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Beef Patty With Cheese and Coco Bread Calories

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These Jamaican-inspired curry-spiced turnovers are filled with a savory ground beef mixture and wrapped in a flaky dough. They're served up with a side of coco bread–a slightly sweetened bread made with coconut milk and coconut oil. Pro tip: try wrapping the beef patties in the coco bread for a delicious sweet and savory pairing!

for 12 patties

  • 3 cups all purpose flour ( 375 g ), or bread flour
  • ¼ cup granulated sugar ( 50 g )
  • 1 packet instant yeast
  • ½ teaspoon kosher salt
  • 1 cup full-fat canned coconut milk ( 240 mL ), room temperature
  • ¼ cup refined coconut oil ( 60 mL ), melted, divided, plus more for greasing, plus 2 tablespoons
  • nonstick cooking spray , for greasing
  • ½ stick unsalted butter , melted
  • ¾ cup ice cold water ( 180 mL )
  • 1 large egg
  • 1 tablespoon distilled white vinegar
  • 3 cups all purpose flour ( 375 g ), plus more for dusting
  • 1 tablespoon curry powder
  • 1 tablespoon granulated sugar
  • ¾ teaspoon kosher salt
  • 2 sticks unsalted butter , cubed and chilled
  • 1 large egg , beaten with 3 tablespoons of water
  • 4 scallions , roughly chopped
  • ½ large white onion , sliced
  • 3 cloves garlic
  • 1 fresh ginger , peeled and roughly chopped
  • 1 scotch bonnet pepper , stemmed and roughly chopped
  • 1 tablespoon fresh thyme leaf
  • 1 tablespoon paprika
  • 2 ½ teaspoons garlic powder
  • 2 teaspoons onion powder
  • 2 teaspoons ground allspice
  • 1 tablespoon vegetable oil
  • 1 lb ground beef ( 425 g ), 80/20
  • 2 cups beef stock ( 480 mL )
  • ½ cup bread crumbs ( 55 g )
  • 1 tablespoon brown sugar
  • 2 teaspoons kosher salt
  • 1 teaspoon maggi
  1. Make the coco bread: Sift the flour into a large bowl, then add the sugar, yeast, and salt and whisk to combine.
  2. In a liquid measuring cup, whisk together the coconut milk and ¼ cup coconut oil.
  3. Gradually pour the wet ingredients into the dry ingredients and use a wooden spoon or spatula to stir until a shaggy ball forms. Turn the dough out onto a lightly floured surface and knead for 10 minutes, until smooth. Shape the dough into a ball, tucking the ends underneath.
  4. Grease a large bowl with coconut oil, then transfer the dough ball to the bowl. Cover with plastic wrap and a kitchen towel and let rise in a warm, draft-free place until at least doubled in size, 1½–2 hours.
  5. Line a baking sheet with parchment paper and lightly grease with nonstick spray.
  6. In a small bowl, combine the remaining 2 tablespoons of coconut oil with the melted butter.
  7. Gently punch down the dough and knead for 10 minutes more, until smooth and elastic. Use a bench scraper or knife to divide the dough into 8 equal pieces, about 5 ounces each. Working with one portion of dough at a time, roll into a taut ball by cupping your hands over the dough and rolling against the counter, tucking the ends underneath. Repeat with the remaining dough.
  8. On a clean surface, use a rolling pin to roll a dough ball out to a 7-inch circle. Use a pastry brush to lightly brush the surface of the dough with the coconut oil and butter mixture, then gently fold the dough in half to make a half-circle and transfer to the prepared baking sheet. Repeat with the remaining dough. Brush the tops of the half circles with more of the butter mixture, then let rest for 15–30 minutes before baking.
  9. Preheat the oven to 375°F (190°C).
  10. Bake the coco bread for 15 minutes, until golden brown and puffed. Remove from the oven and immediately brush the tops with the remaining butter mixture. Let cool before serving.
  11. Make the Jamaican beef patty dough: Add the water, egg, and vinegar to a liquid measuring cup and whisk to combine.
  12. Add the flour, curry powder, sugar, and salt to the bowl of a food processor and pulse a few times to combine. Add the cubed butter and pulse 10–12 times, until broken down into pea-sized chunks.
  13. Pour the egg mixture into the flour mixture and pulse 5–7 times, until the dough comes together in a ball. Turn the dough out onto a lightly floured surface and use your hands to bring it together, then divide into 2 portions and shape into balls. Wrap each ball in plastic wrap and refrigerate for at least 30 minutes while you make the filling. (The dough can be made ahead of time and stored in the refrigerator in an airtight container for up to 1 week.)
  14. Make the filling: Add the scallions, onion, garlic, ginger, Scotch bonnet, thyme, paprika, garlic powder, onion powder, and allspice to the bowl of a food processor and pulse until a chunky paste forms, scraping down the sides of the bowl as needed.
  15. Heat vegetable oil in a large skillet over medium heat. Add the vegetable paste and cook until softened and most of the liquid has evaporated, 3–5 minutes.
  16. Reduce the heat to medium-low. Add the ground beef, beef stock, bread crumbs, brown sugar, salt, and Maggi sauce and cook, breaking up the beef with a wooden spoon and stirring frequently, until the mixture is thick and most of the liquid has evaporated, 15–20 minutes. Remove the pan from the heat and let the filling cool while you roll out the dough. (The filling can be made ahead of time and stored in the refrigerator in an airtight container for up to 3 days.)
  17. Assemble the patties: Preheat the oven to 375°F (190˚C). Line 2 baking sheets with parchment paper.
  18. Remove a portion of patty dough from the refrigerator. Use a bench scraper or a knife to divide the dough in half. Wrap one half in plastic wrap and return to the refrigerator. On a lightly floured surface, use a rolling pin to roll the remaining half of the dough out to a 8 x 16-inch rectangle, about ⅛ inch thick.
  19. Scoop 3 ¼-cup mounds of filling just above the horizontal midline of the dough, spacing evenly. Smooth the mounds if needed, then lightly brush the egg wash around the top half of each scoop of filling. Fold the bottom half of the dough up and over the filling, pressing around the mounds to seal and release any air (make sure none of the filling is trapped between the edges of the dough). Use a paring knife to cut between the filling mounds to separate into 3 patties, then trim the edges to about ½ inch. Transfer to a prepared baking sheet and chill in the refrigerator while you repeat with the remaining dough and filling to make 9 more patties. If desired, gather the dough scraps and repeat to make more patties.
  20. Remove the patties from the refrigerator. Use the tines of a fork to press down around the edges of each patty to seal completely. Brush the tops of the patties generously with egg wash.
  21. Bake the patties for 25–30 minutes, until golden brown around the edges and slightly crisp on the bottoms. Let cool for at least 10 minutes. Leftover patties can be cooled completely at room temperature, then stored in the refrigerator in an airtight container for up to 1 week.
  22. Serve the patties with the coco bread.
  23. Enjoy!

for 12 patties

  • 3 cups all purpose flour ( 375 g ), or bread flour
  • ¼ cup granulated sugar ( 50 g )
  • 1 packet instant yeast
  • ½ teaspoon kosher salt
  • 1 cup full-fat canned coconut milk ( 240 mL ), room temperature
  • ¼ cup refined coconut oil ( 60 mL ), melted, divided, plus more for greasing, plus 2 tablespoons
  • nonstick cooking spray , for greasing
  • ½ stick unsalted butter , melted
  • ¾ cup ice cold water ( 180 mL )
  • 1 large egg
  • 1 tablespoon distilled white vinegar
  • 3 cups all purpose flour ( 375 g ), plus more for dusting
  • 1 tablespoon curry powder
  • 1 tablespoon granulated sugar
  • ¾ teaspoon kosher salt
  • 2 sticks unsalted butter , cubed and chilled
  • 1 large egg , beaten with 3 tablespoons of water
  • 4 scallions , roughly chopped
  • ½ large white onion , sliced
  • 3 cloves garlic
  • 1 fresh ginger , peeled and roughly chopped
  • 1 scotch bonnet pepper , stemmed and roughly chopped
  • 1 tablespoon fresh thyme leaf
  • 1 tablespoon paprika
  • 2 ½ teaspoons garlic powder
  • 2 teaspoons onion powder
  • 2 teaspoons ground allspice
  • 1 tablespoon vegetable oil
  • 1 lb ground beef ( 425 g ), 80/20
  • 2 cups beef stock ( 480 mL )
  • ½ cup bread crumbs ( 55 g )
  • 1 tablespoon brown sugar
  • 2 teaspoons kosher salt
  • 1 teaspoon maggi
  1. Make the coco bread: Sift the flour into a large bowl, then add the sugar, yeast, and salt and whisk to combine.
  2. In a liquid measuring cup, whisk together the coconut milk and ¼ cup coconut oil.
  3. Gradually pour the wet ingredients into the dry ingredients and use a wooden spoon or spatula to stir until a shaggy ball forms. Turn the dough out onto a lightly floured surface and knead for 10 minutes, until smooth. Shape the dough into a ball, tucking the ends underneath.
  4. Grease a large bowl with coconut oil, then transfer the dough ball to the bowl. Cover with plastic wrap and a kitchen towel and let rise in a warm, draft-free place until at least doubled in size, 1½–2 hours.
  5. Line a baking sheet with parchment paper and lightly grease with nonstick spray.
  6. In a small bowl, combine the remaining 2 tablespoons of coconut oil with the melted butter.
  7. Gently punch down the dough and knead for 10 minutes more, until smooth and elastic. Use a bench scraper or knife to divide the dough into 8 equal pieces, about 5 ounces each. Working with one portion of dough at a time, roll into a taut ball by cupping your hands over the dough and rolling against the counter, tucking the ends underneath. Repeat with the remaining dough.
  8. On a clean surface, use a rolling pin to roll a dough ball out to a 7-inch circle. Use a pastry brush to lightly brush the surface of the dough with the coconut oil and butter mixture, then gently fold the dough in half to make a half-circle and transfer to the prepared baking sheet. Repeat with the remaining dough. Brush the tops of the half circles with more of the butter mixture, then let rest for 15–30 minutes before baking.
  9. Preheat the oven to 375°F (190°C).
  10. Bake the coco bread for 15 minutes, until golden brown and puffed. Remove from the oven and immediately brush the tops with the remaining butter mixture. Let cool before serving.
  11. Make the Jamaican beef patty dough: Add the water, egg, and vinegar to a liquid measuring cup and whisk to combine.
  12. Add the flour, curry powder, sugar, and salt to the bowl of a food processor and pulse a few times to combine. Add the cubed butter and pulse 10–12 times, until broken down into pea-sized chunks.
  13. Pour the egg mixture into the flour mixture and pulse 5–7 times, until the dough comes together in a ball. Turn the dough out onto a lightly floured surface and use your hands to bring it together, then divide into 2 portions and shape into balls. Wrap each ball in plastic wrap and refrigerate for at least 30 minutes while you make the filling. (The dough can be made ahead of time and stored in the refrigerator in an airtight container for up to 1 week.)
  14. Make the filling: Add the scallions, onion, garlic, ginger, Scotch bonnet, thyme, paprika, garlic powder, onion powder, and allspice to the bowl of a food processor and pulse until a chunky paste forms, scraping down the sides of the bowl as needed.
  15. Heat vegetable oil in a large skillet over medium heat. Add the vegetable paste and cook until softened and most of the liquid has evaporated, 3–5 minutes.
  16. Reduce the heat to medium-low. Add the ground beef, beef stock, bread crumbs, brown sugar, salt, and Maggi sauce and cook, breaking up the beef with a wooden spoon and stirring frequently, until the mixture is thick and most of the liquid has evaporated, 15–20 minutes. Remove the pan from the heat and let the filling cool while you roll out the dough. (The filling can be made ahead of time and stored in the refrigerator in an airtight container for up to 3 days.)
  17. Assemble the patties: Preheat the oven to 375°F (190˚C). Line 2 baking sheets with parchment paper.
  18. Remove a portion of patty dough from the refrigerator. Use a bench scraper or a knife to divide the dough in half. Wrap one half in plastic wrap and return to the refrigerator. On a lightly floured surface, use a rolling pin to roll the remaining half of the dough out to a 8 x 16-inch rectangle, about ⅛ inch thick.
  19. Scoop 3 ¼-cup mounds of filling just above the horizontal midline of the dough, spacing evenly. Smooth the mounds if needed, then lightly brush the egg wash around the top half of each scoop of filling. Fold the bottom half of the dough up and over the filling, pressing around the mounds to seal and release any air (make sure none of the filling is trapped between the edges of the dough). Use a paring knife to cut between the filling mounds to separate into 3 patties, then trim the edges to about ½ inch. Transfer to a prepared baking sheet and chill in the refrigerator while you repeat with the remaining dough and filling to make 9 more patties. If desired, gather the dough scraps and repeat to make more patties.
  20. Remove the patties from the refrigerator. Use the tines of a fork to press down around the edges of each patty to seal completely. Brush the tops of the patties generously with egg wash.
  21. Bake the patties for 25–30 minutes, until golden brown around the edges and slightly crisp on the bottoms. Let cool for at least 10 minutes. Leftover patties can be cooled completely at room temperature, then stored in the refrigerator in an airtight container for up to 1 week.
  22. Serve the patties with the coco bread.
  23. Enjoy!

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Source: https://tasty.co/recipe/jamaican-beef-patties-with-coco-bread

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