Jamaican Beef Patty With American Cheese Cal

Jamaican Beef Patties are amazingly tasty meat pies of Jamaica and other Caribbean islands. Cheese and meat filling bursting with flavors all wrapped in golden pastry!

Jamaican beef patty reminds me of empanadas. Does it taste the same? Definitely not. They may look similar but Jamaican meat pies gives a pleasant punch and on the spicy side.

It's simple to make including the homemade pastry. Make them as spicy as you want and you can even skip the cheese. Enjoy this meat-filled, curry-flavored pastry on its own as a snack or with a side of rice or salad.

Do you bake or fry the patties?

Just like empanadas, you can either fry or bake them. I prefer baking in this Jamaican beef patties recipe since the filling was already cooked in oil. Baking the patties also ensures crisp and flaky crust.

Can I use other meat for filling?

Definitely, you can use the same ingredients I used in this recipe and just replace the beef with pork, chicken, or shrimps.

Cooking the spicy beef filling

You can cook the filling a day ahead if you fancy, just remember to refrigerate if doing so. Cooking the filling is straight forward but it does require you to let it completely cool down before you wrap it in pastry.

To make, sauté onion and garlic in a large skillet or pan then tip in ground beef and cook until lightly browned. Add the peppers, grated carrot and potato. Mix until well incorporated.

Next, the spices, tip in the paprika, salt, ground black pepper, dried oregano, nutmeg, cinnamon and tomato sauce. Stir until all ingredients are well distributed.

Lastly, pour soy sauce and water. Stir then simmer until the meat is soft and the liquid is reduced. The filling needs to be almost dry so you will not end up with soggy pastry when the filling is wrapped.

Curry-flavored pastry dough

Don't be intimidated when you hear "pastry".I assure you that this is simple to make and not too technical. I suggest doing this after making the filling since it needs time cool down.

To make the pastry crust, Place flour, salt, sugar, turmeric and curry powder in a bowl. Mix everything until fully incorporated.

Dump the butter and vegetable shortening in the center of the mixture and mash using a fork or by hand. Continue mixing in the butter and vegetable shortening until you have a consistent sandy texture.

Pour ice-cold water into mixture and knead by hand until elastic dough forms. Place the dough in a bowl and cover it in film wrap then refrigerate for at least 5 minutes to make it firm and not let the butter melt.

You can also use a food processor to make it easier but for those who would like to experience doing it by hand then these are the steps.

Making the beef patty

After the dough have cooled down for a couple of minutes, Pre heat oven at 200° C/390° F Lightly dust the work surface with flour. Dump the dough and flatten using a rolling pin until you have a rough square (approximately 24in X 24in) and 3mm thick.

Roll the dough into a log shape and cut into 12 equal parts. Take one piece of cut dough and flatten into a 6 inch diameter circle. Place 1 1/2 tbsp of beef filling on one side of the dough then fold the dough into a half-moon shape.

Seal the patty either by crimping the edge of the dough with a fork or fold the edges using your fingers. Arrange them in a baking sheet lined with baking paper and bake in an oven for 20 – 25 minutes.

Tips for an amiable experience

• You can store left-over Jamaican beef patties in an airtight container or zip lock in the freezer for a month or store them in the refrigerator until the next day.
• Reheat refrigerated patties in the oven at 180° C/359° F for 10 to 15 minutes.
• If frozen, thaw at room temperature first then chuck it in the oven at 180° C/359° F for 10 to 15 minutes to heat.
• You can substitute beef with other protein like chicken, pork or shrimp.
• Scotch bonnet peppers are great for this recipe if you can handle the heat but I used small bell peppers. I controlled the spiciness by dipping the patties in sriracha sauce or tabasco sauce.
• You can use only butter or only vegetable shortening for making the dough. I added used

The secret ingredient is always LOVE

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Beef filling

• 250 grams ground beef
• 2 tbsp cooking oil
• 3 cloves garlic (minced)
• 1 small onion (minced)
• 2 small bell peppers (minced)
• 1 small carrot (grated)
• 1 medium potato (grated with skin on)
• 1 tsp dried oregano
• 1 tsp ground black pepper
• 1 tsp paprika
• 2 tbsp tomato sauce
• pinch of nutmeg
• pinch of cinnamon
• 2 tbsp soy sauce
• 1 tsp sugar
• 1/4 cup water

Pastry

• 2 1/2 cup all purpose flour
• 1 tsp salt
• 1 tbsp sugar
• 1 tsp ground black pepper
• 1 tbsp curry powder
• 1 tbsp turmeric powder
• 100 gram vegetable shortening
• 50 grams butter
• 1/2 cup water (ice cold)

Making the beef filling

• Heat oil over medium heat in a large skillet or pan. Sauté onion and garlic.

  3 cloves garlic, 2 tbsp cooking oil, 1 small onion

• Tip in ground beef and cook until lightly browned. Add the peppers, grated carrot and potato. Mix until well incorporated.

  250 grams ground beef, 1 small carrot, 2 small bell peppers, 1 medium potato

• Add in the paprika, salt, sugar ground black pepper, dried oregano, nutmeg, cinnamon and tomato sauce. Stir until all ingredients are well distributed.

  1 tsp dried oregano, 1 tsp ground black pepper, 1 tsp paprika, 2 tbsp tomato sauce, pinch of nutmeg, pinch of cinnamon, 1 tsp sugar

• Pour soy sauce and water. Stir then simmer until the meat is soft and the liquid is reduced and the filling is almost dry.

  2 tbsp soy sauce, 1/4 cup water

Making the pastry

• Place flour, salt, sugar, ground pepper, turmeric and curry powder in a bowl. Mix everything until fully incorporated.

  2 1/2 cup all purpose flour, 1 tsp salt, 1 tbsp sugar, 1 tbsp curry powder, 1 tbsp turmeric powder, 1 tsp ground black pepper

• Add the butter and vegetable shortening in the center of the mixture and mash using a fork or by hand. Continue mixing in the butter and vegetable shortening until you have a consistent sandy texture.

  50 grams butter, 100 gram vegetable shortening

• Pour ice-cold water into mixture and knead by hand until elastic dough forms. Place the dough in a bowl and cover it in film wrap then refrigerate for at least 5 minutes.

  1/2 cup water

Assembly

• Pre heat oven at 200° C/390° F Lightly dust the work surface with flour. Dump the dough and flatten using a rolling pin until you have a rough square (approximately 24in X 24in) and 3mm thick.

• Roll the dough into a log shape and cut into 12 equal parts. Take one piece of cut dough and flatten into a 6 inch diameter circle.

• Place 1 1/2 tbsp of beef filling on one side of the dough then fold the dough into a half-moon shape.

• Seal the patty either by crimping the edge of the dough with a fork or fold the edges using your fingers. Arrange them in a baking sheet lined with baking paper and bake in an oven for 20 – 25 minutes. Bon appetit!

Serving: 12 pieces | Calories: 291 kcal | Carbohydrates: 27.4 g | Protein: 10.1 g | Fat: 15.8 g | Saturated Fat: 5.6 g | Cholesterol: 28 mg | Sodium: 401 mg | Potassium: 295 mg | Fiber: 2.2 g | Sugar: 2.2 g | Calcium: 21 mg | Iron: 6 mg

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Source: https://amiablefoods.com/jamaican-beef-patties/

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