Jamaican Beef Patty (Jamaica)

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Jamaican Beef Patty

Published Mar 14, 2004
Beef Patty

A traditional Jamaican favorite with a ground beef filling that features hot peppers cooked in a flaky pastry shell. The Jamaican patty can be eaten as a full meal or snack. It is often pair with coco bread as a part of a full meal.   Here is our Jamaican beef patty recipe.
 

INGREDIENTS FOR BEEF FILLING:

  • 2 lbs ground beef
  • 1/2 teaspoon Accent
  • 8 sprigs of thyme
  • 2 ozs escallion
  • 2 small hot peppers
  • 1 teaspoon paprika
  • half a loaf french bread
  • 1 teaspoon salt

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METHOD:

  1. Grind escallion and hot peppers in a mincing mill.
  2. Add to ground beef with salt.
  3. Place meat in a saucepan making a well in the center into which place 4 sprigs of thyme.
  4. Cook without adding any water or fat until meat has lost its broth and only certain amount of oil remains.
  5. Pour off excess oil and add this to the paprika to be used later on, strained for coloring meat.
  6. While meat is being cooked, pour sufficient cold water over bread in a saucepan to cover and soak for a few minutes, then squeeze dry, saving water.
  7. Pass bread through mincing mill and return the ground bread water with 4 sprigs of thyme and cook until bread is dry.
  8. Combine meat and cooked bread.
  9. Add color, paprika in sufficient quantity to color the meat to taste.
  10. Cook together for a further 20 mins.
  11. Add Accent . Remove from fire. Cool for filling pastry circles.

INGREDIENTS FOR PASTRY:

  • 11 ozs suet (beef fat or shortening)
  • 4 cups flour
  • 1 level teaspoon salt
  • 2/3 cup iced water

Shop Now for Jamaican recipe ingredients & seasoning in our online store.

METHOD:

  1. Trim all skin and fatty membrane from suet and set overnight in freezer.
  2. Next day, with a very sharp knife shave suet as finely as possible.
  3. Combine salt and flour, then work in suet as you would shortening in plain pastry, cutting it in with two knives.
  4. Add iced water in sufficient amount to have a dough which can be rolled out.
  5. Form into a ball and with a rolling pin, pat gently, turning the dough over once or twice in order to have it all properly held together.
  6. Set overnight wrapped in wax paper in freezer.
  7. Next day, pull off enough dough (after defrosting) to roll into a circle the size of a breakfast saucer.
  8. Dip dough in flour before rolling.
  9. Roll quite thin and cut in a circle. (use saucer for help) In the center of each circle place a spoonful of meat, fold dough over to form a crescent shape seal edges with egg white or by crimping the edge and folding dough slightly under.
  10. Do not prick the pastry.
  11. Bake on ungreased tin sheet in a hot oven for about 35 mins.
  12. This recipe will make about 3 dozen regular patties. if cocktail patties are needed, use a smaller cutter than a saucer.
  13. Serving 3 dozen regular size patties.Try different fillings for experiment.
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Comments

8 comment(s) on this page. Add your own comment below.

Bethanie Wair
Oct 21, 2010 6:06pm [ 1 ]

Love it, nice to know how to make it

PJ
Jun 3, 2011 5:45pm [ 2 ]

This looks awfully similar to Leila Brandon's recipe.. :P

shawnna
Jul 23, 2011 5:41pm [ 3 ]

im happy to finally know how to make a great pattie

chuck norris
Dec 2, 2011 12:02pm [ 4 ]

good job i loved the patty

keilan
Dec 5, 2011 12:18pm [ 5 ]

i loved the great recipe great patties

sadeka
Mar 7, 2012 10:28pm [ 6 ]

Omg this is soooooo tasty n delicious.thnk God for google or else i would not remember the taste of a real jamaican patty!mi luv it bad!

Gavin
May 13, 2012 3:33pm [ 7 ]

Cool

sprout
Aug 17, 2012 12:19pm [ 8 ]

JAMAICAN ME HUNGRY!!!!!

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