How to make Jamaican Beef Patty's | flaky Crust| Cooking With Tia

beef

🥗Healthier: ground turkey

💰Cheaper: ground pork

Ground turkey is leaner, while ground pork is often less expensive.

butter

🥗Healthier: olive oil

💰Cheaper: margarine

Olive oil is healthier, while margarine can be more budget-friendly.

Prep the scotch bonnet pepper by removing the seeds and dicing it.

Dice half of a medium-sized onion and three stalks of green onion (scallion).

In a mixing bowl, add 2 cups of all-purpose flour, 1 teaspoon of salt, 1 tablespoon of white sugar, 1 teaspoon of baking powder, 1.5 teaspoons of curry powder, and 1 teaspoon of turmeric powder. Do not sift yet.

Sift all the dry ingredients together into the mixing bowl.

Mix the dry ingredients with a utensil until combined.

Add in cold butter (0.5 cup) and mix until the texture resembles crumbs.

Add in 2 ounces of cold water and mix until a clay-like consistency is achieved.

If too sticky, add a small handful of flour to achieve a play-dough-like consistency.

Cover the bowl with plastic wrap and refrigerate for 40 minutes.

Heat a pan over medium temperature and add a little grapeseed oil.

Add the diced onions and sauté until they become transparent.

Add 1 teaspoon of garlic, the diced scallions, and the diced scotch bonnet pepper, and sauté for a few more minutes.

Add 1.5 tablespoons of soy sauce and 2 tablespoons of ketchup, mixing well.

Add 1 pound of ground beef (80/20) and mix until fully cooked through without seasoning yet.

Once the beef is cooked, season with 0.5 teaspoon of seasoned salt, 0.5 teaspoon of black pepper, 1 teaspoon of onion powder, 1 teaspoon of paprika, 1 teaspoon of thyme, 1 tablespoon of all-purpose seasoning, and 1 teaspoon of garlic powder.

Drain excess oil from the cooked beef mixture.

Add 1 tablespoon of browning sauce to the meat for color and mix well.

Taste the meat and adjust seasoning if necessary, adding more ketchup if desired.

Optionally, transfer the meat mixture to a food processor for a finer texture.

Remove the crust from the refrigerator and flour the surface and rolling pin.

Roll out the crust as thin as possible without tearing it.

Optionally, add small pieces of butter around the crust before folding it up.

Fold the crust and roll it out again to incorporate the butter, then shape it back into a ball and flour both sides.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens