Jamaican Patty
351kcal5.9g protein18.4g fat40.6g carbs*Estimates computed from the ingredient list; cost uses average US supermarket prices. Not a substitute for packaging measurements or your receipt.
Contains gluten, dairy · sometimes contains egg, peanut, tree nut, sesame, soy, shellfish, fish — check the label
Restrictions
Containsgluten · dairyIt is in an ingredient you cannot leave out.
Sometimes contains — check the labelegg (scotch bonnet) · peanut (scotch bonnet) · tree nut (scotch bonnet) · sesame (scotch bonnet) · soy (scotch bonnet) · shellfish (scotch bonnet) · fish (scotch bonnet)Some brands have it, some do not. The recipe cannot tell, so this is the one you check yourself.
Diets
No pork · checkNo alcohol · check
Worked out from the ingredient list. It knows nothing about brands, shared equipment or cross contamination, and it is not a certification — if you have an allergy, you still have to read the label.
Ingredients
Servings:
| 500 g | flour |
| 220 g | butter (cold) |
| 2 tsp | turmeric |
| 600 g | ground beef |
| 1 unit | onion (finely chopped) |
| 3 clove | garlic |
| 2 tsp | thyme |
| 1 tsp | allspice |
| 1 unit | Scotch bonnet chile |
| 250 ml | beef stock |
Steps
- mix8 mincrumbly dough just cohesiveMix flour, turmeric and salt, cut in the cold butter until irregular flakes remain, then add cold water only until the dough holds together. Visible cold fat helps create the flaky layered crust associated with the patty.
- rest30 minrefrigeratedWrap and chill the dough while making the filling. Resting relaxes gluten and re-firms the butter, making the pastry easier to roll without shrinking or smearing fat.
- sear10 minbeef browned and finely crumbledBrown the beef with onion and garlic, breaking it into small crumbs, then add thyme, allspice and Scotch bonnet. Fine texture matters because large chunks make the thin pastry difficult to seal and eat cleanly.
- simmer10 minfilling moist but no free liquidAdd stock and simmer until the filling is juicy and cohesive but no liquid pools in the pan. Cool before assembly; hot wet filling melts pastry fat and weakens the seam.
- crimp20 minthin rounds folded and sealedRoll the chilled dough, cut rounds, place filling on one half and fold into semicircles. Press and crimp the edges firmly without trapping filling in the seam, which creates leak points.
- bake25 min200 C / 400 F, pastry crisp and golden-yellowBake on spaced trays until the crust is crisp and lightly browned while retaining its characteristic yellow color. Rest briefly before eating so the hot beef juices settle inside the flaky shell.