Beef Patties Recipe (With Video)

Prep Time:

45 mins

Cook Time:

40 mins

Total Time:

1 hr 40 mins

Servings:

Yield:

18 patties

Beef patties are one of the most well-loved foods in Jamaica and with this recipe, you can make them at home. The simple, flaky dough comes together in no time and doesn't require any special equipment. While it chills, make the spiced beef filling, flavored with scallions, garlic, thyme, and curry powder, plus Scotch bonnet peppers for a subtle kick (leave the seeds in for more heat). After forming the patties, you can bake them until they are golden brown or freeze them for a later date. They can go straight from the freezer to the oven, so you can enjoy them whenever the craving strikes.

What Do Beef Patties Taste Like?

Jamaican beef patties are made up of two distinct components: A tender, flaky, yellow-hued dough and the spiced, pepper-spiked beef filling it encases. Together, they form a handheld item that can be eaten as a snack or, as is more common in the Caribbean, an easy, on-the-go meal.

Most recipes—this one included—call for Scotch bonnet peppers, which bring a distinct flavor and spiciness to the table. (For less heat, remove the ribs and seeds of the pepper before mincing.) In addition to the chile pepper, you'll be hit with a delicious mingling of fresh thyme, scallions, garlic, and curry powder. Breadcrumbs help to stretch the filling while also acting as a binding agent, helping the mixture hold together bite after bite instead of crumbling into in your lap.

Tips for Working With Hot Peppers

When working with chile peppers (especially extra hot ones, like Scotch bonnets), it's crucial to take a few precautions:

Wash your hands, knife, and cutting board after slicing or chopping them.
Take care not to rub your eyes, touch your phone, or do anything that might risk spreading around the capsaicin (which is responsible for the peppers' heat).
To be extra safe, protect your hands by wearing latex or vinyl gloves.

To make bite-size patties—which are perfect for entertaining: Roll out each disc of dough, then use a two-inch biscuit cutter or small glass to cut out small circles. Top with about two teaspoons of filling, then fold and seal according to recipe.

How to Make Beef Patties Ahead

Dough: Making beef patties is a project, but you make the dough up to 5 days ahead and store it, wrapped well, in the refrigerator. (Let the refrigerated dough sit at room temperature for 5 minutes before using.)

Filling: You can make the filling up to 1 day ahead and refrigerate it in an airtight container until you're ready to start forming your patties.

Formed patties: The patties can also be made through step 9, then frozen and baked at a later date. Freeze them on a baking sheet until firm, about 1 hour, then transfer to a freezer bag and store for up to 3 months. Bake straight from freezer at 400 degrees Fahrenheit for 15 to 20 minutes.

Directions

Combine dry ingredients; work in butter:

To make the pastry, combine the flour, salt, baking powder, and curry powder in a large mixing bowl. Cut the butter into small pieces and add to the bowl. Working quickly and using your fingertips, squeeze together the flour mixture and butter and toss it together by scooping under the mixture with both hands.
Mix in water, then knead briefly:

When the mixture resembles a very coarse meal, add the water to the bowl. With floured hands, mix and squeeze the dough just until it forms a ball. Knead it once or twice to combine it fully (the less kneading, the better).
Divide dough in half; wrap and chill:

Divide the dough into two pieces, flattening each into a thick pancake. Wrap in plastic and set them in the refrigerator to chill for at least 15 minutes.
Make filling:

To make filling, mix together the beef, onion, scallions, garlic, peppers, and thyme in a large bowl. In a large skillet, heat the oil over high heat until it is very hot, and add the beef mixture. Fry until the meat is brown and the moisture is evaporated, about 8 minutes.
Add spices and cook; stir in water:

Add the curry powder, salt, and black pepper, stirring occasionally over high heat, allowing a crust to form on the bottom of the pan. Add the water and stir the mixture, scraping the bottom to incorporate the browned crust.
Stir in breadcrumbs, then cover and cook:

Add the breadcrumbs and stir. (The consistency should be like a thick stew; add more water as needed.) Cover, reduce the heat to very low, and cook for 15 minutes. Set it aside to cool.
Preheat oven and prepare baking sheets:

Preheat the oven to 400°F. Line two baking sheets with parchment paper.
Divide dough; roll into rectangles:

Cut each piece of the dough into 9 pieces. Using a rolling pin on a floured surface, roll out each piece of pastry into a rectangle shape with rounded edges about one-eighth inch thick. (Don't worry if your dough doesn't roll out into perfect rectangles; it's very forgiving and will stretch to encase the filling in the next step.)
Spoon filling onto dough, then fold and seal:

Spread a large spoonful of the cooled meat mixture over one side of the dough, leaving at least 1/2- to 3/4-inch border on the outside edge. Using your finger, paint water around the border, then fold the other side of the dough over to form a half moon; roll and crimp the edges. Lightly press a floured fork around the edge of the patty, then transfer to prepared baking sheet.
Brush with egg wash and bake:

Use a fork to prick the top of each patty a few times, then brush tops and edges with egg wash. Bake until patties begin to turn a golden color, 15 to 20 minutes. Let cool briefly, then serve warm or at room temperature.

How to Store Beef Patties

Baked patties can be refrigerated in an airtight container for up to three days or frozen for up to 3 months. Reheat frozen baked patties in a 350-degree oven for 15 to 20 minutes or microwave until heated through, about 2 minutes.