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Martha Stewart beef patties turn ground beef, Scotch bonnet peppers and curry powder into flaky, golden Jamaican handheld pastries in 1 hour 40 minutes. Try this easy party appetizer for game day or potluck night, since it's make-ahead friendly and the patties freeze beautifully.
Cook the filling over high heat until a brown crust forms on the bottom of the pan, then scrape it back in with the water. Skip that crust and the beef tastes flat instead of deeply savory.
Martha's dough gets its yellow color and gentle spice from curry powder worked straight into the flour, so the pastry has flavor before the beef even goes in. She also stirs breadcrumbs into the filling, which soaks up the juices and keeps each bite from crumbling.
What you need for this recipe
Lodge 10.25-inch cast iron skillet
It holds high heat well, so the beef forms the brown crust the filling needs.
Buy on AmazonJ.K. Adams French rolling pin
It rolls the dough to the thin one-eighth inch that keeps the pastry flaky.
Buy on AmazonReynolds unbleached parchment paper
It keeps the patties from sticking to the baking sheets and makes cleanup easy.
Buy on AmazonShipping adds up. Try Prime free for 30 days for fast, free delivery.
As an Amazon Associate I earn from qualifying purchases.
Martha Stewart Beef Patties
Course: AppetizerCuisine: American, JamaicanDifficulty: Medium9
servings45
minutes40
minutes380
kcalA tender, flaky curry-spiced pastry wraps a thick, peppery beef filling in these crimped half-moon patties. They bake until golden, so the crust turns crisp at the edges while the inside stays juicy.
Ingredients
2 1/2 cups all-purpose flour
1/2 teaspoon salt
1/4 teaspoon baking powder
2 tablespoons curry powder
1/2 cup butter (1 stick)
3/4 cup ice-cold water
1 pound ground beef
1 onion, finely chopped
3 whole scallions, finely chopped
1 clove garlic, minced
2 Scotch bonnet peppers (any color), seeded and minced
1 teaspoon dried thyme or 2 sprigs fresh
1/4 cup vegetable oil
2 teaspoons curry powder
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
1 1/2 to 2 1/2 cups water
1/2 cup breadcrumbs
1 egg, beaten with 1 teaspoon water
Directions
- Make the dough: Combine 2 1/2 cups flour, 1/2 teaspoon salt, 1/4 teaspoon baking powder and 2 tablespoons curry powder in a large bowl. Cut in 1/2 cup butter and squeeze it with your fingertips until the mixture looks like very coarse meal.
- Add water and knead: Add 3/4 cup ice-cold water, then mix with floured hands just until a ball forms. Knead once or twice, since less kneading keeps the pastry flaky.
- Chill the dough: Divide the dough in half and flatten each piece into a thick pancake. Wrap both in plastic and chill for at least 15 minutes.
- Brown the beef: Mix 1 pound ground beef, 1 chopped onion, 3 chopped scallions, 1 minced garlic clove, 2 minced Scotch bonnet peppers and 1 teaspoon thyme in a bowl. Heat 1/4 cup vegetable oil in a large skillet over high heat, then add the mixture. Fry about 8 minutes until the meat is brown and the moisture has evaporated.
- Season and deglaze: Stir in 2 teaspoons curry powder, 1 teaspoon salt and 1/2 teaspoon black pepper, and let a crust form on the bottom of the pan. Then pour in 1 1/2 to 2 1/2 cups water and scrape up the browned bits.
- Finish the filling: Add 1/2 cup breadcrumbs and stir until the mixture is as thick as a stew, adding more water if needed. Cover, reduce the heat to very low and cook for 15 minutes, then set it aside to cool.
- Prep the oven: Preheat the oven to 400°F. Line two baking sheets with parchment paper.
- Roll the dough: Cut each piece of dough into 9 pieces. Roll each one on a floured surface into a rounded rectangle about one-eighth inch thick, and don't worry if the shapes aren't great.
- Fill and seal: Spoon the cooled filling onto one side of each piece, leaving a 1/2- to 3/4-inch border. Brush the border with water and fold the dough over into a half moon. Crimp the edges with a floured fork, then move the patties to the baking sheets.
- Glaze and bake: Prick the tops with a fork and brush the tops and edges with 1 egg beaten with 1 teaspoon water. Bake 15 to 20 minutes until golden, then cool briefly before serving.
Tools for this recipe
- Lodge 10.25-inch cast iron skillet, J.K. Adams French rolling pin, Reynolds unbleached parchment paper. As an Amazon Associate I earn from qualifying purchases.
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Want more like this? Try Martha's cookbook Great Food Fast.
FAQs
How spicy are these beef patties?
The Scotch bonnets give a gentle kick as written, because the seeds are removed. Leave the seeds in for more heat, or cut the peppers down to one for a milder filling.
Can I make the dough and filling ahead?
Yes. The wrapped dough keeps in the fridge for up to 5 days, so let it sit at room temperature for 5 minutes before rolling. The filling keeps for 1 day in an airtight container.
How do I freeze and reheat beef patties?
Freeze the formed, unbaked patties on a baking sheet for about 1 hour, then move them to a freezer bag for up to 3 months. You can bake them straight from the freezer at 400°F, adding a few minutes if needed. Baked patties reheat in a 350°F oven for 15 to 20 minutes.
How can I make bite-size patties for a party?
Roll out the dough and cut 2-inch circles with a biscuit cutter or small glass. Add about 2 teaspoons of filling to each, then fold and seal the same way. They bake faster, so start checking them a few minutes early.
What's the biggest mistake with this recipe?
Overworking the dough is the main one, since too much kneading makes the pastry tough instead of flaky. Overfilling is the other, because filling that reaches the border keeps the edges from sealing and the patties leak in the oven.
This week on Amazon
Black Friday and Cyber Monday deals run through December 1. The picks from this recipe we would check first: Lodge 10.25-inch cast iron skillet, J.K. Adams French rolling pin, Reynolds unbleached parchment paper.
See the dealsMartha's 100 favorite recipes, all in one book: Martha: The Cookbook.
As an Amazon Associate I earn from qualifying purchases.
