Authentic Jamaican oxtail patties featuring a golden-spiced pastry crust with a flaky, layered texture and a savory filling made from tender oxtail meat and blended fresh vegetables. A classic Caribbean favorite with rich, complex flavors.
buttermilk (1%)for kneading dough, add gradually as needed~½ cupest.
baking powder1 tbsp
cooked oxtail meat, removed from bone~1½ cupsest.
oniondiced
~1est.
garlicdiced~3 clovesest.
gingerdiced~1 tbspest.
Scotch bonnet pepperdiced~½est.
red and yellow bell peppersdiced~1est.
green onions (scallions)leaves only~2 stalksest.
carrotdiced~½est.
tomatodiced~1est.
fresh thymeleaves only~1 tbspest.
grapeseed oil~2 tbspest.
ketchup½ cup
all-purpose seasoning salt~1 tbspest.
black pepper½ tsp
flavor rice seasoning~1 tspest.
smoked paprika~½ tspest.
soy sauce~1 tbspest.
Worcestershire sauce~1 tbspest.
oxtail gravy from cooking liquidas needed, to avoid overly wet filling~½ cupest.
frozen butter for grating~½ cupest.
vegetable shortening (Crisco)spread on dough to create flaky layers~2 tbspest.
eggfor egg wash coating1
Steps
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1
In a large bowl, combine the all-purpose flour, turmeric, curry powder, and sea salt.
2
Add the cold butter cubes to the flour mixture and rub with fingertips until the mixture resembles coarse breadcrumbs.
3
Gradually add buttermilk, mixing until the dough comes together. Add slowly to avoid making it too wet.
4
Wrap the dough in plastic wrap and refrigerate for 30 minutes.
5
Prepare the filling by blending together the diced onion, garlic, ginger, Scotch bonnet pepper, bell peppers, green onion leaves, carrot, tomato, and thyme leaves until well combined.
6
Heat the grapeseed oil on medium-high heat, then add the blended vegetable mixture and sauté until fragrant.
7
Add the cooked oxtail meat, starting with the chunky pieces and then the minced portions, stirring to combine.
8
Season the filling with ketchup, all-purpose seasoning salt, black pepper, flavor rice seasoning, smoked paprika, soy sauce, and Worcestershire sauce.
9
Add oxtail gravy to achieve the right consistency, being careful not to make the filling too wet. Taste and adjust seasonings as needed.
10
Remove the chilled dough from the refrigerator, cut it in half, and roll out on a floured surface into thin sheets.
11
Grate frozen butter over the rolled dough, fold it over, and roll it out again. Repeat this process several times to create a flaky, layered texture.
12
After the final rolling, spread vegetable shortening (Crisco) evenly over the dough.
13
Fold the dough in half like a burrito, then roll it flat again. Continue folding and rolling until you achieve a smooth surface.
14
Cut out patty shapes from the dough using a small pot cover or cutter, creating circles or half-moon shapes.
15
Spoon the oxtail filling onto each patty shell, being careful not to overfill.
16
Wet the edges of the dough with water or egg wash, fold into a half-moon shape, and press the edges with a fork to seal.
17
Beat an egg to make egg wash and gently brush it over the top of each patty.
18
Place the patties on a baking sheet and bake in a preheated 375–400°F oven for 25 to 30 minutes, until the crust is golden brown.
19
Remove from the oven and let cool slightly before serving. Can be enjoyed with oxtail gravy for dipping.
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