Jamaican patties are flaky pastries that are filled with meat or vegetables. Back when I was studying in London was the first time that I tried these patties, as they used to be sold at the corner stores or even tube stations. I used to work in Battersea at one point and they had a small Jamaican fast food place, and I used to pick these up all the time to give myself a treat.
After looking at quite a few recipes I decided to take the best out of the lot and tweak it to make a healthier and more convenient patty. The pastry for these patties are traditionally made with shortening, but that is something I prefer not to use, so I have used butter instead and it turned out yummy! I have also not added cornstarch which most recipes required, but that did not affect the taste. Instead I added some green chilies and some peas, and I was quite happy with the results. Hope you enjoy it too!
For the Filling:
350 grams Beef minced
½ Large Onion, minced
¼ Cup Garlic, minced
¼ Cup Ginger, minced
3 Bay Leaves
2 Cinnamon Sticks
4-5 All Spice, crushed
1 Tsp curry powder
½ Tsp Chili powder
½ Cup diced Tomatoes
½ Cup diced Red Pepper
2 Green chilies chopped (optional)
1 Cup Peas (optional)
Salt to taste
Heat oil in a pan. Add the bay leaves, cinnamon sticks, cardamoms and all spices, fry for a minute.
Add the minced onions, garlic and ginger. Fry for a few minutes, until the raw smell disappears.
Put in the curry powder and the chili powder. Stir to combine well.
Stir in the minced meat and combine with the rest of the ingredients. Cook till the meat is no longer pink.
Add the peas, tomatoes & red pepper, and the green chilies to the pan.
Stir fry till all the ingredients have been well incorporated.
Cover and let it simmer for a further 5-10 minutes.
Then turn off the heat and let it steam in its own heat. Then set aside to cool.
Prepare the dough while the meat mixture cools down.
Combine flour and curry powder in a large bowl. Cut in the butter until mixture resembles coarse meal.
Beat together egg yolk and water. Stir into flour mixture until it just forms a pastry dough.
Portion them into 6 equal dough balls. Roll out each dough ball into nice 10 cm circles. (They Don’t need to be perfectly round)
Place equal amounts of filling on a 1/2 of each circle and fold pastry over it, pressing together to seal seams. Take out all the whole spices (the cardamom, bay leaves, cinnamon and all spices) when portioning in the filling.
Use the tines of the fork to ensure seams are properly seamed. These pastries have the marks of fork tines on the edges.
Place prepared pastries on a greased baking tray. Pierce each pastry with a fork, to allow steaming while the pastries are baking. Bake for 20 minutes.
This is good to make ahead a day before too, just pop it in the microwave for 1 minute before serving! Did you know that you have to wait at least 10 seconds after the microwave goes off, then put your hands in it to take out the plate!!
Serve with a salad or tastes great with some hot sauce!
- Jamaican Beef Patties (myhoustonmajic.com)
- Hotpie makes a taste of Jamaica (miamiherald.com)
- Meat Puff (lynskitchen.wordpress.com)
- Leftover Pot Roast Beef Top Crust Pie & Making Shortcrust Pastry in My Kenwood Chef (cookingwithcorinna.wordpress.com)
- Jamaican Curry Goat (lleleskitchen.wordpress.com)
- Super Awesome Zucchini Bread (enlightenedlotuswellness.com)