Caribbean beef patties

Caribbean beef patties
  • Low phosphate
  • Low potassium
  • Low salt
  • Main meal
  • Caribbean
  • 1 hour or less
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A tasty, filling dish, accompanied with a delicious fresh salad. Overall, this recipe is low in salt, potassium and phosphate.


Beef patties

1 teaspoon vegetable oil

1 small onion (or ½ a medium onion), finely chopped

2 garlic cloves, crushed

250g beef mince (5% fat)

1 teaspoon turmeric

2 tablespoons tomato purée

1 teaspoon of green seasoning or 1 very low salt stock cube

10g fresh coriander, roughly chopped (1 handful)

500g block shortcrust or puff pastry

1 egg, beaten


1 small tin of pineapple (drained and chopped)

3 medium tomatoes, sliced

½ cucumber, cubed

½ red and ½ yellow peppers, cubed

1 small 200g tin of sweetcorn or 160g of frozen sweetcorn

2 tablespoons white wine vinegar

½ teaspoon sugar

Pinch black pepper


  1. Step 1

    Heat a large, lidded frying pan over a medium heat; add the oil and fry the onion for 5 minutes, then add the crushed garlic and minced beef and cook until the mince is browned. Add one teaspoon of the turmeric, the tomato purée, green seasoning or stock cube and 200ml water, mix well to combine. Cover and simmer for 15 minutes.

  2. Step 2

    After 15 minutes of simmering with the lid on, remove the lid, stir through the chopped fresh coriander and let it simmer for another 5 minutes without a lid. Leave the mixture to cool while you prepare the pastry.

  3. Step 3

    Preheat the oven to 200°C / 180°C fan / gas mark 7. On a floured surface, roll the shortcrust pastry block out to a thickness of 2mm. With a saucer or small plate/bowl to draw around, mark out 8 circles with a 15cm diameter.

  4. Step 4

    Scoop the mince mixture from the pan and pile it onto one side of each of the pastry circles. Beat the egg. Brush the egg wash around the edge of the pastry circles and fold over and seal (push down with a fork to get a good seal). Put the patties on a lined baking tray and brush the tops with the egg wash. Bake for 20-30 minutes or until golden brown.

  5. Step 5

    While the patties are baking, prepare the salad. In a large bowl, add the pineapple, sweetcorn, tomatoes, cucumber and peppers. Mix the vinegar, sugar and black pepper in a small jug and pour over.

  6. Step 6

    Remove the patties from the oven when they are piping hot and the pastry is browned and crispy all over. Allow to cool for 5 minutes and then serve two patties per person, with the salad.

Food facts

The pastry is the main source of carbohydrate in this recipe, and the value has been provided for those who have been trained in insulin adjustment.

Despite the use of some high potassium ingredients, such as tomatoes and tomato puree, this recipe is low in potassium, when following the quantities in the ingredients, and the serving sizes. Therefore, suitable for those advised to lower potassium in their diet.

This recipe is also low in phosphate, however it does contain some phosphate, mainly provided by the beef, therefore if you have been prescribed a phosphate binder you should take as directed.

This recipe is a source of protein, therefore suitable for those advised to eat more protein, such as those receiving dialysis. If you have been advised to eat less protein then you may wish to replace half of the beef with kidney beans or a different pulse (see the vegan and vegetarian options).

Use a gluten-free pastry.

Replace beef with a 400g tin of kidney beans or another pulse (drained).

Replace beef with a 400g tin of kidney beans or another pulse (drained).

Once the patties have cooked, cool and store in an airtight container for up to 3 days. Can be reheated or eaten cold.