Equipment
* optional
Ingredients
Turmeric Suet Pastry
- 375 g all-purpose flour
- 100 g beef suet, cold and finely grated
- 50 g unsalted butter, cold and cubed
- 5 g ground turmeric
- 5 g salt
- 120 ml water, ice cold
Spicy Beef Filling
- 500 g ground beef, lean
- 15 ml vegetable oil
- 150 g onion, finely diced
- 50 g scallion, finely chopped
- 15 g garlic, minced
- 5 g scotch bonnet pepper, seeded and finely minced
- 2 g fresh thyme, leaves only
- 5 g paprika
- 2 g ground allspice
- 15 ml soy sauce
- 120 ml beef broth
- 30 g plain breadcrumbs
- 5 g salt
- 2 g black pepper
Nutrition (per serving)
Method
Whisk together the all-purpose flour, ground turmeric, and salt in a large mixing bowl until the yellow color is uniform.
Add the cold, grated suet and cubed butter to the flour mixture. Use a pastry blender to cut the fats into the flour until the mixture resembles coarse, pea-sized crumbs.
Gradually drizzle the ice cold water into the bowl, mixing gently with a fork until the dough just begins to come together. Avoid overworking.
Shape the dough into a flat disc, wrap tightly in plastic wrap, and refrigerate to chill.
Heat the vegetable oil in a large skillet over medium heat. Add the diced onion, chopped scallion, minced garlic, and minced Scotch bonnet pepper. Sauté until the aromatics soften and become fragrant.
Add the ground beef to the skillet, breaking it apart with a wooden spoon. Cook until the meat is fully browned and reaches a safe internal temperature of 74°C/165°F.
Stir in the fresh thyme, paprika, ground allspice, salt, black pepper, soy sauce, and beef broth. Bring the mixture to a gentle simmer and let it cook down until most of the liquid has reduced and coated the meat.
Stir the plain breadcrumbs into the beef mixture to bind it together and absorb any residual moisture. Remove from the heat.
Transfer the beef filling to a clean bowl and allow it to cool completely before assembling the patties.
Preheat your oven to 200°C (400°F). Line a baking sheet with parchment paper.
Roll the chilled dough out on a lightly floured surface using a rolling pin until it is about 3mm thick. Cut out 15cm circles using a round cutter or tracing around a bowl.
Spoon roughly two to three tablespoons of the cooled beef filling onto one half of each pastry circle, leaving a 1cm border around the edge.
Fold the empty half of the dough over the filling to create a half-moon shape. Press the edges together firmly to seal, then crimp tightly with the tines of a fork.
Transfer the patties to the prepared baking sheet. Bake at 200°C (400°F) until the pastry is golden-yellow, dry, and flaky to the touch.
Chef's Notes
- Using authentic beef suet ensures the distinctive, highly structured flaky texture that characterizes traditional Jamaican patties.
- Scotch bonnet peppers contain significant capsaicin oils. Always mince them with gloves on and avoid touching your eyes or face.
- If you have trouble keeping the dough sealed, lightly brush the interior edges with a tiny drop of water before crimping with a fork.
- The breadcrumbs in the filling serve a structural purpose; they soak up the rich, spiced pan juices, ensuring the liquid does not make the pastry soggy.
Storage
Refrigerator: 4 days — Store in an airtight container to prevent the pastry from absorbing fridge odors.
Freezer: 3 months — Freeze unbaked or baked. Freeze in a single layer before transferring to a freezer bag.
Reheating: Bake in a preheated oven at 180°C (350°F) for 15 minutes if frozen, or 10 minutes if thawed. Avoid microwaving to preserve the flaky crust.
