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Jamaican patties split open with mincemeat inside Tried & Tested

Jamaican patties

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5 stars based on 1 ratings

A fantastic taste of the Caribbean. The wholemeal flour adds a light nutty taste to compliment the meaty filling.

Key Information

  • Prep:
  • Bake:
  • Serves:10
  • Skill level:easy

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Ingredients

For the filling

  • 2tbsp 2tbsp Sunflower oil
  • 1 1 Onion(s) finely chopped
  • 2 2 Garlic clove(s) crushed
  • 1 1 Red chilli medium, deseeded and chopped
  • 500g 17⅝ oz Beef mince
  • 3tbsp 3tbsp Curry powder
  • 227g 8 oz Chopped tomatoes
  • 150ml 5⅛ fl oz Beef stock

For the pastry

  • 450g 16 oz Plain wholemeal flour (we use Allinson) Plain wholemeal flour
  • 2tbsp 2tbsp Turmeric
  • 1tsp 1tsp Salt
  • 225g 8 oz Butter (unsalted) chilled and cubed
  • 7tbsp 7tbsp Water cold
  • 1 1 Egg(s) (free range) lightly beaten to glaze.

Change Units

The Method Enter Bake mode

  1. Classic mode Step 1

    Heat the oil in a frying pan, add the onions and fry for a few minutes until softened but not browned. Add the garlic and chilli and cook for 3 minutes.

    Ingredients for this step

    • 2tbsp 2tbsp Sunflower oil
    • 1 1 Onion(s) finely chopped
    • 2 2 Garlic clove(s) crushed
    • 1 1 Red chilli medium, deseeded and chopped
  2. Classic mode Step 2

    Add the mince and curry powder and cook for 10 minutes, stirring until the meat is browned all over. Add the tomatoes and beef stock and simmer for 20 minutes until the meat is tender and most of the liquid has been absorbed. Allow to cool.

    Ingredients for this step

    • 500g 17⅝ oz Beef mince
    • 3tbsp 3tbsp Curry powder
    • 227g 8 oz Chopped tomatoes
    • 150ml 5⅛ fl oz Beef stock
  3. Classic mode Step 3

    To make the pastry; put the wholemeal plain flour, turmeric, salt and butter into a processor. Blend for a few seconds until the pastry forms into crumbs. Alternatively, mix together by hand.

    Ingredients for this step

    • 450g 16 oz Plain wholemeal flour (we use Allinson) Plain wholemeal flour
    • 2tbsp 2tbsp Turmeric
    • 1tsp 1tsp Salt
    • 225g 8 oz Butter (unsalted) chilled and cubed
  4. Classic mode Step 4

    Add the cold water and blend again until the mixture comes together. Wrap in cling film and chill for 10 minutes.

    Ingredients for this step

    • 7tbsp 7tbsp Water cold
  5. Classic mode Step 5

    Preheat the oven to 200°C (fan 180°C, gas mark 6). Cut the pastry in two and roll out each piece onto some baking parchment.

  6. Classic mode Step 6

    Stamp out 10 rounds using a 5.5cm (2¼inch) saucer. (You’ll need to re-roll the trimmings to make 10).

  7. Classic mode Step 7

    Put a generous spoonful of the mince mixture on one side of the pastry round, leaving a 1cm (½inch) border around the edge. Brush edges with water, then fold the pastry over the mince. Press the edges together to seal and mark with a fork. Repeat for each patty. Cut a couple of holes in the top of each one.

  8. Classic mode Step 8

    Lift onto a greased baking tray, brush with egg to glaze and bake for 25 minutes until the pastry is golden, the base is firm and the filling piping hot.

    Ingredients for this step

    • 1 1 Egg(s) (free range) lightly beaten to glaze.