Jamaican Beef Patties
When everyone’s hungry and dinner feels miles away, these golden hand pies are the kind of snack that disappears before you’ve found the hot sauce. The buttery turmeric pastry flakes around a warmly…
Ingredients
- 2 1/2 cups all-purpose flour
- 1 teaspoon ground turmeric
- 1 1/4 teaspoons salt
- 1/2 cup cold unsalted butter, cubed
- 6 tablespoons ice water
- 1 pound ground beef
- 1 small yellow onion, finely diced
- 3 stalks scallions, thinly sliced
- 2 cloves garlic, minced
- 1 pepper, 1 teaspoon thyme, and 1/2 teaspoon allspice mixture Scotch bonnet pepper, minced, plus dried thyme and ground allspice
Instructions
- Whisk the flour, turmeric, and 1/2 teaspoon of the salt in a bowl. Cut in the cold butter with your fingers until the mixture looks crumbly with a few pea-sized pieces remaining.
- Drizzle in the ice water, stirring just until a rough dough forms. Gather it into a ball without kneading, wrap it, and chill for 20 minutes while you make the filling.
- Heat a large skillet over medium heat. Add the beef, onion, scallions, garlic, Scotch bonnet, thyme, allspice, and the remaining 3/4 teaspoon salt. Cook for 7 to 9 minutes, breaking the beef into fine crumbles, until browned and no longer pink.
- Spoon the beef mixture into a bowl and let it cool until it’s warm rather than steaming. Heat the oven to 400°F and line a baking sheet with parchment.
- Divide the dough into 8 pieces. Roll each piece into a 6-inch round on a lightly floured surface, keeping the edges a little thicker so the patties seal nicely.
- Place about 1/3 cup of beef filling on one side of each round. Fold the dough over, press out any air, and crimp the edges firmly with a fork. Set the patties on the baking sheet.
- Bake for 22 to 25 minutes, until the pastry is crisp and golden. Rest them for 5 minutes, then serve warm in their own little paper-sleeve style for easy snacking.
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