Jamaican Patty

Ingredients

• 500 gplain flour, sifted
• 227 gcold margarine or butter, cut into small cubes
• 120 mlcold water
• 2 teaspoonsturmeric
• 1 teaspooncurry powder
• 1 teaspoonsalt
• 1 tablespoongranulated sugar
• 454 gbeef mince
• 1 smallcarrot
• 1onion
• 3 clovesgarlic
• 2spring onions
• 45 mlneutral vegetable oil
• 1/2 teaspooncurry powder
• 1 teaspoonturmeric
• 1/2 teaspoonthyme
• 1/4 teaspoonfreshly grated nutmeg
• 1/4 teaspoonground ginger
• a pinchchilli powder
• 1 teaspoonpaprika
• 2 tablespoonsbrowning sauce
• a pinchallspice
• 1 teaspoonsalt
• to tastefreshly ground black pepper
• 160 mlwater
• 30 gbreadcrumbs
• 1egg

Instructions

1. 1

   Mix the flour

   Put the flour in a large mixing bowl and add the salt, curry powder and turmeric. Mix, then add the cubes of butter or margarine.

2. 2

   Rub in fat

   Use your fingertips to rub the fat into the flour until it looks like coarse crumbs.

3. 3

   Form the dough

   Add the cold water and bring the mixture together into a dough ball, taking care not to work it too much.

4. 4

   Chill the dough

   Wrap the dough in cling film and refrigerate for 1 hour.

5. 5

   Chop the vegetables

   Finely chop the onion, garlic, spring onions and carrot together.

6. 6

   Cook the vegetables

   Heat the oil in a frying pan over a medium heat. Add the chopped vegetables and sauté for 5 minutes.

7. 7

   Brown the beef

   Add the beef mince and all the spices. Mix well and cook for 5 minutes, stirring regularly.

8. 8

   Add the seasoning

   Stir in the browning sauce and breadcrumbs until combined.

9. 9

   Simmer the filling

   Add the water and simmer over a medium heat for 10 minutes.

10. 10

    Heat the oven

    Preheat the oven to 175°C for a fan oven or 200°C for a conventional oven.

11. 11

    Roll the dough

    Remove the dough from the fridge and roll it out to about 3 mm thick.

12. 12

    Cut the rounds

    Use a bowl or a 15 cm cutter to cut circles from the rolled dough.

13. 13

    Fill the rounds

    Put about 2 tablespoons of filling in the centre of each circle, leaving enough room to fold the dough over without overfilling.

14. 14

    Dampen the edges

    Dip a finger in cold water and lightly moisten the edge of each dough circle.

15. 15

    Seal the patties

    Fold each circle in half to make a half-moon shape, then press the edges together with a fork.

16. 16

    Brush with egg

    Beat the egg and brush it over each patty with a pastry brush.

17. 17

    Arrange on a tray

    Set the patties apart on a baking sheet lined with baking paper.

18. 18

    Vent the pastry

    Gently prick each patty 2 or 3 times with a toothpick.

19. 19

    Bake until golden

    Bake for 20 to 25 minutes, until golden brown.

What are Jamaican patties?

Jamaican patties are hand-held pastries with a savoury filling enclosed in a folded, flaky crust. They are part of Jamaica’s food culture, with seasoning and fillings varying from one recipe to another.

This version uses beef with aromatics and warm spices, enclosed in a turmeric-coloured pastry. Chilling the dough and keeping the filling contained help the patties hold their shape as they bake.

Nutrition and macros by portion

The nutrition label shows one serving as written: 464 calories, 18g protein, 55g carbs, 18g fat.

The pastry contributes much of the carbohydrate and fat, while the beef supplies most of the protein; the butter or margarine also adds fat. Pair a patty with a generous serving of vegetables or salad for a more balanced plate.

The pastry dough

Cold fat: rubbing the cubes into the flour by hand leaves small pieces of fat throughout the mixture, which helps create a crumbly, flaky texture.

Gentle handling: add the cold water and bring the dough together without kneading it extensively. The hour in the fridge firms it up and makes it easier to roll.

Building the beef filling

Chopped aromatics: finely chopping the carrot, onion, garlic and spring onions helps them soften evenly during their 5-minute sauté.

Spice and moisture: cook the mince with the listed spices for 5 minutes, then stir in the browning sauce and breadcrumbs. The water simmers with the filling for 10 minutes, giving the mixture time to cook and come together.

Filling and sealing

Measured filling: about 2 tablespoons per round leaves space to fold the pastry over. Too much filling can make the edges difficult to seal.

Damp edges: a little cold water helps the pastry stick together. Press the seam firmly with a fork so the half-moon shape stays closed on the tray.

Baking cues

Even spacing: leave room between the patties on the lined baking sheet so they bake without pressing against one another.

Golden finish: bake for 20 to 25 minutes at 175°C in a fan oven or 200°C in a conventional oven. Look for golden pastry, and prick each patty 2 or 3 times before baking as directed.

Serving the patties

Serve the patties warm as a filling snack or as part of a meal. A crisp salad or simply cooked vegetables make a fresh counterpoint to the rich pastry and spiced beef.

For a casual spread, offer them alongside a mild dip or extra vegetables. Allow freshly baked patties a few minutes to cool before serving, as the filling will be hot.

Recipe notes & tips

• Keep the water and pastry fat cold while making the dough.
• Chop the vegetables finely so they soften evenly in the pan.
• Let excess liquid simmer away so the filling is easier to portion.
• Use about 2 tablespoons of filling per circle to make sealing easier.
• Keep the pastry rounds covered while you shape the patties so they do not dry out.
• Leave space between patties on the lined baking sheet.

Variations

• Adjust the heat: increase or reduce the pinch of chilli powder to suit your taste.
• Use a different mince: replace the beef with another minced meat, keeping the same method.
• Try a meat-free filling: use a cooked vegetable or bean filling in place of the beef.
• Change the fat: choose either cold butter or margarine for the pastry.
• Make smaller patties: cut smaller circles and use less filling in each one.

Common mistakes to avoid

• Overworking the dough: it can become tough, so stop mixing once it forms a ball.
• Warm pastry: it can be difficult to roll and shape, so chill it for the full hour.
• Coarse vegetable pieces: they may not soften evenly, so chop the mixture finely.
• Overfilling: the edges may not seal properly, so stick to about 2 tablespoons per round.
• Dry seams: the pastry may open during baking, so dampen the edges before folding.
• Crowded tray: the patties may bake unevenly, so space them apart.

How to store

Cool the patties, then store them in an airtight container in the fridge for up to 3 days. Reheat in an oven until hot throughout; a microwave will warm them more quickly but soften the pastry. Freeze cooled patties in a sealed container and defrost in the fridge before reheating.

Frequently asked questions