These Jamaican beef patties are the perfect handheld Caribbean food. Flaky pastry is filled with seasoned ground beef with scotch bonnet peppers, Caribbean curry, and spices. Ya'mon they are delicious.
1Scotch BonnetDiced (for mild). Add more for spicy
¼CupBread Crumbs
1teaspoonCaribbean Curry Powderor other yellow curry powder
1TablespoonParsley
2Green OnionsChopped
2TablespoonOlive Oil
Pastry
4CupsFlour
2TablespoonSugar
2teaspoonTurmeric
1TablespoonApple Cider Vinegar
½CupButterSoftened
½CupLard or Shortening
2teaspoonSalt
1CupCold Water
Instructions
Making the beef filling
Heat the Olive Oil over medium heat and then add the minced onion. Cook for about 3 minutes, or until softened. Next add the garlic and diced scotch bonnet and cook for 1 more minute.
Add the beef and stir to combine then add the beef stock. The meat should just be covered. If not, add a little additional water.
Stir in the seasonings and bring to a boil, then reduce to a simmer. Simmer uncovered, until most of the liquid is evaporated, typically 30-45 minutes. the meat consistency should be similar to that of sloppy Joe's.
Remove from the heat and stir in the green onion and parsley then stir in the bread crumbs, a little at a time.
Cover and if necessary refrigerate until needed.
Making the pastry
In a stand mixer or food processor with a dough hook combine all of the dry ingredients.
Add in the butter and lard and mix until crumbly.
Slowly add the cold water until the dough forms a ball. You may not need all of the water, or may need a little extra.
Cover the ball and place in a refrigerator for at least 30 minutes.
When you are ready to make the patties, remove the dough from the refrigerator and divide into 2 portions. Roll out the dough to about ⅙ of an inch thick.
Cut into 6 inch rounds using a dough cutter, bowl, or large mouthed cup. Use the excess dough to form another ball and repeat the process until all of the dough is used.
Fill each ball with about 3-4 tablespoons of meat filling. Fold the dough over the meat to form a half moon shape, and press the edges together to seal. Use a fork to crimp the edges.
Heat your over or smoker to 350 degrees. If using a grill or smoker set up for indirect heat.
Cook for 15 minutes, then flip over and cook for an additional 15 minutes.