- In a food processor, mix the flour, curry powder, sugar, salt, and tumeric.
- Add the apple cider vinegar, cold water, butter, shortening.
- Blend the mixture until it forms into a ball of dough.
- On a lightly floured surface, transfer the dough and roll out until a 1/2-inch thin circle.
- Transfer the flattened dough to a baking sheet lined with parchment paper.
- Place in the refrigerator for 30 minutes and proceed with making the meat filling.
- Preheat the oven to 375 degrees.
- Heat a skillet with olive oil to medium heat for about 3 minutes.
- Pour the ground beef into the skillet, as it sizzles and cooks, chop the beef with a spatula into small pieces.
- Add the garlic and onion and combine.
- Add the spice mix and stir until well combined.
- Stir in the panko or bread crumbs.
- Pour in the broth and let the meat filling simmer over medium-low heat for 5 minutes. The sauce should start to thicken or be thickened at this point.
- After 5 minutes, set aside and let the ground beef mixture cool until it’s time to compose the patties.
Forming The Patties:
- After 30 minutes, take out the pastry crust.
- Use a bowl, about 6-6.5 inches in diameter, or a sharp knife, to cut the pastry crust into a circle. This recipe makes about 4 patties.
- Brush half of the pastry crust with the egg wash.
- Fill the center of each pastry crust with about 2-2.5 tablespoons of the ground beef mixture. Do not overfill or your pastry will break as you fold it over the meat.
- Carefully fold the side of the pastry, without the egg wash, over the meat to other egg-washed side of the pastry crust.
- Seal with a fork and place the patties on a baking sheet.
- Bake for 35 minutes at 375 degrees
What to Serve with Jamaican Beef Patties?
Now that you have made these patties as a main dish, you are probably asking yourself the question of what to serve with Jamaican beef patties? Don’t worry, I got you covered! To stay true to the Jamaican tradition, I will also offer you a few Jamaican options for side dishes. What you can serve along with Jamaican beef patties are the following dishes.
First on the list is Trini corn pie and which is made from corn kernels, creamed corn, evaporated milk, and cheddar cheese. These are just the main ingredients to which a huge number of spices and vegetables are added.
Second, on the list is the traditional Jamaican rice and peas, and as the name of the dish says, the main ingredients are rice and peas to which spices and other vegetables are added if desired.
Third on the list are cinnamon baked plantains. Again, this dish is made from plantains that are coated with a mixture of spices such as cinnamon, brown sugar, and nutmeg.
Fourth on the list is the Jamaican mango salsa recipe. The main ingredient of this side dish is mango, to which additional ingredients such as onion, cilantro, limes, and hot pepper sauce are added.
Jamaican Beef Patties
Pulse the flour, turmeric, and salt together in a food processor to combine. Add the shortening and butter. Pulse a few times to incorporate.
Stir the water and vinegar together. Gradually add to the dough mixture, pulsing until a dough forms. Divide the dough in two, wrap in plastic and refrigerate while making the filling.
Brown the beef in 1 tablespoon of oil until no longer pink. Remove from pan and drain excess fat if needed.
Heat remaining tablespoon oil and cook the onion and habanero until the onions are soft. Add the garlic and cook for 30 seconds to a minute.
Stir in the brown sugar, spices, salt, and pepper. Cook a few minutes, stirring, until the spices are well distributed and very fragrant.
Add the stock or broth and cook, stirring occasionally until most of the liquid has evaporated. Remove from heat and stir in the breadcrumbs. Let the mixture cool.
Preheat oven to 375ºF. Line cookie sheets with parchment paper.
On a floured surface, roll the half of the dough to 1/8 inch thickness. Cut into large circles, 5-7 inches across. (Use a large cookie cutter, cup, or bowl as a guide.) Add flour to the surface and rolling pin as needed to prevent sticking. Dough may be re-rolled.
Spoon 1 1/2 to 2 tablespoons of the meat filling onto each circle. Brush beaten egg white onto the inside edge of one half of the circle. Fold the circle in half, pressing the sides together. Crimp the edges using your fingers or the tines of a fork.
Brush with egg wash and bake for about 30 minutes. While the patties are baking, repeat with other half of dough and filling. Let stand 5 minutes before serving.
To make ahead, bake the patties and cool. Place on a cookie sheet and freeze in a single layer. Once frozen, transfer to a freezer container. To cook: bake frozen patties at 350ºF for 20 minutes or until warmed throughout.
A couple of weeks ago, a friend mentioned Jamaican Beef Patties. (Don&rsquot you love friends who talk food?) I had never heard of them, let alone eaten one, so this led me down the rabbit hole of the internets.
Twenty seconds into my search, I was regretting that I had spent these many years without Jamaican Beef Patties in my life. Just from looking at pictures and reading descriptions, I knew they could be nothing short of incredible.
Essentially, they are a pie crust-like pastry shell wrapped around a mix of spiced beef. A savory hand pie. The pie crust is colored yellow with turmeric or yellow curry powder. I chose to make mine with turmeric. You know I love some turmeric&mdasheven in cake.
The beef is cooked with onion, garlic, and pepper. Scotch Bonnet pepper is traditional, but I can&rsquot find those in my local grocery stores. Habanero is the closest thing to it. I&rsquove never done a side-by-side pepper tasting, but I read that the heat is similar, but the Scotch Bonnet is a little sweeter. To add some sweetness, I use a bit of brown sugar in the filling. Half of one gives a nice spice. If you love spicy, go for the whole thing.
A fair amount of spices go into the savory filling. You&rsquoll also use a little beef broth or stock and breadcrumbs. Do not panic, if like me, you can&rsquot find anything other than Italian breadcrumbs and you don&rsquot have a stash of homemade plain panko in your freezer. Italian work just fine. There&rsquos so much going on flavor-wise in the filling, that you&rsquoll never notice.
First things first, make the dough. Whir it all up in the food processor. The dough will be sticky.
Once combined, wrap it in plastic wrap and refrigerate while you make the filling.
Brown the beef and cook the onions, garlic, and pepper.
Next, add the spices and then the beef broth. Cook until most of the liquid has cooked away. Stir in the breadcrumbs and let cool a bit.
Roll the dough on a floured surface with a floured rolling pin. Do not fear the flour! Roll to about 1/8 inch and cut into 5-7 inch circles. Use a large cookie cutter, cup, or bowl.
Place about a tablespoon and a half of the filling onto each circle. (My cookie cutter is 5 inches wide. For larger circles, use more filling. You knew that.) Brush one edge with egg white and fold over to make a half circle.
Crimp the sides using your fingers or by pressing with the tines of a fork.
Brush with egg wash. This won&rsquot add color because the dough is already yellow, but it does add a nice shine.
Now, if you&rsquore thinking that seems like a lot of work for dinner, here&rsquos a tip. Make them when you have a little extra time. Bake, cool, and freeze them! Pop them into the oven to reheat. This is another reason to love these beef patties. They make a great dinner, but what an absolute treat they are for an afternoon snack.
Truth: I reheated one after my morning workout yesterday, and I think it tasted even more glorious.
One more tip: the filling is delicious over rice. It&rsquos spicier, too, since there&rsquos no buttery dough surrounding it.
It&rsquos fair to say that I have found a new love in Jamaican Beef Patties. Have you ever tried one?