Caribbean Beef Patties
These savory Caribbean beef patties feature a rich, spiced ground beef filling encased in a flaky, golden pastry. They are a popular snack or light meal, perfect for satisfying a craving for classic island flavors.
An original recipe by Forkin
- Total time
- 2 hr
- Serves
- 6
- Difficulty
- Medium
- Per serving
- 669 kcal
Allergen information: may contain eggs, gluten, and milk. Always check ingredient packaging if you have an allergy.
Mise en place
Ingredients
Converted for display; the recipe amounts stay equivalent.
dough
- 3 cupall-purpose flour
- 170 gcold butter, cubed
- 1 tspturmeric powder
- 1 tspsalt
- 0.75 cupice water
filling
- 450 gground beef, lean
- 1 pcsyellow onion, finely chopped
- 3 clovegarlic, minced
- 0.5 pcsscotch bonnet pepper, finely minced
- 1 tspthyme, dried
- 1 tbspcurry powder
- 0.5 tspallspice, ground
- 0.5 cupbeef broth
- 2 tbspbread crumb
- 0.5 tspblack pepper
egg wash
- 1 pcsegg, beaten
Equipment
rolling pin · pastry brush · large skillet · fork · plastic wrap · large bowl · spatula · baking sheet · parchment paper · pastry blender · round cutter
The method
Step by step
- 1
Combine the all-purpose flour, cold butter, turmeric powder, and salt in a large bowl.
About 2 min
Cook’s note: Ensure butter is very cold for a flaky crust.
- 2
Cut the butter into the flour mixture using a pastry blender or your fingertips until it resembles coarse crumbs with some pea-sized pieces of butter remaining.
About 5 min
- 3
Gradually add the ice water, mixing until the dough just comes together.
About 3 min
Cook’s note: Do not overmix; the dough should be shaggy.
- 4
Divide the dough into two equal portions, flatten each into a disc, wrap in plastic, and refrigerate for at least 30 minutes.
Cook’s note: Chilling the dough helps relax the gluten and makes it easier to roll.
- 5
While the dough chills, prepare the filling: heat a large skillet over medium heat.
About 2 min
- 6
Add the ground beef to the skillet and cook, breaking it up with a spoon, until browned.
About 8 min
- 7
Drain any excess fat from the ground beef.
About 1 min
- 8
Stir in the yellow onion, garlic, scotch bonnet pepper, thyme, curry powder, and allspice.
About 1 min
Cook’s note: Adjust scotch bonnet quantity to your spice preference.
- 9
Cook for 5 minutes, stirring occasionally, until the onion softens.
About 5 min
- 10
Pour in the beef broth and bring to a simmer.
About 2 min
- 11
Stir in the bread crumbs and black pepper, then remove from heat.
About 1 min
Cook’s note: Bread crumbs help absorb excess moisture and bind the filling.
- 12
Preheat your oven to 190°C (375°F).
About 15 min
- 13
On a lightly floured surface, roll out one disc of chilled dough to about 3mm (1/8 inch) thickness.
About 5 min
- 14
Cut out 15cm (6-inch) circles from the dough using a round cutter or a small plate and knife.
About 3 min
Cook’s note: Gather and re-roll scraps as needed.
- 15
Place a heaping spoonful of the beef filling onto one half of each dough circle.
About 5 min
Cook’s note: Do not overfill, or the patties will be difficult to seal.
- 16
Fold the other half of the dough over the filling to create a half-moon shape.
About 3 min
- 17
Press the edges firmly to seal, then crimp with a fork to create a decorative edge and ensure a tight seal.
About 5 min
- 18
Repeat with the remaining dough and filling.
About 10 min
- 19
Place the patties on a baking sheet lined with parchment paper.
About 1 min
- 20
Brush the tops of the patties with the beaten egg.
About 2 min
Cook’s note: This creates a golden, shiny crust.
- 21
Bake for 25-30 minutes, or until the patties are golden brown and puffed.
About 30 min
- 22
Let cool slightly before serving.
About 5 min
Per serving
Nutrition
- Calories
- 668.5kcal
- Protein
- 21.8g
- Carbs
- 54.6g
- Fat
- 40.2g
- Fibre
- 3.5g
- Sugar
- 1.8g
Estimated from the recipe’s ingredient quantities. Values can vary with brands and substitutions.
Keep it good
Store leftover patties in an airtight container in the refrigerator.
Reheat in a preheated oven at 175°C (350°F) for 10-15 minutes until warmed through and crisp.
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