Jamaican Beef Patties with Cheese Recipe
AuthenticJamaican Beef Patties with Cheese! A flaky golden crust, spiced beef filling, and melty cheese combine to make these patties irresistible. Perfect for a snack, appetizer, or main dish, they’re a taste of Jamaica in every bite.
Servings: 8 patties
Ingredients
Crust
- ⅔ cup Sour Cream chilled
- 1 large egg lightly beaten
- 3 cups all-purpose flour
- 1 tablespoon sugar
- 1 ¼ teaspoons table salt
- 3 teaspoons ground turmeric
- 16 tablespoons unsalted butter cut into ½-inch pieces and chilled
- ½ cup beef suet minced or ground. You can substitute all-vegetable shortening like Crisco
- ½ to ⅔ cup ice cold water
Filling
- ¾ teaspoon table salt
- ¼ teaspoon baking soda
- 1 pound 85 percent lean ground beef
- 1 tablespoon vegetable oil
- 12 scallions ,chopped fine
- 4 garlic cloves ,minced
- 1 habanero chili ,stemmed, seeded, and minced
- 1 teaspoon dried thyme
- ¾ teaspoon curry powder
- ¾ teaspoon ground allspice
- 1 teaspoon paprika
- ½ teaspoon pepper
- 1 tablespoon Worcestershire sauce or soy sauce preferably dark soy sauce
- 2 teaspoons beef bouillon base like Better than Bouillon
- 1 slice hearty white sandwich bread ,torn into 1-inch pieces
- 8 deli cheese slices ,pepper jack or cheddar
Instructions
Prepare the Dough:
- Whisk sour cream and egg together in small bowl, refrigerate until ready to use. In a food processor, combine flour, sugar, salt, and turmeric. Pulse to mix, about 3 seconds. Add butter and pulse until pea-sized crumbs form. Add ½ of the sour cream mixture pulse until combined, about 5 pulses. Add remaining sour cream mixture and pulse again, about 15 pulses. Gradually add ½ cup ice cold water and pulse until the dough just comes together, adding more water by the tablespoon, as necessary.
- Turn out dough onto sheet of plastic wrap and shape into a square, wrap, and chill for 1 hour or for up to 2 days.
Make the Filling:
- Meanwhile, combine beef with baking soda, salt and water, using your hands to mix thoroughly. Let sit at room temperature for 10 minutes.
- Heat oil in a 12-inch nonstick skillet over medium heat until just smoking. Add beef mixture and cook, breaking up the meat with the back of a wooden spoon, until it begins to brown. Add scallions, garlic, habanero, thyme, curry powder, allspice, paprika, and Worcestershire, cook until scallions are softened, about 3 minutes. Stir in bread, beef bouillon and 1 cup water simmering over low heat until thickened and the sauce coats the beef.
- Using a potato masher and mash the beef mixture until fine-textured and the bread is fully incorporated. Transfer to a clean bowl and let the filling cool completely.
Assemble the Patties:
- On a lightly floured work surface with a lightly floured rolling pin, roll the dough into a 12-inch square. Fold dough in half to form a rectangle, then fold again the other way to form a square. Roll again into a 12-inch square. Repeat this process 3 more times, letting dough rest as needed if it’s too stiff to roll. Roll to ⅛-inch thickness, then use a bowl or pastry cutter to cut out 8 (6-inch) rounds, rerolling scraps as necessary. Add a cheese slice and ⅓ cup beef filling on one half. Fold over and seal edges with a fork. Prick the tops twice to allow the steam to escape.
Bake:
- Adjust the oven rack to the upper-middle position and preheat oven to 375°F. Bake until patties have puffed and exteriors have lightly browned, about 30 minutes. Transfer patties to wire rack and let cool for 10 minutes before serving.
Video
Notes
Make ahead tips :
- Dough can be wrapped tightly in plastic and refrigerated for up to 2 days.
- Cooked filling can be covered with plastic and refrigerated for up to 24 hours.