Street Food
Bahamian Beef Patties
Ingredients
- - 3 cups (375 g) all-purpose flour
- - 1 tsp turmeric
- - 1 tsp salt
- - 1 cup (225 g) cold butter, cubed
- - 1/2-3/4 cup (120-180 ml) ice water
- - 2 tbsp vegetable oil
- - 1 onion, finely diced
- - 2 cloves garlic, minced
- - 450 g (1 lb) ground beef
- - 1 tsp curry powder
- - 1/2 tsp dried thyme
- - 1/2 tsp paprika
- - 1/4 tsp cayenne pepper (optional)
- - 1/2 cup (120 ml) beef stock
- - 1/2 cup (30 g) breadcrumbs
- - Salt and black pepper, to taste
- - 1 egg, beaten, for egg wash
Method
- Whisk flour, turmeric and salt together. Cut in cold butter until the mixture resembles coarse crumbs.
- Add ice water a little at a time, mixing just until the dough comes together. Wrap and chill 30 minutes.
- Heat oil in a skillet; sauté onion and garlic until soft.
- Add ground beef and cook, breaking it up, until browned.
- Stir in curry powder, thyme, paprika and cayenne; cook 1 minute.
- Add beef stock and simmer 8-10 minutes until most liquid is absorbed. Stir in breadcrumbs to bind, and season with salt and pepper. Cool slightly.
- Preheat oven to 200°C (400°F). Roll out dough to about 3 mm (1/8 in) thick and cut into rounds.
- Place a spoonful of filling on one half of each round, fold over and crimp edges with a fork to seal.
- Brush with egg wash and place on a lined baking sheet.
- Bake 22-25 minutes until golden and flaky.
Introduction: Golden, flaky hand pies filled with well-spiced ground beef, patties are grabbed on the go from bakeries and corner shops across the Bahamas, a portable meal shaped by wide Caribbean migration and trade.
Cultural Background: Golden, flaky hand pies filled with well-spiced ground beef, patties are grabbed on the go from bakeries and corner shops across the Bahamas, a portable meal shaped by wide Caribbean migration and trade.
Tips: Keep the butter and water very cold for the flakiest pastry; work quickly to prevent the butter from softening.
Variations: Ground chicken, saltfish or vegetables can replace beef for different patty fillings.
Vegetarian/Vegan: No authentic vegetarian or vegan conversion exists for this dish; none has been forced.
Storage: Refrigerate baked patties in an airtight container up to 3 days, or freeze unbaked patties up to 2 months.
Reheating: Reheat in a 180°C (350°F) oven for 10-12 minutes until warmed through and crisp again.
Nutrition: Approx. 340 kcal, 13 g protein, 28 g carbohydrate, 20 g fat per patty.
FAQs:
Q: Why is the pastry yellow? A: Turmeric is traditionally added to the dough, giving Caribbean-style patties their signature golden colour. Q: Can I freeze these before baking? A: Yes, freeze assembled unbaked patties on a tray, then transfer to a bag; bake from frozen, adding about 8-10 extra minutes.
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