Jamaican Beef Patties

[SummaLuvin]

I would love to make some Jamaican Beef Patties and was wondering if anyone had any recipe recommendations? I'm pretty overwhelmed by google results, ideally I want to make ones that are fairly authentic.

I've found Levi Roots' recipe really tasty and a crowd pleaser:
heat 2 tbsp oil in a frying pan, add a finely chopped onion, fry for 5 mins.
Add 2 crushed garlic cloves, 1 scotch bonnet chilli and 500g minced beef and fry until beef is browned.
Add 3tbsp of medium curry powder, fry for a couple of minutes, then add a tin of chopped tomatoes.
Cover and simmer for 20 minutes until most of the liquid is absorbed.
Add two spring onions and leave to cool.
For the pastry, mix 450g plain sifted flour, 2 tbsp ground turmeric, 1-2 tbsp medium curry powder, a pinch of salt and 225g chilled and cubed butter. Add 6 tbsp of ice-cold water and mix again until pastry forms a ball. Wrap in clingfilm and chill for 10 minutes.

Roll out the pastry (I find the thinner it is, the better the taste) and use a small plate to measure out circles. Fill half the circles with the beef mixture, the fold over the empty half of pastry and crimp. Pierce each patty a few times, brush with a beaten egg, and cook on baking paper on a tray for 25 minutes at 200/gas 6.
**What we've found over the years, is scotch bonnets don't really make much impact, we use Encona West Indian hot pepper sauce (as much as you dare, adding in when the meat goes in) and I also use plum instead of chopped toms and sub the curry powder for all-purpose seasoning or half and half.
We also double the quantities to make enough to eat straight away and some left to freeze!

thanks, really interesting that you haven't found scotch bonnets that hot! I've never cooked with them but always heard they are powerful. I will taste the finished filling before filling the pastry so I can increase if required.

I love hot things but a Scotch Bonnet esp with the seeds in would make me wince. I'd look at the Scoville measure ... and just put a bit in!

I definitely agree that scotch bonnets are very hot - I wouldn't eat them on their own! But in patties, I found the heat negligible, and I couldn't taste them. The West Indian sauce seems to add the authentic taste, with an agreeable amount of heat.