Jamaican Beef Patty Recipe

Prepare aromatics

Finely chop the yellow onion, slice the scallions, mince the garlic and scotch bonnet. Gather thyme and measure spices.

Heat 2 tablespoons vegetable oil in a medium skillet over medium-high heat until shimmering.

Add the chopped onion and sauté 3–4 minutes until softened and just starting to brown at the edges.

Add the minced garlic, scallions, and minced scotch bonnet. Sauté 1 minute until fragrant (reduce heat if it begins to brown too quickly).

Add the ground beef, breaking it up with a spatula. Cook 6–8 minutes until browned and no pink remains. Drain excess fat if necessary, leaving about 1 tablespoon for flavor.

Stir in tomato paste, thyme, curry powder, allspice, paprika, beef bouillon (if using), Worcestershire sauce, salt, and black pepper. Cook 1–2 minutes to bloom the spices.

Add 3 tablespoons hot water, stir, reduce heat to low, and simmer 3–4 minutes until mixture is slightly thickened. Taste and adjust seasoning — add a pinch more salt or pepper if needed.

Transfer the filling to a bowl and let cool to room temperature (about 20–30 minutes). Cooling prevents soggy pastry and helps shape the patties.

In a large bowl, whisk together 3 cups all-purpose flour, 1 teaspoon turmeric, and 1 teaspoon salt until evenly combined.

Add the cold cubed butter and cold shortening. Using a pastry cutter or your fingertips, cut the fats into the flour until the mixture resembles coarse crumbs with pea-sized pieces of butter remaining.

In a small bowl, whisk together 1/2 cup cold water and 1 teaspoon white vinegar. Drizzle most of the liquid into the flour mixture and gently bring the dough together with a fork or your hands. Add more water by teaspoonfuls only if needed; dough should be cohesive but not sticky.

Form the dough into a disk, wrap in plastic, and chill in the refrigerator for at least 30 minutes (up to 2 hours). Chilling ensures a flaky crust.

Preheat oven to 400°F (200°C) and line two baking sheets with parchment paper.

On a lightly floured surface, roll the chilled dough to about 1/8-inch (3 mm) thickness. Using a 5–6 inch round cutter (or a bowl), cut 8 rounds. Gather scraps, re-roll once, and cut additional rounds as needed (should yield about 8–10 patties).

Place about 2–3 tablespoons of cooled beef filling in the center of each round, leaving a 1/2-inch border. Brush the border with a little water, fold the dough over to form a half-moon, and press edges to seal. Crimp edges with a fork to secure and create a decorative edge. Make a small 1/4-inch slit or poke a few holes on top to vent steam.

Beat the egg with 1 teaspoon milk to make an egg wash. Brush the tops of each patty lightly with the wash for a golden finish.

Bake in the preheated oven for 18–22 minutes, rotating sheets once halfway through, until pastry is deep golden and flaky. For extra flakiness, start at 400°F for 10 minutes then reduce to 375°F (190°C) for remaining time.

Remove patties to a wire rack and let cool 5 minutes before serving.

If making coco bread, combine 1.5 cups flour, 1 tsp instant yeast, 1 tbsp sugar and 1/2 tsp salt in a bowl.

Whisk together 1/2 cup warm milk, 1 tablespoon melted butter and 1 beaten egg; add to dry ingredients and mix to form a soft dough. If too sticky, add flour 1 tablespoon at a time.

Knead briefly on a lightly floured surface (about 4–6 minutes) until smooth and elastic. Shape into a ball, place in a lightly oiled bowl, cover, and let rest 15–20 minutes (quick-rise).

Divide dough into 3 equal portions. Roll each into a 6–7 inch oval about 1/4-inch thick. Heat a large skillet over medium heat and lightly oil.

Cook each oval 2–3 minutes per side until golden brown spots appear and the dough puffs slightly. Cover with a towel to keep warm. Slice open and serve warm with a beef patty tucked inside if desired.

In a large bowl combine 4 cups mixed salad greens, 1/2 cup thinly sliced cucumber, 1 diced tomato, and 1/4 cup thinly sliced red onion.

In a small bowl whisk together 1 tablespoon olive oil, 1 tablespoon lime or lemon juice, 1/4 teaspoon salt and 1/8 teaspoon black pepper.

Drizzle dressing over salad and toss gently to combine. Taste and adjust seasoning. Serve chilled alongside patties and coco bread.