Gluten Free Jamaican Beef Patties

5 from 1 vote

Gluten Free Jamaican Beef Patties

This Gluten Free Jamaican Beef Patties recipe takes a little effort, but it's worth every second! Flaky, delicious, & passes for traditional!

Prep Time30

Cook Time40

Course: Main Course, Snack

Cuisine: Caribbean, Jamaican

Diet: , Gluten Free, Low Lactose

Servings: Patties

Calories: 497kcal

Equipment

Rolling Pin
2 Baking Sheets
Parchment Paper

Ingredients

Gluten Free Patty Crust

½ cup Cold water
1 Large egg
1 teaspoon Vinegar
1 cup Light Buckwheat Flour
¾ cup Sorghum Flour
⅓ cup White Rice Flour
¼ cup Corn Starch
2 tablespoon Tapioca Starch
1 ½ teaspoon Jamaican Curry Powder
1 ½ teaspoon Turmeric
1 teaspoon Xanthan Gum
¾ teaspoon Salt
Pinch Baking powder
1 cup Lard*

Filling

1 Large Onion finely chopped
1-3 Scotch Bonnet Peppers seeded and finely chopped
1 teaspoon Coarse Ground Black Pepper
1 teaspoon Jamaican Curry Powder
1 teaspoon Salt
1 teaspoon Dried Thyme
¼ teaspoon Allspice
¼ teaspoon Ground Cloves
1 lb. Lean Ground Beef or Ground Chicken
½ cup Milk
1 cup Beef Broth

Assembly

1 Egg Whisked

Instructions

Gluten Free Patty Crust

Whisk water, egg, and vinegar together, set aside.
In a larger bowl, mix together flours, starches, curry, turmeric, xanthan gum, salt, and baking powder until well combined.
Add lard, cut into the flour mixture with a pastry cutter or fork gently, until it resembles gravel.
Pour in the wet ingredients, mixing with a fork until just combined. Don’t over handle it! In my uncle Tom’s words, “Mix it with kindness”!
Gather dough into a loose ball, wrap with plastic wrap, and let it rest for 1 hour before using.

Patty Filling

In a large pan, saute the onion and Scotch bonnet pepper together until onion is translucent and soft. Add the spices, stir until well distributed.
Add in the ground beef and milk. Cook over medium heat, stirring / mashing until mixture looks relatively uniform.
Add beef broth, continue to cook – stirring often – until most of the liquid has cooked off, leaving a somewhat wet paste.
Cool to room temperature.

To Assemble the Patties

Preheat oven to 400 F, line 2 baking sheets with parchment paper
Lightly flour your work surface with more light buckwheat flour.
Roll dough out to just under ⅜" thick, then cut into 6" rounds or squares.
I usually lightly roll each square to elongate it slightly
Center about 3 cup of filling on each full sized crust, then brush the edges of each crust with a the whisked egg.
Fold each crust in half, pushing as much air as you can, as you go.
Press edges closed, then “crimp” by pressing down gently with a fork. Place finished pastries on prepared baking sheets.
Prick the top of each with a fork several times
Bake until golden - about 17-20 minutes.

Notes

Once cooled to almost room temperature, leftovers can be wrapped in plastic wrap (or transferred to an airtight container) and either stored in the fridge for up to 3 days, or frozen.

Best when reheated in an air fryer, but 45 seconds in a microwave works as well (it just won’t be as crispy).

* Tom recommends using Tenderflake brand lard, which is apparently only available in Canada. Shortening can be substituted if lard cannot be obtained, but is definitely not *preferable* to lard.

Nutrition