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Jamaican Meat Pie Footballs

Jamaican beef patties shaped like footballs
PREP TIME
2h
YIELDS
16 servings

What better way to celebrate the big game than with a spicy meat-filled patty shaped like a football? Nothing is wasted here — even the puff pastry scraps are used to make laces.

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Ingredients

2
tsp fresh thyme leaves
6
scallions, roughly chopped
2
cloves garlic, roughly chopped
1
Scotch Bonnet chile or Habanero, seeds removed and roughly chopped (see Cook's Note)
½
green bell pepper, stemmed, seeded and roughly chopped
8
ounce ground beef
1 ½
tsp Jamaican curry powder
¼
tsp ground allspice
2
tbsp vegetable oil
Kosher salt and freshly ground black pepper
2 17.3-oz
packages puff pastry (4 sheets)
1
large egg, beaten with a splash of water
Barbecue sauce, chutney or ranch dressing, for serving
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Directions

Notes

It's a good idea to wear food safe gloves when handling the chile.

Step 1

Preheat the oven to 400ºF. Line 2 baking sheets with parchment.

Step 2

Combine the thyme, scallions, garlic, scotch bonnet chile and bell pepper in a food processor and pulse until finely chopped (take care not to make a smooth puree).

Step 3

Heat a large nonstick skillet over medium heat. Add the beef, and cook, stirring, until slightly brown, about 2 minutes. Add the pepper mixture, curry powder and allspice, and cook, stirring, until the beef is deeply browned and the filling is fragrant, about 5 minutes. Remove from the heat and stir in the oil. Season the filling with 1 teaspoon salt and a few grinds of pepper and let the filling cool completely. Taste the filling and adjust the seasoning with more salt as needed.

Step 4

Roll each sheet of puff pastry to about 1/8 inch thick. Using a 4-inch football or oval-shaped cutter, stamp out 8 ovals of dough from each sheet; reserve the dough scraps. Spoon 1 tablespoon of the beef mixture onto the center of half the dough ovals and brush the edges with egg mixture. Top each oval with a second dough oval and crimp the edges with a fork to seal. Transfer the patties to the prepared baking sheets.

Step 5

From the dough scraps, cut sixteen 2-by-1/8-inch strips and forty-eight 1-by-1/8-inch strips, using a paring knife or pizza cutter. Arrange the long strips lengthwise across the center of each oval then arrange 3 short strips crosswise over the long strips to form the laces of a football. So as not to disturb the placement of the laces, carefully brush the tops of the ovals with egg mixture. Bake until puffed and golden brown, 25 to 30 minutes.

Step 6

Serve with barbecue sauce, chutney or ranch dressing for dipping.

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My rating for Jamaican Meat Pie Footballs
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