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belizean patties recipe

Belizean Patties Recipe

Flaky Belizean beef patties made with simple dough and savory filling. Easy steps, beginner friendly, and full of classic comfort flavor.
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Prep Time 30 minutes
Cook Time 30 minutes
15 minutes
Total Time 1 hour 15 minutes
Servings: 8
Course: Breakfast, Lunch, Snack
Cuisine: Belizean, Caribbean
Calories: 320
Ingredients Equipment Method Notes

Ingredients
  

🧈 Ingredients for Belizean Patties Dough
  • 2¼ cups All-purpose flour
  • 1 teaspoon Baking powder
  • ¾ teaspoon Salt
  • ½ cup Shortening Cold
  • 1 large Egg Beaten
  • â…” cup Water Cold
🥩 Ingredients for Belizean Patties Filling
  • 1 pound Ground beef 80/20 preferred
  • 2 cloves Garlic 80/20 preferred
  • ¼ cup Onion Chopped
  • ½ cup Sweet peppers Chopped
  • 1 medium Roma tomato Chopped
  • Salt To taste
  • Black pepper To taste
  • 1 teaspoon Seasoning or recado Optional
  • 2 tablespoons Cilantro Optional, chopped
  • ½ cup Cheddar cheese Optional, shredded

Equipment

  • Mixing bowl
  • Skillet or Frying Pan
  • Rolling pin
  • Baking sheet
  • Fork

Method
 

Instruction Group: Make the Dough
  1. In a bowl, mix flour, baking powder, and salt.
  2. Cut in cold shortening until the mix looks crumbly.
  3. Add egg and cold water. Mix gently by hand.
  4. Bring dough together without overworking.
  5. Cover and rest for 15 minutes.
Instruction Group: Make the Filling
  1. Cook ground beef over medium heat, breaking it up.
  2. Add garlic, onion, and sweet peppers.
  3. Stir in tomato and seasoning.
  4. Cook until meat is done and liquid is gone.
  5. Let filling cool fully before assembling.
Instruction Group: Assemble and Bake
  1. Divide dough into equal balls. Roll into circles.
  2. Place filling on one side, away from edges.
  3. Lightly wet edges with water.
  4. Fold dough and press to seal.
  5. Seal edges again with a fork.
  6. Place patties on a baking sheet.
  7. Bake at 375°F (190°C) for 25–30 minutes, until golden.
  8. Let rest before serving.

Notes

This belizean patties recipe works best with cold dough and cooled filling. Do not overfill patties. Resting after baking helps keep them sealed and flaky.