Best 11 Jamaican Patties Recipes

JAMAICAN BEEF PATTIES

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.

JAMAICAN BEEF PATTIES

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.

JAMAICAN BEEF PATTIES

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 BEEF PATTIES

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.

JAMAICAN PATTIES

Steps:

• In a large bowl, mix together the ground beef, bread crumbs, tomato sauce, green onions, soy sauce, Maggi seasoning, salt, pepper, and hot sauce. You may need to use your hands. Set aside.
• Preheat the oven to 425 degrees F (220 degrees C).
• Roll out the pie crust dough to 1/8 inch thickness, and cut into 6 inch circles using a large coffee can. Place a heaping tablespoon or slightly more of the meat mixture into the center of the circle, and fold over to make a half circle shape. Crimp the edges together using the tines of a fork, and place the pies on baking sheets. The pies may also be frozen at this point. Whisk together the egg and water in a small bowl using a fork. Brush the egg wash over the tops of the pies.
• Bake for 30 to 40 minutes in the preheated oven, until golden brown. If you are baking frozen pies, add an additional 10 minutes.

JAMAICAN PATTIES; BEEF, CHICKEN, OR LAMB

Steps:

• FILLING:.
• Heat oil in skillet over medium heat.
• Add onions and cook for 10 minutes stirring occasionally until soft and translucent.
• Add garlic, cook 2 minutes.
• Add beef, curry, cumin, salt, and pepper.
• Cook until browned stirring constantly.
• Stir in stock and breadcrumbs.
• Simmer until liquid is absorbed. (aprox.10 minutes) Texture should be soft and moist. Add green onions.
• PASTRY:.
• In a large bowl, combine flour, turmeric, curry, and 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). Cover with damp towel.
• Spoon equal amounts of filling into each pastry circle. Fold over making a half circle and press edges together. Use a fork to press edges, and brush the top of each patty with beaten egg.
• Cook for 25- 30 minutes.

JAMAICAN BEEF PATTIES

Steps:

• Pastry: Sift together flour, baking powder, turmeric, curry and salt.
• Cut in shortening with pastry blender or until pastry has consistency of corn meal. (I have used food processor and "pulsed" the mixture with good results) Add egg to water and mix well.
• Add just enough of this mixture to flour mixture in order to hold dough together, mixing it in with your fingers.
• Wrap dough in plastic wrap and refrigerate for 30 minutes.
• Filling: Add chopped onions and peppers to ground beef and mix well with hands.
• Heat oil in large frying pan or dutch oven.
• Add meat mixture.
• Cook until lightly browned, about 10 minutes.
• Add breadcrumbs and seasonings and stir well.
• Add water.
• Cover and simmer for 30 minutes or as long as needed to evaporate the excess liquid (mixture should be just wet, not runny or not dry).
• Allow meat mixture to cool while rolling pastry.
• Divide the dough into 24 even-sized pieces.
• On a lightly floured surface, roll out each piece of dough to a thickness of 3/8 of an inch and cut into 4 inch circle.
• Keep patty dough circles moist by stacking and covering them with a damp cloth.
• After all circles are cut, take one at a time and spoon on enough filling to cover half the circle.
• Fold the other half over, and seal the edges by crimping with a fork.
• Bake the patties on ungreased baking sheets and bake at 400°F for 30-35 minutes.
• Serve hot.

JAMAICAN BEEF PATTIES

Steps:

• --------DoughDirections---------.
• Combine flour, salt, and curry powder in work bowl of food processor, pulse to combine.
• Add butter or shortening and process until 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.
• ---------FillingDirections----------.
• Preheat oven to 350 degrees.
• Mix together meat, scallions, salt, onion and 1 tablespoon of thyme.
• Place in the frying pan with a teaspoon of cooking oil and cook over medium heat until meat is cooked, about 10 minutes.
• Pour off excess fat.
• Add in breadcrumbs, the rest of the thyme, black pepper, habanero, paprika, and ketchup.
• Cook 15 minutes more, adding water as necessary to keep the mixture moist.
• Cool before filling pastry.
• Roll the dough out to 1/8-inch thick.
• Cut the dough into 6-inch circles or whatever shapes you want.
• Put filling on one half of the dough.
• Brush the edges of the dough with the beaten egg.
• Fold the dough over the filling to make a half moon shape and press the edges together firmly, sealing them with a fork.
• Place the patties on a greased cookie sheet and bake 20-25 minutes.
• If making cocktail size, cut the dough into 3-inch circles.

JAMAICAN MEAT PATTIES

Steps:

• For the pastry: Sift the flour, turmeric, and salt into a large bowl. Using your fingers, two knives, or a pastry blender, cut in the shortening and butter until mixture resembles coarse crumbs. Working quickly, add only enough water to form a firm dough. Do not overwork pastry. Form dough into a disc, wrap in plastic, and refrigerate for at least 1 1/2 hours or overnight.
• In a large skillet, heat the oil until hot but not smoking. Add the onion and cook until softened, about 4 minutes. Add the garlic and ginger and cook for 1 minute. Add the ground beef, turmeric, cumin, allspice, cardamom, hot peppers, and thyme and cook until the beef is browned and spices are fragrant, about 10 minutes. Add the scallions, parsley, tomatoes, and stock and simmer for about 25 minutes, until the flavors have come together and almost all of the liquid has evaporated. Season, to taste, with salt and pepper, remove from the heat and stir in the rum. Set aside to cool before assembling the patties.
• Preheat the oven to 400 degrees F.
• On a lightly floured surface, roll out pastry and cut into circles about 6 to 7 inches in diameter. Spoon a scant 1/4 cup of the cooled filling onto the center of one side of each circle, and lightly brush the edges of the circle with a little of the beaten egg yolk mixture. Fold the other half of the pastry over so that the edges meet, and use a fork to crimp the edges together. Lightly brush the top of each patty with a little of the beaten egg yolk mixture. Place the patties on parchment-lined baking sheets and bake until golden brown, about 30 minutes. Serve immediately.

JAMAICAN "BEEFLESS" PATTIES

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 VEGETABLE PATTIES

Steps:

• To make Pineapple Salsa: Combine first 8 ingredients (from pineapple to pinch of salt) and mix well. If making ahead, cover, and refrigerate. Serve at room temperature.
• To make Jamaican Vegetable Patties:.
• Heat 1 Tbs. oil over medium-high heat in large nonstick skillet, add onion, and cook, stirring often, 2 to 3 minutes, until softened.
• Add garlic, jerk seasoning and salt; cook, stirring often, 30 to 60 seconds, until fragrant.
• Stir in carrots, cover, reduce heat to medium and cook 5 minutes, or until carrots are tender.
• Stir in peas, and cook 1 minute more. Transfer mixture to large bowl, and fold in breadcrumbs.
• Put eggs and milk in bowl, and whisk together. Stir into carrot mixture. Form into 12 3/4-inch-thick patties, using generous 1/3 cup mixture for each.
• Heat 1 Tbs. oil over medium heat in large nonstick skillet; Add half of patties, and cook about 5 minutes on each side until golden.
• Transfer patties to plate; keep warm; Repeat, adding more oil to pan if necessary. Serve with salsa.