Favourite Family Recipe: Rich’s Jamaican Patties

Click to play video: 'Favourite Family Recipe Finalist: Rich’s Jamaican Patties'
Favourite Family Recipe Finalist: Rich’s Jamaican Patties
Trail Appliances Favourite Family Recipe Contest finalist Rich Chin cooks his family's traditional Jamaican patties with Chef Wayne Sych of Joe Fortes. – Jun 20, 2020




4 lbs regular ground beef
4 tbsp yellow curry (Betapac if available)
1 tbsp garlic powder (or 3-5 chopped cloves)
1 large onion, chopped fine
3-4 celery sticks, chopped fine
3-4 medium carrots, chopped fine
3-4 green onions, chopped
1 tsp sugar
1 tsp oregano
1 tsp basil
1 tsp thyme
2 tbsp salt
4 cups water
1/2 French loaf
1 cup bread crumbs
3-4 Scotch Bonnet peppers
2 1/2 lbs suet
4 lbs all-purpose flour
2 tbsp salt
6 cups water
6 drops yellow food colouring
A note of caution with the peppers: Scotch Bonnets (you can substitute Habaneros if you can’t find Scotch Bonnets) are extremely hot, and will flavour porous surfaces like cutting boards. Cut the peppers in a glass dish or non-porous board, and discard the stems and pieces in the trash. Do not put them in the garburator! Also, do not touch your eyes/face with your hands after cutting. Wash hands and surfaces well.  

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• soak bread in water until soggy; put in a blender with a little water
• in a large pot, brown the beef; toss the curry in partway through
• turn the meat for about 10 minutes until medium (don’t overcook)
• taste the meat and see if more curry is needed; you may need to add up to another 50 per cent
• add garlic and onion
• add rest of meat filling ingredients (except spices)
• add water and bring to boil
• turn to low heat and simmer for 10 minutes
• add seasonings, peppers and blended bread
• bring back to boil/bubble for 5-10 minutes
• add dry bread crumbs
• taste for salt (should be on the side of salty); might need up to 25 per cent more salt
• remove from heat

• mix flour, suet and salt together
• add 6 cups water with 6 drops yellow food colouring
• mix together; squeeze/knead into the dough until consistent
• roll out into a log
• cut off meatball-sized chunks and roll out ~7” rounds to about 1/8” in thickness or less
• fill each patty round with 1-2 heaping tablespoons of filling
• close patty and roll edge to close

Bake on ungreased cookie sheets at 425°F  for 20-25 minutes. Remove quickly from cookie sheets and cool slightly on wire racks. Serve warm.

To reheat frozen patties, microwave until just barely pliable, then warm through in 350°F  oven for ~10 mins.


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