Jamaican beef patty
There’s something magical about biting into a flaky, golden Jamaican beef patty—the crisp, turmeric-tinted crust giving way to a flavorful, spiced beef filling that warms you from the inside out. I remember my first taste of one during a family vacation to Jamaica. The patty came from a small roadside shop with bright yellow walls and the most welcoming aroma floating in the air. One bite, and I was hooked.
This recipe has since become a staple in our home, especially on chilly evenings or when the grandkids come over looking for something “fun and tasty.” It’s not just a meal—it’s a little hand-held pocket of sunshine, a celebration of bold Caribbean flavor wrapped in tender pastry. Now I’m so excited to share this beloved recipe with you.
Why You’ll Love This Recipe
- Bold and Authentic Flavor: The perfect blend of allspice, thyme, and curry powder gives the filling a rich, unmistakable Caribbean taste.
- Flaky, Golden Crust: Thanks to cold butter, shortening, and turmeric, the pastry is buttery, tender, and beautifully golden.
- Make-Ahead Friendly: You can prepare the filling or even the entire patties ahead of time for easy weeknight meals.
- Freezer-Friendly: These patties freeze well, making them ideal for batch cooking.
- Kid-Approved: Their fun, portable size makes them a favorite with little ones.
- Customizable Heat: Easily adjust the spice level to your liking.
Ingredients You’ll Need
For the Dough:
- 2 ½ cups all-purpose flour
- 1 tsp salt
- 1 tsp turmeric
- ½ cup cold butter, cubed
- ½ cup cold shortening
- ½ cup ice-cold water
Tip: You can substitute butter with margarine if needed. For a dairy-free version, use plant-based shortening.
For the Filling:
- 1 lb ground beef
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1 tsp dried thyme
- 1 tsp allspice
- ½ tsp cayenne pepper (optional)
- ½ tsp black pepper
- 1 tsp salt
- 1 tbsp soy sauce
- ½ cup breadcrumbs
- ½ cup beef broth
- 1 tbsp curry powder
For the Egg Wash:
- 1 egg, beaten
Step-by-Step Instructions
1. Make the Dough
In a large bowl, whisk together flour, salt, and turmeric. Add cold butter and shortening, using your fingertips or a pastry cutter to blend until the mixture resembles coarse crumbs.
Tip: Work quickly to keep the fats from melting; cold ingredients are key to a flaky crust.
Gradually add the ice-cold water, mixing just until the dough comes together. Divide in two, flatten into discs, wrap in plastic, and chill for at least 30 minutes.
2. Cook the Beef Filling
In a skillet over medium heat, cook ground beef until no longer pink. Drain excess fat. Add onions and garlic; sauté until fragrant.
Stir in thyme, allspice, cayenne, black pepper, and salt. Cook for another 2 minutes, then add soy sauce, breadcrumbs, and beef broth. Sprinkle in curry powder and simmer until thickened, about 8-10 minutes.
Tip: The filling should be moist but not runny. Let cool completely before filling pastries.
3. Roll Out and Fill the Dough
Preheat oven to 375°F (190°C). On a floured surface, roll out dough to about 1/8-inch thick. Use a round cutter or bowl to cut circles (about 5-6 inches wide).
Spoon 2-3 tablespoons of filling onto one half of each circle. Fold over, press edges to seal, and crimp with a fork.
4. Bake the Patties
Place patties on a parchment-lined baking sheet. Brush tops with beaten egg.
Bake for 25-30 minutes or until golden and crisp.
Tip: For an extra crispy crust, bake an additional 5 minutes, watching closely to prevent overbrowning.
Serving and Storage Tips
Serve your Jamaican beef patties hot, straight from the oven with a side of mango chutney or a crisp green salad. They also pair wonderfully with a refreshing ginger beer or tropical fruit punch.
To store, place cooled patties in an airtight container in the fridge for up to 4 days. For longer storage, freeze individually wrapped patties for up to 3 months.
Reheat in the oven at 350°F (175°C) for 10-12 minutes, or until heated through. Avoid microwaving to keep the crust from turning soggy.
Helpful Notes
- Chilling is Key: Don’t skip the chilling step—it ensures the dough stays tender and flaky.
- No Buttermilk?: If you prefer a tangy crust, use half water and half buttermilk (ensure it’s halal if using).
- Vegetarian Option: Swap ground beef for lentils or finely chopped mushrooms.
- Avoid Overfilling: Too much filling can lead to bursting; use just enough to seal easily.
Frequently Asked Questions
- Can I make these patties ahead of time?
Yes! You can make them fully and freeze, or refrigerate the dough and filling separately for up to 2 days. - Why is my dough cracking when I roll it out?
It may be too cold or dry. Let it sit at room temp for a few minutes and try again. Add a teaspoon of water if needed. - Can I use store-bought pastry dough?
Absolutely, though homemade dough gives the best flavor and texture. - How do I make them spicier?
Increase cayenne or add a chopped Scotch bonnet pepper to the filling. - Why is my crust not golden?
Be sure to use the egg wash, and don’t skip the turmeric in the dough—it adds color and flavor.
Final Thoughts
These Jamaican beef patties are more than just a snack—they’re a vibrant, flavorful tribute to island cuisine. Perfect for parties, weeknight dinners, or anytime you’re craving something bold and satisfying. Whether you’re serving them with a side of fried plantains or just enjoying one on the go, these patties are sure to become a favorite in your home too.
Have you tried this recipe? Let me know your favorite twist or dip pairing—I’d love to hear how you make it your own!
Jamaican Beef Patty
Ingredients
For the Dough:
- 2 ½ cups all-purpose flour
- 1 tsp salt
- 1 tsp turmeric
- ½ cup cold butter cubed
- ½ cup cold shortening
- ½ cup ice-cold water
- Tip: You can substitute butter with margarine if needed. For a dairy-free version use plant-based shortening.
For the Filling:
- 1 lb ground beef
- 1 small onion finely chopped
- 2 cloves garlic minced
- 1 tsp dried thyme
- 1 tsp allspice
- ½ tsp cayenne pepper optional
- ½ tsp black pepper
- 1 tsp salt
- 1 tbsp soy sauce
- ½ cup breadcrumbs
- ½ cup beef broth
- 1 tbsp curry powder
For the Egg Wash:
- 1 egg beaten
Instructions
Make the Dough
- In a large bowl, whisk together flour, salt, and turmeric. Add cold butter and shortening, using your fingertips or a pastry cutter to blend until the mixture resembles coarse crumbs.
- Tip: Work quickly to keep the fats from melting; cold ingredients are key to a flaky crust.
- Gradually add the ice-cold water, mixing just until the dough comes together. Divide in two, flatten into discs, wrap in plastic, and chill for at least 30 minutes.
Cook the Beef Filling
- In a skillet over medium heat, cook ground beef until no longer pink. Drain excess fat. Add onions and garlic; sauté until fragrant.
- Stir in thyme, allspice, cayenne, black pepper, and salt. Cook for another 2 minutes, then add soy sauce, breadcrumbs, and beef broth. Sprinkle in curry powder and simmer until thickened, about 8-10 minutes.
- Tip: The filling should be moist but not runny. Let cool completely before filling pastries.
Roll Out and Fill the Dough
- Preheat oven to 375°F (190°C). On a floured surface, roll out dough to about 1/8-inch thick. Use a round cutter or bowl to cut circles (about 5-6 inches wide).
- Spoon 2-3 tablespoons of filling onto one half of each circle. Fold over, press edges to seal, and crimp with a fork.
Bake the Patties
- Place patties on a parchment-lined baking sheet. Brush tops with beaten egg.
- Bake for 25-30 minutes or until golden and crisp.
- Tip: For an extra crispy crust, bake an additional 5 minutes, watching closely to prevent overbrowning.
Notes
- Chilling is Key: Don’t skip the chilling step—it ensures the dough stays tender and flaky.
- No Buttermilk?: If you prefer a tangy crust, use half water and half buttermilk (ensure it’s halal if using).
- Vegetarian Option: Swap ground beef for lentils or finely chopped mushrooms.
- Avoid Overfilling: Too much filling can lead to bursting; use just enough to seal easily.
