beef patty

jamaican beef patty

 

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The Jamaican patty is a savory pastry that warms my heart.  It is like an empenada from latin countries with the exception that ours is baked not fried.  It is filled with a spicy meat filling and is usually golden yellow from the turmeric in the dough.  It is very popular in Jamaica and people will wait for hours for them at different patty shops.  I will be honest, I am a better cook than I am a baker and this recipe does require me to bake.  When I do, though, it is worth it and it is a full meal for lunch or dinner.   And ooooohhhh…*sigh* I know this is not the place for this since we have paleo readers, but the COCO bread...ahhhh…yeah mon! We won’t talk about that right now.  Back to the recipe.  My wife begged me to try different experiments so that she can eat this beloved dish and I tried.  I know there are some almond flour and coconut flour crusts out there, but I am not good with those.  But, plantain, well that is another story!  The traditional recipe calls for wheat flour with butter–like most traditional pastries.  If you have made a pastry crust before, that is how we would usually make it in Jamaica.  The crust part of this recipe is “paleo-fied” as we use plantain and eggs for the crust and not wheat flour and butter.  The filling, however, is almost exactly the same as we make it in Jamaica.  Here we will highlight our signature, “paleo-plantain-crust-patty-recipe” that we have tried and we all love, so we actually make this one all the time now (all the pictures are for the paleo version).  It is grain-free, dairy-free and sugar-free.  You “haffa” give this one a try!

DISCLAIMER:  This recipe is time consuming.  I don’t bake very often and this recipe reminds me of baking.  We don’t also normally include ‘step-by-step’ cooking directions, but this recipe is a little different.  It is a little time intensive and requires a lot of steps.  The patties take us about 1 1/2 hours from start to finish to make, but we do it with the kids and they are so worth it!

For this recipe, we used our large cookie sheet, rolling pinfood processormixing bowlschef’s knifecutting boardsilicone spatula and brush set and parchment paper.

IMPORTANT!!! You MUST use the parchment paper as stated in this recipe.  This “dough” is not like a pastry dough and will be too wet to use on its own.  The parchment paper allows you to be able to “roll” the “dough” the way it needs to be in order to make and form the patties.  DO NOT SKIP THIS STEP!!!

{the paleo-plantain-crust-beef-patty}

patty

4.5 from 2 reviews
beef patty (plantain crust-paleo)
Serves: makes 8-10 patties
 
This is a plantain beef patty recipe that is paleo. See below this post for step by step directions and photos.
Ingredients
  • Dough:
  • 4 green plantain
  • 2 eggs
  • 1 tsp. salt
  • 1 tsp. black pepper
  • 1 tsp. curry powder
  • 1 tsp. garlic powder
  • Filling:
  • 1lb. ground beef (preferably grass-fed)
  • 1 onion (chopped)
  • 2 scallion (chopped)
  • 2 tsp. dry thyme
  • 1 tsp. allspice
  • 1 tbsp. curry powder
  • ½ scotch bonnet (seeded and minced)
  • 1 tbsp. coconut aminos or fish sauce
  • 2 cloves garlic (minced)
  • 1 tsp. salt
  • 1 tsp. pepper
  • 1 tsp. paprika
  • 1 cup water
  • 2 tbsp. almond flour or 1 tbsp. coconut flour (as 'breadcrumb' thickener)
  • 1 tbsp. coconut oil
Instructions
  1. *Filling* (Steps 1-5): Heat the 1 tbsp. of coconut oil in a large skillet on medium high heat and sauté the minced onion and scallion until light brown for about 3-5 minutes.
  2. Add the beef and remaining ingredients.
  3. Cook until brown, and then add water
  4. Stir in the water and almond flour/coconut flour until it gets thick gravy-like consistency.
  5. Allow it to cool down completely before using with the pastry (refrigerate if necessary).
  6. *Dough*(Steps 6-13): Cut up and boil the green plantain for 15 minutes to help remove the skin.
  7. Drain and remove the plantain skin, then return to a boil for 20+ minutes (or until soft).
  8. Take the plantain out of the water and allow them to cool for 15 minutes, then combine them with egg and spices into a food processor to make a 'dough'.
  9. Remove from processor and separate the dough into about 8-10 equal portions.
  10. Make a ball in your fist with one of the equal portions and then use two pieces of parchment paper (or one folded over) to flatten the dough ball with a rolling pin. Flatten it to about ¼ inch thick.
  11. Unfold the paper and place about 1tbsp. of the meat into the middle of the dough.
  12. Use the paper to fold the dough up and over so that it makes a semi-circle and press the edges down with your fingers to close the edges using the parchment paper as the dough will be sticky. Then remove the paper.
  13. Line a cookie sheet with more parchment paper, place the patties on it and put them into a preheated oven at 350 for 30 minutes or until golden brown.
  14. Serve warm.


paleo plantain-crust patty recipe

*step-by-step directions and pictures*

meat

Cut up and boil the green plantain for 15 minutes to help remove the skin.
green plantain
Drain and remove the plantain skin, then return to a boil for 20+ minutes (or until soft).
yellow plantain
Take the plantain out of the water and allow them to cool for 15 minutes, then combine them with 2 eggs and 1 tsp. of sea salt, 1 tsp. black pepper, 1 tsp. curry powder and 1 tsp. garlic powder into a food processor to make a ‘dough’.   Then separate the dough into about 8-10 equal portions.
dough


Make a ball in your fist with one of the equal portions and then use two pieces of parchment paper (or one folded over) to flatten the dough ball with a rolling pin.  Flatten it to about 1/4 inch thick.

dough2
Unfold the paper and place about 1tbsp. of the meat into the middle of the dough.
dough3
Use the paper to fold the dough up and over so that it makes a semi-circle and press the edges down with your fingers to close the edges using the paper as the dough will be sticky.  Then remove the paper.
Line a cookie sheet with more parchment paper place the patties on it and put them into a preheated oven at 350 for 30 minutes or until golden brown.

pattysuncooked

Allow to cool, remove from the tray and enjoy!

patty2

30 Responsesso far.

  1. joannabanana21 says:

    ahh i can’t wait to make these! i have one question though. i just bought a bunch of yellowish/brown plantains at the store. do you think i could just peel them and throw them straight into the food processor with the eggs? i’m pretty new at cooking plantains- just made fried plantains a few days ago but now i’m obsessed.

    • Jamaican It Paleo says:

      Thanks for the comment! :) Actually NO! The plantains HAVE TO BE GREEN for this recipe to work. The green plantain have a starchier texture. However, the brown plantains are my favorite for frying up as a side to a delicious meal like stew chicken or curry chicken. They are sweet when fried in coconut oil, but they are NOT starchy:)

      • joanna says:

        I really appreciate you getting back to me!! i can always find green plantains at the store- that’s what the majority are anyway. i get excited when i see yellow/brown. my dad just split half a cow with his brother and gave me lots of ground beef. i just have to make these for us. i’m sure he won’t even understand what these are but he’s trying it haha

        • Jamaican It Paleo says:

          I LOVE me some brown plantain, in fact, I am sad when I don’t have any on the counter waiting to be fried up:( I would love to start buying 1/2 or 1/4 cow…the meat is so good! I hope you like and come back for more tasty Jamaican and PALEO recipes:)

  2. Helen says:

    Wow these look amazing, except I don’t eat meat- am guessing a saltfish version could work though?
    Do you think they could freeze at all or not with the plantain dough?

    • Jamaican It Paleo says:

      OOOOH Saltfish would be nice in that crust…my wife also had an idea for some sauteed mushroom and onions…NOT jamaican, but it would be delicious I think!!! Thanks for stopping by!

  3. Katrina says:

    Can’t wait to try this! Sounds just like a good English pastie, and close enough to a good meat pie for this deprived Aussie in the US. Thanks for posting! Wish I could pin it for future reference, but I can manage with a good old bookmark :)

  4. Staci says:

    Storage tips? fridge? freezer ok? Wrap in paper towel or just plastic or…?

    • Jamaican It Paleo says:

      Hi Staci,
      Good question about storage. We never put them away because we ate them so fast. You could, however, store them in an airtight container in the fridge for 2-3 days and then reheat in the oven on “low/warm” or freeze them and let them thaw out and reheat the same way. Hope that helps! One Love!

  5. Elizabeth says:

    Do you think it’s possible to sub the eggs with applesauce? I’m following AIP so no eggs! Thanks. Would love to try this recipe!

    • Jamaican It Paleo says:

      Hi Elizabeth! That is a great question, but due to the lack of gluten in this recipe, the only thing that binds the dough is the egg. I have heard of some people using flax meal to make an egg substitute–many vegans do that. I don’t think the applesauce will provide the “glue” you need for the dough. Applesauce is a good sweetener replacement. Maybe that flax egg would work? Let us know. Thanks for stopping by!

  6. Wyatt says:

    Any reason these can’t be fried in coconut oil?
    And can we save time and omit the first boil if we’re comfortable peeling green plantains?

    • Jamaican It Paleo says:

      That’s a great question! In Jamaica we bake our patty and in other caribbean countries they fry these types of patties. I don’t see ANY reason why you couldn’t fry it up in some coconut oil…that would be good mon! Also, if you are good with peeling plantain, then you can skip that first boil, but you will want to boil them a little longer (maybe 5-10 minutes more?). Let me know how it goes! One Love!

  7. Mary says:

    Thanks for the great recipe! I just made this for my family’s lunch, and everyone loved it. :)

  8. Holly says:

    How did you make the mixture doughy? I did 4 green plantains, 2 eggs and a tsp of the other items but it was still too wet for a dough.

    • Jamaican It Paleo says:

      With 4 boiled green plantain and 2 eggs it will still be quite sticky…and that is why you need to use the wax/parchment paper otherwise it is TOO wet for a “dough”. However, once you use the was paper and then form it and bake it it will turn out just right. You cannot expect for it to look and feel like a whole wheat flour dough:) Hope that helps! Nuff respect!

      • Edward Smith says:

        Yea.. mines was too wet too and just didn’t work… however i did not use wax paper.. do you think wax paper is the key even on wet dough or should i use one egg instead of two?

        • Jamaican It Paleo says:

          YES! You MUST use the wax paper! The “dough” is far to wet to roll with a rolling pin. It will NOT have the consistency of a gluten-filled pastry dough. The wax paper is CRITICAL. Do not skip that step! We used two eggs and it was perfect but wet. WAX PAPER MON! :)

  9. Jenner says:

    This recipe tastes amazing! Two things: I found parchment paper works much better than regular wax paper, and the pies are much easier to form if you freeze the dough for about 10 minutes after the circles are formed.

    • Jamaican It Paleo says:

      Thanks! Great tip about freezing the dough after you roll it out! Thanks for the feedback!!! NUFF RESPECT!!!

  10. […] Jamaican Beef Patty from Jamaican It Paleo – MUST. MAKE. SOON.  Here, plantains are used to make the crust surrounding an amazing looking ground beef mixture! […]

  11. ja-lay says:

    Scotch bonnet? Is that a spicy pepper? If so, could I omit it to make it a bit more mild for my kiddos? We’re eating our way around the world and they’re up for it as long as it’s not spicy…

    • Jamaican It Paleo says:

      YES scotch bonnet peppers are spicy–almost like a habanero. When you cut the pepper open and use the skin and seeds the recipe will be VERY spicy. You could just make the meat and throw the pepper in whole and then take it out when finished just to get a little spice. You could just leave it out too if you don’t want the spice…it will still be very tasty! Hope that helps!

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  14. […] Jamaican Beef Patty from Jamaican It Paleo – MUST. MAKE. SOON.  Here, plantains are used to make the crust surrounding an amazing looking ground beef mixture! […]

  15. Seven says:

    I used yellow plantains. It was the only thing I could find. I just baked them longer.

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