jamaican patty
After a recent trip to the Caribbean, I have been in a real island-food-mood. I love all island foods - stewed greens, fried fish, yuca fries, rice and beans and fiery hot sauces. But, growing up in North America, nothing says Caribbean food like the hand held yellow wonder that is the Jamaican patty. Everyone loves their flaky pastry exterior and spicy, fragrant filling. Are they authentic? No idea. Are they delicious? Yes.
Sure, you can probably find a version of these at your local corner store - heating up in that weird glass hot box - but, making your own is pretty easy, full of real ingredients, super tasty and easier than you may think.
This recipe is for the standard beef patty - both meat and vegan versions. But, whether stuffed with beef, meatless soy meat, chicken or greens, these flavourful and spicy bundles are the perfect snack or breakfast. Pair them with a big salad and you've got yourself a dinner and, no matter when you decide to eat them, don't forget the scotch bonnet hot sauce.
Ingredients
Pastry
1.5 cups all purpose flour
1 stick cold butter OR vegan butter - cubed
1/2 tsp salt
1 tsp Jamaican curry powder
1 tsp turmeric powder
4-5 tbsp ice water
Filling
tbsp olive oil
1 lb lean ground beef OR veggie ground round
1 onion - minced
1 clove garlic - minced
1/4 tsp minced scotch bonnet pepper
1/4 tsp ground allspice
1/4 tsp Jamaican curry powder
1/2 tsp dried thyme
1/4 cups breadcrumbs
3/4 cup stock of your choice (veggie, chicken or beef)
1 tbsp rum (optional)
1/2 tsp salt
freshly ground pepper
1 egg - lightly beaten OR 1/4 cup plain unsweetened almond milk
1/4 cup warm water
Method
1. to make pastry, sift flour, salt, curry powder and turmeric into a bowl. add butter and, using a pastry cutter or your fingers, cut cold butter into the flour until the mixture resembles coarse crumbs.
2. add ice water to the flour mixture by the tablespoon and stir until the mixture comes together as a dough. knead the dough in the bowl for 1 minute.
3. shape the dough into a disc and wrap in plastic wrap. place the dough in the fridge for 2 hours.
4. to make the filling, heat pan over medium heat and sauté onion, scotch bonnet pepper and garlic in olive oil until soft.
5. add veggie meat/ground meat, allspice, thyme, curry powder, salt and pepper and stir to coat. allow meat to brown for 5-6 minutes.
6. when the meat is almost completely brown, add stock and rum. simmer for 15 mins on low heat. remove dough from the fridge.
7. after 15 minutes, add breadcrumbs and stir to combine. the mixture should be moist but not wet and most of the liquid should be absorbed. if the mixture is too dry, add a little more stock. remove from heat and allow to cool.
8. preheat oven to 400° and line baking sheet with parchment paper.
9. lightly flour work surface and roll the dough out until 1/8" thick. using a bowl, cut dough into circles.
10. place 2-3 tablespoons of filling in the centre of each circle. moisten the edges with a little water (using your finger) and fold each circle into a half moon. use a fork to crimp the edges closed.
11. place patties on a parchment lined baking sheet and brush with almond milk or egg wash.
12. bake 20-25 minutes or until puffed and lightly golden brown.