I first fell in love with Jamaican patties when I was a young girl. My mum, who grew up in Jamaica, discovered a wonderful Jamaican patty shop in Vancouver. The owner just loved my mum because she could talk all-things-Jamaica with him (when she really got going, the Jamaican accent came back). I loved him because he made patties with the flakiest crust and most flavorful meat. I don’t think the shop is there anymore, but the taste of those patties left a permanent mark in my memory.
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.
With a pastry cutter, or your fingers, cut in the butter and shortening until the mixture resembles a coarse meal.
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.
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.
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.
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.
101 Cookbook’s Jamaican Veggie Patties
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
2 tbsp butter
1 lb ground beef
1 small onion, finely diced
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
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.