Guyanese Beef Patties Recipe

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Growing up, I thought Guyanese Beef Patties were only meant for special occasions, but now that I have learned how to make them, I can have them anytime I want.

These patties, originating from a combination of British, Spanish, Indian, and African influences, are utterly delicious. Guyanese Beef Patties are often considered to be similar to Jamaican beef patties, but they are so different.

First of all, they look different. Jamaican beef patties are spicier, while Guyanese are flavourful but relatively low-spiced. But that doesn’t mean you cannot spice it up.

This dish is quite versatile, and you can play with the seasonings to make it however you like. Isn’t that one of the charms of cooking it at home?

Loved by kids and people of all ages, these Guyanese Patties freeze well and can be enjoyed as a snack throughout the year.

If you have leftover beef, use it to make and enjoy these patties. So, it’s time to get into the recipe, and let’s see how I make them!

What's In The Post

Equipment Required

Pan: To saute everything together, I use a pan.
Knife: This recipe requires chopping, so I keep my trusted knife.
Baking Dish: Since this is a baking recipe, I get my baking dish ready.
Oven: An oven is a must because we will be baking patties until golden brown and flaky.
Rolling Pin: I use a rolling pin to roll out the dough.
Aluminum Foil: I like to keep aluminum foil handy just in case I see the top portions of the patties getting brown too soon.
Biscuit Cutter: I use a biscuit cutter to get the patties shaped out of the dough.
Oil Brush: I like to brush an egg yolk on top of the pastries for the final finish and look.
Bowl: To mix the components, I use a medium-sized bowl.

Guyanese Beef Patties Ingredients & Substitutions

Note: The ingredients in this recipe can make up to 5 people. You can increase or decrease the quantities as required to make more or fewer portions of it.

1 Lb Ground Beef: I am using ground beef, but you can also use pork or lamb to make this recipe. Although beef is the main ingredient here, you can always consider other options to customize it according to your needs.
2 Tsp Canola Oil: Canola oil is my top pick, but you can also use avocado or olive oil.
2 Garlic Cloves, Finely Chopped
1 Small Onion, Chopped
1 Tbsp Chopped Thyme
1 Tsp Finely Chopped Hot Pepper: If you don’t have hot pepper, you can use regular chili powder or paprika to add a spicy kick to the recipe.
3 Scallion, Chopped: Leek, shallot, or chives are suitable substitutes for scallion.
1 Tsp Black Pepper
Salt To Taste
1 Egg Yolk
1 Tsp Water
⅔ Cup Cold Butter, Cut Into Pieces
⅔ Cup Shortening
4 Cups All-Purpose Flour: You can use oat flour to make this recipe.
¾ Cup Water

Preparation And Cooking Time

Preparation Time	Cooking Time	Total Time
15 Minutes	45 Minutes	1 Hour

How To Make Guyanese Beef Patties At Home

Step 1

Start by adding butter and oil to a flour-filled bowl for all purposes.

Step 2

Mix it well and add water to it.

Step 3

Now, make a smooth dough out of it and let it rest aside.

Step 4

To make the patties, heat oil in a pan. Add butter and chopped onions.

Step 5

Add ground beef and saute it well. Finally, add chopped hot pepper and black pepper.

Step 6

Mix it all and add thyme and salt to the pan.

Step 7

Add water to the pan as required to prevent it from burning.

Step 8

Finally, add chopped scallion to the pan and let the filling cool.

Step 9

Start making the patties by rolling the dough into a circular shape.

Step 10

Use a biscuit cutter to cut circular shapes out of it.

Step 11

Now oil up a baking tray, add the circular patties and fill it with the beef filling.

Step 12

Once done, seal them with egg wash and top them off with another circular layer for the patties.

Step 13

Heat it in a preheated oven at 375 degrees for 20 minutes or until golden brown. Once done, serve it with ketchup and enjoy.

Expert Tips That I Recommend

People often overlook the dough, an essential component of these Guyanese beef patties. To ensure they are well-made, I like to cling foil around them and place them in the fridge for about 30 minutes.
It is important to add beef filling, but make sure that you do not overstuff your patties with the filling. This can make the patties soggy and undercooked, and in most cases, the filling can burst out from the patty.
If you are working with the pastry dough using a knife, try making up-and-down cuts in the dough rather than dragging it.
Egg wash is essential for these beef patties, but I only brush it on the top, not the edges, because this will seal the layer and prevent your patties from rising.
Once I have added the filling to the pastry dough, I do not like to put it in the oven immediately. I allow it to rest for 10-15 minutes, which helps the dough to cool, or the filling can start melting. This also gives the patty a nice puff that tastes and looks good.
After spending so much time cooking these Guyanese beef patties, I like to rest for 5 minutes after they are out of the oven. This will allow the patties to cool down and the juices in the beef filling to redistribute, making them more flavourful.
I also recommend using a blender to mix the butter into the flour uniformly.
I like to saute the beef filling with Worcestershire sauce for a burst of umami flavor.
I like to rotate the tray halfway through to distribute the heat evenly to ensure even baking.
I also suggest adding a teaspoon of cornstarch to the beef filling to prevent leaking during baking.

FAQs About Guyanese Beef Patties

Is it essential to poke small holes in the crust before baking

Yes, it is essential to poke small circles on the crust before baking. These small holes will act as escape routes for the release of air and pressure. Without this, the filling inside can burst, resulting in failed results and a dirty oven.

Why is your beef filling in the Guyanese Beef Patties so dry

If your beef filling is dry and not juicy, you have overcooked your beef. Overmixing the ingredients too much while cooking releases a lot of moisture, which in turn gives you a dry beef filling.

Why does your patty dough have cracks on it?

Your patty dough will crack if it is too dry due to a lack of moisture or using hard butter. It can also turn out dry as a result of over-kneading. Also, while rolling out the dough, if you stretch it too much and apply too much pressure, cracks can occur.

Why is your pastry dough so crumbly?

If your pastry dough is extremely crumbly, it is because you have not added enough water. Also, if the butter is not finely incorporated into the flour, it will restrict the binding properties, leading to a crumbly texture. Make sure you mix the butter well with the flour and add water as required to get that perfect dough.

Why are the Beef Patties undercooked?

Your beef patty is undercooked because the filling was not cooked properly beforehand. Another reason can be that the filling is so hot that it prevents the patty from cooking. Also, make sure that you are following the right temperature instructions, as too low heat and too little time can leave the patty undercooked.

Why are your Guyanese beef patties not rising

Ultimately, Guyanese beef patties should be perfectly risen, golden, and crispy. But if your beef patties are flat, the culprit can be over-kneading the dough, not using a high enough oven temperature, not incorporating the butter in the dough properly, or having too much filling in the patties. Also, if your dough is not chilled correctly before adding the filling, your beef patties will not rise.

Why is it important to chill the dough before working

It is essential to chill the dough before adding the filling. Cold dough means the fat has melted properly, allowing it to cook better in the oven and give you tall, puffy patties.

How can you prevent the filling from leaking out of the patties

Sealing the edges is the best way to prevent the filling from leaking out of the patties. Make sure that you join the edges tightly so that the patties do not fall off when they are in the oven.

What can you do if the dough is too sticky to handle

If your dough has become too sticky to handle, then don’t worry. It can still be saved. Start by dusting a teaspoon of flour and kneading it until the desired consistency is reached.

Nutritional Information Per Serving

I wish to have these Guyanese Beef Patties every day, but let’s be honest, they are not a healthy option. Made with beef and a pastry layer, this dish is high in calories, so it should be consumed in moderation.

To give you a deeper insight, here is a nutritional chart on Guyanese Beef Patties:

Calories	342 kcal
Carbohydrates	25 g
Protein	9 g
Fat	23 g
Saturated Fat	9 g
Polyunsaturated Fat	3 g
Monounsaturated Fat	8 g
Trans Fat	2 g
Cholesterol	53 mg
Sodium	82 mg
Potassium	137 mg
Fiber	1 g
Sugar	0.5 g
Vitamin A	300
Vitamin C	2 mg
Calcium	21 mg
Iron	2 mg

This recipe is good because it is entirely soy, nut, and dairy-free. Hence, people following those diets can have it without any restriction. People on vegan, keto, gluten-free, and vegetarian diets can also have this dish, but they must modify the ingredients first.

Recipe Variations For Different Diets

Gluten-Free Diet: Since this recipe uses all-purpose flour, these patties are not gluten-free, but I make a gluten-free version using oat flour or almond flour.
Keto Diet: For a keto-friendly version of Guyanese Beef Patties, I substitute all spices, seasoning, almond flour, and pink sea salt or kosher salt for the pastry.

Storing And Reheating This Recipe

Storing

Countertop: Guyanese Beef Patties taste best when they are consumed hot. Because they are made of meat, I do not like to leave them on the countertop for more than 1 hour.
Refrigeration: I always make more batches of these Guyanese Beef Patties since they can be stored in the fridge for about 3-5 days. However, ensure they are stored in an airtight container or ziplock bag to prevent moisture from creeping in.
Freezing: Guyanese Beef Patties can also be frozen for up to 3 months. To do this, reheat them in freezer-friendly bags before consumption.

Reheating

Oven: To reheat Guyanese Beef Patties in the oven, I transfer them to a baking dish and cover them with foil. Then, I add them to a preheated oven at 375 degrees F and bake them for about 10 minutes. You can remove the foil for that crispy layer and heat it for 5 minutes.
Air Fryer: Reheating Guyanese Beef Patties in the air fryer is a quick and easy option. Before reheating, I preheat my air fryer to 350 degrees F. Then, I place them in straight lines without overcrowding and heat them for about 5-10 minutes until they are heated through.
Microwave: To reheat Guyanese Beef Patties in the microwave, I like setting the power high and heating them for 15-20 seconds. If you want to warm your beef patties more, follow up with a 10-second burst, but keep a close eye on it. Beware of overheating them, as that can make the crust soggy and the beef overcooked.
Skillet: Heat it up with butter or oil if you only have a skillet. Then, place your Guyanese beef patties in the skillet and heat each side for a minute until they are warm enough.

What To Serve With This Recipe

Now that you have made these Guyanese patties, you can enjoy a snack party at home by serving them with French Fries, Sweet Potato Fries, or Onion Rings.

However, if you are feeling guilty and want something nutritious, have it with a Salad on the side. To keep it simple, I enjoy it with refreshing Ocean Water.

Printable Version

More Snack Recipes To Try

McDonald's Hashbrowns Are Ready — McDonald’s Hashbrowns

Potato Cakes From Arby's Restaurant — McDonald’s Hashbrowns

Conclusion

If you enjoy snacks and appetizers, it would be a shame not to make these Guyanese Beef Patties. These patties are hearty, filling, flaky, and incredibly delicious. I have made them several times and observed that they disappear from the table quite soon.

Everyone loves these beef patties, and since they are easy to store and reheat, I always make an extra batch. If you are bored of the usual patties, try this, and let me know how it turned out in the comments. I am sure you will love it!