Jamaican Beef Patty Pot Pie Recipe

Step 1

In a large bowl, mix the dry ingredients for the crust by stirring together flour, sugar, salt, curry powder, and turmeric until uniform.

Step 2

Cut the butter into small pieces and stir into the dry ingredients. Cut the butter into the flour mixture using a pastry blender or two knives.

Step 3

Add the ice water a few tablespoons at a time, stirring between each addition.

Step 4

Turn out the dough onto the counter and form it into a ball. Wrap the dough ball and place it in the refrigerator while you make the filling.

Step 5

To make the filling, bring a large skillet to medium-high heat. When hot, add the ground beef and cook, breaking apart, for 3–5 minutes, until a good amount of fat has rendered.

Step 6

Add the onion, plantain, scallions, ginger, garlic, Scotch bonnet, curry powder, thyme, and allspice. Cook this, stirring regularly, for 8–10 minutes, until the onions are soft and translucent.

Step 7

Stir in the flour and cook for around 2 minutes to remove any raw flour taste.

Step 8

Add the chicken broth and stir until it thickens into a nice gravy.

Step 9

Once the filling is thick, remove the pan from heat. Stir in the sugar and add salt to taste.

Step 10

Preheat the oven to 425 F.

Step 11

Remove the dough ball from the fridge and slice it in half. Roll one half into a circle around ¼-inch thick, and use this to line the bottom of an 8-inch pie pan, pressing the dough into the corners.

Step 12

Fill the bottom crust with the gravy from the skillet.

Step 13

Roll out the other half of the dough and place it on top of the pie. Trim the excess crust to fit the tin.

Step 14

Crimp the edges of the two crusts together and cut a few small steam vents in the center of the pie.

Step 15

Bake at 425 F for 30–40 minutes, until the crust is crisp and the edges begin to brown.

Step 16

Allow to cool and settle for 15 minutes before slicing and serving.