4.6/5 rating (9 votes)

Jamaican Meat Pattie

Spiced Caribbean Meat Pie

  • Heat Medium
  • Serves 10
  • Dietary Info HEALTHY
  • Prep 30 mins
  • Cook 1 hr

I love meat pies and pasty's and every region has a version they are known for. This is my take on the Jamaican Meat Pattie

Hari says

If like me you love anything wrapped in a flaky delicious pastry then every country something epic to offer you. Today it's all about the Caribbean and their very distinctive cooking style. If you tend to stick to the typical chicken and mushroom Ginster's pastry and haven't tried a Jamaican patty before then where have you been?

These patties have a very distinctive yellow pasty with a very slight sweetness that works so well with the spiced meat filling. It also gives a slight gingery, earthy flavour too. The classic filling is always made with beef, but if you don't eat beef then try it with lamb, pork or even Quorn. It should have a nice heat to it with the scotch bonnet pepper but if that is too hot for you then miss out the chilli and use a little chilli powder, always cook it to suit you and your family.

For my filling I have used classic flavours from the Caribbean of thyme, garlic, all spice, hot pepper and curry powder but I have added a few 'Hari' tweaks with a little garam masala and coriander. You can also add a chicken stock cube if you fancy any way here you go - I hope you try them and love them.

  • Ingredients
  • Method

Filling

  • 1 onion, finely diced
  • 4 gloves garlic, finely chopped
  • 1 tsp smoked paprika
  • 1 tsp all spice powder
  • 1 tsp curry powder
  • 1 tsp dried thyme
  • 1 tsp white pepper
  • 1 tsp cumin, ground
  • 3 spring onions, sliced
  • 2 tbsp chopped coriander or parsley
  • 1 tsp salt
  • 1 tsp chili powder
  • 500g minced beef (any ground meat)
  • 1 scotch bonnet pepper chopped (optional)
  • 1 tsp garam masala
  • 1 egg, beaten with a splash on milk for eggwash

Pastry

  • 520g plain flour 
  • 2 tbsp sugar
  • 2 tsp salt
  • 2 tsp turmeric
  • 1 tbsp cider vinegar.
  • 200ml cold water approx.
  • 145g unsalted butter, cold and chopped

 

Method

Pastry

  1. Mix together the flour, salt, sugar and turmeric blend well.
  2. Add the butter, vinegar and water in small amounts, pulse until combined and dough holds together in a ball.
  3. Place in the refrigerator for at least 30 minutes until ready to use.

Meat Filling

  1. Heat 2 tbsp of oil to a saucepan, followed by onions, garlic, paprika, thyme, curry powder, chili powder, white pepper, all spice and let it simmer for about 2 minutes.
  2. Add the minced meat and continue cooking for about 10 minutes stirring and breaking up the chunks of mince. Reduce the heat and let it simmer, you can add a splash of water to help it come together.
  3. Stir in the chopped spring onions, coriander leaves, garam masala and check the seasoning. Add salt if required. Remove from the heat and let it cool.

Making the Patties

  1. Preheat the oven to 180°C.
  2. Roll out your pastry to about 2mm thick and using a large bowl about 20cm in diameter cut out circles.
  3. Scoop a heaping tablespoon of filling into each circle, and brush the edge with egg wash, fold the pastry over the top and either twist or press with a fork to seal the edges.
  4. Place the patties on an over sheet and continue with the remaining pastry and mixture. You should get about 20 patties if you want to you can freeze them at this stage to bake later.
  5. Brush each one with the egg wash so they glisten and bake in the hot oven for about 30 minutes.

 


Served with

 

 

This goes well with

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Comments

Comments (4)

  • Rondy Klepsch

    10 June 2020 at 03:02 |
    Hello Hari,
    I discovered your YouTube just before the pandemic. I have enjoyed watching you with your delightful way of sharing your cooking and experience to give your listeners new ways of thinking about food and how to cook it. I have made a few of your recipes to successful accolades from my family and friends. Most recently, I made you're a Jamaican patties. My family was delighted! My husband would like a skillet of the filling to himself. Thank you for sharing your expertise and love of cooking. I appreciate your efforts. Cheers from Rondy on Vancouver Island

    reply

    • Hari Ghotra

      02 July 2020 at 14:36 |
      Hey Rondy - I loved reading your comment - thank you for your kind words and for trying the recipe. So happy your family loved it. If you took pictures please share them with me on my app! Thanks so much Hari

      reply

  • Jose Gustavo Castandiello

    07 April 2020 at 11:49 |
    Hi, Hari you did great when it comes to vegan food! you know i am a formerly "DADA" from "Ananda Margha" BY SHRII SHRII ANANDAMURTI our founder from India Calcutta. So nice to hear from you regarding all vegetarian recipes!!!! Thank you so much, dear Hari.....

    reply

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