jaMAICAN BEEF PATTIES

These Jamaican beef patties are all about contrast: deeply spiced, slow-cooked beef wrapped in a crisp, laminated curry pastry that shatters as you bite into it. Inspired by classic Caribbean flavours but made with a chef’s eye for technique, this is proper comfort food done right — bold, flaky and unapologetically satisfying.

Ingredients

For the laminated curry pastry

350g plain flour, plus extra for dusting
2 tbsp curry powder
1 tbsp ground turmeric
1 tsp sea salt
200g unsalted butter, well chilled
120–150ml ice-cold water (as needed)
1 free-range egg, beaten (for brushing)

For the filling

2 tbsp olive oil
2 onions, finely diced
4 large garlic cloves, finely chopped
2 tsp curry powder
1 tbsp thyme leaves, finely chopped
500g lean beef mince
250ml beef stock
1 tbsp brown sugar
1 Scotch bonnet, finely chopped (deseeded if you want less heat)
4 tbsp fresh breadcrumbs
sea salt and freshly ground black pepper

METHOD

To make the laminated pastry, add the flour, curry powder, turmeric and sea salt to a large bowl and mix well. Cut the cold butter into 1cm cubes and toss through the flour, keeping the pieces visible and intact rather than rubbing them in fully. Gradually add the ice-cold water, mixing gently with a knife until the dough just comes together. It should look rough and streaky with butter.

Turn the dough out onto a lightly floured surface and gently shape into a rectangle. Roll it out to about 20 x 40cm, then fold the top third down and the bottom third up, like folding a letter. Turn the dough 90 degrees, roll out again and repeat the fold. Wrap the dough in cling film and rest in the fridge for 30 minutes. Repeat this rolling and folding process once more, then chill again for at least 30 minutes before using. This creates the laminated layers.

For the filling, heat the olive oil in a wide saucepan over medium heat. Add the onions with a pinch of sea salt and cook for 8–10 minutes until soft and lightly golden. Stir in the garlic, curry powder and thyme and cook for 1 minute until fragrant. Add the beef mince, breaking it up with a wooden spoon, and cook for 5–6 minutes until browned.

Pour in the beef stock, add the brown sugar and Scotch bonnet, then bring to a gentle simmer. Cover and cook for 10 minutes, then stir through the breadcrumbs and cook uncovered for a further 5 minutes until the mixture is thick and holds together. Season well with sea salt and black pepper, then remove from the heat and allow to cool completely.

Preheat the oven to 200°C (180°C fan). Line a baking tray with greaseproof paper.

Roll the chilled pastry out on a lightly floured surface to about 3mm thick. Cut out 6–8 circles using a side plate or cutter. Spoon the cooled filling onto one half of each circle, leaving a 1.5cm border. Lightly brush the edges with water, fold over to enclose and press firmly to seal. Crimp with a fork.

Transfer the patties to the prepared tray, brush with beaten egg and bake for 22–25 minutes until deeply golden, puffed and crisp.

Rest for 5 minutes before serving – they’ll be volcanic inside.