“A succulent and spicy beef filling enveloped in a tidy little parcel of flaky pastry… the Jamaican beef patty is one of the best snacks ever,” declares Canadian chef and TV personality Devan Rajkumar in his new cookbook Mad Love: Big Flavors Made to Share, from South Asia to the West Indies. “They’ve been a part of my life since childhood; their ubiquitous presence at family and community gatherings has always been a reliable source of comfort. These days, I’m pleased to see them in the mainstream – sold by vendors across Toronto subway stations. En route to a work event or meeting, I’ll often make a quick detour when I’m craving an affordable, on-the-go snack.”
As is traditional, Rajkumar uses Scotch Bonnet peppers to give the beef patties their heat, but he adds a secret ingredient: garam masala. The classic Indian spice blend adds a unique touch of sweetness and warm spice to the filling.
Spicy Jamaican Beef Patties
Ingredients
Pastry
- 2 cups flour
- 1 tsp baking powder
- 2 tsp curry powder
- 1 tsp ground turmeric
- 2 tbsp vegetable shortening chilled
- ¼ cup + 2 tbsp butter butter chilled, divided
- 1 tsp salt
Filling
- 2 tsp vegetable oil
- 2 lbs ground beef
- 2-3 Scotch bonnet chili peppers to taste, chopped
- 3 scallions chopped
- 1½ tsp salt
- 1 tsp paprika
- ¾ tsp cayenne
- 1¼ tsp ground allspice
- 1 tsp thyme leaves
- 1 tsp garlic powder
- ¾ tsp onion powder
- ¾ tsp garam masala
- ¼ cup beef stock or water
- 2 tsp browning sauce see note
- 2 tsp soy sauce
Assembly
- 1 egg beaten
Instructions
Pastry
- In a bowl of a stand mixer fitted with a hook attachment, combine flour, baking powder, curry powder, turmeric, shortening, 2 tbsp chilled butter and salt. Working quickly to prevent butter from melting, process until the mixture forms pea-sized crumbs.
- Pour in ½ cup ice-cold water and mix until a ball of dough has formed. Flatten into a disk, wrap in plastic wrap and chill in the fridge until needed.
Filling
- Heat oil in a large frying pan over medium heat. Add beef and sear for 3 minutes. Add the remaining ingredients and simmer for 7 to 8 minutes, until stock has reduced by half. Using an immersion blender, pulse the beef mixture several times. Transfer filling to a baking sheet and spread out evenly to cool. Set aside.
Assembly
- Preheat oven to 400°F. Line a baking sheet with parchment paper.
- In a small bowl, combine egg and 2 tsp water.
- Remove pastry from fridge. Using a rolling pin, roll out dough to a large rectangle, about ⅛ inch thick.
- Using a box grater, grate the remaining ¼ cup (½ stick) cold butter over the dough. Fold it onto itself several times to form a square. Roll out dough again, about ⅛ inch thick.
- Using a side plate as your template, trace out circles into the dough with a paring knife. Carefully spoon the cooled beef filling on one half of each disk. Brush edges with egg wash, then fold dough over to create a half moon. Using a fork, gently crimp the edges together. Brush tops with egg wash and place on the prepared baking sheet.
- Bake for 25 minutes, until golden. Serve immediately.
Notes
More recipes from Devan Rajkumar
Grilled Paneer and Watermelon Sandwiches
Chef Devan Rajkumar's recipe for grilled paneer and watermelon sandwiches with pesto.
Get the recipe
Masala Street Corn
Devan Rajkumar's recipe for charred masala-spiced street corn, inspired by childhood trips to Toronto's Little India.
Get the recipe
Peanut Punch
Devan Rajkumar's recipe for Caribbean peanut punch made with coconut milk and banana.
Get the recipe
