Jamaican Patties are simply a delight to eat. They are full of quality ingredients that combine to create amazing flavours. I serve these as a main dish but also as a picnic treat and snack. Either way, they are superb and fit the bill. I use Rapeseed Oil in this recipe as it is flavourless but carries the flavours of the other ingredients brilliantly. For an additional heat you could add a scotch bonnet chilli or hot sauce during the simmering stage.

Jamaican Patties

Jamaican Patties are a lovely snack for lunch and picnics.

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Course: Main Dish, Picnic, Side Dish, Snacks

Cuisine: Jamaican

Keyword: Bake, Beef, Pastry, Spice, Vegetables

Prep Time: 10

Cook Time: 30

Total Time: 40

Servings: Patties

Calories: 145kcal

Ingredients

300 g lean beef mince
4 cloves garlic peel/finely slice
1 large onion finely diced
2 tsp curry powder
125 ml beef stock
1 tsp dark brown sugar
2½ tbsp chives finely chopped
1½ tbsp thyme leaves chopped
1 slice bread torn into small bits
2 tbsp rapeseed oil
salt to taste
ground black pepper to taste

Instructions

Place a large saucepan over a high heat and add the oil
When hot, add the chopped onion and a good pinch of salt and cook for 7 – 10 minutes until the onion has softened.
Add the curry powder, chopped garlic, chopped chives and thyme and stir well.
Allow to cook for about 1 – 2 minutes. The kitchen should smell amazing about now.
Add the minced beef, breaking up any chunks and cook for 5 minutes. The beef should be browned all over.
Add the stock and sugar and stir in.
Bring the contents to a boil and then reduce the heat until it is a gentle simmer. Place the saucepan lid on top and leave simmering for about 10 minutes.
Remove the lid, add the torn-up bread, replace the lid and simmer again for about another 10 minutes.
Remove the saucepan from the heat and season with salt and pepper tasting frequently to make sure you get the desired effect.
Now its time to pre heat the oven to 220C, 425F, Gas 7.
Sprinkle a little flour on a clean cool work surface and your rolling pin.
Place the pastry into the middle of the flour and roll out until the pastry is approximately 3 – 4 mm in thickness.
Using a side plate as a guide to cut around, cut out 6 circles from the pastry.
Place 1/6th of the filling on one half of the pastry circles allowing for a strip around the edge to make the seal.
Once all of the filling has been used, wet the edge of the patties with a little water or whisked egg mixture. Fold the unfilled half over the filling and press down the edges. Use a fork to lightly seal the edges.(also makes it look nice).
Carefully lift the patties onto a baking tray covered with greaseproof/parchment paper and brush with whisked egg.
Place in the preheated oven and bake for 20 minutes or until the patties are lovely and golden and fully cooked.

Nutrition

Jamaican Patties