Jamaican Meat Pie Recipes

SPICY JAMAICAN MEAT PIES WITH ISLAND SALSA

Steps:

• Heat oven to 375°F. In 12-inch skillet, cook beef, onion, chile and garlic over medium-high heat, stirring frequently, until beef is thoroughly cooked; drain. Add curry powder, thyme, turmeric, pepper, ground red pepper and salt; mix well. Add bread crumbs and water; stir until thickened.
• If using crescent rolls: Unroll dough; separate into 8 rectangles. Firmly press perforations to seal. If using dough sheets: Unroll dough; cut into a total of 8 rectangles.
• Place 2 heaping tablespoons meat mixture on long half of each rectangle. Fold dough over filling; press edges to seal. Place on ungreased cookie sheet.
• Bake 15 to 20 minutes or until golden brown.
• Meanwhile, in medium bowl, mix salsa ingredients. Serve with meat pies.

JAMAICAN BEEF PATTIES (HAND PIES) RECIPE

Steps:

• The pastry. In a large bowl, add the flour, turmeric, curry, and salt. Work the butter into the dry ingredients using a pastry cutter until the mixture resembles crumbs. Mix in the water. Shape the dough into a ball. If it's not sticky enough, add some more water until you can form a ball. On a lightly floured surface, kneed the dough for a few seconds, cover with a plastic wrap and let sit in a fridge while preparing the filling.
• The filling Mix the onion, scallions, and the pepper with a ground beef. In a skillet, heat the oil and cook the ground beef mixture, stirring, for about 10 minutes. Add the remaining ingredients and stir well. Cover and cook for another 30 minutes. When done, let the mixture cool completely.
• The assembly. Preheat the oven to 400°F (200°C). Remove the dough from the fridge and divide into 12 equal pieces. Roll each one of them into a 4-inch circle. Place about 1/12 of the beef filling in the middle of each circle, fold over and press edges together with a fork.
• Place the patties on a parchment-lined baking sheet and bake for about 30 minutes, until golden brown. Enjoy!

JAMAICAN BEEF PATTIES

Steps:

• Preheat oven to 400 degrees F (200 degrees C). In a large bowl, combine flour, 1 1/2 teaspoons curry powder, and pinch of salt. Cut in 1/4 cup margarine and shortening until mixture resembles coarse crumbs. Stir in water until mixture forms a ball. Shape dough into a log, and cut into 10 equal sections. Roll each section into a six inch circle (approximately 1/8 inch thick). Set aside.
• Melt margarine in a skillet over medium heat. Saute onion until soft and translucent. Stir in ground beef. Season with 1 teaspoon curry powder, thyme, 1 teaspoon salt, and pepper. Cook until beef is evenly brown, stirring constantly. Stir in beef broth and bread crumbs. Simmer until liquid is absorbed. Remove from heat.
• Spoon equal amounts of filling into each pastry circle. Fold over and press edges together, making a half circle. Use a fork to press edges, and brush the top of each patty with beaten egg.
• Bake in preheated oven for 30 minutes, or until golden brown.

JAMAICAN MEAT PIE (JAMAICAN BEEF PATTY)

Steps:

• Start by pulsing the flour, Butter, Turmeric, Salt, and Sugar in a food processor until it's well combined and the flour appears crumbly.
• Gradually introduce the water a little at a time and pulse process it, till it comes together as a ball.
• Wrap the dough with a plastic wrap, and chill in the refrigerator for at least 20 minutes (the longer the better) while you prepare the filling.
• Add the oil in a Pan. Once it's hot, add the Onion, Green Onion, diced Habanero, and minced garlic. Then stir-fry until the onion becomes translucent.
• Add the ground beef and break up the clump with a wooden spoon. Then brown the meat on medium heat for about 2 to 3 minutes.
• Stir in the breadcrumbs and season with Salt, Bouillon cube, black pepper, Thyme, Curry powder, allspice, and Paprika.
• Add 1 cup of water to the meat. Then allow it to simmer for about 10 minutes until the liquid is almost evaporated. Add more water, stock or adjust the seasoning if necessary.
• Remove from heat and allow it to cool down to room temperature before using it.
• Divide the dough into two parts, keep one half in the fridge while you work on the other half.
• Roll out the dough thinly with a rolling pin and use a pie cutter or any circular object to cut out the circles (the first half should yield about 5 to 6 circles).
• Scoop in about 2 tablespoons of the filling on each cut-out pie, then dip a finger inside the water and moisten the edge of the circular pastry all around.
• Fold it into a half-moon and seal it up by crimping the edge with a fork. If the fork is a little sticky, just dip it in water before crimping the pies.
• Repeat steps 1 to 3 for the second half then place the meat pies inside a tray lined with parchment paper and brush each Meat pie with the egg wash.
• Bake inside a 375°F preheated oven for 25 to 30 minutes or till the top crust is firm and golden brown.
• Allow to cool on a wire rack and serve warm.
• ∗∗∗This recipe should yield about 15 Pieces of pies.

JAMMIN' JAMAICAN MEAT PIES

Steps:

• Heat the oil in a large skillet over medium high heat. I like to use a non-stick skillet.
• Add the diced onion and cook until slightly translucent, about 3 minutes.
• Then add the ground beef, scallions, pepper and garlic. Break up the ground beef as much as possible with a wooden spoon and cook until the meat is browned and cooked through. (You don't want any big chunks of meat.)
• Add the thyme, curry powder, salt and pepper. Stir to incorporate. Smell the goodness!
• Sprinkle the breadcrumbs over the mixture and pour in the water. Stir to fully incorporate.
• Turn the heat down and simmer, uncovered, until the meat mixture has a thick but moist consistency, 5 to 10 minutes. You don't want it too dry, but if it's too liquid-y, it will drip out of the pastry. Use your judgment. If it's too dry, add more water. If it's too wet, let it simmer for a little longer, or add some more breadcrumbs.
• Remove from heat and let cool while you make the pastry.
• In the bowl of your food processor put the flour, curry powder, turmeric, and salt. Pulse until all the dry ingredients are well combined.
• Add the butter and shortening and pulse until the whole mixture is crumbly.
• Add 4 Tablespoons of the water and pulse until the dough starts to come together. If necessary, continue adding water 1 Tablespoon at a time until the dough just forms a ball.
• Remove from food processor onto a lightly floured surface. I cut the dough in half and work with one half at a time. Wrap the 2nd half in plastic and place in the refrigerator until ready to use.
• Preheat oven to 375°F.
• Line 2 baking sheets with parchment paper or spray well with olive oil.
• Beat the egg in a small bowl and beat in 1 Tablespoon of water. This is to assemble the pies. Set aside.
• Divide the dough in half and put one half into the fridge, covered, while you work with the first half.
• Divide the first half of the dough into 6 equal pieces. Roll each piece into a ball.
• When you have 6 balls, sprinkle some flour on your work surface and flatten each ball into a circle 1/8" thick, with your rolling pin. (Should be about a 6" circle.) Make all six dough circles. While working, cover with plastic wrap to keep from drying out.
• Put about 4 Tablespoons of the meat mixture onto one-half of the circle, brush the edges with the egg mixture, then fold the dough in half and use a fork to seal the edges. (You can also crimp the edges, if that's your thing.)
• Place the pie onto the prepared baking sheet and assemble the other pies. When finished, cover the baking sheet with plastic wrap and set aside while you prepare the remaining 6 pies with the 2nd half of the dough.
• When all the pies are on the baking sheets, brush the tops with the egg wash then pierce a couple of times with a fork or sharp knife to create vents for the air. If you like, place a small thyme leaf on each pie and seal it with egg wash for garnish.
• Bake for 25 to 35 minutes until crispy and golden brown.
• These can be enjoyed hot or at room temperature.

JAMAICAN BEEF PATTIES (AKA MEAT PIES OR PASTIES)

Steps:

• Make the crust: Combine flour, 1 1/2 teaspoons curry powder, and pinch of salt. Cut in 1/4 cup margarine and shortening until mixture resembles coarse crumbs. Stir in water until mixture forms a ball. Do not overstir; that makes tough crust. Shape dough into a log, and cut into 10 equal sections. Roll each section into a six inch circle (approximately 1/8 inch thick). Set aside.
• Next, prepare the filling.: Melt margarine in a skillet over medium heat. Saute onion until soft and translucent. Stir in ground beef. Season with 1 teaspoon curry powder, thyme, 1 teaspoon salt, and pepper. Cook until beef is browned, stirring constantly. Stir in beef broth and bread crumbs. Simmer until liquid is absorbed. Remove from heat.
• Now make the patties: Spoon some filling into each pastry circle. Fold over and press edges together, making a half circle. Use a fork to press edges, and brush the top of each patty with beaten egg.
• Bake in preheated 375 degree oven for 25 - 30 minutes, or until golden brown.
• NOTE: If you have the time and organization, it might be best to make the filling in advance, long enough to cool down before fillng the pastry. Otherwise, it might melt the pastry somewhat. Just a thought from a review on another recipe.

JAMAICAN BEEF PATTIES

Steps:

• Gather the ingredients.
• In a large bowl, add the flour, turmeric , salt, and vegetable shortening. Rub the shortening into the flour using your fingers until there are tiny pieces of shortening completely covered with flour and it has a sandy texture.
• Pour in 1/2 cup of the ice water and mix with your hands to bring the dough together. Keep adding ice water 1 or 2 tablespoons at a time until the mixture forms a smooth dough.
• Cut the dough into 2 large pieces. Wrap each and refrigerate for 30 to 40 minutes. Alternatively, before refrigerating, divide the dough into 10 to 12 individual pieces-use a food scale if you want them to be the same size.
• Gather the ingredients.
• Place the beef in a large bowl. Add the pepper and allspice. Mix together and set aside.
• Heat the vegetable oil in a large skillet over medium heat until it shimmers. Add the onions and sauté until translucent.
• Add the chili, if using, thyme, and garlic. Continue to sauté for another minute. Season with salt to taste.
• Add the ground beef to the pan and stir to mix, breaking up any large clumps. Let cook until the meat is no longer pink.
• Add the ketchup. Adjust the seasoning, adding more salt if necessary. Pour in the water or broth, stirring to combine.
• Bring the mixture to a boil, then reduce heat and let simmer until most of the liquid has evaporated and whatever is remaining has reduced to a thick sauce.
• Fold in the green onions. Remove from the heat and let cool completely.
• Position 2 racks in the upper and lower third of the oven and heat to 350 F. ​ Generously flour the work surface. Unwrap 1 of the pieces of dough and roll it out into a very large circle.
• Cut out 3 circles with a bowl or dish of approximately 5 inches in diameter. If you divided the dough into 10 to 12 small balls, roll them all out into a circle of approximately 5 inches in diameter.
• Place about 3 heaping tablespoons of the filling onto one half of each circle. Dip a finger into a bit of water and moisten the edges of the pastry.
• Fold over the other half and press to seal. With a fork, crimp the edges to close. Cut off any extra to give the patties a uniform look.
• Place the finished patties on two parchment-lined baking sheets and continue to work until you have rolled out all of the dough and used all of the beef. Place in the fridge until ready to bake.
• Just before baking, beat the egg and the remaining 1 tablespoon of water together to make an egg wash . Brush the assembled patties with egg wash.
• Bake patties until golden brown, 30 to 40 minutes, flipping baking sheets in the oven halfway through cooking. Cool on wire racks. Enjoy warm.

SPICY JAMAICAN MEAT PIES WITH ISLAND SALSA

Steps:

• Heat oven to 375°F.
• In large skillet, combine ground beef, onion, chile & garlic. Cook over med to high heat until beef is thoroughly cooked; stirring frequently; then drain fat.
• Add curry powder, thyme, turmeric, pepper, grnd red pepper & salt; mix well.
• Add bread crumbs and water; stir until thickened.
• Separate dough into 8 rectangles, firmly press perforations to seal.
• Place 2 heaping tablespoons of meat mixture on long half of a rectangle. Fold dough over filling & press edges to seal.
• Place on ungreased cookie sheet.
• Bake at 375F for 15 to 20 minutes or until golden brown.
• Meanwhile, in medium bowl, combine all salsa ingredients; mix well.
• Serve with meat pies.

JAMAICAN MEAT PIE

Steps:

• In a food processor or by hand, mix together, flour, salt, sugar, turmeric blend well Add the butter, shortening, followed by vinegar and water in small amounts, pulse until combined and dough holds together in a ball.
• Place the dough on a well -floured surface. Divide it into 2 and roll it out. Place in the refrigerator for at least 30 minutes until ready to use
• Using a large-mouth glass or bowl about 4-5" cut out circles by gently pressing on the dough and releasing it, shaping the meat pie dough. Continue cutting out the dough until it all has been cut. Refrigerate for at least 30 minutes or until ready to use.
• Add 2 tablespoons of oil to a saucepan, followed by onions, garlic, paprika, thyme curry, chili powder, white pepper, allspice, and chicken bouillon. Let it simmer for about 2 minutes.
• Then add ground meat and breadcrumbs and continue cooking for about 10 or more minutes, stirring frequently to prevent burning. Add about ½ cup of water.
• Finally, add green onions and parsley and adjust for salt and pepper seasoning.
• Remove from stovetop and let it cool.
• Scoop a heaping tablespoon of filling into each circle, and brush with egg white or white around half of the circle. Fold over twist with fingers gently to seal the edges of the meat pie.
• Another way of sealing is by pressing the tines of a fork along the edges of the dough.
• Preheat the oven to 375℉.
• Carefully place each pie on a baking sheet and bake for about 30 minutes .
• You may freeze them to bake later.
• Best served warm.

JAMAICAN MEAT PIE FOOTBALLS

Steps:

• Preheat the oven to 400 degrees F. Line 2 baking sheets with parchment.
• Combine the thyme, scallions, garlic, scotch bonnet chile and bell pepper in a food processor and pulse until finely chopped (take care not to make a smooth puree).
• Heat a large nonstick skillet over medium heat. Add the beef, and cook, stirring, until slightly brown, about 2 minutes. Add the pepper mixture, curry powder and allspice, and cook, stirring, until the beef is deeply browned and the filling is fragrant, about 5 minutes. Remove from the heat and stir in the oil. Season the filling with 1 teaspoon salt and a few grinds of pepper and let the filling cool completely. Taste the filling and adjust the seasoning with more salt as needed.
• Roll each sheet of puff pastry to about 1/8 inch thick. Using a 4-inch football or oval-shaped cutter, stamp out 8 ovals of dough from each sheet; reserve the dough scraps. Spoon 1 tablespoon of the beef mixture onto the center of half the dough ovals and brush the edges with egg mixture. Top each oval with a second dough oval and crimp the edges with a fork to seal. Transfer the patties to the prepared baking sheets.
• From the dough scraps, cut sixteen 2-by-1/8-inch strips and forty-eight 1-by-1/8-inch strips, using a paring knife or pizza cutter. Arrange the long strips lengthwise across the center of each oval then arrange 3 short strips crosswise over the long strips to form the laces of a football. So as not to disturb the placement of the laces, carefully brush the tops of the ovals with egg mixture. Bake until puffed and golden brown, 25 to 30 minutes.
• Serve with barbecue sauce, chutney or ranch dressing for dipping.