Guyanese Beef Patties are delicious short crust pastry meat pies. They are part of the trinity of Guyanese pastries, which includes 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 lunch or a snack.
Guyanese Beef Patties
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. Get ready to devour the best beef patties!
- Guyanese Beef Patties
- Why You’ll Love This Guyanese Beef Patties Recipe
- Ingredients for Guyanese Beef Patties
- How to Make Guyanese Beef Patties
- Making the Filling
- Assemble Beef Patties
- Substitutions & Variations
- Tips for the Best Guyanese Beef Patties
- Frequently Asked Questions
- Guyanese Beef Patties
Why You’ll Love This Guyanese Beef Patties Recipe
- Great for Parties: Serve a platter of these at your next gathering, and watch how quickly they disappear!
- Portable Snack: Make these handheld meat pies ahead of time and enjoy them as a snack or light meal on the go.
- Absolutely Delicious: With a buttery crust and a savory spiced beef filling, these patties are so satisfyingly tasty.
Ingredients for Guyanese Beef Patties
To make beef patties, you need a short crust dough and a tender, savory beef filling.
Guyanese Patties Dough
- All Purpose flour: The base of the dough.
- Butter: Chill in the freezer for about 30 minutes.
- Vegetable shortening: For a tender crumb.
- Ice cold water: This keeps the dough cold in order to slow the fermenting process.
- Egg Wash: Use 2 egg yolks +1 tablespoon water beaten and applied to the assembled patties for a golden brown crust.
For the Beef Filling
- Ground beef: The choice protein in these Guyanese patties.
- Seasoning: I use garlic powder, onion powder, and salt.
- Wiri wiri pepper: Seeds and veins removed.
- Cassareep: This enriches the beef and enhances its flavor.
- Ketchup: This adds a bit of sweetness and tomato taste.
- Thyme: Use fresh or dried, either way you will have an herby flavor.
- Frozen Veggies: Use frozen peas and carrots.
- Broth: Use chicken broth, vegetable broth, or water for a moist filling.
See recipe card for quantities.
How to Make Guyanese Beef Patties
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.
Assemble Beef Patties
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 1/8th to 1/4 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.
Substitutions & 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.
- 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.
- Grater: To grate the cold butter.
- Pastry Blender/Fork: To blend the butter into the flour.
- Skillet/Sauté pan: For cooking the ground beef.
- Hand Pie/Biscuit Cutter: The biscuit cutter I used to make my dough disks inches in diameter, but you can use anything that is about that size.
These freeze and reheat well. Once they have cooled down, store leftover beef patties in an airtight container in the fridge for up to 5 days. For longer storage, freeze them in a Ziplock bag for up to 3 months.
To reheat, warm them up in the oven or air fryer set to 350°F until warmed through. Avoid the microwave because the patties will soften and become soggy. If frozen, thaw overnight in the fridge first.
Tips for the Best Guyanese Beef Patties
- Use chilled butter in the pastry dough for a flaky crust.
- When blending the butter, do not overmix. Leaving small chunks of butter dispersed throughout the dough creates layers in the dough.
- Do not knead the dough or you will undo all the work we previously did to ensure the dough was perfectly flaky.
- Don’t forget to pierce the top of each beef patty so air can escape as they cook. Otherwise, they could burst.
Frequently Asked Questions
No. There are many variations of beef patties across the Caribbean and Jamaican beef patties are the most popular. But Guyanese patties are different in color, shape, crust, and even the filling.
Guyanese beef patties are made with shortcrust pastry dough, ground beef, an assortment of veggies, peppers, and seasoning.
No. Traditionally, they are eaten as is with no accompanying sauce.
Guyanese Beef Patties
- 4 cups of All Purpose flour
- 1 cup butter (chilled in the freezer for about 30 minutes)
- 1/4 cup vegetable shortening
- ½ cup ice cold water
- 2 egg yolks +1 tablespoon water beaten
For the filling
- 1/2 lb of ground beef
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 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
- 1/4 cup chicken/vegetable broth or water
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 1/2 to 3 inches in diameter (bottom of the patties) and 12 circles that are 3 to 3 1/2 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 1/2 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.
- 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.
The information listed in the recipe card is an estimate provided by an online nutrition tool. The tool evaluates ingredient names and amounts then makes calculations based on the number of servings listed for the recipe. It is provided as a general guideline and not as a precise calculation. For precise nutrition information please feel free to add the ingredients to your preferred nutrition calculator or consult a doctor or licensed nutritionist.