Guyanese Beef Patties

pile of beef patties in a white bowl with brown trim

Guyanese Beef Patties

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.

Course Pastry

Cuisine Guyanese

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Prep Time 1 30

Cook Time 30

Total Time 2

Servings

Calories 157kcal

Author Althea Brown

Ingredients

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

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 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.

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.

Nutrition