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Beef Patties

Jamaican Beef Patties with Slow Cooked Beef

Delicious Jamaican beef patties with a buttery pastry and seasoned spicy beef filling. The beef for these patties is cooked over a longer period so the meat is soft and succulent. 
Prep Time15 minutes
Cook Time1 hour 55 minutes
Total Time2 hours 10 minutes
Servings: 8 servings
Calories: 567kcal

Ingredients

For the Beef Filling

  • 350g raw beef mince ground beef 5%
  • 1 small brown onion chopped
  • 2 cloves garlic chopped
  • 4 scotch bonnet chillies chopped with seeds removed
  • 1 small ginger peeled and chopped
  • ½ teaspoon salt optional
  • ½ teaspoon black pepper
  • ¾ teaspoon thyme dried or fresh
  • ¾ teaspoon paprika
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 2 teaspoon tomato ketchup
  • 2 teaspoon soy sauce reduced salt
  • 1 beef stock cube reduced salt
  • 500ml boiling water from the kettle
  • tablespoon breadcrumbs fine white natural (not golden)

For the Pastry Dough

  • 450g plain flour
  • 50g strong bread flour
  • 50g caster sugar
  • ½ teaspoon curry powder
  • ½ teaspoon tumeric
  • 1 teaspoon salt
  • 140g unsalted butter
  • 110g shortening I use Trex
  • 180ml - 200ml cold water iced cold

For the Egg Wash

  • 1 medium egg
  • 15ml milk any milk

Instructions

  • To a large heavy-duty saucepan, add the beef mince, chopped onion, chopped garlic, scotch bonnet and chopped ginger. Place the pan on a medium heat and cook until the meat is brown with no pink. As the meat is browning, break the meat up with a heat resistant spatula until all the meat is separated.
  • Mix in the salt, black pepper, dried thyme, paprika, garlic powder and onion powder. Stir in the tomato ketchup and soy sauce then add the water with the dissolved stock cube. Reduce the heat to low and allow to simmer for 1 hour 30 minutes. If after 1 hour 30 minutes the water hasn’t completed dried out then increase the heat and allow to water to completely evaporate. Once the water has evaporated turn off the heat and stir in the breadcrumbs then aside to completely cool.
  • To make the pastry, you’ll need a large bowl. In the bowl, whisk together the plain, flour, bread flour, caster sugar, curry powder, turmeric and salt. Add in the chopped butter, chopped shortening then coat the pieces of fat with the flour. Press the pieces of fat flat then slowly start to add the iced cold water and using your hand or a spoon, start to bring the dough together. Keep adding water and mixing until a dough is formed. You can also do this in a stand mixer with a dough hook. Divide the dough into 4 equal pieces and shape each piece into a ball then wrap them all with clingfilm. Place in the fridge for a minimum of 45 minutes. 
  • When your filling has cooled. You can assemble to patties. Firstly, mix together the ingredients for the egg wash and set aside. Preheat the oven to gas mark 5/375oF/190oC.
  • Flour a surface and remove 1 piece of the dough from the fridge. Roll it out to around ½ cm in thickness then using a bowl approximately 18cm/7inch press into the dough to shape a circle. Cut out the circle then place the circle onto a piece of parchment paper. Bring together the scraps and re-roll. Cut another circle and place on parchment paper. 
  • Remove another piece of dough from the fridge and repeat the process. Remember each piece of dough will make 2 patties so when you finish cutting the pastry, you should have 8 circles.  If your kitchen is warm then refrigerate the circles as you go along so the butter in the pastry doesn’t melt. 
  • Once you have cut the 8 circles, spread them out on a floured surface and distribute the beef equally between all the patties. Each will have around 2 tablespoons of meat. Using a pastry brush, brush the edges of each circle with the egg wash and fold the pastry over the meat to create a semi-circle. Gently press the edges together then crimp the edges with a fork. Brush the top of the patties with egg wash the use the fork and lightly pierce a set of holes in the top of each pattie.
  • Place the number of patties you want to bake on a baking tray lined with parchment paper. Refrigerate any left to bake when ready. You can also freeze them. Bake in the oven for 25 minutes or until golden brown. Allow to cool for 15 minutes then serve.