Jamaican Patty-Style Hand Pies Recipe

<ul class="ingredients-main-list"><li class="ingredients-single-item">For the pastry:</li><li class="ingredients-single-item">350g all-purpose flour</li><li class="ingredients-single-item">2 tsp ground turmeric</li><li class="ingredients-single-item">1 tsp salt</li><li class="ingredients-single-item">225g cold unsalted butter, cubed</li><li class="ingredients-single-item">120ml ice-cold water</li><li class="ingredients-single-item">1 tbsp white vinegar</li><li class="ingredients-single-item">For the filling:</li><li class="ingredients-single-item">2 tbsp vegetable oil</li><li class="ingredients-single-item">1 large onion, finely diced</li><li class="ingredients-single-item">3 cloves garlic, minced</li><li class="ingredients-single-item">1 scotch bonnet pepper, seeded and minced (or 1 habanero or 2 tsp hot sauce)</li><li class="ingredients-single-item">500g ground beef</li><li class="ingredients-single-item">2 tsp ground allspice</li><li class="ingredients-single-item">1 tsp dried thyme</li><li class="ingredients-single-item">1 tsp ground cumin</li><li class="ingredients-single-item">1 tsp paprika</li><li class="ingredients-single-item">2 tbsp tomato paste</li><li class="ingredients-single-item">240ml beef stock or water</li><li class="ingredients-single-item">2 tbsp soy sauce</li><li class="ingredients-single-item">1 tbsp Worcestershire sauce</li><li class="ingredients-single-item">2 green onions, sliced</li><li class="ingredients-single-item">Salt and pepper to taste</li><li class="ingredients-single-item">For assembly:</li><li class="ingredients-single-item">1 egg, beaten with 1 tbsp water for egg wash</li></ul>

<ul class="equipment-main-list"><li class="equipment-single-item">Food processor (optional for pastry)</li><li class="equipment-single-item">Rolling pin</li><li class="equipment-single-item">10-12cm round cutter or bowl</li><li class="equipment-single-item">Baking sheets</li><li class="equipment-single-item">Pastry brush</li></ul>

<ol class="no-list-style"><li class="MethodStepper"><h4 class="step-title">Step 1</h4>For the pastry, whisk together flour, turmeric, and salt in a large bowl or food processor. The turmeric not only gives the signature golden color but adds a subtle earthy note that complements the spiced filling.</li><li class="MethodStepper"><h4 class="step-title">Step 2</h4>Add the cold cubed butter to the flour mixture. Using your fingertips, a pastry cutter, or food processor, incorporate the butter until the mixture resembles coarse breadcrumbs with some pea-sized pieces remaining. These larger butter pieces are crucial for creating flaky layers in your finished pastry.</li><li class="MethodStepper"><h4 class="step-title">Step 3</h4>Combine the ice water and vinegar in a small bowl. The vinegar helps inhibit gluten formation, resulting in a more tender crust. Gradually add this liquid to the flour mixture, stirring with a fork or pulsing, just until the dough begins to come together. You may not need all the liquid – stop when the dough holds together when pressed.</li><li class="MethodStepper"><h4 class="step-title">Step 4</h4>Turn the dough onto a lightly floured surface and gently knead just 2-3 times to bring it together. Shape into a disk, wrap in plastic wrap, and refrigerate for at least 1 hour or up to 24 hours. This resting period is essential for relaxing the gluten and firming the butter, which creates those desirable flaky layers.</li><li class="MethodStepper"><h4 class="step-title">Step 5</h4>While the dough chills, prepare the filling. Heat oil in a large skillet over medium heat. Add onions and cook until softened, about 5 minutes. Add garlic and scotch bonnet pepper and cook for another minute until fragrant, being careful not to burn the garlic.</li><li class="MethodStepper"><h4 class="step-title">Step 6</h4>Add the ground beef to the pan, breaking it up with a wooden spoon. Cook until browned, about 5-7 minutes. Drain excess fat if necessary, leaving a little for flavor.</li><li class="MethodStepper"><h4 class="step-title">Step 7</h4>Stir in allspice, thyme, cumin, and paprika, cooking for 30 seconds until fragrant. This blooming of the spices in oil releases their essential oils, intensifying their flavors in the final product.</li><li class="MethodStepper"><h4 class="step-title">Step 8</h4>Add tomato paste and cook for 1-2 minutes, stirring constantly. Then pour in the beef stock, soy sauce, and Worcestershire sauce. Bring to a simmer and cook, stirring occasionally, until most of the liquid has evaporated but the mixture is still moist, about 15-20 minutes. The filling should be moist but not wet, as excess liquid can make your pastry soggy.</li><li class="MethodStepper"><h4 class="step-title">Step 9</h4>Stir in green onions, then taste and adjust seasoning with salt and pepper. Transfer to a bowl and let cool completely. A hot filling would melt the butter in your pastry prematurely, compromising those flaky layers.</li><li class="MethodStepper"><h4 class="step-title">Step 10</h4>Preheat your oven to 190°C (375°F) and line two baking sheets with parchment paper. Remove the chilled dough from the refrigerator and let it sit at room temperature for about 5-10 minutes to soften slightly if it's too firm to roll.</li><li class="MethodStepper"><h4 class="step-title">Step 11</h4>On a lightly floured surface, roll the dough to about 3mm thickness. Use a 10-12cm round cutter or small bowl to cut out circles. Re-roll scraps as needed, but try to handle the dough minimally to keep it tender.</li><li class="MethodStepper"><h4 class="step-title">Step 12</h4>Place about 2 tablespoons of filling on one half of each dough circle, leaving a 1cm border. Brush the edges with egg wash, then fold the empty half over to create a half-moon shape. Press the edges firmly to seal, then crimp with a fork or create a rope-like edge by pinching and twisting the dough between your fingers for that traditional Jamaican patty look.</li><li class="MethodStepper"><h4 class="step-title">Step 13</h4>Transfer the assembled patties to the prepared baking sheets. Cut a small vent hole in the top of each patty to allow steam to escape during baking. Brush the tops generously with egg wash for a beautiful golden shine.</li><li class="MethodStepper"><h4 class="step-title">Step 14</h4>Bake for 22-25 minutes, rotating the pans halfway through, until the patties are golden brown and the pastry is cooked through. Look for a rich golden color and slight puffing of the layers - these are signs of perfectly baked pastry.</li><li class="MethodStepper"><h4 class="step-title">Step 15</h4>Allow the patties to cool for 5-10 minutes before serving. This brief resting period allows the filling to set slightly and the pastry to firm up, making them easier to handle. Enjoy warm or at room temperature. These patties can also be frozen after baking and reheated in a 160°C (325°F) oven for 15-20 minutes when needed.</li></ol>