Jamaican Patty
A quintessential Jamaican handheld snack consisting of a flaky, turmeric-tinted pastry shell filled with savory, spiced ground beef.
Origin & history
The Jamaican patty is a culinary legacy of British colonization and the influence of Indian indentured laborers who brought curry spices to the island. It evolved from the Cornish pasty, adapted with local ingredients like Scotch bonnet peppers and allspice to suit the Jamaican palate. It has become a staple of Jamaican street food culture.
Ingredients
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Pastry
Filling
The method
Step by step
- 01
Prepare Dough
40 minMix flour, turmeric, and salt. Cut in cold butter until the mixture resembles coarse crumbs. Gradually add ice water until a dough forms. Chill for 30 minutes.
Keep the butter very cold to ensure a flaky crust.
- 02
Cook Filling
20 minSauté onions and garlic, add ground beef and brown thoroughly. Stir in curry powder, allspice, and minced Scotch bonnet. Simmer with a splash of water until flavors meld.
Ensure the filling is cooled completely before filling the pastry.
- 03
Assemble and Bake
30 minRoll dough to 3mm thickness, cut into circles. Place filling on one half, fold, and crimp edges with a fork. Bake at 190°C until golden.
Brush with egg wash for a glossy finish.
Chef tips
- — Always use cold fat for the crust
- — Adjust Scotch bonnet carefully
Common mistakes
- — Overworking the dough
- — Filling while hot
Substitutions
- Beef → LentilsFor a vegetarian version
Storage & serving
Refrigerate for 3 days or freeze baked patties.
Serve warm, often with coco bread.
Food safety
Ensure internal temperature of beef reaches 71°C. Avoid cross-contamination with raw meat.
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