Jamaican Beef Patties Recipe

All-purpose flour: The base for the pastry dough, providing structure and texture.

Salt: Enhances the flavors in both the dough and the filling.

Ground turmeric: Adds a warm, earthy flavor and gives the dough its characteristic yellow color.

Cold butter: Creates a flaky, tender pastry crust.

Cold water: Helps bring the dough together.

Ground beef: The main protein for the filling, providing a rich and hearty flavor.

Onion: Adds sweetness and depth to the filling.

Garlic: Infuses the filling with a robust, aromatic flavor.

Thyme: A herb that adds a subtle, earthy flavor to the filling.

Allspice: A spice that combines flavors of cinnamon, nutmeg, and cloves, essential for the authentic taste.

Scotch bonnet pepper: Adds a distinctive heat and fruity flavor, characteristic of Jamaican cuisine.

Beef broth: Adds moisture and enhances the beef flavor in the filling.

Soy sauce: Adds umami and depth to the filling.

Ketchup: Adds a touch of sweetness and tanginess to the filling.

Black pepper: Adds a mild heat and enhances the overall flavor of the filling.

When making the dough for the Jamaican beef patties, ensure that the butter is very cold. This helps create a flaky texture. Use a pastry cutter or your fingertips to mix the butter into the flour mixture until it resembles coarse crumbs. When adding the cold water, do so gradually to avoid making the dough too wet. If the dough becomes too sticky, it can be difficult to roll out and shape.

• all-purpose flour - Substitute with whole wheat flour: Provides a nuttier flavor and more fiber, though the texture may be slightly denser.

• salt - Substitute with sea salt: Offers a more complex flavor profile and can be used in the same quantity.

• ground turmeric - Substitute with curry powder: Adds a similar color and a more complex flavor due to additional spices.

• cold butter - Substitute with margarine: Works similarly in the dough, though the flavor may differ slightly.

• cold water - Substitute with cold milk: Adds a richer flavor and can help with browning.

• ground beef - Substitute with ground turkey: A leaner option that still provides a similar texture and flavor.

• small onion - Substitute with shallots: Offers a milder and slightly sweeter flavor.

• garlic - Substitute with garlic powder: Use ¼ teaspoon of garlic powder for each clove of garlic.

• thyme - Substitute with oregano: Provides a similar earthy flavor, though slightly more pungent.

• allspice - Substitute with ground cloves and cinnamon: Use a mix of ½ teaspoon ground cloves and ½ teaspoon ground cinnamon to mimic the flavor.

• scotch bonnet pepper - Substitute with habanero pepper: Offers a similar heat level and fruity flavor.

• beef broth - Substitute with chicken broth: Provides a similar savory base, though slightly lighter in flavor.

• soy sauce - Substitute with tamari: A gluten-free alternative that offers a similar umami flavor.

• ketchup - Substitute with tomato paste and a pinch of sugar: Mimics the sweetness and tomato flavor of ketchup.

• black pepper - Substitute with white pepper: Offers a similar heat, though slightly more pungent and less visually noticeable.

• To store your Jamaican beef patties, allow them to cool completely after baking. Place them in an airtight container, separating each layer with parchment paper to prevent sticking. Store in the refrigerator for up to 3 days.

• For freezing, first ensure the patties are completely cooled. Lay them out on a baking sheet lined with parchment paper, making sure they do not touch each other. Place the baking sheet in the freezer for about 2 hours or until the patties are firm.

• Once frozen, transfer the patties to a resealable freezer bag or airtight container. Label with the date and store in the freezer for up to 3 months.

• When ready to enjoy, preheat your oven to 375°F (190°C). Place the frozen patties on a baking sheet lined with parchment paper. Bake for 25-30 minutes or until heated through and golden brown.

• For a quicker option, you can reheat the patties in the microwave. Place a patty on a microwave-safe plate and cover with a damp paper towel. Microwave on high for 1-2 minutes or until heated through. Note that the crust may not be as crispy as when reheated in the oven.

• If you prefer, you can also reheat the patties in a skillet. Heat a small amount of oil over medium heat. Add the patties and cook for 3-4 minutes on each side or until heated through and crispy.

• Oven Method: Preheat your oven to 350°F (175°C). Place the Jamaican beef patties on a baking sheet lined with parchment paper. Cover them loosely with aluminum foil to prevent drying out. Heat for about 10-15 minutes, or until the patties are warmed through and the crust is crispy.

• Microwave Method: Place the patties on a microwave-safe plate. Cover with a damp paper towel to maintain moisture. Heat on medium power for 1-2 minutes. Check the temperature and heat in additional 30-second increments if necessary. Note that the crust may not be as crispy as other methods.

• Toaster Oven Method: Preheat your toaster oven to 350°F (175°C). Place the patties directly on the rack or on a small baking sheet. Heat for 10-12 minutes, or until the patties are hot and the crust is crisp.

• Skillet Method: Heat a non-stick skillet over medium heat. Add a small amount of olive oil or butter. Place the patties in the skillet and cover with a lid. Heat for about 3-4 minutes on each side, or until the patties are warmed through and the crust is crispy.

• Air Fryer Method: Preheat your air fryer to 350°F (175°C). Place the patties in the air fryer basket in a single layer. Heat for 5-7 minutes, or until the patties are hot and the crust is crispy.

• Mixing bowl: Used to combine the flour, salt, and turmeric, and to mix in the cold butter and water to form the dough.

• Skillet: Used to cook the ground beef and sauté the onion, garlic, thyme, allspice, and scotch bonnet pepper.

• Rolling pin: Used to roll out the dough into thin circles for the patties.

• Baking sheet: Used to place the patties on for baking in the oven.

• Fork: Used to seal the edges of the patties after folding the dough over the filling.

• Knife: Used to finely chop the onion and mince the garlic and scotch bonnet pepper.

• Measuring cups: Used to measure the flour, cold water, and beef broth.

• Measuring spoons: Used to measure the salt, turmeric, thyme, allspice, soy sauce, ketchup, and black pepper.

• Oven: Used to bake the patties at 375°F (190°C) until they are golden brown.

• Cutting board: Used as a surface to chop the onion, garlic, and scotch bonnet pepper.

• Spatula: Used to stir and cook the ground beef mixture in the skillet.

Prepare the filling: Cook the ground beef mixture a day ahead and store it in the fridge. This allows the flavors to meld and saves time on the day of baking.

Use a food processor: Quickly mix the dough ingredients in a food processor to achieve a crumbly texture faster than by hand.

Pre-cut dough circles: Roll out and cut the dough into circles in advance. Store them between parchment paper in the fridge.

Batch baking: Double the recipe and freeze half of the patties before baking. This way, you have a ready-to-bake batch for next time.