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Jamaican Beef Patties

Serves 6

Cuisine: Jamaican

Category: Burgers, Sandwiches & Salads

This classic Caribbean dish combines flavorful ground beef with a flaky pastry crust. You’ll love how this savory meat pie smacks you with spice. Lining a baking sheet with parchment paper will prevent the patties from sticking. Handle scotch bonnets with care, gloved while cutting. Their heat is no joke.

Prep Time

40 mins

Other Time

15 mins

Cook Time

15 mins

Total Time

1 hr 10 mins

Ingredients:

1 pound Certified Angus Beef^® ground beef, 80% lean
2 teaspoons coarse kosher salt, divided
2 teaspoons allspice
1 teaspoon garlic powder
1 teaspoon dried thyme
2 scotch bonnet peppers, finely minced (or 1 teaspoon cayenne pepper) optional
1/2 teaspoon coarse ground black pepper
2 cups all-purpose flour
1 tablespoon sugar
1 teaspoon curry powder
1/2 teaspoon turmeric powder
1/3 cup butter (76 g), cubed and frozen
2 tablespoons beef tallow (optional)
1 teaspoon canola oil
1 small yellow onion, diced
Non-stick spray

Instructions:

Season beef with 1-teaspoon salt, allspice, garlic powder, thyme, scotch bonnet (or cayenne), and black pepper, and then mix well to evenly season beef.
In a food processor (or mixing bowl) combine flour, sugar, curry, turmeric and 1-teaspoon salt. Pulse (or whisk) to combine dry ingredients. Add frozen butter and tallow; pulse 8 to 10 times to create pea sized pebbles of butter. If using a mixing bowl, cut butter into flour using a fork to make small flakes of butter.?
Place flour and butter mixture into a mixing bowl, pour in 3/4-cup of ice-cold water and using a plastic bowl scraper (or hands), quickly work water into flour mixture until a loose shaggy dough forms. Dust a work surface with flour, turn out dough onto surface. Lightly kneed until dough comes together (less than 1 minute). Roll out dough into a 7- x 11-inch rectangle.?
Working with 11-inch length of dough, fold 1/3 of dough toward the middle, then fold the other 1/3 of dough over that to create 3 layers of dough in a letter-like shape. Roll out dough to form another 7- x 11-inch rectangle and “letter” fold it again. Repeat rolling and folding one more time. Cover and refrigerate folded dough (should be approximately a 3 1/2- x 7-inch rectangle, 3 layers).?
Heat oil in a 12-inch skillet to medium high, add ground beef; sear 3 minutes. Add diced onion, sauté while breaking up beef. Sear another 6 to 7 minutes, remove from pan, allow to cool.
Dust work surface with flour, roll out chilled dough to a 7- x 11-inch rectangle. Letter fold and repeat rolling two more times. After the final fold, roll out dough to create a 12- x 14-inch rectangle, 1/8-inch thick.?Use a 4-inch biscuit cutter to cut 12 rounds. Roll trim from initial dough to cut additional rounds if needed. Roll out each round to 6-inch circles.
Preheat oven to 425°F. Place cooked beef mixture in food processor, pulse 6 to 8 times to finely mince beef, but stop short of creating a paste. Line a sheet pan with parchment paper, spray with non-stick spray.
Assemble patties. Place 1/4-cup mound of beef in center of each round. Fold dough over beef, press edges together creating a half circle. Crimp edges using tines of a fork, pierce top twice with fork to vent steam while baking. Line up patties on tray allowing at least 1/2 inch between each one. Spray patties with non-stick spray to help browning. Bake 15 minutes or until golden brown and crisp.