Jamaican Beef Patty [Bif Pati]
Servings: patties
Jamaican Beef Patty is a savory turnover filled with intensely seasoned ground beef and baked inside a shatteringly flaky, golden-yellow pastry.Dedicated to my friend Adam who really wanted me to make this.
Equipment
Ingredients
The Beef Filling
- 450 g lean ground beef
- 2 tsp vegetable oil
- 4 green onions
- ½ yellow onion
- 3 garlic cloves
- ½ Scotch bonnet pepper or Red Habanero
The Spice Mix
- 1 tsp dry thyme
- 1 tsp smoked paprika
- ½ tsp black pepper
- 1 tsp salt
- 1 tsp garlic powder
- 1 tsp onion powder
- ½ tsp coriander
- 1 tsp dark soy sauce
- ½ tsp molasses
- 3-4 slices hard dough bread
- ½ cup beef broth
The Flaky Pastry
- 480 g all-purpose flour
- 1 ½ tsp salt
- 2 tsp ground turmeric
- 2 Tbsp white sugar
- 340 g beef suet or lard
- 1 cup cold water ice-cold
- 1 tbsp white vinegar
The Wash & Seal
- 1 large egg
- 2 tbsp water
Instructions
The Preparation
- Clean and dice your vegetables (4 green onions, ½ yellow onion, 3 garlic cloves and ½ Scotch bonnet pepper).
The Savory Filling
- Heat the 2 tsp vegetable oil in a large skillet over medium-high heat.Add the 4 green onions, ½ yellow onion, 3 garlic cloves, 1 tsp dry thyme and ½ Scotch bonnet pepper and your raw spice blend (1 tsp smoked paprika, ½ tsp black pepper, 1 tsp salt, 1 tsp garlic powder, 1 tsp onion powder, ½ tsp coriander).
- Cook for 1 to 2 minutes, stirring constantly so the spices bloom beautifully in the oil.
- Add the 450 g lean ground beef to the skillet. Break it apart with a heavy spoon, folding it into the aromatics. Cook for 5–6 minutes until no longer pink.
- Stir in your natural browning mixture (1 tsp dark soy sauce and ½ tsp molasses). Toss until the meat takes on that deep, rich, authentic dark color. Reduce heat to medium-low.Chef Tip's: To keep this recipe clean and free of the artificial caramel colors found in store-bought browning, I use a mix of molasses and dark soy sauce to achieve that classic dark color and roasted depth. If you want the ultimate authentic, swap it for 1 tsp of Browning.
- Tear the 3-4 slices hard dough bread into a blender or food processor.
- Pour in ½ cup beef broth. Let it sit for 1 minute to soften, then blend it into a thick paste.Chef Tip's: If it is too runny, add half a slice of bread. If it's too thick, add a splash more broth.
- Fold the bread-broth paste into the cooked beef mixture in the skillet. Cook gently for 2–3 minutes. Watch as the meat transforms from crumbly ground beef into that smooth, cohesive, bakery-style patty texture.
- Remove from heat, transfer to a bowl, and let it cool completely in the fridge.
The Flaky Pastry
- In a large mixing bowl, whisk together the 480 g all-purpose flour, 1 ½ tsp salt, 2 Tbsp white sugar, and 2 tsp ground turmeric until uniformly mixed and yellow.
- In a small bowl, whisk the 1 cup cold water and 1 tbsp white vinegar together.
- Toss the frozen, pea-sized 340 g beef suet into the flour mixture. Use your hands to toss them until every piece of fat is coated in flour.
- Make a well in the center of the flour/suet mixture and pour in the ice-water and vinegar mix. Gently bring the mixture together with a heavy spoon, then turn it out onto a clean surface.
- Use your hands to squeeze it into a shaggy ball. Do not overwork or knead it; the suet must remain in distinct, frozen chunks. Wrap tightly in plastic wrap and rest in the fridge for 30 minutes.
The Assembly
- Preheat your oven to 375°F (190°C). Liberally dust your baking sheets with flour (do not use oil or parchment paper here as the flour gives the rendering beef suet somewhere to go without making the bottom of the patties greasy).
- Pinch off a golf-ball-sized piece of the chilled dough. Roll it flat with a floured rolling pin.
- Fold the dough in half horizontally, then fold it vertically into a small puck (this lamination process creates the flaky layers). Roll the puck flat again into a 6-inch circle about ¼-inch thick.
- Place 2 to 3 tablespoons of the completely cooled beef filling in the center of the dough circle.
- In a small bowl whisk 1 large egg and 2 tbsp water.
- Dip your finger in the egg wash and lightly brush the rim of the dough. Fold the dough over the meat to create a half-moon. Press the edges firmly together, then crimp tightly with a dinner fork to seal.
The Baking
- Place the assembled patties on the floured baking sheets. Lightly dust the top of each patty with a tiny pinch of flour (this absorbs melting suet on the surface, keeping it smooth).
- Bake for 20–25 minutes until the pastry is firm to the touch, flaky, and beautifully golden.
The Serving
- Enjoy your Jamaican Beef Patty [Bif Pati].