Jamaican Beef Patties




Here's a bit of a different recipe for ya–Jamaican beef patties. The most recent Eating Well had a whole section on Jamaican dishes and we thought this one looked pretty tasty—not to mention the entire thing looked like a hot pocket! Since I haven't had a hot pocket in years, I had to try them. Speaking of hot pockets listen to this... you'll laugh, hard.
The crust turned out a bit dry - it almost needs some kind of sauce or something. The beef is tasty though, it has a unique flavor from the turmeric. We probably won't be making them again though just because they are so labor involved. The recipe calls for whole-wheat pastry flour and the only brand that HT had was nearly 5 bucks! I thought about just using regular whole-wheat flour but didn't want to mess anything up so went for the splurge. Does anyone know if the difference is really that important? I sure would be willing to save the money and use regular whole-wheat if it's pretty much the same! We doubled the recipe so we'd have plenty of leftovers, but only got 10 patties out of the mixture instead of 12. If you do try these, they take about 2 and 1/2 hrs, so plan ahead (45 minutes active time).

Ingredients

CRUST
  • 1 1/4 cups all-purpose flour
  • 1 cup whole-wheat pastry flour
  • 1 teaspoon ground turmeric
  • 3/4 teaspoon salt
  • 1/4 teaspoon baking powder
  • 4 tablespoons cold unsalted butter
  • 5 tablespoons canola oil
  • 1/3 cup ice water
  • 1 large egg yolk
FILLING
  • 8 ounces 93%-lean ground beef
  • 1 bunch scallions, minced
  • 1 habanero pepper, minced
  • 1/4 cup fine dry breadcrumbs (i.e. Panko)
  • 1/4 cup water
  • 1/4 teaspoon dried thyme
  • 1/4 teaspoon ground turmeric
  • 1/4 teaspoon salt

Directions

  1. To prepare crust: Whisk all-purpose flour, whole-wheat flour, 1 teaspoon turmeric, 3/4 teaspoon salt and baking powder in a large bowl.
  2. Cut butter into small pieces and quickly rub them into the dry ingredients with your fingers until smaller but still visible. Add oil and toss with a fork to combine.
  3. Whisk water and egg yolk in a small bowl. Add to the flour mixture and stir until the dough begins to come together. Knead in the bowl a few times until it forms a ball.
  4. Wrap in plastic and refrigerate for at least 1 hour.
  5. With about 30 minutes left in the dough chill time, start to prepare the filling. Cook ground beef, scallions and chile pepper in a medium skillet over medium heat, breaking up the beef with a wooden spoon, until cooked through, 4 to 6 minutes.
  6. Stir in breadcrumbs, water, thyme, 1/4 teaspoon turmeric and 1/4 teaspoon salt; mix well. Let cool.
  7. Preheat oven to 400°F.
  8. To make patties: Divide the dough into 6 equal pieces. On a well-floured surface, roll each piece into a 6-inch circle about 3/8 inch thick. Trim the edges to make an even circle (you might have a bowl the right size to use as a guide).
  9. Put about 1/4 cup filling on half of the dough, leaving about a 1/4-inch border. Fold the dough over the filling to make a half-moon shape and crimp the edges with a fork to seal.
  10. Place on a large baking sheet. Repeat with the remaining dough and filling. Bake the patties until golden brown, 35 to 40 minutes.

13 comments:

sara said...

Just today, after finishing up an IPA, I said to my husband, "I would love a Jamaican beef patty!" I don't know where to find them in San Francisco-so thank you for this!

Ivy said...

These look delicious and that phyllo dough looks so flaky and crunchy!!

3 hungry tummies said...

I made some Malaysian curry puffs which are quite similar to this! I'll try this soon!

Conor @ HoldtheBeef said...

I would never have guessed that a Jamaican beef patty would look like a pasty (but.. you know, Jamaican instead of Cornish). Handheld tastiness, by the looks of it, though yes it does seem to be calling for a little dipping sauce or something. Some err... rum perhaps? (Yeah, I clearly know nothing about Jamaican cuisine!)

Chef E said...

Gosh I love these, and its been forever since I have had one...hmmm any left in your fridge? Well, if they go missing and you do not find a bottle of wine in trade, well, it was not me :)

A Year on the Grill said...

I love the idea, but I am just not a fan of whole wheat. Makes just too dry of a crust. At best, I do a 1 to 4 ratio... the nearly 1 to 1 would indeed make this a no try recipe from me.

Love the filling recipe, so i am saving to try with a different ration

grace said...

beef...it's definitely what's for dinner now that i've seen this. talk about a craving! yeah, the crust seems a bit dry, but that's nothing a little barbecue sauce couldn't cure. :)

doggybloggy said...

I am with the anti-whole wheat crowd - give me white flour (unbleached) or give me death - but I have to say your crust does look pretty darn good.

doggybloggy said...

.....oh and the new layout is GREAT - its so easy to read and keep on reading!

Shannon said...

i wouldn't sub all WW for white flour, but you could probably go up to 1/2 w/o too much sacrifice :) that beef mixture sounds tasty, i bet it would go just as well in a taco or burrito!

whole wheat pastry and white whole wheat both have less protein than regular WW, and are closer to white in the final outcome

Joanne said...

I remember having these for school lunch. I definitely had a love/hate relationship with them. They were pretty under-spiced and flavorless. And HELLO it was school lunch. Yours sound really good however, even if they were quite time consuming!

Chef Jeena said...

These look gorgeous!

petite nyonya said...

I love the soft crumbly crust! Bet the filling is delicious! We have a similar version here called 'karipap'.

Post a Comment

previous next previous