Jamaican Beef Patties

Method37 steps · about 2 hr

1. 1

   Step 1: Set out a large mixing bowl and a tray for the pastry. Keep the measured vegetable shortening and dough water cold until needed.

2. 2

   Step 2: Combine all four cups of dough flour with the curry powder (1 tsp) and the one-and-a-half teaspoons of dough salt (1½ tsp) in the mixing bowl.

   Uses 4 cups all-purpose flour for pastry dough · 1½ tsp kosher salt for pastry dough · 1 tsp curry powder for pastry dough

3. 3

   Step 3: Add all the cold vegetable shortening (1¼ cups) and rub it through the dry pastry mixture with your fingertips until the mixture is sandy with small fat pieces coated in flour.

   Uses All the combined dry pastry mixture · 1¼ cups cold vegetable shortening

4. 4

   Step 4: Mix half a cup of the measured ice water into the pastry crumbs with your hands. Add more from the measured cup one or two tablespoons at a time, stopping once the dough is smooth and holds together. Use extra ice water only if the measured stock is not enough; do not make the dough wet.

   Uses All the pastry crumb mixture · Start with ½ cup from the 1 cup ice-water stock, then add 1–2 tbsp at a time only as needed · Extra ice-cold water only if needed to bring pastry together

5. 5

   Step 5: Divide the pastry dough into ten to twelve equal individual pieces and shape them gently into balls.

   Uses All the finished pastry dough

6. 6

   Step 6: Cover the dough portions securely and refrigerate for thirty to forty minutes while preparing the filling. Keep them chilled until rolling.

   Chill divided pastry portions · 40 minUses All ten to twelve dough portions

7. 7

   Step 7: Prepare the filling vegetables: peel and dice enough bulb onion (1 cup) to measure one cup, peel and mince enough fresh garlic (2 tsp) for two teaspoons, and mince one tablespoon of fresh thyme. Wash and thinly slice the green onions (½ cup) to measure half a cup, keeping them separate for the end of cooking. If using chili, wash and mince it to taste, then wash your hands after handling it.

   Uses 1 cup diced bulb onions · Minced fresh chili pepper to taste, optional · 2 tsp minced fresh garlic · 1 tbsp minced fresh thyme · ½ cup thinly sliced green onions, white and green parts

8. 8

   Step 8: Place all the raw ground beef (2 lb) in a clean bowl and sprinkle it with the ground allspice (1 tsp) and black pepper (½ tsp).

   Uses 2 lb ground beef · 1 tsp ground allspice · ½ tsp freshly ground black pepper

9. 9

   Step 9: Mix the allspice and pepper evenly through the ground beef, then hold it ready for cooking. Wash your hands and clean any utensils that contacted the raw beef.

   Uses All the beef and its measured spices

10. 10

    Step 10: Heat all the vegetable oil (2 tbsp) in a large skillet over medium heat until it shimmers.

    Uses 2 tbsp vegetable oil

11. 11

    Step 11: Cook the prepared bulb onion in the hot oil until translucent. Add the prepared garlic, thyme and optional minced chili and saute for another minute. Keep the sliced green onions out of the pan until the filling is reduced.

    Uses All the heated skillet oil · The diced bulb onion, minced garlic and thyme, and optional chili; keep all sliced green onions aside

12. 12

    Step 12: Season the cooked onion and herb mixture with a little of the filling salt (to taste) to taste.

    Uses All the cooked aromatic base · Kosher salt from the filling-seasoning stock, to taste

13. 13

    Step 13: Add all the seasoned ground beef to the skillet. Stir it through the aromatic base, breaking up clumps, and cook until no pink remains and the beef reaches at least 71°C / 160°F.

    Uses All the cooked onion and herb base · All the seasoned raw ground beef

14. 14

    Step 14: Stir all the ketchup (2 tbsp) into the cooked beef. Taste carefully and add more from the filling salt stock only if needed.

    Uses All the cooked beef mixture · 2 tbsp ketchup · A further little filling salt only if tasting shows it is needed

15. 15

    Step 15: Pour both cups of filling water (2 cups) into the beef mixture and stir well. Bring to a boil, reduce the heat and simmer until most liquid has evaporated and the remaining sauce is thick enough to stay inside the pastry.

    Uses All the ketchup-seasoned beef · 2 cups water for beef filling

16. 16

    Step 16: Fold all the prepared sliced green onions into the reduced filling. Take it off the heat and let it cool completely before filling the pastry.

    Uses All the thick reduced filling · All ½ cup of the sliced green onions kept apart from the other vegetables

17. 17

    Step 17: Line two baking sheets with parchment and clear space in the refrigerator for the trays of formed patties.

18. 18

    Step 18: Beat the large egg (1 large) with the one tablespoon of egg-wash water in a clean bowl. Cover and refrigerate this egg wash until the patties are ready to brush.

    Uses 1 large egg for egg wash · 1 tbsp water for egg wash

19. 19

    Step 19: Lightly flour the work surface and rolling pin with the separate extra flour. Keep the chilled dough portions, completely cooled filling and edge-moistening water within reach.

    Uses Extra all-purpose flour for the work surface and rolling pin, as needed

20. 20

    Step 20: Take one chilled dough portion and roll it into a circle about 13 cm / 5 inches across. Keep the remaining portions covered in the refrigerator.

    Uses One chilled dough portion; keep the other portions cold

21. 21

    Step 21: Turn the first pastry circle on the floured surface so it can fold easily in half. Keep one semicircle clear for sealing around the filling.

    Uses The first rolled pastry circle

22. 22

    Step 22: Spoon about three heaping tablespoons of the actual cooled beef filling onto one half of this pastry circle, leaving a clear border around its edge.

    Uses The first pastry circle · About 3 heaping tbsp from the actual cooled filling for the first patty

23. 23

    Step 23: Dip a clean finger in the edge water and lightly moisten the pastry border. Fold the empty half over the filling and press the edges together to seal.

    Uses The first filled circle · A little water from the edge-moistening stock for this patty

24. 24

    Step 24: Press a fork along the sealed edge to crimp it securely, trimming any loose excess pastry if needed for a neat border.

    Uses The first sealed patty

25. 25

    Step 25: Transfer the first crimped patty to one parchment-lined baking sheet and keep it cool while forming the others.

    Uses The first formed patty

26. 26

    Step 26: Roll the remaining chilled dough portions one at a time into circles about 13 cm / 5 inches across, using a little extra rolling flour only as needed.

    Uses All chilled dough portions remaining after the first patty · A little extra rolling flour as needed

27. 27

    Step 27: Divide the remaining actual cooled filling between the remaining pastry circles, starting with about three heaping tablespoons on one half of each circle and keeping their borders clear. Adjust the division between portions so the prepared filling is used without overfilling.

    Uses All remaining rolled circles · The actual cooled filling remaining after the first patty

28. 28

    Step 28: Lightly moisten the clear borders of the remaining filled circles with the edge water.

    Uses All remaining filled circles · A little edge water as needed for the remaining circles

29. 29

    Step 29: Fold the clear pastry halves over their fillings and press each border together to seal.

    Uses All remaining filled circles

30. 30

    Step 30: Crimp every remaining sealed edge with a fork and trim any loose pastry excess if necessary.

    Uses All remaining sealed patties

31. 31

    Step 31: Arrange all ten to twelve formed patties on the two parchment-lined trays with a little space between them.

    Uses The first patty on its tray · All the remaining formed patties

32. 32

    Step 32: Position oven racks in the upper and lower thirds of the oven and begin heating it to 175°C / 350°F.

33. 33

    Step 33: Refrigerate both trays of formed patties while the oven finishes heating.

    Uses Both trays of formed patties

34. 34

    Step 34: Just before baking, brush the tops of all chilled patties with the prepared egg wash. Discard any egg wash left after brushing.

    Uses All chilled patties · The egg wash prepared from one egg and 1 tbsp water, used as needed

35. 35

    Step 35: Bake at 175°C / 350°F for thirty to forty minutes until the pastry is golden and cooked through and the filling reaches at least 74°C / 165°F. Rotate and exchange the trays halfway through for even baking, continuing as needed to reach the cooked endpoint.

    Bake beef patties until pastry and filling are cooked · 40 minUses Both trays of egg-washed patties

36. 36

    Step 36: Transfer the baked patties carefully to wire racks and let them cool briefly so they can be handled safely.

    Uses All cooked patties

37. 37

    Step 37: Serve the patties warm as ten to twelve individual portions.

    Uses All ten to twelve cooked patties