Jamaican beef patty

Jamaican beef patties enclose seasoned minced beef in a folded pastry shell. The pastry is baked until golden and flaky, with its edges sealed around the filling. They are eaten as snacks or for lunch. Tanya Harris’s home version seasons the beef with onion, garlic, Scotch bonnet, thyme and allspice.^[1]

In her recipe, the filling cooks with beef broth and is thickened with breadcrumbs before cooling. Butter is folded into the pastry to form layers, while annatto and turmeric give it colour. Portions of dough are rolled into rounds, filled on one half and folded closed. Harris notes that beef suet is used in other traditional doughs, while her version uses butter.^[1]