Jamaican patty is a delicious crescent-shaped meat pie made with highly seasoned minced meat, lobster, shrimps, chicken or vegetable in a flaky pastry shell. Patties are very popular as a snack, the patty is Jamaica's NO.1 fast food. Cheese is added to the beef patties after they're baked, hence cheese patties.
Note: The original Jamaican patty crust is made with beef suet, but a short crust pastry can be used
1 lb. flour
1 tsp. baking powder
1 tsp. salt
1/2 cup beef suet
1/2 cup vegetable shortening
8 oz. iced water (approx.)
A drop of annatto colouring to colour pastry
1 lb. ground beef
2 stalks escallion
1/2 tsp. dried thyme
1 medium onion
2 cups bread crumbs
1 hot pepper
1 tsp. salt
Food browning (optional)
Oil for glazing
To make pastry
- In a basin, Sift the flour and salt
- Mix the suet and vegetable shortening with some of the flour
- Mix suet mixture and remaining flour and add baking powder
- Add water with colouring and mix until the ingredients are bound together and leave the basin clean. The dough should be firm.
- Turn on to a floured board. Knead until free from cracks.
- Divide dough into 40 pieces, shape into balls. Cover and leave until ready to make patties
To make filling
- Heat mince meat in a saucepan with just enough water to cover
- Use a fork or fingers to separate lumps in the water
- Finely chopped all seasoning and add to minced meat and also 1/2 tsp. salt
- Cook until mince is soft, about 30 minutes on low heat.
- Taste mince meat and add more salt if needed
- Add bread crumbs and 1/2 tsp. of food browning if you want a darker meat colour
- Make sure there is enough gravy to make filling wet. Add butter, stir and allow to cool before putting into pastry.
- Preheat oven to 350F
- On a lightly floured board, roll out balls in circles. Put about 1 full tsp. of mince in the centre of circles and fold over to form a crescent. Press together and crimp with a crimper or fork, brushing a little oil on each patty.
- Bake for 45 minutes or until golden brown
- Serve hot