These delectable flaky pastries from can be found at street vendors and restaurants in Jamaica and throughout the Caribbean, but they’re fun to make at home as a crowd-pleasing snack or appetizer. This version comes from Shani Jones of Peaches Patties in San Francisco, named in honor of her mother’s signature recipe. Adding turmeric to the dough gives it its distinctive yellow color. Let the patties sit for a while after baking for maximum flavor, and serve them with hot sauce (Jones suggests the classic: Pickapeppa) alongside.
Makes 18
3
2
1
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2
1
1
1
6
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Pulse flour, salt, and turmeric in a food processor to combine. Add butter and pulse until mixture is crumbly and pieces of butter are evenly distributed.
Whisk egg, vinegar, and ¾ cup ice-cold water in a small bowl to combine. Add to flour mixture and pulse until a smooth ball of dough forms. Wrap dough and chill until cold, about 1 hour.
Heat oil in a large saucepan over medium until hot. Cook beef, breaking up into pieces, until nearly cooked through, about 5 minutes. Transfer to a plate using a slotted spoon, leaving fat behind. Add onion, chile, and garlic to pan and cook, stirring often, until vegetables are softened, about 3 minutes.
Add allspice, pepper, and paprika. Stir to combine, reduce heat to low, and return beef to pan. Add stock and use a wooden spoon to scrape up any browned bits on bottom of pan. Bring to a simmer and cook, stirring occasionally, until about half of the liquid has evaporated, 5–8 minutes. Season with salt and remove from heat. Add scallions and thyme. Taste and adjust seasoning. Let cool slightly.
Place a rack in lower third of oven; preheat to 375°. Lightly flour a rolling pin. Cut dough in half on a lightly floured work surface. Working with one half at a time, roll dough to ⅛” thick. Cut dough with 5″ round pastry cutter. Place 2 Tbsp. meat filling on one-half of each round, leaving a ½” border. Brush edges of dough with water. Fold dough over filling to make a half-moon shape. Press edges with the tines of a fork to seal. Repeat process with remaining dough and filling, rerolling scraps as needed. Transfer patties to a parchment-lined baking sheet.
Whisk egg and 2 Tbsp. water in a small bowl to combine. Brush top of each patty with egg wash.
Bake patties until golden brown and cooked through, 20–25 minutes. Let sit 5 minutes before serving.
Do Ahead: Patties can be baked up to 5 days ahead. Cover and chill, or freeze up to 1 month. Reheat in a 375° oven.
