Lighter Jamaican Beef Patties + Vegetarian Option
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Make a lighter version of Jamaican beef patties using heart healthy fat to make the delicious golden crust. This recipe uses Mazola® Corn Oil. A clinical study showed Mazola Corn Oil reduces cholesterol 2x more than extra virgin olive oil. To learn more about this claim, visit Mazola.com.
February is Heart Health Month so I’m sharing a healthier Jamaican beef patty recipe using Mazola Corn Oil to make the legendary golden crust. Mazola Corn Oil is an all-purpose, cholesterol free cooking oil that is a smart heart-healthy* choice for your family. *See Mazola.com for more information on the relationship between corn oil and heart health. It has a variety of uses include baking, grilling, sautéing, stir frying, or mixing up a marinade or dressing.
How to make butter-less pastry dough
Jamaican beef patties are known for its yellow flaky crust and spicy meat filling. Pastry dough using Mazola Corn Oil is a much better-for-you option than butter or lard. To simplify the process, I chose to make the crust in a food processor but you can totally mix it by hand as you would any other crust.
Lightened-up Jamaican beef patties
Besides making a better-for-you pastry dough, I’ve also made a few ingredient swaps to lighten the entire recipe.
Beef– I’m using 96/4% extra lean ground beef instead of a fattier option. Using an extra lean beef choice helps to reduce fat in the recipe. I am also using significantly less meat in the recipe for the same reason.
Potato– To subsidize the reduced beef portion, I added cooked russet potato. I decided to mash the potato into the beef to make the filling more substantial.
How to prepare and serve beef patties
Dough
To prepare the dough, add the flour, salt, baking powder, and turmeric to the bowl of a food processor. Run the machine, then slowly pour in the Mazola Corn Oil followed by the water. Allow the machine to continue until the dough is formed. Scrape the dough onto a baking mat and form into a ball. Cover with plastic wrap and set it aside for later.
Filling
Heat 2 tablespoons of Mazola Corn Oil in a skillet. Add the ground beef, beef stock, ginger, allspice, garlic powder, and jerk sauce. Brown the meat then add the cooked potatoes. Pour in the water and let it simmer for 3-4 minutes. Mash some of the potatoes and mix well. Let the filling cool.
To make the patties
Cut the dough into 16 equal pieces. Roll out on price and fill it with 2 tablespoons for the filling. Using a pastry scraper, fold over one half of the dough onto the other.
Use a fork to press the seams to close. Bake for 20 minutes in a 400 degree preheated oven.
How to serve
Serve the patties with my cilantro yogurt dipping sauce found HERE. Check out Mazola for more delicious recipe ideas here.
Vegetarian option
To make these patties even more better-for-you, you may remove the meat from the recipe entirely by using cooked green lentils. To prepare the filling, add the lentils and potatoes to a pot with water. Boil for 20 minutes then add the remaining ingredients*, most of the water will have absorbed. Follow the next steps to make the patties.
Healthier Jamaican Beef Patties + Vegetarian Option
Ingredients
Crust
- 4 1/4 c all purpose flour
- 1 c Mazola Corn Oil
- 1 c water plus more if needed
- 1 tbsp turmeric
- 2 1/2 tsp baking powder
- 2 tsp salt
Filling
- 3/4 lb diced russet potatoes boiled
- 1/2 c lean ground beef 96/4
- 3/4 c water
- 2 tbsp Mazola Corn Oil
- 2 tsp refrigerated jerk sauce hot or mild
- 1 tsp beef base
- 1 tsp ginger paste
- 1/2 tsp allspice
- 1/2 tsp garlic powder
Instructions
Dough
- To prepare the dough, add the flour, salt, baking powder, and turmeric to the bowl of a food processor. Run the machine, then slowly pour in the Mazola Corn Oil followed by the water. Allow the machine to continue until the dough is formed.
- Scrape the dough onto a baking mat and form into a ball. Cover with plastic wrap and set it aside for later.
Filling
- Heat 2 tablespoons of Mazola Corn Oil in skillet. Add the ground beef, beef stock, ginger, allspice, garlic powder, and jerk sauce. Brown the meat then add the cooked potatoes. Pour in the water and let it simmer for 3-4 minutes. Mash some of the potatoes and mix well. Let the filling cool.
To make the patties
- Cut the dough into 16 equal pieces. Roll out on price and fill it with 2 tablespoons for the filling.
- Using a pastry scraper, fold over one half of the dough onto the other. Use a fork to press the seams to close. Bake for 20 minutes in a 400 degree preheated oven.
Notes
2 1/2 c water
3/4 lb diced russet potatoes
1/2 c green lentils
2 tsp refrigerated jerk seasoning
1 tsp vegetable base*
1 tsp ginger paste
1/2 tsp allspice
1/2 tsp garlic powder To make these patties even more better-for-you, you may remove the meat from the recipe entirely by using cooked green lentils. To prepare the filling, add the lentils and potatoes to a pot with water. Boil for 20 minutes then add the remaining ingredients*, most of the water will have absorbed. Follow the next steps to make the patties.
Nutrition
Check out Mazola.com for more delicious recipe ideas.
SO great to have found you. Never thought of using oil for the crust of a Jamaican patty but that makes it a lot easier to make now. Thanks for sharing your adaptations. So lovely to have found your blog!