Guyanese Beef Patties are delicious short crust pastry meat pies. They are part of the trinity of Guyanese pastries, that include cheese rolls, pine tarts and of course these beef patties. They are most often sold by snackettes and bakeries in Guyana and by some street vendors as a lunch or snack.
When I was growing up in Guyana my really good friend's mom made the best beef patties. Hi Mrs. Alexander! They were saucy. You bit into them and juicy, tender, minced beef and flaky pastry fell into your mouth! I LOVED those beef patties. The secret to juicy patties is in the filling. That's what I've created here with these beef patties, a saucy filling and flaky crust.
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Making the pastry dough
The dough for beef patty is the same short crust pastry dough used for cheese rolls, pine tarts and cheese pies. To make the dough I grate cold butter and cut shortening into the flour to make a really crumbly texture.
Then, I add ice cold water and press the mixture together to form a ball.
Next, place the dough in a ziplock bag and refrigerate for at least 30 minutes.
Making the Filling
Guyanese beef patty filling is made with ground beef and most often the addition of mixed vegetables like carrots, green peas (sometimes bora / Chinese long bean) and corn. Use whatever veggies you would like to add or skip them all together.
Step by Step Instructions
First, divide the dough into two. Place half back into the refrigerator while you work on the other half. Roll the dough out until it is about ⅛th to ¼ inch thick. Then cut into discs using biscuit cutter, or you can even use the rim of a glass. I used a medium and a large biscuit cutter to get a top and bottom pastry layer.
Then add 1 to 2 tablespoons of filling to the bottom layer and top with the larger disc.
Then press down to seal
You can create a crimped edge by pressing the edge with a fork.
Then use the smaller biscuit cutter to neaten the edges.
Next, poke a few holes in the top to release hot air during baking.
Then place on a greased baking sheet. You can also place on a baking sheet lined with parchment paper.
Finally, brush with an egg wash and bake at 350°F for 20-25 minutes
After baking allow to cool completely before eating. The filling inside the patty may be extremely hot, so be careful.
Making gluten free Beef Patties
To make these patties gluten free, simply use my gluten free short crust pastry dough recipe found here. I promise you it tastes exactly the same, without the tummy ache.
Variations
You can use this recipe to make other versions of Guyanese patties:
- Chicken: Use ground chicken or steamed and shredded chicken breast
- Turkey: Looking for a leaner meat option, ground turkey also works
- Vegetarian: You can use ground meat alternatives here too, or I love to make these with chopped up mushrooms and all the same seasoning.
Printable Recipe Card
Guyanese Beef Patties
Ingredients
- 4 cups of All Purpose flour
- 1 cup butter (chilled in the freezer for about 30 minutes)
- ¼ cup vegetable shortening
- ½ cup ice cold water
- 2 egg yolks +1 tablespoon water beaten
For the filling
- ½ lb of ground beef
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- ½ teaspoon salt
- 1 wiri wiri pepper seeds and veins removed
- 1 tablespoon casareep
- 2 tablespoons ketchup
- 1 teaspoon thyme fresh or dried
- 1 cup frozen peas and carrots
- ¼ cup chicken/vegetable broth or water
Instructions
Making the dough
- Add flour to a large mixing bowl, followed by salt and mix together well. Then grate chilled butter using the shred side of a cheese grater into the flour
- Using a pastry blender or fork blend the butter into the flour but do not over blend, leaving little bits of butter creates a really flaky texture. Then add the vegetable shortening and combine until it is fully mixed and crumbly
- Add the ice water a little at a time and press the flour together to form a dough ball. Do not knead the dough as this will remove the flaky texture
- Place in a ziplock bag and refrigerate for about 30 minutes.
Making the filling
- Add ground meat to a hot skillet or sauté pan on medium heat and cook until all of the pinkness in the meat is gone
- Add garlic powder, onion powder, cassareep, ketchup, pepper and salt and cook for about 5 minutes
- Add chicken broth and thyme and cook for an additional 3-5 minutes, then remove from the heat.
- Let cool completely before adding to the pastry dough
Assembling the Patties
- Preheat the oven to 350°F
- Remove pastry dough from the refrigerator and and divide into two, returning half to the refrigerator while you work on your patties
- Working with the remaining half, roll the dough out until it is ⅛ th inch thick, then using a circular mold (hand pie or biscuit cutter) cut 12 circles that are about 2 ½ to 3 inches in diameter (bottom of the patties) and 12 circles that are 3 to 3 ½ inches in diameter (tops for the patties). You may need to cut 12 circles first then press the dough back together and roll it out and cut the other 12 circles
- Next add about 1 ½ tablespoons of meat filling to the center of each bottom piece of dough. Then brush the perimeter of the disk with water and then place the second disk on top.
- Then using a fork seal the edge of the patty and then pierce the top to allow air to escape during cooking
- Place on a greased baking sheet, repeat these steps with the remaining dough
- Brush the patties with the egg wash and bake in 350 °F oven for 20-25 minutes (or until golden brown), then remove and let cool before serving.
Notes
- Do not knead the dough the way you would when making bread, just press it together with your hands to make a ball.
- The biscuit cutter I used to make my dough disks in 3 inches in diameter, but you can use anything that it about that size.
- I don't use mixed vegetables in my patty filling because I don't like the flavor the string beans adds but feel free to use mixed vegetables versus just carrots and green peas.
- I add pepper to my patties for the flavor. Removing the veins and the seeds removes the heat of the pepper. For a spicier beef patty I've also added pepper sauce in the past. Add as much or as little heat as you like.
Robin says
This looks great. However I am also GULTEN sensitive. Have you tried making a version with GULTEN free flour.
Althea Brown says
I haven't Robin. I'm some what of a purist when it comes to my Guyanese food. I want it to taste how I remember it growing up. I am however, also working on a gluten free page for my blog. Coming soon. Maybe I should try making gluten free pastries for that section.
Tina says
This is the recipe I have been waiting for ! will be trying this with my kids this weekend 🙂
Althea Brown says
Yay! Let me know how it turns out.
mary says
I have made them before with some mushroom soup concentrate instead of chicken broth, it gives a creamier filling. I once had patty pans, it is so much work cleaning them. would love to give them away but can't find a taker.
Have you ever tried natural factors gluten relief enzymes? I can't live without it, best thing since sliced bread.
tracy says
There are non stick patty pans, I have them. Its a breeze to clean. I tried this recipe. They came out great. delicious. Thank you!!!!
Kay says
I love your blog and the pictures are great. I can not wait to try making these patties. thank you for sharing.
Althea Brown says
Thank you. I hope you try them soon.
Mirella says
The dough came out raw. Probably because I didn’t roll it thin enough. 😞
Althea Brown says
That’s a first. How think did you roll it? Also did it get brown when baking? Maybe your oven temperature was a bit off?
tracy says
They sell non stick patty pans, I have them. Its a breeze to clean. I tried this recipe. They came out great. delicious. Thank you!!!!
Sarika says
OMG. I have been searching for a good pastry recipe and I finally found it! I made chicken patties and my son (who is picky) ate 2!