Finally…Beef Patty

August 26, 2009 in Appetizer | 44 comments

beefpattyThis recipe has been sitting in my drafts for 1 month.  I have no idea why I haven’t posted it as yet, but today is the day!  To all of my readers who have requested this recipe, I apologize for my laziness.  This recipe completes the trio of guyanese pastries, which are cheese roll, pine tarts and beef patty.  This is a great entertaining recipe and always one of the first things to go whenever it is served.  Its best described as well seasoned ground beef wrapped up in a savory pastry crust.

Guyanese Style Beef Patty

1 lb ground beef

2 garlic cloves, finely chopped

1 small onion, chopped

2 scallion, chopped

1 tsp black pepper

5 sprig thyme

salt to taste

Pastry

 On a medium fire heat 2 tsp of canola oil.  Saute onions and garlic until tender, add meat, thyme, black pepper, salt.  Cook for about 5 mins stirring to make sure meat doesn’t clump.  Add scallion and cook for 2 mins.  Remove from heat and allow to cool.

Roll pastry on a well floured surface and cut into 4 inch circles.  Place pastry circle  in  tartlet pan.  Dough should come all the way up the sides.  Place enough beef mixture to fill.  Cover with a 4 inch circle of pastry and press  edges together with a fork.  Brush tops with egg wash, prick with a fork and bake in a 350 degree oven for 20 mins or until golden brown.

beefpatty1

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  1. Chris De La Rosa on August 29, 2009 at 7:16 pm

    Looks amazing.. now I’m officially hungry at 10 pm at night.

  2. MrsLavendula on August 30, 2009 at 8:26 am

    we call beef patties like these empanadas and i loooove them!
    beautiful photos!

  3. Hummingbird Appetite on September 6, 2009 at 8:54 am

    They look beautiful! They look so yummy!

  4. fruit_loop on September 22, 2009 at 7:12 pm

    oh my.. so ROUND makes it look so much MORE delicious !!
    haha. i’m also officially hungry at 10 pm too xD

    sadly it’s too late to makes these…

  5. Wendy on October 27, 2009 at 9:19 pm

    Have you ever tried adding a bit of cinnamon to the meat? Tastes great!

  6. JehanP on October 28, 2009 at 9:46 am

    No i haven’t tried it with cinnamon but it does sound yummy! I will have to get it a try in the future.

  7. R Misra on November 9, 2009 at 10:33 am

    So where’s the recipie for the pastry!

  8. JehanP on November 9, 2009 at 11:17 am

    if you click on the word Pastry it is a link to a pastry recipe. It’s the same pastry I used for the Pine tarts.

  9. Titia on March 20, 2010 at 2:37 pm

    Hi !
    Many thanks for your recipes, i take 3 for my website, and it was good, not so beautiful than yours.
    Sorry for my english.
    bye

  10. JehanP on March 20, 2010 at 3:00 pm

    Its nice to see that you are using my recipes, I love inspiring others. These recipes posted are recipes from my family and as stated in my blog if you’re using my recipes, credit has to be given to me by posting an active link to my blog or by simply stating the recipes came from Jehan Can Cook.

  11. Crystal on September 3, 2010 at 7:29 am

    Jehan,
    Do you also have the pastry recipe. My husband is Guyanese and I would love to try to master these for him!

    Thank you

  12. JehanP on September 4, 2010 at 4:34 pm

    Here’s a wonderful recipe that will makes the best pastry!

    1 1/4 cup flour

    1/4 cup butter, cold

    1/4 cup shortening

    3 tbsp ice cold water

    1 egg yolk

    2 tsp water

    Makes 8-10 tarts

    To make Pastry:

    Mix flour and salt together in a bowl. Using a fork or pastry cutter, cut butter and shortening into flour until the mixture resembles coarse cornmeal. Add 3 tbsp of water and mix until well combined. Wrap in cling wrap and refrigerate for at least 30 mins before using.

  13. Jess on September 17, 2010 at 6:27 pm

    Thanks for the wonderful recipes! I’m from a family of wonderful Guyanese cooks, who, unfortunately, are very bad at giving recipes. So, when I’m all the way across the country and crave some good home-cooking, I always have to improvise from memory. I was definitely elated to find your blog. Keep up the great work!!

    P.S. I find that adding a teaspoon or so of curry powder to the pastry dough adds a nice little flavor and color!

  14. JehanP on September 17, 2010 at 6:33 pm

    You’re welcome Jess! I’m happy to know that my recipes will be put to good use. I will have to try that tip the next time I make patties, lord know I love curry!

  15. Patricia on September 18, 2010 at 2:43 pm

    I stumbled upon your recipe for pine tarts and have made them two weekends in a row for my family. I was born in Guyana, came to NY when I was four. All of my family still lives there and I live in CA, so I am always craving some good old Guyanese sweets. I am making the beef patties tonight for my daughter to take back to college. Next weekend it’s the cheese straws. Thanks a lot!

  16. fazena on October 11, 2010 at 9:14 am

    I am very happy happy to find your recipe i made your pineapple tarts they were very yummy, took to work my friends loved it i am so proud of myself. So now i will try your beef patty or chicken. thanks so much.

  17. Michelle on October 30, 2010 at 6:46 am

    Thank you so much for this recipe, I’ve been searching the web and you’re the only one who has it…much apprecited!!

  18. Neil on November 1, 2010 at 3:13 pm

    Jehan! I Love, Love, Love you website! I’ve mad a few things on here already and they came out great! I’m from Trinidad but have a lot of Guyanese friends and I like Guyanese cooking also. It’s hard to ask a West Indian woman for a recipe because they eyeball everything; no measurements whatsoever! ;-) Just a question about these beef patties…: Instead of using a “tartlet pan” can I use something I already have at home? Like a regular baking pan and spread cookie sheet paper or something? I don’t really own a tartlet pan at the moment. Thanks!

  19. JehanP on November 1, 2010 at 4:20 pm

    Hi Neil, I’m so happy to hear the recipes have all worked!! I plan on making some Trini recipes also, so keep checking for those. As for the tart pan, that’s what gives the Guyanese beef patty it’s shape, however it will still be just as delicious without it :-) . A simple solution is to make the patties in the shape of the Jamaican patties. This is as simple as cutting out a circle of pastry and placing the filling on one half and folding it over as seen here. Follow those instructions and it should be fool proof!!

  20. katie on November 8, 2010 at 6:39 pm

    I will like to buy some patty pan. where can i buy some.

  21. Lolita on November 23, 2010 at 11:43 pm

    I live in Ottawa, Canada. Would you tell me where I can purchase patty pans please. Thanks

  22. MichaelA on November 26, 2010 at 2:06 pm

    Looks great! I will definitely try for Xmas when my kids visit for brunch. I live in Winnipeg Manitoba, Canada. Its very cold in the winter so these will help to warm them up!

    I am looking for a good beef Arepa recipe. Some of you may remember a fellow with a shiny steel helmet who used to sell them from a basket at Southern games in Trinidad when I was a kid. His cry was “Get your Arepa here!” as he walked around.

    They were simply amazing.

  23. alasha on January 11, 2011 at 9:18 am

    Happy new ,

    i was dieing to get my beef patty i can get anyone to bring it for me so i decided to look up on the net to find a recipe for guyanese patty, cheese roll and here i found a lovely one i will now make my own stuff i don’t have to ask anymore

  25. GinaB on June 23, 2011 at 10:33 am

    I’m about to try this recipe! I noticed in the pastry recipe (above) you forgot to mention salt but in the directions you said to mix flour and salt together. How much salt is required for this recipe? Thanks in advance!

  26. JehanP on June 28, 2011 at 10:07 am

    Gina, it’s just a pinch of salt, about 1/8 a tsp.

  27. CocoaG on August 16, 2011 at 4:07 pm

    Thanks for sharing this recipe. Made it last month and it disappeared in minutes. Going to make it again tonight :)

  28. LisaBee on October 23, 2011 at 5:36 pm

    THANK YOU, THANK YOU so much for sharing this recipe. My parents are Guyanese & my granny used to make these patties, pine tarts & cheese straws for us when we were little….I never did get the recipe from her before she passed so this is GREAT…

  29. Timisha on January 9, 2012 at 5:34 pm

    I don’t have a tartlet pan, do you think this recipe will work without the pan?

  30. JehanP on January 10, 2012 at 9:11 am

    Absolutely, you can use this technique that I used on the <a href="here.“>Jamaican beef patties.

  31. Timisha on January 11, 2012 at 11:35 am

    Ok, thanks!

  32. Corinne on January 29, 2012 at 11:56 am

    Where do get the pans to make the patties?

  33. JehanP on January 29, 2012 at 6:27 pm

    You can buy the pans on Amazon.com

  34. Corinne on April 15, 2012 at 3:31 pm

    What size are the pans? The patties looks pretty small and how shallow?

  35. JehanP on April 16, 2012 at 3:51 pm

    Corrine, I don’t know the size of the pan but it is a shallow tart pan.

  36. Winnie Brown on April 25, 2012 at 7:18 am

    Where can you get patty pans to buy , In Canada ???

  37. JehanP on April 25, 2012 at 7:26 am

    Winnie, I don’t live in Toronto but a there’s a link in the post to Amazon.com where you can purchase the pans. Here it is if you missed it. Tartlette Pans

  38. Ashley on August 23, 2012 at 8:13 am

    Hello Jehan,

    Thank you for sharing this recipe. I live just outside Toronto and there’s definitely no Guyanese food options around, only in Toronto. Since my parents are deceased, I have a hard time finding wonderful Guyanese food. Just seeing this makes my mouth water. One of my favourites for sure! Thanks again love!

    Ashley P.

  39. JehanP on August 23, 2012 at 12:32 pm

    Hi Ashley, you are so welcome! I’m happy I can help you recreate these dishes.

  40. Susan on October 12, 2012 at 6:12 pm

    Hi Jehan: I bought the Wilton’s whoopie pie pan, do you think that would work for making the beef patties?
    I did check on Amazon.com and they have Nordic Ware Platinum Nonstick Cast Aluminum Tartlette Pan, but not plain. Would that still work if the pans look like that?

    Thanks, I really enjoy your blog/site and am looking forward to making the beef patties and the cookup rice!

    Susan

  41. JehanP on October 12, 2012 at 6:24 pm

    Hi Susan, Yes I don’t see why it won’t work. I’ve made spinach patties without using the pan and the results were great. Go to this post to see:
    http://www.jehancancook.com/?p=3027

  42. Netty on January 1, 2013 at 7:47 pm

    Hey Jehan. I wondered if you can tell me how much garlic powder to use or if I have to use the actual garlic. I don’t eat meat but trying to make this for my boyfriend and dad.

  43. JehanP on January 2, 2013 at 2:56 pm

    Hi Netty, about 1 tbsp garlic powder should do the trick.

  44. newrepublicoftexas.com on February 23, 2013 at 4:00 pm

    You should be a part of a contest for one of the best blogs on the internet.
    I am going to highly recommend this blog!

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