Oh how I love a good meat pie. Chewy, flaky pastry, rich savory gravy, meat and veg to give you the excuse to eat all the pastry and gravy . . . Besides, it seems as though everything I’m doing these days is some sort of folded pastry situation, so eventually you knew it’d come to this.
If you’ve never had a Jamaican meat pie (aka meat patty or beef patty), it’s a chewy flaky pastry, often seasoned with curry and other spices, wrapped around a hefty spoonful of ground beef and onions, heavily spiced with curry and chiles and magic. Ooooh giggity.
So this original recipe, at Serious Eats, said it made 6 pies. I doubled both parts but ended up with enough filling for 7 extra pies (some of which were stuffed to the brim) and still had more left over. So here, I doubled the dough recipe but left the filling as it was.
Jamaican Meat Pies
adapted from Serious Eats
- 6 cups all purpose flour
- 1 tsp kosher salt
- ¼ cup curry powder, preferably Jamaican
- 1 lb unsalted butter (yes, that’s right)
- 1 ½ cups cold water
- 2 tbsp distilled white vinegar
- 2 large eggs, lightly whisked
- 1 lb ground beef
- 1 tbsp olive oil
- 1 large yellow onion, finely chopped
- 1 Scotch bonnet pepper, minced (I used random yard chiles)
- 2 medium cloves garlic, chopped
- 1 ¼ cups beef or chicken broth
- 1 ½ tbsp Pickapeppa sauce or steak sauce
- 1 ½ tbsp Worcestershire sauce
- 1 tsp onion powder
- ½ tsp cayenne pepper
- 1 tbsp yellow curry, preferably Jamaican
- ½ tsp ground allspice
- 1 tsp kosher salt
- 2 bay leaves
- 4 sprigs fresh thyme (or a couple of pinches of dried, if you don’t have)
- ½ cup fresh breadcrumbs
- Egg wash made from 1 large egg mixed with ¼ cup water
Make your dough
(You may want to do this in two batches so as not to explode your food processor.) Add flour, salt, and curry powder to the food processor fitted with the steel blade, and pulse to mix. Cut your butter into little pieces and scatter over dry ingredients. Like you would for a pie crust, pulse until the mix resembles coarse cornmeal and the biggest butter pieces are the size of peas.
Whisk the eggs lightly in a small bowl, then add water and vinegar. Stir to combine, then add it to the food processor and pulse until the dough forms a rough ball. Wrap the dough in plastic and fridge for at least an hour.
Make your house smell amazing
Brown the ground beef in the olive oil, in a large sauté pan (has to be big enough for all your saucy liquids). When the beef is nearly done, nudge it to the side and add the onions, garlic, and pepper. Cook, stirring, until onions are soft, 4-5 minutes.
Add broth, Pickapeppa or steak sauce, Worcestershire sauce, onion powder, cayenne, curry, allspice, salt, bay leaves, and thyme. Stir to combine, turn down to low and simmer, stirring occasionally, until most of the liquid has evaporated, about 20 minutes. Remove from heat and pick out the thyme sprigs and bay leaves. Taste and adjust seasoning as needed. Add breadcrumbs and stir thoroughly.
Put your oven rack on the lower-middle position and heat the oven to 375. Flour your work surface and rolling pin (and dump a little pile on the side at the ready, you’ll need it). Roll out half of the dough to 1/8 inch thick and cut out 6” circles – you should be able to get 6 or 7 circles. Line a sheet pan with parchment and set it next to your dough.
Free one of your little circles and brush the edges with the egg wash. Put a generous couple of tablespoons of filling onto one half of your circle, leaving room around the edge. (You’ll want to get 12-14 pies out of your filling – plan accordingly.) Fold the other half of the circle over and press around the edges to seal. Press the edges with the tines of a fork and set your little friend on the sheet pan. Repeat.
Brush your pies with egg wash and bake for 25-35 minutes or until the dough is golden brown and amazing. Let these sunny little beauties rest for 5 minutes before scarfing them down and burning your tongue.