A nostalgic and tasty treat, these irresistible little Jamaican Patties are the ideal comfort food to battle those Winter blues. We use store-bought, all-butter puff pastry in this recipe, which makes it super easy to put together. You can make the filling up to 48 hours ahead (covered and chilled) for even speedier preparation, too.
- 1 teaspoon neutral oil
- 1 cup lean ground beef
- 1/4 teaspoon garlic powder
- 1/4 teaspoon allspice
- 1/4 teaspoon cumin
- 1/4 teaspoon black pepper
- 1/4 cup onion finely diced
- 1 teaspoon hot sauce of your choice
- pinch of salt
- 1/2 cup frozen vegetable medley carrots and peas
- 1 egg
- 1/4 teaspoon turmeric
- 2 sheets frozen puff pastry thawed
- flaky salt to finish
Heat oil in a skillet on medium-high heat. Add beef, and cook for 3-5 minutes, or until cooked through. Remove from skillet and drain any residual liquid, if any. Add another drop or two of oil to the pan, followed by all of the dried spices and onion. Cook for 2-3 minutes, then add the hot sauce and a pinch of salt. Add the frozen vegetables to the pan, stir together, and cook another 2-3 minutes, or until fork tender.
Heat oven to 425, and prepare a baking sheet with parchment paper. Roll out each thawed puff pastry sheet and cut out desired sizes for your pies. We used a small round cutter that yielded 6 small pies, with a bit of leftover dough which we put aside for another use.
In a small bowl, combine egg and turmeric and whisk together until well incorporated. Brush the corners of each of the bottom rounds, and fill with a couple of small spoonfuls of filling. Resist the temptation to overfill! Top each with the remaining pastry discs, and crimp the edges together gently with the tines of a fork.
Set pies on your prepared parchment-lined pan and bake in the oven for 12-14 minutes, or golden and flaky.
Immediately transfer pies to a wire cooling rack for 5-10 minutes before serving, topped with a sprinkling of flaky salt.