Jamaican Patties or Stir It Up!

Yeah, man. It’s a snowin’ outside and I’m thinkin’ Jamaica. Let’s change the tone here and start with some music. Just do it. We all need a little jammin. So just click here and get your groove on while you are a readin’.

Hey man. It’s been a way too many years since I’ve seen the blue ocean. Since I’ve felt the sand. Since I’ve seen the blue skies above while the salt water brushed my feet; my manicured feet with hot pink toenails. Yeah man. I’m a dreamin’. You already know what it sounds like. Well, that is if you clicked on that link. By now your body should be swaying. Gettin’ the kinks out while the world sounds a bit rosier. Yeah man. I love me the sound of a Jamaican accent. It always sounds so happy. They could be tellin’ me they hate me and I’d just be shakin’ my head up and down. Yeah man. Love that accent.

And don’t get me started on those locks. Oh man, I might be weird, but I love those locks. Reminds me of when we were on the beach and Zoe and her friend who is engaged, (Oh man. How can that be?) stopped their 6 year old giggling and sat patiently in the sun while their entire heads were braided with beads of their choice. Yeah. That’s about as close as two little blond 6 years olds can get to dread locks. But oh man. I do love me braids, too. And then upon going back to school I remember how all the little girls on Zoe’s basketball team just ogled those braids and half of them showed up at the next game with their heads braided. Oh yeah man. They felt the groove. Good to start that groove early, man. Also remember how it felt to remove those braids after about 6 weeks. Those cute little girls weren’t so patient then, as we sat at our friend’s cabin destroying our fingernails trying to get those braids apart. Oh man, So not fun. Just think about that man, before you get those braids.

I’ve made it to Buffalo Soldier. Where you be at, my friend? My shoulders are a groovin’ with the keys below my hands, shoutin’ out to me. I’m a thinkin’ of that truly awesome, way out there trip, to Jamaica we took when the kids were 6. Way too long ago, Lot’s happened since then. But I still love me Jamaican food ‘cept for about the last 20 years I’ve had to eat it in the Mile High. Still good, but so not the same. Just sayin’. And I even have a little friend over on Colfax at the Carribean Bakery, (no web site) who sells me patties. He has the locks. He has the accent. But no sand, man. No sand.

So Stir it up. Little Darlin’. Stir it up. Make yourself some patties. We first ate them in Montego Bay. I told our driver. I said, “I want some patties, man. What’s the best spot?” He took me to Mother’s. Well, I think it was Mother’s. My mind’s gone through a lot of changes since then, man. It was lunchtime at Mother’s. It was packed. I was the only girl with straight hair in there. Just sayin’ man. I think that driver thought me crazy. But I got me my first taste of a patty, man. No goin’ back since then. Yeah man. I don’t forget good food in this crazy head o’ mine.

Jamaican Meat Patties are made with a curry pastry that is very flaky. The filling has some heat, but is just right. If you've ever visited Jamaica this recipe is about as close as you'll get to the real ones! #meatpies #Jamaicanfood #savorypies www.thisishowicook.com

Man I love that riff in “I Shot the Sheriff”. Don’t be doin’ that man. No, don’t you be doin’ that. But you best be doin’ this patty makin’. These are so perfect for lunch. For dinner. For snacks. Fill them with lentils. Fill them with love. I love me some lovin’ patties. The recipe looks long. It’s only because I gave you a lot of tips to get that pastry jammin’ right. You need a good, flaky pastry. Really makes that fillin’ sing.

Jamaican patties are the equivalent of Jewish kreplach, Chinese potstickers, Mexican empanadas, Italian ravioli, Cornish pasties, American hot pockets. You get the picture? Time to get your feet out of the sand and get this recipe workin’. You’ll be happy you did. This is happy, handheld food. So… Let’s get together and feel all right!

Jamaican Meat Patties are made with a curry pastry that is very flaky. The filling has some heat, but is just right. If you've ever visited Jamaica this recipe is about as close as you'll get to the real ones! #meatpies #Jamaicanfood #savorypies www.thisishowicook.com

Jamaican Patties
Adapted from: Travelling Jamaica
Time to Make: About 2 hours start to finish
Makes 12

4 c flour, lightly stirred
1 T yellow curry powder
1 1/2 t salt
Pinch of turmeric
1/2 t baking powder
1 c or 2 sticks cold, unsalted butter
1 1/2 c ice cold water

2 T oil
1 1/2 lbs ground meat (I used pork)
1 large onion, finely chopped or less depending on your mood
5 scallions, finely chopped
2-3 t dried thyme
3 garlic cloves minced
1 T grated fresh ginger root
1 t turmeric
Salt and pepper to taste

1-3 t Scotch Bonnet pepper sauce
2 T rum
1-3 c dried bread crumbs (I used 1 1/2)
1-3 c water

Directions for Pastry Dough:
Mix together flour, curry powder, salt, turmeric and baking powder in a large bowl. Cut your cold butter lengthwise down the center of the stick. Now cut horizontally in 8 slices so you have 16 cubes. Mix these into flour mixture and cut in with a pastry blender or two forks. Make sure your butter is distributed evenly, but don’t worry about some pieces of butter being bigger than others. The idea is to create a flaky crust and to do this you need those butter cubes to melt into the dough leaving air pockets behind, which is what creates flakiness.

Now slowly stir in the ice water. You will want mixture to come together in one giant ball. You may not need all of the water. You may need more. The right amount is the amount that helps create the ball when you use your hand to push this together into one giant mass! Different flours need different amounts of moisture! Just be careful not to overwork the dough. Once it is together without being to crumble, wrap it up in plastic wrap and stick it in a very cold place. My cold place was out on the deck where I left it for about 2 hours. You could leave it overnight in the fridge if you prefer.

When ready to use, soften the dough in your hands and divide it into 4 pieces. Now divide those pieces into three, to give you about 12 pieces. Obviously if you want smaller patties, you can make them smaller but we like these meal sized!

Directions for Filling: The key here is to use the type of meat you prefer. Turkey tends to have a lot of moisture so you may need to use more bread crumbs to bind the mixture. Lean beef, chicken and pork most likely require less. Use your judgment. The key is in the seasonings. These seasonings rock! I found it much easier to find a Scotch Bonnet hot sauce than find fresh Scotch Bonnet chilies. Hot sauce is also a lot easier to work with than fresh chilies! Use at your own discretion.

In a large bowl, combine all the filling ingredients through salt and pepper. You can add more salt later if the mixture needs it. I only used a few grinds of pepper because I prefer using the hot sauce. Using your hands, mix this mixture really well. Knead all the seasonings, onion and garlic well into the meat. Massage well!

Heat the oil in a large skillet. Add the meat mixture and cook over medium high heat until meat is lightly browned. Add the hot sauce, rum and bread crumbs. Mix well. Stir in enough water to lightly cover meat. Mix well and bring mixture to a simmer. Cover and simmer until mixture is the consistency of thick chili. You don’t want this filled with soup and you don’t want it dry. When it is a good spoonable consistency (about 20 minutes), take mixture off of heat and let cool while you roll out the pastry.

I rolled out my pastry into 5-6″ rounds to the thickness of about a 1/4 inch. Using a large serving spoon, place a spoonful over the dough. I covered it very close to the edge. Now pick up as you would a taco and bring edges together. Place on an ungreased baking sheet. Continue with rest of dough. It is OK to warm the dough up a bit between your hands. I also roll my dough between two sheets of plastic wrap so I don’t have to worry about using flour. This really is pretty easy.

When all the rounds are filled, use a fork around the edges to crimp. I find the best way to do this is to pull the fork through the top to the bottom rather than just pressing down to seal. Try it and see.

Bake at 400 for about 35 minutes or until the  bottoms are a bit gold. Dough will turn a light yellow and your kitchen will smell like Jamaica as it bakes. Not a bad thing when it is cold outside!

Jamaican Meat Patties are made with a curry pastry that is very flaky. The filling has some heat, but is just right. If you've ever visited Jamaica this recipe is about as close as you'll get to the real ones! #meatpies #Jamaicanfood #savorypies www.thisishowicook.com

More Island Food:
Thai Coconut Peanut Pork Dip
Balinese Chicken
Brazilian Coconut Shrimp Stew
Hearts of Palm, Avocado and Orange Salad
Coconut Rum Tres Leches Cake

Jamaican Jerk Sauce

Jamaican Meat Patties are made with a curry pastry that is very flaky. The filling has some heat, but is just right. If you've ever visited Jamaica this recipe is about as close as you'll get to the real ones! #meatpies #Jamaicanfood #savorypies www.thisishowicook.com


You Might Also Like

  • dedy oktavianus
    March 2, 2015 at 3:53 pm

    Simply damn delicious !!!
    totally worth to try…
    [email protected] Chef

  • Carol at Wild Goose Tea
    March 1, 2015 at 6:14 am

    Man, I was swaying. I too am mesmerized by the accent. I don't trust myself to go there. Ha! I love the music. I love the braids too. I also love these patties. We are having an exceptionally mild winter and a early spring here in the Pacific NW, but some tropical weather would still go a looooooong way, Man.

    • Abbe Odenwalder
      March 3, 2015 at 10:54 pm

      That be a way good accent, mon! I love me these patties. Bee a good thing for a picnic basket!

  • Choc Chip Uru @ Go Bake Yourself
    March 1, 2015 at 1:26 am

    Delicious looking patties, I know nothing about Jamaican cuisine though 😛

    Choc Chip Uru

    • Abbe Odenwalder
      March 3, 2015 at 10:54 pm

      All you have to do is try it, mon!

  • SavoringTime in the Kitchen
    February 27, 2015 at 8:39 pm

    I've never been to Jamaica but your patties certainly look delicious!

    • Abbe Odenwalder
      March 3, 2015 at 10:55 pm

      Way delicious and better eaten in Jamaica!

  • Lily Lau
    February 27, 2015 at 3:41 pm

    Aww, lovely Jamaica… I wish I could try your wonderful recipe there!

    • Abbe Odenwalder
      March 3, 2015 at 10:55 pm

      Me too, Lily. And thanks for stopping by!

  • Cheri Savory Spoon
    February 27, 2015 at 3:38 am

    Hi Abbe, I've always wanted to visit Jamaica, love this recipe!!! The ocean is where I always feel the best.

    • Abbe Odenwalder
      March 3, 2015 at 10:56 pm

      Well, for me it is a toss up. Oceans or mountains? It always seems to be where ever I'm not!

  • Sharon D
    February 27, 2015 at 2:39 am

    Now that's a great idea for a getaway. Sun, sea, Jamaican Patties…music.
    I should start planning for a trip to the nearest beach! 😉

    • Abbe Odenwalder
      March 3, 2015 at 10:57 pm

      For you, I don't think it's far, Sharon! Thanks for the thoughts!

  • Tricia @ Saving room for dessert
    February 26, 2015 at 3:24 pm

    I'm tapping my feet, thinking about the surf and sand, and suddenly want to get my hair braided, with beads no less! (while watching it snow) Fun Post Abbe – hope you get to the beach soon – sounds like you need it and deserve it too! Love this "hot pocket" idea. My husband and I wish we could be rich and just travel the world and eat local foods, and take photos of the adventure. Wouldn't that be nice!

    • Abbe Odenwalder
      March 3, 2015 at 10:57 pm

      If you get rich and we get rich, we could do it together. I ever want to lose my sense of adventure!

  • Karen @Baking In A Tornado
    February 26, 2015 at 2:01 pm

    I think it's so interesting how different cultures have takes on the same types of recipes.
    I love how you get in the mood, guess I'll play a little Bob Marley while trying this recipe.

    • Abbe Odenwalder
      March 3, 2015 at 10:58 pm

      Manservant wanted to take a video of me typing while swaying to the music!

  • Amy (Savory Moments)
    February 26, 2015 at 11:37 am

    I've never been to Jamaica, but would like to visit. These look really good! I'd definitely give them a try and the pepper sauce sounds like a great compliment.

    • Abbe Odenwalder
      March 3, 2015 at 10:59 pm

      We loved it and would love to go back. I like to get out and venture around!

  • Maureen | Orgasmic Chef
    February 26, 2015 at 11:01 am

    Happy handheld food and something to remind us about our favorite Jamaican hotel in Negril. We've been there many times. I want to make these with some good jerk chicken. 🙂

    • Abbe Odenwalder
      March 3, 2015 at 11:00 pm

      That's where Zoe got her hair braided. At Negril. Everything on the beach in Negril! Wish I could say we've been there many times!

  • Karen Harris
    February 26, 2015 at 5:09 am

    We took the kids to Jamaica about 12 years ago. Long story short, not our favorite vacation spot, but the food was good. These look great. Love this post.

    • Abbe Odenwalder
      March 3, 2015 at 11:01 pm

      I'm sorry to hear that. Go with me Mon! I'll show you where to go!

  • Angie Schneider
    February 26, 2015 at 5:07 am

    I love that you have added turmeric in the pastry dough. They look awesome, Abbe.

    • Abbe Odenwalder
      March 3, 2015 at 11:01 pm

      Thanks Angie. The turmeric adds color and a little something extra.

  • Kitchen Riffs
    February 26, 2015 at 2:48 am

    Been to Jamaica once. Had patties. Need to go back. 😉 This is really good. Going to snow here again tomorrow, maybe, although not nearly as much as you've been getting. Patties are the prescription.

    • Abbe Odenwalder
      March 3, 2015 at 11:02 pm

      Yeah, Mon! We speaka the same language!

  • Holly @ abakershouse.com
    February 26, 2015 at 2:08 am

    I love your enthusiasm for this food and for Jamaica. I have fond memories of Jamaica too– I went there to help build a church when I was in high school. Fond memories of the people, of the roosters running wild across the roads, of bathing in the water falls…I've got to get back there with my own kids.

    • Abbe Odenwalder
      March 3, 2015 at 11:03 pm

      What a great memory, Holly. It must have been very rewarding! You do have to go back! And soon.

  • Adam J. Holland
    February 26, 2015 at 1:19 am

    This is a beautiful dish. And your timing is perfect. 🙂

    • Abbe Odenwalder
      March 3, 2015 at 11:03 pm

      I'm so happy, Adam! It is not just beautiful, but delectable!

    • Unknown
      March 7, 2016 at 8:44 pm

      Cany believe you used pork… unheard of???cool tho