Jamaican Meat Patties

By Elrond

  • Dough:

  • 2 cups unbleached all-purpose flour

  • 2 teaspoons sugar

  • 1 teaspoon salt

  • 1 teaspoon baking powder

  • 1/2 teaspoon turmeric

  • 1 large egg

  • 3 tablespoons unsalted butter - at room temperature

  • 2/3 cup water

  • Filling:

  • 4 tablespoons unsalted butter

  • 2 medium white onions (about 2 cups)

  • 1 tablespoons garlic - minced

  • 1/2 medium Scotch bonnet pepper

  • 1 pound ground beef preferably round or sirloin

  • 1 tablespoon curry powder preferably Madras (hot) style

  • 1 tablespoons fresh thyme - chopped (or 1 teaspoon dried)

  • 1/2 teaspoon salt

  • 1 teaspoon black pepper - fresh ground

  • 1 teaspoon sugar

  • 2/3 cup beef broth homemade or store bought

  • 1/2 cup dried bread crumbs

  1. Dough:

  2. Make the dough by hand or in a food processor. If using a food processor, place

  3. the flour, sugar, salt, baking powder, and turmeric in the bowl of a food

  4. processor fitted with the metal blade. Pulse to blend the ingredients. In a

  5. mixing cup, whisk together the egg and 2/3 cup water. With the motor on,

  6. gradually add the mixture through the feed tube. Process until the dough forms a

  7. soft ball, about 10 seconds. Scatter the softened butter over the dough. Process

  8. until the dough is very soft and moist but not sticky, about 5 seconds. If the

  9. dough feels sticky, add about 1 tbls flour and pulse until it is no longer

  10. sticky. Turn the dough out onto a lightly floured work surface, knead briefly,

  11. and shape it into a ball. Refrigerate for at least one hour before use.

  12. Filling:

  13. Chop onions fine. Wearing gloves, seed the Scotch bonnet pepper and chop fine.

  14. Mince the garlic. Heat the butter in a large skillet over moderate heat. Add

  15. onions, garlic, and Scotch bonnet and cook, stirring with a wooden spoon, until

  16. the onions are soft and translucent, about 2 minutes. Add the meat, curry, thyme,

  17. salt, pepper, and sugar, and cook, breaking up the meat lumps with the back of

  18. the spoon, until the meat is browned, about 5 minutes. Add the broth and reduce

  19. the heat to low. Cover and simmer until the beef is tender, about 8 minutes. Add

  20. the bread crumbs, stir well to combined, and continue to simmer until all the

  21. liquid is absorbed, about 2 minutes longer. Remove the pan from the heat. Taste

  22. and adjust the seasonings with salt and pepper if necessary. Let cool thoroughly.

  23. Assemble:

  24. Divide the dough into 12 pieces. Work with one piece of dough at a time, keeping

  25. the remainder covered in the refrigerator. On a lightly floured work surface,

  26. roll the dough piece out into a circle about 6 inches in diameter. Put about cup

  27. of the filling on the bottom half of the dough, leaving about a inch margin of

  28. dough exposed around the filling. Moisten the exposed edge with water. Fold the

  29. top half of the dough over the filling, forming a turnover. Join the edges by

  30. turning the bottom edge up and over and press the edge together. Press around

  31. turnover with the tines of a fork to seal.

  32. Heat oven to 400 F. Place the patty on a lightly buttered cookie sheet. Cover

  33. sheet with a clean towel until all the patties are formed to protect them from

  34. drying out. Brush patties generously with melted butter and bake in preheated

  35. oven for twenty minutes, until light golden.

  36. Serve patties hot with red pepper sauce or West Indian hot sauce such as jerk

  37. sauce.

  38. Yield: 12 patties, enough for 12 first course or 6 light supper servings.

  39. Notes:

  40. If using canned broth, use the low sodium, fat free kind. Madras curry is the

  41. hot curry powder. Turmeric gives the dough its characteristic yellow color. You

  42. may substitute two jalapenos for the Scotch bonnet - or add more Scotch bonnet

  43. if you like the patties to be really hot. Use of a low fat beef keeps the

  44. patties from becoming greasy. The bread crumbs soak up any remaining meat juices.

  45. Original recipe calls for rolling dough into rectangles 5 x7 inches and folding

  46. over to make square packets. Rolling the dough into circles is easier. Original

  47. recipe calls for adding an egg glaze to the patties and deep frying them in two

  48. to three inches of vegetable oil for three to four minutes. Baking as noted

  49. above is listed as an alternative option. Patties may be wrapped individually in

  50. plastic wrap and frozen uncooked for up to one month. Note - we wrapped the

  51. baked patties individually and froze them. They were thawed and reheated in a

  52. toaster oven. We have eaten Jamaican beef patties at a local Jamaican restaurant,

  53. and these are every bit as good. Patties are flavorful with a nice after-bite

  54. that lingers.

Nutritional Facts

Each pattie contains an estimated
138 TotFat: 15g

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7 replies

KBee777 2010-05-24 06:24:34 -0500 Report

I have always wanted to know how to make these, I buy them frozen. Love Jamaican food and cooking it. Gotta try Jamaican curried chicken.

Elrond 2010-01-17 05:30:06 -0600 Report

I made a batch of these for dinner a couple nights ago. On a whim, I used an entire pepper and a full tablespoon of Madras curry. I thought the results were delicious but my poor roommate, Helen, wound up eating leftovers.

Elrond 2010-01-03 18:49:02 -0600 Report

She's right, if you use an entire pepper, these things will burn the hairs right out of your nose. (delicious though)

AddassaMari 2010-01-03 18:35:52 -0600 Report

I am Jamaican and I love these. This is a very good recipe. A word to the wise, if you are not a fan of spicy foods, skip the Scotch Bonnet. JalapeƱo is a nice flavor changer as well as different types of curry such as green, red or Thai.

Susie624 2009-12-29 04:27:58 -0600 Report

Believe you I know scotch bonnets are one of the hottest peppers there is so you really want to light a fire,but it is on the must try list.

Elrond 2009-12-28 04:21:05 -0600 Report

Trust me, unless you're very fond of spicy food, only use half of a Scotch Bonnet pepper. The peppers are small but mighty.