Take a bite of the Caribbean with this Jamaican beef patty recipe! The flaky, buttery pastry is the perfect vehicle for the spicy, savory filling, bursting with flavors of scallions, thyme, and Scotch bonnet peppers. It's like a little taste of Jamaica in every bite - a delicious island adventure for your taste buds!
For the dough:
* It should be: 2 1/2 cups of all-purpose flour
* 1 tsp. salt
* 2 tsp. graduated sugar
* 1 Tbsp. turmeric
* It should be: 1 cup cold unsalted butter, cut into small pieces
* 1/2 vegetable shortening
* 1 tsp. Lemon juice
* 1 cup ice-cold water
To make the Jamaican patty recipe, start by making the puff pastry dough.
- Mix together 2 1/2 cups of all-purpose flour, 1 tsp. salt, 2 tsp. sugar, and 1 Tbsp. turmeric.
- Cut in 1 cup of cold unsalted butter and 1/2 cup of vegetable shortening until the mixture forms coarse crumbs. Gradually add 1 cup of lemon-flavored ice-cold water and combine the dough briefly before forming it into a square. Chill the dough for at least 30 minutes.
- Fold the dough into thirds, turn it 90 degrees, and roll it out. Repeat the folding and rolling process six times, then chill the dough for at least an hour before using.
For the filling:
* 1/2 cup chopped yellow and red onions
* 3 cloves garlic, minced
* 1/2 tsp Dried basil
* 1/2 bunch of fresh scallions (green onions)
* 1/4 cup fresh parsley leaves
* 1/2 tsp. dried thyme
* 1/2 tsp. Cinnamon
* 1/2 tsp. salt
* 1 medium red Bell pepper
* I medium green bell pepper
* 1/4 of whole hot pepper (Scotch bonnet, habanero, or jalapeño), seeded and chopped
* 1 lb. ground beef ( divided in half)
* 1 tsp. Scotch bonnet sauce
* 2 drops browning
* 1/4 cup tomato ketchup
* 1 cup grated cheese (optional)
- To make the filling, add chopped onions, garlic, dried basil, fresh scallions, fresh parsley leaves, dried thyme, cinnamon, salt, red and green bell peppers, chopped hot pepper to a food processor. Process until roughly chopped.
- Add half of ground beef and pulse for 30 seconds
- In a skillet combine the beef herb mixture and remaining beef, cook until browned and cooked through, about 10 minutes
- Add, Scotch bonnet sauce, tomato ketchup, browning, and salt if needed. Simmer until the liquid has been absorbed and the mixture is thick, about 10 minutes. Let cool.
- Preheat the oven to 360 or 375°F. approximately 190.5°C.
- On a floured surface, roll out the chilled dough to 1/8-inch thickness. Divide into 12 balls than roll into circles about 5 inches in diameter.
- Add grated cheese to the beef filling mixture, then spoon the cooled beef filling onto one-half of each dough circle closest to you.
- Fold the other half over to form a half-moon shape. Smare the edges with water then Use a fork to crimp the edges together and seal.
- Place the patties on a baking sheet lined with parchment paper. Using poke holds on the surface of the patties for air will escape while baking
- Brush on eggwash
- Bake for 20-25 minutes, or until the crust is golden brown.
Serve hot and enjoy!
Note that if you don't have a food processor, you can chop the filling ingredients by hand.
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