Traditional Jamaican Beef Patty
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5
2 reviews
Excellent
Traditional Jamaican Beef Patty
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This homemade traditional Jamaican beef patty recipe is filled inside a flaky pastry dough with our delicious beef filling that your gonna love.
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Ingredients
- INGREDIENTS FOR JAMAICAN BEEF PATTY FLAKY PASTRY DOUGH
- 250 grams all-purpose flour
- 125 grams water ice cold
- 1/2 teaspoon salt
- 1 1/2 teaspoon turmeric powder
- 1/2 teaspoon curry powder
- 120 grams butter chopped into cubes, unsalted
- 1 egg beaten for glazing, large
- INGREDIENTS FOR JAMAICAN BEEF PATTY FILLING
- 450 grams ground beef 1 pound, lean
- 1 cup beef stock
- 1 1/2 tablespoons canola oil
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 teaspoon cilantro dried, or parsley
- 1 1/4 teaspoon curry powder
- 1 teaspoon paprika hot
- 4 scallions chopped finely
- 1 teaspoon turmeric powder
- 1 yellow onion medium size, or red onion
- 1/2 red bell pepper cut into small pieces
- 1 green bell pepper cut into small pieces
- 1 onion finely chopped
- 1 1/2 teaspoons garlic minced
- 1 scotch bonnet pepper chopped into small pieces
Instructions
- HOW TO MAKE JAMAICAN FLAKY DOUGH FOR BEEF PATTIES?
- Add the flour, salt, tumeric, curry and butter into a food prosessor and pulse until crumb like consistency.
- Transfer the mixture into a mixing bowl and add the ice cold water.
- Knead the dough by hand until slightly developed. Dough should be homogenized.
- Cover with plastic and refrigerate.
- HOW TO MAKE TRADITIONAL JAMAICAN BEEF PATTY FILLING?
- Add the oil into a deep frying pan and add the red and green bell pepper, onions, and saute for about 4-5 minutes.
- Toss in the scallions, minsed garlic, tumeric, curry, salt, black pepper, paprika and ground beef and cook on medium heat until beef has browned.
- Add the dried cilantro or parsley, scotch bonnett pepper and beef stock, cover will lid and let simmer for 20 minutes and set aside.
- HOW TO SHAPE AND FILL JAMAICAN BEEF PATTIES?
- Preheat oven to 200°C (392°F) and place the oven rack to the middle position.
- Line a baking pan with parachment paper.
- Remove the pastry dough from the fridge and place onto a slightly floured working surface.
- Using a rolling pin, sheet the dough thin, about 3mm in thickness.
- Use a round cutter (7 inch in daiameter) or a small plate to cut out the dough discs.
- Fill each dough disc with 2-3 tablespoons of beef filling.
- Using a brush or your fingers, dampin the outer edge of the flaky dough disc with water.
- Fold over half of the pastry dough and crimp the egdes with a fork and place onto baking tray separating each piece about 2 inches apart.
- Brush the top of the pastry dough with the egg wash.
- Bake for about 20-22 minutes.
- Remove from oven and serve.
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User Reviews
Overall Rating
5
2 reviews
Excellent
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