New York Times

Jamaican Beef Patties

The Jamaican beef patty is an island’s history in the palm of a hand. Dubbed Jamaica’s “No. 1 fast food” by Enid Donaldson, author of “The Real Taste of Jamaica,” a beef patty’s filling is spiced, then baked inside of a suet dough. These pastries are often filled with seasoned ground beef, but can include pork, lamb, lobster, shrimp, cheese, chicken and ackee. The dish is a byproduct of Jamaica’s long history — the introduction of spices from African slaves, as well as Indian and Chinese indentured laborers, impacted the patty’s development. But while this meal is found throughout Jamaica, it’s also present wherever the Caribbean diaspora is around the globe. Both the dough and the filling can be made prior to baking. Eat with coco bread for a more substantial meal.