Best 7 Jamaican Beefless Patties Recipes

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Immerse yourself in the vibrant flavors of Jamaican cuisine with our tantalizing Jamaican Beefless Patties. These patties are a delectable symphony of textures and tastes, featuring a savory filling of seasoned vegetables, aromatic herbs, and succulent soy protein, all enveloped in a golden-brown, flaky pastry crust. As you bite into the crispy exterior, your taste buds will be greeted by a burst of bold Caribbean flavors, perfectly balanced by the tender and flavorful filling. In our collection, you'll find three irresistible variations of this classic dish: the traditional Jamaican Beefless Patties, a vegan-friendly version, and a gluten-free option. Each recipe is meticulously crafted to deliver an authentic Jamaican experience that will transport your taste buds to the lively streets of Kingston. Get ready to embark on a culinary adventure as you explore the delightful world of Jamaican Beefless Patties.

Let's cook with our recipes!

JAMAICAN BEEF PATTIES



Jamaican Beef Patties image

These are delicious curry-flavored beef pastries that can be found in Jamaica and other Caribbean islands. Try serving them with some Peas and Rice, or just have them as a snack.

Provided by JEFFOLEE

Categories     World Cuisine Recipes     Latin American     Caribbean

Time 1h20m

Yield 10

Number Of Ingredients 16

2 cups all-purpose flour
1 ½ teaspoons curry powder
1 dash salt
¼ cup margarine
¼ cup shortening
⅓ cup water
2 tablespoons margarine
1 pound ground beef
1 small onion, finely diced
1 teaspoon curry powder
1 teaspoon dried thyme
1 teaspoon salt
1 teaspoon pepper
½ cup beef broth
½ cup dry bread crumbs
1 egg, beaten

Steps:

  • Preheat oven to 400 degrees F (200 degrees C). In a large bowl, combine flour, 1 1/2 teaspoons curry powder, and pinch of salt. Cut in 1/4 cup margarine and shortening until mixture resembles coarse crumbs. Stir in water until mixture forms a ball. Shape dough into a log, and cut into 10 equal sections. Roll each section into a six inch circle (approximately 1/8 inch thick). Set aside.
  • Melt margarine in a skillet over medium heat. Saute onion until soft and translucent. Stir in ground beef. Season with 1 teaspoon curry powder, thyme, 1 teaspoon salt, and pepper. Cook until beef is evenly brown, stirring constantly. Stir in beef broth and bread crumbs. Simmer until liquid is absorbed. Remove from heat.
  • Spoon equal amounts of filling into each pastry circle. Fold over and press edges together, making a half circle. Use a fork to press edges, and brush the top of each patty with beaten egg.
  • Bake in preheated oven for 30 minutes, or until golden brown.

Nutrition Facts : Calories 371 calories, Carbohydrate 24.3 g, Cholesterol 57.2 mg, Fat 24.9 g, Fiber 1.3 g, Protein 11.9 g, SaturatedFat 7.6 g, Sodium 466.9 mg, Sugar 0.9 g

JAMAICAN BEEF PATTIES



Jamaican Beef Patties image

My mom was born in Jamaica and lived there until she moved to the United States during her university years. I've loved this Jamaican beef patty recipe for most of my life. The savory flavor and spices are just right, and the pastry is flaky and delicious. -Natasha Watson, Douglasville, Georgia

Provided by Taste of Home

Categories     Appetizers

Time 1h

Yield 8 servings.

Number Of Ingredients 12

1 pound ground beef
1 medium onion, chopped
1 teaspoon curry powder
1 teaspoon dried thyme
1 teaspoon pepper
3/4 teaspoon salt
2 cups all-purpose flour
1-1/2 teaspoons curry powder
Dash salt
1/2 cup cold butter
1/3 cup ice water
1 large egg, lightly beaten

Steps:

  • Preheat oven to 350°. In a large skillet, cook beef and onion over medium heat until beef is no longer pink and onion is tender, 6-8 minutes, breaking up beef into crumbles; drain. Stir in curry powder, thyme, pepper and salt; set aside. For crust, in a large bowl, whisk together flour, curry powder and salt. Cut in butter until mixture resembles coarse crumbs. Add water; stir just until moistened. Divide dough into 8 portions. On a lightly floured surface, roll each portion into a 6-in. circle. Place about 1/4 cup filling on 1 half of each circle. Fold crust over filling. Press edges with a fork to seal., Transfer to parchment-lined baking sheets; brush with beaten egg. Bake until light brown, 22-25 minutes. Remove to wire racks. Serve warm. Freeze option: Cover and freeze unbaked pastries on a parchment-lined baking sheet until firm. Transfer to freezer containers; return to freezer. To use, bake pastries on a parchment-lined baking sheet in a preheated 350° oven until heated through, 25-30 minutes.

Nutrition Facts : Calories 336 calories, Fat 19g fat (10g saturated fat), Cholesterol 89mg cholesterol, Sodium 373mg sodium, Carbohydrate 26g carbohydrate (1g sugars, Fiber 2g fiber), Protein 14g protein.

JAMAICAN BEEF PATTIES



Jamaican Beef Patties image

Provided by Food Network

Categories     main-dish

Yield 15 cocktail or 6 large

Number Of Ingredients 18

3 cups all-purpose flour
1/2 teaspoon salt
2 tablespoons curry powder
1 cup cold butter or shortening
3/4 cup iced water
1 tablespoon vinegar
2 egg yolks
Egg wash (1 egg beaten with 1/4 cup water)
2 tablespoons peanut oil
1 medium onion, diced
4 sprigs scallions, sliced
1 tablespoon fresh thyme
1/2 teaspoon Scotch Bonnet pepper, chopped
1 pound ground beef
1 teaspoon salt
Water
1 cup bread crumbs
Fresh ground pepper

Steps:

  • For the dough: Combine flour, salt, and curry powder in work bowl of food processor, pulse to combine. Add the butter or shortening and process until the mixture looks like fine crumbs. In a bowl combine water, vinegar, and egg yolks. Add wet mixture to work bowl and pulse until a ball forms. Cover dough in plastic wrap and let rest in refrigerator for 1/2 hour.
  • For the filling: Heat oil in saucepan over medium heat, add onions, scallions, thyme, and Scotch bonnet peppers. When onion begins to soften, add ground beef, salt, and enough water to barely cover meat, simmer over low heat for 20 minutes. Add bread crumbs and adjust with salt and pepper, allow to cool.
  • Preheat the oven to 375 degrees F. Roll the dough out to 1/8-inch thick. Cut the dough into 6-inch circles. Place 2 tablespoons of the meat filling onto half of each dough round. Brush the edges of the dough with the egg wash. Fold the dough over the filling to make a half moon shape and press to seal. Place the patties on a parchment lined cookie sheet and place in the oven for 25 to 35 minutes.

JAMAICAN "BEEFLESS" PATTIES



Jamaican

These flavour-packed hand pies are economical and a great way to get more soy into your diet. The filling itself is 100% vegan and dosed with allspice, thyme, curry powder and cayenne, and is perfect over rice or in a tortilla if you don't want to fuss with the flaky tallow pastry (or want to keep things 100% meatless). I rendered my own tallow, but you can use quality suet or leaf lard from a butcher. These are excellent cold as well, and freeze beautifully!

Provided by YummySmellsca

Categories     Curries

Time P1DT1h

Yield 15 large patties, 15 serving(s)

Number Of Ingredients 27

4 cups all-purpose flour
1 teaspoon salt
1/2 teaspoon baking powder
1 tablespoon curry powder
1 tablespoon turmeric
2/3 cup shortening
2/3 cup tallow
1 cup ice cold water (plus more on standby)
2 cups textured vegetable protein
1 1/2 cups no-beef broth
2 teaspoons vegan worcestershire sauce
1 teaspoon salt
1 teaspoon allspice
2 teaspoons curry powder
1/4 teaspoon cayenne (optional)
1 teaspoon turmeric
1/2 teaspoon ground black pepper
2 tablespoons canola oil
1 large white onion, minced
1 medium acorn squash, peeled and coarsely shredded
4 garlic cloves, minced
1 teaspoon fresh ginger
1 cup packed shredded kale
1 tablespoon minced fresh thyme
2 tablespoons ketchup
2 cups water
1/4 cup toasted soy flour or 1/4 cup dry breadcrumbs

Steps:

  • Pastry:.
  • In a bowl, whisk together the flour, salt, baking powder, curry powder and turmeric.
  • Add the shortening and tallow and cut in until the mixture resembles small peas.
  • Add half the water and stir with a fork to combine. Continue adding water, stirring gently, until a supple dough (slightly moister than traditional pastry) forms.
  • Wrap in plastic and refrigerate at least 24 hours.
  • Filling:.
  • Combine the tvp granules, no-beef broth, vegan Worcestershire sauce, salt and spices in a bowl, cover and let stand 20 minutes.
  • Melt the coconut oil in a deep skillet over medium heat and add the onion and acorn squash. Cook 5-10 minutes, until onion begins to turn golden.
  • Stir in the garlic, ginger, kale, thyme and soaked mixture and cook 2 minutes, stirring frequently.
  • Add ketchup and water, stirring well.
  • Reduce the heat and simmer until most of the liquid has evaporated and whatever is remaining has reduced to a thick sauce.
  • Add the kinako and cook 1 minute.
  • Remove from heat and let cool completely.
  • Assembly:.
  • Divide the dough into four balls.
  • Between sheets of waxed paper, roll out one ball into a large, thin circle (keeping remaining dough covered with a towel).
  • Cut dough into circles about 5" across and transfer to a parchment-lined baking sheet.
  • Place 3-4 (heaping) tablespoons of the cooled filling onto one half of each circle.
  • Brush the edges of the pastry with water and fold the unfilled half over the filling. Press edges to seal.
  • Crimp the edges with a fork.
  • Repeat with remaining dough and filling.
  • Chill at least 1 hour (you can also freeze at this point and bake later, adding 10 minutes to the bake time).
  • Heat the oven to 350°F.
  • Bake, one sheet at a time, for 30 minutes.
  • Cool 10 minutes on a wire rack before enjoying!

JAMAICAN VEGGIE PATTIES



Jamaican veggie patties image

Get ahead on your party nibbles with these freezable Jamaican veggie patties. You can then simply pop them in the oven when the party is about to start

Provided by Shivi Ramoutar

Categories     Snack, Starter

Time 1h10m

Yield Makes 40 mini patties

Number Of Ingredients 15

1 tbsp vegetable oil
1 onion, finely chopped
3 large garlic cloves, crushed
3 tsp mild curry powder
3 tbsp finely sliced chives
2 tbsp chopped thyme leaves
250g mixed diced vegetables (a mixture of sweetcorn, carrots, peas and peppers is great)
100ml vegetable stock
1 tsp brown sugar
1-2 tsp hot pepper sauce (optional)
1 slice of any bread of your choice (about 60g), torn into small pieces
500g block shortcrust pastry
plain flour, for dusting
1 tsp ground turmeric
1 egg, beaten

Steps:

  • Heat the oil in a deep saucepan over a medium heat and cook the onion with a small pinch of salt for 8-10 mins, stirring regularly until softened. Add the garlic, 2 tsp of the curry powder and the herbs, and stir until fragrant, about 30 seconds.
  • Add the mixed vegetables, stock, sugar and hot pepper sauce, if using. Turn the heat up to high, bring the mixture to the boil, then reduce the the heat to low, cover and simmer for about 10 mins. Add the bread, then continue to simmer over a low heat for another 8-10 mins, stirring occasionally until thickened. Taste for seasoning and leave to cool.
  • Roll the pastry out on a lightly floured surface to a 5mm thickness. Stamp out 16-20 circles (about 8cm in diameter) using a biscuit cutter, then spoon the cooled filling over one half of each pastry circle. Fold the other half of the pastry over to enclose the filling and create a semi-circle then crimp the edge with a fork to seal. To freeze, put the patties on a baking tray lined with baking parchment and open-freeze until solid. Transfer to a freezer bag, seal and freeze for up to two months. Defrost in the fridge overnight before using or bake the patties from frozen.
  • Heat the oven to 220C/200C fan/gas 7. Arrange the patties on a baking tray lined with baking parchment. Whisk the turmeric and remaining 1 tsp curry powder into the beaten egg, then brush this over the patties. Bake for 18-20 mins (or 25 mins from frozen) until the pastry is golden and cooked through, then serve immediately.

Nutrition Facts : Calories 72 calories, Fat 4 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 6 grams carbohydrates, Sugar 1 grams sugar, Fiber 1 grams fiber, Protein 1 grams protein, Sodium 0.1 milligram of sodium

JAMAICAN BEEF PATTIES



Jamaican Beef Patties image

New Yorkers love their hand-helds. The folded pizza slice, the hot dog and the crusty knish have a built-in mobility that lets hungry New Yorkers eat on the street, and enough density to carry them through to the next meal. New immigrants have added to the on-the-go family, introducing Colombian arepas, Mexican tacos and Uzbek samsas. But the hand-held with the best shot at making the list of classic New York noshes is the Jamaican beef patty, a rectangle of flaky yellow crust filled with ground beef shot through with onion, thyme and the inimitable heat and perfume of Scotch bonnet chili peppers. The patties are familiar to New Yorkers who order bland commercial versions sold at numerous pizzerias. But they cannot compare to the fresh, handcrafted patties found at a handful of Jamaican bakeries here. The flakiest crusts are still made with a hefty percentage of beef suet, and the most memorable fillings are unabashedly hot. The Jamaican patty is served wrapped in coco bread, which is like an oversize, slightly sweet hamburger bun. It is called coco bread not because it contains coconut (it doesn't), but because you split it open like a coconut. Although the combination first appears dauntingly starchy, the soft sweetness of the bread nicely offsets the spicy filling and the crisp crust.

Provided by Julia Moskin And Kim Severson

Categories     dinner, lunch, main course

Time 1h30m

Yield 12 patties

Number Of Ingredients 18

4 cups all-purpose flour
2 teaspoons salt
2 teaspoons turmeric
1 teaspoon curry powder, preferably West Indian
1 ½ cups cold vegetable shortening or chopped beef suet (about 12 ounces)
2 tablespoons vegetable oil
5 scallions, finely chopped
1 medium onion, finely chopped
4 cloves garlic, finely chopped
1 Scotch bonnet chili pepper, seeded and finely chopped
½ teaspoon paprika
¼ teaspoon ground allspice
1 pound ground beef, about 80 percent lean
2 teaspoons thyme leaves
1 teaspoon salt
1 teaspoon black pepper
1 teaspoon sugar
Coco bread, hamburger buns or soft potato buns, for serving (optional)

Steps:

  • Mix flour, salt, turmeric and curry powder in a large bowl. Add shortening or suet and use your fingertips to rub it together with flour. When shortening is in small pieces and covered with flour, pour in ½ cup ice water and mix with your hands. Keep adding ice water, a few tablespoons at a time, until mixture forms a dough. It may be slightly sticky. Knead dough for two minutes, form into two disks, wrap in plastic and refrigerate while you make filling.
  • Heat oil in a deep skillet over medium heat and add scallions, onion, garlic and half the chili pepper. Cook, stirring, until softened but not browned. Add paprika and allspice and stir to coat. Add beef and thyme and stir, breaking up any clumps. Add water just to cover meat. Mix in salt, pepper and sugar and bring to a simmer. Taste for seasonings, adding salt, pepper and chili pepper, if necessary; mixture should be quite spicy. Simmer about 30 minutes, until meat is soft and water is reduced to a sauce. Set aside to cool slightly.
  • Heat oven to 375 degrees. Remove one disk of dough from refrigerator and divide it in half. Roll out one half on a lightly floured surface until large enough to cut three circles, each about 6 inches across. (Use the rim of a bowl turned upside down as a guide.) Repeat with remaining dough, setting aside the circles. Use scraps to make additional small patties, if you like.
  • When ready to fill, have ready a fork for crimping and a bowl of water. Place two tablespoons of filling on lower half of one circle. Dip a finger into water and moisten the edge of the dough. Fold the top half over, pulling dough gently over filling and making a thick edge all around. Crimp edge with a fork and transfer to an ungreased baking sheet, preferably nonstick. Repeat with remaining dough and filling. Bake about 25 minutes, until top crust is firm and golden. Serve hot as is or inside buns.

Nutrition Facts : @context http, Calories 313, UnsaturatedFat 9 grams, Carbohydrate 21 grams, Fat 22 grams, Fiber 1 gram, Protein 7 grams, SaturatedFat 11 grams, Sodium 179 milligrams, Sugar 1 gram, TransFat 0 grams

JAMAICAN BEEF PATTIES



Jamaican Beef Patties image

The Jamaican beef patty is an island's history in the palm of a hand. Dubbed Jamaica's "No. 1 fast food" by Enid Donaldson, author of "The Real Taste of Jamaica," a beef patty's filling is spiced, then baked inside of a suet dough. These pastries are often filled with seasoned ground beef, but can include pork, lamb, lobster, shrimp, cheese, chicken and ackee. The dish is a byproduct of Jamaica's long history - the introduction of spices from African slaves, as well as Indian and Chinese indentured laborers, impacted the patty's development. But while this meal is found throughout Jamaica, it's also present wherever the Caribbean diaspora is around the globe. Both the dough and the filling can be made prior to baking. Eat with coco bread for a more substantial meal.

Provided by Bryan Washington

Time 1h30m

Yield 10 patties

Number Of Ingredients 17

3 1/2 cups/450 grams all-purpose flour, plus more for rolling
3 teaspoons/7 grams ground turmeric
2 teaspoons granulated sugar
1 1/2 teaspoons kosher salt (Diamond Crystal)
1 cup/187 grams vegetable shortening
1/2 packed cup/67 grams minced or ground unrendered beef suet (see Tip)
1/2 to 3/4 cup/118 to 177 milliliters ice cold water
1 tablespoon vegetable oil
2 small Scotch bonnet peppers, seeded and minced
1 medium onion, diced
1 pound beef chuck, minced or ground
2 teaspoons ground allspice
1 1/2 teaspoons ground black pepper
1 teaspoon garlic powder
1 teaspoon paprika
1 tablespoon soy sauce, preferably dark soy sauce
2 small beef stock cubes (14 grams), dissolved in 3 tablespoons boiling water

Steps:

  • Make the crust: Whisk flour in a medium bowl, then whisk in turmeric, sugar and salt. Work in shortening and beef suet quickly, rubbing them into the dry ingredients with your fingers until the mixture is evenly crumbly. Gradually add 1/2 cup ice cold water while stirring with your hands to form the dough. If the dough isn't coming together, add more water by the tablespoon as necessary. Form dough into a ball, cover with cling wrap and refrigerate for at least 1 hour or up to 2 days.
  • While the dough is chilling, make the filling: Heat a large frying pan over medium, then add vegetable oil. Fry scotch bonnet peppers and onion, stirring occasionally, until softened, about 5 minutes. Add beef and cook, stirring occasionally, until browned, 4 to 8 minutes. Season with allspice, black pepper, garlic powder, paprika, soy sauce and the beef stock mixture. Cook, stirring, until most of the liquid evaporates, 1 to 2 minutes. Transfer to a dish and let cool completely at room temperature or in the refrigerator. (The filling can be refrigerated in an airtight container for up to 2 days.)
  • When ready to assemble patties, heat oven to 375 degrees. Remove dough from the refrigerator and roll on a lightly floured work surface with a lightly floured pin into a 12-inch square. (Turmeric will stain a porous work surface. Roll between sheets of parchment paper if needed.) Fold dough in half to form a rectangle, then fold again the other way to form a square. Roll again into a 12-inch square. Repeat this process 3 more times, letting dough rest as needed if it's too stiff to roll. Roll to 1/8-inch thickness, then use a bowl or pastry cutter to cut out 10 (6-inch) rounds, rerolling scraps as necessary.
  • Divide beef mixture among rounds, spooning about 1/4 cup onto one side of each round. Fold the other side of each round over the meat until the edges meet. Using a fork, seal the edges, then prick the center of each to allow steam to escape.
  • Place patties on 1 or 2 baking sheets, and bake until pastry is set and golden, 22 to 25 minutes. Serve hot, warm or at room temperature.

Tips:

  • Use ripe and flavorful vegetables: The fresher and tastier your vegetables are, the better your patties will be.
  • Don't overcook the vegetables: Overcooked vegetables will lose their flavor and texture.
  • Use a good quality breadcrumb: Breadcrumbs help to bind the patties together and give them a nice texture. Use a fresh, fine breadcrumb for the best results.
  • Season the patties well: Don't be afraid to add plenty of flavor to your patties. A good blend of herbs and spices will make them taste delicious.
  • Handle the patties gently: Beefless patties are delicate, so handle them gently to avoid breaking them apart.
  • Cook the patties over medium heat: Cooking the patties over medium heat will help to prevent them from burning.
  • Serve the patties immediately: Beefless patties are best served hot and fresh out of the pan.

Conclusion:

Jamaican beefless patties are a delicious and versatile dish that can be enjoyed by people of all ages. They are perfect for a quick and easy meal, or as a side dish to a larger meal. With a little planning and preparation, you can easily make your own beefless patties at home. So next time you are looking for a tasty and satisfying meal, give Jamaican beefless patties a try!

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