Jamaican Meat Patties Recipe

In a large bowl, combine 4 cups all-purpose flour, 3 tsp curry powder (if it’s been sitting in your pantry for 5 years…you know who you are…you might want to consider buying a fresh jar), and 1/2 tsp salt.

Cut 3/4 cup butter (1 1/2 sticks) chilled butter into small pieces and add it to the flour, along with 1/4 cup shortening. Next time I am going to try a half-and-half ratio of butter and shortening (1/2 cup butter and 1/2 cup shortening) to see if I can get an even flakier crust.

Update: My friend, BG, tried the recipe with the 1/2 cup butter and 1/2 cup shortening and said it was almost too flaky to roll out. So, maybe somewhere in between would work best.

With a pastry cutter, or your fingers, cut in the butter and shortening until the mixture resembles a coarse meal. 

Stir in 1/3 cup water until the mixture forms a ball.

I found that I had to add a little more water because it is so flippin’ dry here.  The bottle of Jergens lotion and I are best friends. Add the water 1 tsp at a time until the dough sticks together.  Form the dough into a log.

Cut the dough into 10 even pieces.

To be continued…

The Meat

Set a large skillet over medium heat and melt 2 tbsp butter. Add 1 small finely diced onion and saute until the onion is soft and translucent.

Add 1 lb ground beef.

Add 1 tsp curry powder, 1 tsp dried thyme, 1 tsp salt, 1 tsp freshly ground pepper, 1/2 tsp ground allspice, 1/2 tsp ground cloves, and 1/2 tsp ground nutmeg.

I have a difficult time finding ground allspice, but can easily find whole allspice in the spice section of the grocery store. You can easily grind it up with a mortar and pestle. Alternatively, put the allspice in a ziploc bag and smash with a rolling pin.

I made these patties without any spice to please my kids, but next time I’ll some spice to the adults’ patties.

Saute until the meat is browned, breaking it up with a wooden spoon as it cooks. Stir in 1/2 cup beef broth and 1/2 cup bread crumbs.

Once liquid is absorbed, remove the skillet from the heat.

Preheat oven to 400 degrees F. Take one piece of dough and roll out into a 6-inch circle. Fill with 2 tbsp of the meat mixture. 

Fold the dough over and press the edges to seal. Use a fork to further seal. Repeat with the remaining pieces of dough. Place the patties on a baking sheet.

In a small bowl, whisk one egg. Brush the top of each patty with the beaten egg.

Bake for 30 minutes, or until the patties are golden brown. Serve with mango chutney, Pickapeppa sauce (from Jamaica, but available in North America), or any other sauce that appeals to you.

Other patty recipes:

101 Cookbook’s Jamaican Veggie Patties

eatjamaican.com’s Jamaican Shrimp Patty

Jamaican Meat Patties

Dough:
4 cups all-purpose flour
3 tsp curry powder
1/2 tsp salt
3/4 cup (1 1/2 stick) butter
1/4 cup shortening
1/3 cup + more water 

Meat:
2 tbsp butter
1 lb ground beef
1 small onion, finely diced

Chili pepper, diced (optional)
1 tsp curry powder
1 tsp dried thyme
1 tsp salt
1 tsp freshly ground pepper
1/2 tsp ground allspice
1/2 tsp ground cloves
1/2 tsp ground nutmeg
1/2 cup beef broth
1/2 cup dry bread crumbs
1 egg 

In a large bowl, combine all-purpose flour, curry powder, and 1/2 tsp salt. With a pastry cutter, or your fingers, cut in the butter and shortening until the mixture resembles a coarse meal. Add the water and stir until the mixture forms into a bowl. If the dough is too crumbly, add more water 1 tsp at a time until the dough sticks together. Form the dough into a log. Cut the dough into 10 pieces.

For the meat, set a large skillet over medium heat and melt 2 tbsp butter. Add the diced onion and saute until it is soft and translucent. Add the ground beef. Add curry powder, dried thyme, salt, freshly ground pepper, ground allspice, ground cloves, and ground nutmeg. Saute until the meat is browned, breaking it up with a wooden spoon as it cooks. Stir in beef broth and bread crumbs. Once liquid is absorbed, remove the skillet from the heat.

Preheat oven to 400 degrees F. Take one piece of dough and roll out into a 6-inch circle. Fill with 2 tbsp of the meat mixture. Fold the dough over and press the edges to seal. Use a fork to further seal. Repeat with the remaining pieces of dough. Place the patties on a baking sheet. In a small bowl, whisk one egg. Brush the top of each patty with the beaten egg.

Bake for 30 minutes, or until the patties are golden brown. Serve with mango chutney, Pickapeppa sauce (from Jamaica, but available in North America), or any other sauce that appeals to you.

Makes 10 patties.