Beef Patties Recipe

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Gallery Read the full recipe after the video. Recipe Summary Servings: 9 Yield: Makes 18 patties mh_1086_beef_patties.jpg

Ingredients FOR THE FILLING 1 pound ground beef 1 onion, finely chopped 3 whole scallions, finely chopped 1 clove garlic, minced 2 Scotch bonnet peppers (any color), seeded and minced 1 teaspoon dried thyme or 2 sprigs fresh 1/4 cup vegetable oil 2 teaspoons curry powder 1 teaspoon salt 1/2 teaspoon freshly ground black pepper 1 1/2 to 2 1/2 cups water 1/2 cup breadcrumbs FOR THE PASTRY 2 1/2 cups all-purpose flour 1/2 teaspoon salt 1/4 teaspoon baking powder 2 tablespoons curry powder 1/2 cup butter (1 stick) 3/4 cup ice-cold water FOR THE EGG WASH 1 egg, beaten with 1 teaspoon water

Cook’s Notes Uncooked patties can be stored in the freezer and go straight into the oven when ready to use; they bake in just 15 minutes.This recipe comes from the book Lucinda’s Authentic Jamaican Kitchen by Lucinda Scala Quinn.

Gallery Read the full recipe after the video.

Recipe Summary Servings: 9 Yield: Makes 18 patties mh_1086_beef_patties.jpg

Gallery

Read the full recipe after the video.

Read the full recipe after the video.

Recipe Summary Servings: 9 Yield: Makes 18 patties

Recipe Summary

Servings: 9 Yield: Makes 18 patties

Servings: 9

Yield: Makes 18 patties

Makes 18 patties

mh_1086_beef_patties.jpg

Ingredients

1 pound ground beef 1 onion, finely chopped 3 whole scallions, finely chopped 1 clove garlic, minced 2 Scotch bonnet peppers (any color), seeded and minced 1 teaspoon dried thyme or 2 sprigs fresh 1/4 cup vegetable oil 2 teaspoons curry powder 1 teaspoon salt 1/2 teaspoon freshly ground black pepper 1 1/2 to 2 1/2 cups water 1/2 cup breadcrumbs
2 1/2 cups all-purpose flour 1/2 teaspoon salt 1/4 teaspoon baking powder 2 tablespoons curry powder 1/2 cup butter (1 stick) 3/4 cup ice-cold water
1 egg, beaten with 1 teaspoon water

Directions

To make the pastry, combine the flour, salt, baking powder, and curry powder in a large mixing bowl. Cut the butter into small pieces and add to the bowl. Working quickly and using your fingertips, squeeze together the flour mixture and butter and toss it together by scooping under the mixture with both hands. When the mixture resembles a very coarse meal, add the water to the bowl.

With floured hands, mix and squeeze the dough just until it forms a ball. Knead it once or twice to combine it fully (the less kneading, the better). Spread the dough into 2 pieces, flattening each into a thick pancake. Wrap in plastic and set them in the refrigerator to chill for at least 15 minutes. (The dough will keep in the refrigerator up to 5 days. Remove it from the refrigerator a few minutes before using it.)

For filling, mix together the beef, onion, scallions, garlic, peppers, and thyme in a large bowl. In a large skillet, heat the oil over high heat until it is very hot, and add the beef mixture. Fry until the meat is brown and the moisture is evaporated, about 8 minutes. Add the curry powder, salt, and black pepper, stirring occasionally over high heat, allowing a crust to form on the bottom of the pan.

Add the water and stir the mixture, scraping the bottom to incorporate the browned crust. Add the breadcrumbs and stir. The consistency should be like a thick stew. Add more water as needed. Cover, reduce the heat to very low, and cook for 15 minutes. Set it aside to cool.

Preheat the oven to 400 degrees. Cut each piece of the dough into 9 pieces. Using a rolling pin on a floured surface, roll out each piece of pastry into a rectangle shape with rounded edges. Spread a large spoonful of the cooled meat mixture over one side of the dough, leaving at least 1/2- to 3/4-inch border on the outside edge. Using your finger, paint water around the border. Fold the other side of the dough over, and roll and crimp the edges. Lightly press a floured fork around the edge of the patty.

Place the patty onto a cookie sheet and repeat the procedure with the remaining dough. The patties may be covered in plastic and frozen at this point for later use. Brush each patty with the egg wash and bake for 15 to 20 minutes, or until the patties begin to turn a golden color.

Cook’s Notes

Uncooked patties can be stored in the freezer and go straight into the oven when ready to use; they bake in just 15 minutes.

Reviews (15)

 Add Rating & Review     164 Ratings   5 star values:        34    4 star values:        32    3 star values:        59    2 star values:        30    1 star values:        9

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Reviews (15)

Add Rating & Review     164 Ratings   5 star values:        34    4 star values:        32    3 star values:        59    2 star values:        30    1 star values:        9

Add Rating & Review

164 Ratings 5 star values: 34 4 star values: 32 3 star values: 59 2 star values: 30 1 star values: 9

5 star values: 34 4 star values: 32 3 star values: 59 2 star values: 30 1 star values: 9

Martha Stewart Member     Rating: 3 stars       02/24/2018   I used Serrano peppers instead of habeneros or jalapeños as I was cooking for people who can’t handle a lot of spice and substituted some vegetable stock I needed to use up for the water in the filling. I have seen some other reviews that said they ran out of filling and had leftover pastry, I had the opposite problem. Everyone agreed that it needed some kind of a sauce, and after some last minute trial and error with what I had on hand we ended up with a reduction made with brown sugar butter pineapple/orange juice and Tabasco.  

Martha Stewart Member     Rating: Unrated       09/07/2017   How many days can they be kept at room temperature?  

Martha Stewart Member     Rating: 4 stars       11/22/2015   If you are a vegetarian use ground round instead of ground beef just add a pinch more of the spices. It tastes great.  

Martha Stewart Member     Rating: 4 stars       02/06/2013   I literally just ate one of these. They're really quite nice, and pretty close to what I've come to know as Jamaican Beef Patties. The crust was nice and flaky, I used my kitchen aid to mix it up. The meat filling came together nicely, I used Jalapenos so it wasn't as spicy as they could have been. My only complaint is that I ran out of filling, and had four squares of dough leftover. I'm even more disappointed by this after eating one, so I think I would do a 1 1/2 times recipe next time  

Martha Stewart Member     Rating: 4 stars       09/29/2012   The first time I made these I made them to the letter of the recipe. They were good but not entirely to our taste. I cut back on the curry a bit in both the dough and filling, we like just a hint of curry. I left in some ribs in the habanero pepper to give a little more heat, added 2 diced carrots for sweetness and 6 quartered mushrooms for more meatiness to the filling. Delicious and perfect for my man's lunch box with a salad to round out the meal. These will be in regular meal rotation.  

Martha Stewart Member     Rating: Unrated       07/21/2012   Scotch Bonnet is a different variety of the same secies as the Habanero pepper. They are virtually the same in size and heat, making it a perfect substitute in this recipe.  

Martha Stewart Member     Rating: Unrated       03/24/2012   This isn't a review yet...but, I also am interested in her veggie rendition of the pattie...I will take my cue though from Indian Samosas...instead of beef, I would sub, cubed potato, carrots and peas and keep the rest of the recipe the same.  

Martha Stewart Member     Rating: Unrated       09/07/2011   LSQ mentioned a vegetarian version of these on her show. I sure do wish we could get the recipe for this version.  

Martha Stewart Member     Rating: Unrated       04/06/2011   +I+made+this%C3%AF%C2%BB%C2%BF+last+night...yes%2C+It+was+the+best..thank+you.%0D%0A  

Martha Stewart Member     Rating: Unrated       04/02/2011   I made these for dinner tonight and they were just delicious. I couldn't find Scotch bonnet peppers, so I used Serranos instead, and the flavor and heat was great. I am always nervous when making dough from scratch, but this one was foolproof. When rolling out the dough for the patties I had a hard time making a rectangle, so I rolled the dough into circles and followed directions from there. The patties were perfect. I forgot the egg wash, but no one noticed. Can't wait to make these again!  

Martha Stewart Member     Rating: Unrated       03/29/2011   I was/am very excited to try this recipe. I made my filling yesterday and it was very slimy. Did I do something wrong? Will the consistency change once baked off in dough?  

Martha Stewart Member     Rating: Unrated       03/27/2011   I am sure you can substitute the Bonnet Peppers for pepper sauce. They are just supposed to give a spice :) So anything spicy will work!  

Martha Stewart Member     Rating: Unrated       03/26/2011   Chefnthemakin, I live in Arizona also. I don't know what Bonnet Pepper are. So I just substituted 2 jalepeanos. I also bought puff pastry sheets, I am not too good at making dough. I am making the paties as I type. Hopefully they turn out well.  

Martha Stewart Member     Rating: Unrated       03/25/2011   I love Jamaican Beef Patties, and I would love to make them but I cannot find the Scotch Bonnet Peppers anywhere in Arizona.  

Martha Stewart Member     Rating: Unrated       03/25/2011   Could you please add recipe for veggie patties.

Martha Stewart Member

Rating: 3 stars 02/24/2018

I used Serrano peppers instead of habeneros or jalapeños as I was cooking for people who can’t handle a lot of spice and substituted some vegetable stock I needed to use up for the water in the filling. I have seen some other reviews that said they ran out of filling and had leftover pastry, I had the opposite problem. Everyone agreed that it needed some kind of a sauce, and after some last minute trial and error with what I had on hand we ended up with a reduction made with brown sugar butter pineapple/orange juice and Tabasco.

Rating: 3 stars

Rating: Unrated 09/07/2017

How many days can they be kept at room temperature?

Rating: Unrated

Rating: 4 stars 11/22/2015

If you are a vegetarian use ground round instead of ground beef just add a pinch more of the spices. It tastes great.

Rating: 4 stars

Rating: 4 stars 02/06/2013

I literally just ate one of these. They’re really quite nice, and pretty close to what I’ve come to know as Jamaican Beef Patties. The crust was nice and flaky, I used my kitchen aid to mix it up. The meat filling came together nicely, I used Jalapenos so it wasn’t as spicy as they could have been. My only complaint is that I ran out of filling, and had four squares of dough leftover. I’m even more disappointed by this after eating one, so I think I would do a 1 1/2 times recipe next time

Rating: 4 stars 09/29/2012

The first time I made these I made them to the letter of the recipe. They were good but not entirely to our taste. I cut back on the curry a bit in both the dough and filling, we like just a hint of curry. I left in some ribs in the habanero pepper to give a little more heat, added 2 diced carrots for sweetness and 6 quartered mushrooms for more meatiness to the filling. Delicious and perfect for my man’s lunch box with a salad to round out the meal. These will be in regular meal rotation.

Rating: Unrated 07/21/2012

Scotch Bonnet is a different variety of the same secies as the Habanero pepper. They are virtually the same in size and heat, making it a perfect substitute in this recipe.

Rating: Unrated 03/24/2012

This isn’t a review yet…but, I also am interested in her veggie rendition of the pattie…I will take my cue though from Indian Samosas…instead of beef, I would sub, cubed potato, carrots and peas and keep the rest of the recipe the same.

Rating: Unrated 09/07/2011

LSQ mentioned a vegetarian version of these on her show. I sure do wish we could get the recipe for this version.

Rating: Unrated 04/06/2011

+I+made+this%C3%AF%C2%BB%C2%BF+last+night…yes%2C+It+was+the+best..thank+you.%0D%0A

Rating: Unrated 04/02/2011

I made these for dinner tonight and they were just delicious. I couldn’t find Scotch bonnet peppers, so I used Serranos instead, and the flavor and heat was great. I am always nervous when making dough from scratch, but this one was foolproof. When rolling out the dough for the patties I had a hard time making a rectangle, so I rolled the dough into circles and followed directions from there. The patties were perfect. I forgot the egg wash, but no one noticed. Can’t wait to make these again!

Rating: Unrated 03/29/2011

I was/am very excited to try this recipe. I made my filling yesterday and it was very slimy. Did I do something wrong? Will the consistency change once baked off in dough?

Rating: Unrated 03/27/2011

I am sure you can substitute the Bonnet Peppers for pepper sauce. They are just supposed to give a spice :) So anything spicy will work!

Rating: Unrated 03/26/2011

Chefnthemakin, I live in Arizona also. I don’t know what Bonnet Pepper are. So I just substituted 2 jalepeanos. I also bought puff pastry sheets, I am not too good at making dough. I am making the paties as I type. Hopefully they turn out well.

Rating: Unrated 03/25/2011

I love Jamaican Beef Patties, and I would love to make them but I cannot find the Scotch Bonnet Peppers anywhere in Arizona.

Could you please add recipe for veggie patties.

All Reviews for Beef Patties

of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest

All Reviews for Beef Patties

of Reviews
Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest

Reviews: Most Helpful

Most Helpful     Most Positive     Least Positive     Newest

Gallery#

Recipe Summary#

Ingredients#

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Reviews (15)#

All Reviews for Beef Patties#

Gallery

Recipe Summary

Ingredients

Directions

Cook’s Notes

Reviews (15)

All Reviews for Beef Patties