Jamaican patties have a rich history that dates back to the early 19th century. The origin of these delicious pastries can be traced to the culinary traditions of the Cornish miners who migrated to Jamaica. These miners brought with them the Cornish pasty, a popular pastry from Cornwall, England, which served as the inspiration for the Jamaican version.
Over time, the Jamaican patty developed its own unique identity and flavor profile, incorporating the vibrant and bold tastes of Jamaican cuisine. The traditional filling consists of ground beef seasoned with a blend of spices such as Jamaican jerk seasoning, thyme, allspice, and scotch bonnet peppers. This combination creates a complex and savory flavor with a touch of heat.
In addition to the classic beef filling, Jamaican patties now come in various other flavors, including chicken, vegetable, shrimp, and even lobster. These flavorful fillings offer a wide range of options to cater to different tastes and dietary preferences.
Jamaican patties are typically served as a handheld snack or street food. They are often enjoyed on the go, making them a convenient and satisfying meal option. You can find them at local bakeries, food stalls, and even specialized patty shops across Jamaica.
The patties are commonly served hot and can be enjoyed on their own or paired with condiments such as hot pepper sauce or pickled vegetables. They are known for their flaky and golden pastry crust, which provides a delightful contrast to the flavorful and spicy fillings. The combination of the seasoned meat or vegetable filling and the buttery pastry creates a mouthwatering and satisfying experience.
Whether enjoyed as a quick bite during a busy day or as part of a larger meal, Jamaican patties have become an iconic symbol of Jamaican cuisine. Their history, unique flavor profile, and portable nature have made them beloved both in Jamaica and around the world.
Jamaican beef patties
Ingredients
For the pastry dough:
- – 3 cups all-purpose flour
- – 1 teaspoon salt
- – 1 cup unsalted butter cold and cut into small cubes
- – ½ cup ice water
For the filling:
- – 1 pound ground beef
- – 1 onion finely chopped
- – 2 cloves garlic minced
- – 1 carrot finely diced
- – 1 potato peeled and finely diced
- – ½ cup frozen green peas
- – 1 teaspoon Jamaican jerk seasoning adjust to taste
- – 1 teaspoon dried thyme
- – ½ teaspoon ground allspice
- – 1 scotch bonnet pepper finely chopped (optional, adjust to taste)
- – Salt and pepper to taste
- – 2 tablespoons vegetable oil for cooking
Instructions
- In a large bowl, combine the flour and salt for the pastry dough. Add the cold butter cubes and use a pastry cutter or your fingertips to cut the butter into the flour until the mixture resembles coarse crumbs.
- Gradually add the ice water, a few tablespoons at a time, and mix until the dough comes together. Be careful not to overmix. Form the dough into a ball, wrap it in plastic wrap, and refrigerate for at least 30 minutes.
- In a large skillet, heat the vegetable oil over medium heat. Add the ground beef and cook until browned, breaking it up with a spoon as it cooks. Remove any excess grease from the skillet.
- Add the chopped onion, minced garlic, diced carrot, and diced potato to the skillet. Cook for about 5 minutes, until the vegetables start to soften.
- Stir in the frozen green peas, Jamaican jerk seasoning, dried thyme, ground allspice, and chopped scotch bonnet pepper (if using). Season with salt and pepper to taste. Cook for another 5 minutes, stirring occasionally, until the flavors meld together. Remove from heat and let the filling cool slightly.
- Preheat your oven to 375°F (190°C).
- On a lightly floured surface, roll out the chilled pastry dough to about ⅛-inch thickness. Cut out circles or squares, approximately 5 to 6 inches in diameter.
- Place a spoonful of the filling in the center of each pastry circle or square. Fold the dough over the filling to create a half-moon shape. Use a fork to press and seal the edges.
- Place the pasties on a baking sheet lined with parchment paper. Make a small slit on the top of each pastie to allow steam to escape.
- Bake the pasties in the preheated oven for about 25 to 30 minutes, or until they turn golden brown.
- Remove the pasties from the oven and let them cool slightly before serving.
