Jamaican Patties Recipe

Practically every culinary culture has a "hand pie" and the Jamaican Patty belongs to not only Jamaica but several other Caribbean islands. The Jamaican patty developed during the British colonization of the island. It brings the "technology" of the English turnover to the spiced meats of traditional Jamaican culture. Today, Jamaican Patties are served everywhere in the world that has a significant Jamaican immigrant population. They are most often made with ground beef, but can be sometimes found with goat, ackee, fish, or other savory ingredients.

Tumeric is what gives the Jamaican Patties their signature golden yellow color but the patties are sometimes only coated with an egg wash to give them color. They can be found in many different "heat" levels depending on how much hot pepper is added. My favorite is a mild Jamaican Patty and I serve it with sour cream. You can adjust the spice level upwards to suit your tastes.

Jamaican Patties

Dough:

4 cups all-purpose flour
1 tablespoon turmeric
1 teaspoon sea salt
1/2 cup vegetable shortening
1/2 cup butter
2/3 cup water

Filling:

2 pounds ground beef
1 large onion, finely diced
2 cloves garlic, finely minced
1 6 oz can tomato paste
2 teaspoons curry powder
2 teaspoons dried thyme
2 teaspoons sea salt
1 teaspoon ground cloves
1 teaspoon ground allspice
1/2 teaspoon ground black pepper
1/2 teaspoon chili powder
2 teaspoons sugar
1/2 teaspoon nutmeg
1 cup dry bread crumbs
1 cup beef broth

1. Preheat oven to 400 degrees Fahrenheit. Combine dry Jamaican Patty dough ingredients in a large bowl. Cut in the butter and shortening until mixture is the consistency of small crumbles (can also do this in a food processor). Add water slowly and mix in until mixture forms a ball. Add more flour if too sticky and more water if too dry. Turn dough out onto a floured board and knead for a few minutes until dough becomes elastic. Cut into 20 equal pieces and set aside under a damp towel.

2. Saute diced onion in a small amount of olive oil until translucent. Add ground beef and cook until little pink remains. Drain grease from beef then add all of the spices and cook until browned. Stir in the beef broth and bread crumbs and remove from heat.

3. Roll each section of dough into a circle about a quarter inch thick. Spoon filling into the dough on one half up to one inch from the edge. Fold the other half of the dough over and pinch edges together, forming a sealed half circle.

4. Place Jamaican Patties on parchment paper on baking sheets and brush tops with beaten egg. Bake in a preheated oven for 30 minutes or until the pastry is golden brown.

Jamaican Patties are part of the January Meal Plan