Jamaican Meat Pie (aka Jamaican Beef Patty) is a popular appetizer in Jamaica and other areas of the Caribbean. It is a flaky and flavorful yellow crust filled with a spicy/savory meat filling.
Jamaican Meat PieThe Jamaican Meat pie is quite different from the Nigerian Meat pie, but I can say that I love them both for different things. The Jamaican patties are so flaky, turmeric colored and the Meat filling is highly seasoned. In the case of the Nigerian Meat pie, it’s crust is a little richer and softer.
Jamaican Beef PattyIn Jamaica, Meat pies are often served with coco bread which is a form of sandwich bread, that is starchy and slightly sweet.
For frozen Jamaican meat patties, put the stuffed Meat pies in a ziplock bag and keep them in a fridge for later use.
By the way if you like to know how I make my Ground beef (Minced Meat) from scratch click here, it’s super easy.
- 4 Cups all purpose flour
- 1 cup Butter 2 sticks, cold
- 12 to 14 Tablespoons water
- 1 Tbs Turmeric
- 2 Teaspoon Sugar
- 1 Tsp Salt
- 1 pound ground beef
- 1 Tbs Vegetable oil
- 1/2 Cup Onion diced
- 2 Tsp Garlic minced
- 1/2 Tsp black pepper
- 1/4 Tsp Thyme
- 1 tsp curry powder
- 1/2 tsp allspice
- 1/2 Tsp paprika
- 1/4 cup Green Onion
- 1 scotch bonnet seeded and finely diced
- 1 Stock cube Bouillon cube
- 1/4 Cup unseasoned Breadcrumbs
- Salt to taste
- 1 large Egg
- 2 Tablespoon water
Start by pulsing the flour, Butter, Turmeric, Salt, and Sugar in a food processor until it’s well combined and the flour appears crumbly.
Gradually introduce the water a little at a time and pulse process it, till it comes together as a ball.
Wrap the dough with a plastic wrap, and chill in the refrigerator for at least 20 minutes (the longer the better) while you prepare the filling.
Add the Oil in a Pan. Once it’s hot, add the Onion, Green Onion, diced Habanero and minced garlic. Then stir-fry until the onion becomes translucent.
Add the ground beef and break up the clump with a wooden spoon. Then brown the meat on a medium heat for about 2 to 3 minutes.
Stir in the breadcrumbs and season with Salt, Bouillon cube, black pepper, Thyme, Curry powder, allspice, and Paprika.
Add 1 Cup of water to the meat. Then allow to simmer for about 10 minutes until the liquid is almost evaporated. Add more water, stock or adjust the seasoning if necessary.
Remove from heat and allow it to cool down to room temperature before using it.
Divide the dough into two parts, keep one half in the fridge while you work on the other half.
Roll out the dough thinly with a rolling pin and use a pie cutter or any circular object to cut out the circles (the first half should yield about 5 to 6 circles).
Scoop in about 2 tablespoons of the filling on each cut-out pie, then dip a finger inside water and moisten the edge of the circular pastry all around.
Fold it into half moon and seal it up by crimping the edge with a fork. If the fork is a little sticky, just dip it in water before crimping the pies.
Repeat steps 1 to 3 for the second half then place the meat pies inside a tray lined with parchment paper and brush each Meat pie with the egg wash.
Bake inside a 375°F preheated oven for 25 to 30 minutes or till the top crust is firm and golden brown.
Allow to cool on a wire rack and serve warm.
∗∗∗This Recipes should yield about 10 to 12 Pieces.
- The quantity of water used for these pie pastry might vary a little bit depending on the moisture and humidity in your location so it is a good idea to have a little more cold water than the required quantity at hand just in case you might need more.
- Knead your dough more and more, will make it comes out less flakier, so it’s advised to stop kneading the dough once all the ingredients have been combined. This should take less than 2 minutes.
- It’s best to pop the Meat pies in the oven while it is still very cold. If you are slow in filling the pies, and the pastries have reached room temperature, it is best to put them in the fridge for at least 15 minutes before baking.
- Let your pie filling come to room temperature(or almost) before filing the pastries, this is important so as not to ruin the pastry.