Jamaican
Jamaican Beef Patties
Jamaican beef patties with a thin turmeric-colored flaky shell and a moist, finely seasoned filling.
10 servings · 70 minutes prep · 45 minutes cook
Ingredients
Pastry
- 4 cups all-purpose flour
- 1 tablespoon Jamaican curry powder
- 2 teaspoons ground turmeric
- 1 1/2 teaspoons fine sea salt
- 1 teaspoon baking powder
- 4 tablespoons cold unsalted butter, cubed
- 12 tablespoons nonhydrogenated vegetable shortening, divided
- 3/4 cup ice water, plus more as needed
Filling
- 2 tablespoons avocado oil
- 1 large yellow onion, finely chopped
- 4 scallions, finely sliced
- 4 garlic cloves, minced
- 1 tablespoon finely grated fresh ginger
- 1 Scotch bonnet chile, minced
- 1 1/2 pounds ground beef, 80 percent lean
- 2 teaspoons Diamond Crystal kosher salt
- 2 teaspoons Jamaican curry powder
- 1 teaspoon dried thyme
- 1 teaspoon ground allspice
- 1/2 teaspoon freshly ground black pepper
- 1/4 teaspoon freshly grated nutmeg
- 1 tablespoon tomato paste
- 1 cup unsalted beef stock
- 1/2 cup fine dry breadcrumbs
Directions
Make and Laminate the Pastry
- Whisk the flour, curry powder, turmeric, salt, and baking powder. Cut in the butter and 6 tablespoons cold shortening until the mixture resembles coarse meal with a few small flakes. Toss in the ice water just until a firm dough holds together. Shape into a rectangle, wrap, and refrigerate for 20 minutes.
- Roll the dough into a 12-by-18-inch rectangle. Soften 3 tablespoons of the remaining shortening and spread it thinly over the left two-thirds. Fold the ungreased right third inward, then fold the left third over it. Turn 90 degrees, roll out again, repeat with the final 3 tablespoons shortening, and complete another letter fold. Wrap and refrigerate for 40 minutes.
Cook and Cool the Filling
- Heat the avocado oil over medium. Cook the onion and scallions for 5 minutes, then add the garlic, ginger, and Scotch bonnet for 1 minute. Add the beef and cook for 6 to 8 minutes, crushing it extremely fine without browning it hard, until the beef reaches {{temperature:160°F}}.
- Add the salt, curry powder, thyme, allspice, black pepper, nutmeg, and tomato paste; cook for 1 minute. Stir in the stock and breadcrumbs and simmer for 6 to 8 minutes until moist and cohesive but not wet. Cool completely, then refrigerate for 30 minutes.
Shape and Seal the Patties
- Roll the chilled pastry between 1/16 and 3/32 inch thick. Cut ten 7-inch rounds, rerolling scraps only once. Divide the cold filling among the rounds, placing it just off-center and leaving a 3/4-inch border.
- Brush the edges with water, fold into half-moons, press out air, and seal firmly with a fork. Prick each top once to vent, then chill on parchment-lined baking sheets for 30 minutes.
Bake
- Heat oven to 375°F. Bake unglazed at 375°F for 25 to 30 minutes, rotating once, until the shells are dry, delicately layered, crumbly-crisp, and deep yellow rather than glossy brown. Cool for 10 minutes before serving.
