This Jamaican recipe is the original recipe which was posted in November 2015.
Flaky buttery Jamaican beef patties. So delicious and quite simple to make!
- 2 cups all purpose flour
- 1 tsp salt
- 1/2 tsp sugar
- 1 tbsp curry powder
- 1/2 cup shortening
- 1/2 cup unsalted butter
- 1 1/2 cup water
- 1 1/2 lbs ground beef
- 1/2 tsp Better Than Bouillon Beef Base
- 1/4 cup water
- salt and pepper for taste
- 1 scotch bonnet peppers finely diced (or habenero)
- 1 tbsp olive Oil or vegetable oil
- 1/2 tsp seasoning salt
- 2 tbsp soy sauce or more if needed
- 1/4 tsp teaspoon garlic powder
- 1/2 tsp curry powder
- 1/2 tsp thyme
- 1/2 tsp onion powder
- 1 egg beaten
- 1/4 cup flour
- 1 onion diced
- 2 garlic cloves minced
Preheat oven to 425 degrees Fahrenheit. In a large bowl, add the flour, curry and salt and sugar and mix. Using a pastry blender or fork, cut in the cold butter and shortening. Keep blending in the butter it resembles the size of small peas. Add the water and stir until flour turns into a ball. Form a ball of dough using your hands. The dough should be sticky but not too sticky.
Place the dough into a large glass bowl and dust lightly with flour. Cover with plastic wrap and place in the refrigerator for about 20 minutes. Cut the pastry into 8 equal parts. Flatten into a circle.
In a large saucepan over medium heat add 1 tablespoon of olive oil. Saute the onions until softened about 2-3 minutes. Add the garlic. Cook until garlic is fragrant. Set stove to medium-high heat. Add ground beef, peppers, soy sauce and all the seasonings. Cook until browned. Drain most the liquid from the meat. Return pan to the stove and add water let it come to a quick boil add the beef base mix well then add flour. Mix well. The mixture should be a bit moist.
Let the beef cool for about 30 minutes.
Place some of the meat mixtures inside of the middle of the rolled dough. Brush egg wash around the edges of the flattened dough. (This will help seal the dough) Fold and seal using a fork to crimp the edges. Poke a couple holes into the top of the patty. Add them to a baking sheet lined with parchment paper.
Repeat this procedure until all the dough is finished.
Brush each patty with the beaten egg. Bake for 15-20 minutes or until golden brown. Serve hot.
1.If you are using beef broth instead of the Better Than Bouillon beef base then do not add water.
2. If you have issues working with dough try purchasing an empanada maker. It will make perfect patties and it will save you so much time!
3. Gradually add water to the dough. You may not have to add all of the water. Add water a tablespoon at a time.