This post may contain affiliate links. Please read our disclosure policy.
This homemade Jamaican Beef Patty recipe is a classic Caribbean staple. These popular patties are loaded with a flavourful ground beef mixture enclosed in a deliciously flaky, buttery, golden pastry crust. Enjoy this authentic Jamaican fast food as a filling snack or light meal. This easy recipe includes step-by-step video instructions.
If you love this Jamaican meat patty recipe, then you should try my Oxtail Patty next!
Table of Contents
- Homemade Jamaican Beef Patties
- Why are Jamaican Patties so good?
- What is a Jamaican Beef Patty?
- Ingredients
- How to Make Jamaican Beef Patties
- Tips for the Best Jamaican Beef Patties
- Recipe Variations & Substitutions
- Make Ahead Instructions
- Storing & Reheating
- Frequently Asked Questions (FAQs)
- Interested in more Jamaican Recipes?
- Jamaican Beef Patty Recipe
Homemade Jamaican Beef Patties
Jamaican beef patties taste just as good as the ones made in restaurants. Growing up, we always kept a box of patties in our freezer. It was the perfect quick and easy lunch or anytime snack throughout the day.
This popular spicy, savoury Caribbean street food has many variations around the world (meat pies, empanadas, samosas, etc.) but nothing compares to an authentic Jamaican beef patty recipe.
What makes my recipe so special is the ease of making the pastry crust and the well-seasoned beef filling. The flaky, buttery, golden pastry shell comes together effortlessly, even for beginners, thanks to our helpful tips. The beef filling is generously spiced with thyme, allspice, garlic, and scotch bonnet pepper, giving each bite a burst of Caribbean flavour.
Why are Jamaican Patties so good?
- Perfect Meal on the Go: Known as the number one fast food on the island, beef patties are a super convenient street food.
- Customizable: Although I love a traditional Jamaican beef patty, these can be filled with whatever you’d like! Make a Jamaican beef and cheese patty, make them spicy, mild, or even vegan.
- Shareable: This recipe yields 12 large patties. Share these at your next party or gathering because they are bound to be a hit!
- Great to Make Ahead: These beef patties are easy to make ahead and freeze well!
What is a Jamaican Beef Patty?
Beef patties are a crescent-shaped meat pie made with well seasoned minced (ground) meat in a flaky pastry shell. They are characterized by their distinct yellow hue and flaky crust. Although the filling may vary, standard Jamaican patties are filled with beef and a kick of heat from the scotch bonnet pepper!
Ingredients
Jamaican Beef Patty Filling
- Ground Beef: Use whichever kind you prefer. Lean ground beef will yield a less greasy filling.
- Yellow Onion: You can use any other variety of onion you have on hand if that’s preferred, finely chopped.
- Aromatics: Yellow onion, escallion (green onion), thyme, and garlic add plenty of flavour. Scotch bonnet pepper packs a good spicy punch, and flavour to the soup. Alternatively, you can use habanero peppers or your favourite variety of pepper. This is also optional so omit it if you prefer mild instead of a spicy Jamaican beef patty.
- Plain Breadcrumbs: This helps to bind the filling.
- Seasoning: Salt, black pepper, paprika and ground allspice are a great foundation of flavour. Beef bouillon adds a salty, umami taste, so it’s essential. Add ketchup or hoisin sauce for depth.
- Water: Nothing is worse than a dry filling. This ensures the filling is nice and moist.
- Browning: This adds brown colour to the beef mixture.
- Salted Butter: For added flavour.
- Olive Oil: Use this to brown the ground beef.
Pastry Dough
- All Purpose Flour: This is the main ingredient to form the patty crust.
- Salt and Sugar: To give the pastry dough (patty crust) flavour.
- Cold Shortening: The shortening should be very cold or near frozen to create a flaky, layered crust.
- Cold Butter: The butter should also be very cold or near frozen to create a flaky, layered crust.
- Turmeric Powder: This provides that golden colour that traditional Jamaican beef patties have. You can use curry powder to get a similar hue but it will change the flavour of the patty.
- Ice Cold Water: To keep the temperature of the dough cool.
Egg Wash
- Egg: Use one large room temp egg.
- Water: Add one tablespoon of water to thin the proteins in the egg to get a nice glazed finish instead of a layer of egg.
How to Make Jamaican Beef Patties
How to Make the Meat Filling
Cook Ground Beef: Add a drizzle of olive oil to a large skillet and heat over medium-high heat. Add the ground beef and cook, breaking up any larger pieces and stirring occasionally, until browned. Drain excess fat if necessary. Create space in the middle of pan and add onions, garlic, thyme and escallion, sauté and incorporate into the ground beef.
Season: Add 2 cups water and season the meat mixture with paprika, allspice, salt, black pepper, beef bouillon and scotch bonnet pepper. Then add, ketchup, browning, hoisin sauce (if using, optional).
Simmer and Add Breadcrumbs: Bring the mixture to a boil then lower heat and let simmer until half the liquid has reduced to a thick sauce. Fold in the breadcrumbs until incorporated, remove from heat and let cool completely.
Crust (Pastry Dough) & Assembly
Combine Dry Ingredients: Add flour, salt, sugar, and turmeric powder to a large bowl and whisk until well combined.
Incorporate the Fat: Cut the shortening and butter into small cube-like pieces and add to the flour mixture. Work the fat (shortening and butter) into the flour with a pastry cutter/blender, fork or your fingers until it forms a crumbly mixture (there should still be varying pieces of butter and shortening in-tact). Work quickly to ensure the dough remains chilled. If the dough becomes warm, place in fridge to cool.
Add Water and Form Dough: Stir in just enough ice-cold water to bring the ingredients together into dough form, then transfer to a lightly floured work surface and knead lightly until smooth. Wrap with plastic wrap and chill in refrigerator for at least 30 minutes to an hour. Do not overwork your dough.
Roll Out Dough: Use a rolling pin to roll the chilled dough out (about a 1/4 inch thickness) on the floured work surface and cut out 4 to 6-inch rounds (use a bowl). Add 2 or 3 tablespoons of meat filling to one side of each cut-out, leaving about a 1/2-inch border along the edge. Fold over the other side of the dough, covering the filling and seal the edges of the dough by crimping with a fork.
Brush on Egg Wash and Bake: Place the patties on the prepared baking sheet and lightly brush each with the egg wash. Bake for 30 to 32 minutes or until golden and very lightly browned on top. Allow to cool for 5 minutes, then serve immediately and enjoy!
Egg Wash
Combine Egg and Water: whisk together the egg and water to make an egg wash and set aside.
Tips for the Best Jamaican Beef Patties
- Allow the filling to cool down before assembling the patties, this will keep the butter in the pastry dough to remain cool leading to a flakier crust.
- Keep the dough chilled at all times. This is what makes the crust tender, flaky and buttery!
- Turmeric can stain your hands and nails. I suggest wearing gloves when making and handling the dough. It can also stain clothes as well as some porous or light-coloured countertops so be mindful of your attire and surfaces.
- Don’t skip chilling the dough. When it’s cold, it is easier to manipulate and shape as well as keeps the buttery pockets that lead to the flaky crust we all love.
- Don’t knead excessively. Work quickly when handling the dough because your hands will warm up the dough and make it less flaky.
- Don’t over-blend the meat mixture. If you do, it will become paste-like, which is not desirable.
Recipe Variations & Substitutions
Alternative Fillings:
- Vegetarian Patty: Use Jamaican Callaloo.
- Jerk Chicken Patty: Substitute shredded jerk chicken.
- Ackee Patty: Replace the beef with ackee.
- Cheesy Beef Patty: Add sliced cheddar on top of the beef before folding the dough.
- Spicy Beef Patty: Increase the amount of scotch bonnet pepper for extra heat.
Ingredient Substitutes:
- Scotch Bonnet Substitute: Use habanero pepper if scotch bonnet is unavailable.
- Turmeric Substitute: Use curry powder or a combination of turmeric and curry powder.
Preparation Tips:
- Food Processor: Make the dough using a food processor for convenience.
- Cocktail Patties: Use smaller rounds to form 2-3 bite patties, perfect for appetizers.
Make Ahead Instructions
The dough and beef mixture can be made ahead of time. When you are ready to eat, all you have to do is assemble the patties and bake.
Additionally, you can bake these patties ahead of time and freeze them for an easy and convenient make-ahead party food or a quick snack!
Storing & Reheating
Store leftover patties in an airtight container in the fridge for up to 3 days. They freeze well too.
To Freeze: Store them in plastic wrap and aluminum foil in order to prevent freezer burn and place in a freezer (ziploc) bag. When frozen, Jamaican beef patties can last up to 2 months.
To Reheat: For best results (flaky crust), reheat patties in the oven, air fryer, or toaster oven at 350℉ (177℃) for about 10 minutes or until warmed through. Alternatively, reheat Jamaican beef patties in the air fryer.
Frequently Asked Questions (FAQs)
The cooking methods, fillings, and crusts of a Jamaican beef patty and an empanada vary. Empanadas are usually fried, whereas Jamaican beef patties are baked. The Jamaican beef patty also has a distinct yellow hue due to the addition of turmeric.
Some recipes poke holes in the pastry in order to allow steam to escape but I prefer a puffy patty so no holes needed. Also, you risk drying out the meat if you add holes to the patties.
Turmeric (curcuma longa) is the spice that provides the beautiful golden colour to the flaky crust.
Jamaican beef patties can be enjoyed as a snack on their own or placed between coco bread to make a sandwich. For a more substantial meal, serve them with a side of rice and peas and pair them with a refreshing pineapple soda.
Although Jamaican patties hail from the Caribbean, many Jamaicans migrated to Canada during the 60s and 70s. Today, beef patties, and Jamaican cuisine in general are a staple in the Toronto food scene.
Interested in more Jamaican Recipes?
- Oxtail Patty
- Brown Stew Chicken
- Jamaican Curry Chicken
- Gungo Peas Soup
- Ackee and Saltfish
- Brown Stew Fish
- Jamaican Oxtail Recipe
- Jerk Chicken Sandwich
- Jamaican Curry Shrimp (Seafood)
- Quick & Easy Jamaican Jerk Chicken
- Jamaican Rasta Pasta
After you try the Best Jamaican Beef Patty recipe, we’d greatly appreciate if you leave us a star ★ rating, as well as some feedback in the comment section below if you found this blog post helpful and tasty!
Also, please use the hashtag #theseasonedskillet on social media for a chance to be featured, and don’t forget to keep up with TSS on Facebook, Twitter, Instagram, TikTok and Pinterest!
Lastly, sign up to our Friday weekly newsletter for the latest TSS updates, blog posts and recipes straight to your inbox.
Oh, and share, share, share with your family and friends!
Jamaican Beef Patty
Equipment
- Measuring Spoons and Cups
- Whisk
- Dough Blender (Pastry Cutter) or fork
- Large Skillet
- Rolling Pin
- Round Bowl
- Baking Sheets
Ingredients
Ground Beef Filling
- 2 lb Lean Ground Beef
- 1/2 med Yellow Onion, finely chopped
- 2 stalks Escallion, green or spring onion, finely chopped
- 3 sprigs Thyme, roughly chopped
- 4 cloves Garlic, minced
- 1 Scotch Bonnet Pepper, finely chopped, as desired, optional
- 1 tsp Paprika
- 1/4 tsp Ground Allspice
- 1 tsp Salt
- 1 tsp Black Pepper
- 1 Beef Bouillon
- 1 tbsp Salted Butter
- 2 tbsp Ketchup
- 2 tsp Browning
- 1 tbsp Hoisin Sauce, optional
- 1/2 cup Plain Breadcrumbs
- 2 cups Water
- 1 tbsp Olive Oil
Crust
- 4 cups All Purpose Flour
- 2 tsp Turmeric Powder
- 2 tsp Granulated White Sugar
- 1 1/2 tsp Salt
- 1 cup Cold Shortening, (190g)
- 1/2 cup Cold Salted Butter, (113g)
- 1 cup Ice-Cold Water, may need additional 1/4 cup (more or less)
Egg Wash
- 1 large Egg
- 1 tbsp Water
Instructions
Filling
- Add a drizzle of olive oil to a large skillet and heat over medium-high heat. Add the ground beef and cook, breaking up any larger pieces and stirring occasionally, until browned. Drain excess fat if necessary. Create space in the middle of pan and add onions, garlic, thyme and escallion, sauté and incorporate into the ground beef.
- Add 2 cups water and season the meat mixture with paprika, allspice, salt, black pepper, beef bouillon and scotch bonnet pepper. Then add, ketchup, 1 tbsp butter, browning, hoisin sauce (if using, optional).
- Bring the mixture to a boil then lower heat and let simmer until half the liquid has reduced to a thick sauce. Fold in the breadcrumbs until incorporated, remove from heat and let cool completely.
Crust (Pastry Dough) & Assembly
- Add flour, salt, sugar, and turmeric powder to a large bowl and whisk until well combined.
- Cut the shortening and butter into small cube-like pieces and add to the flour mixture. Work the fat (shortening and butter) into the flour with a dough cutter/blender, fork or your fingers until it forms a crumbly mixture (there should still be varying pieces of butter and shortening in-tact). Work quickly to ensure the dough remains chilled. If the dough becomes warm, place in fridge to cool.
- Stir in just enough ice-cold water to bring the ingredients together into dough form, then transfer to a lightly floured work surface and knead lightly until smooth. Wrap with plastic wrap and chill in refrigerator for at least 30 minutes to an hour. Do not overwork your dough.
- Roll the chilled dough out (about a 1/4 inch thickness) on the floured work surface and cut out 4 to 6-inch rounds (use a bowl). Add 2 or 3 tablespoons of meat filling to one side of each cut-out, leaving about a 1/2-inch border along the edge. Fold over the other side of the dough, covering the filling and seal the edges of the dough by crimping with a fork.
- Place the patties on the prepared baking sheet and lightly brush each with the egg wash. Bake at 350°F (177°C) for 30 to 32 minutes or until golden and lightly browned on top. Allow to cool for 5 minutes, then serve immediately and enjoy!
Egg Wash
- Whisk together the egg and water and set aside.
Video
Notes
-
- Allow the filling to cool down before assembling the patties, this will keep the butter in the pastry dough to remain cool leading to a flakier crust.
-
- Keep the dough chilled at all times, this is what makes the crust tender, flaky and buttery!
-
- Don’t skip chilling the dough. When it’s cold, it is easier to manipulate and shape as well as keeps the buttery pockets that lead to the flaky crust we all love.
-
- Don’t knead excessively. Work quickly when handling the dough because your hands will warm up the dough and make it less flaky.
-
- Don’t over-blend the meat mixture. If you do, it will become paste-like, which is not desirable.
I haven’t had a good Jamaican beef patty since I left NYC. Your recipe was so easy to follow. I especially loved that added hoisin sauce. I’ll be making these whenever I get homesick, which is often.
Yummy! What temp should I bake it for?
350 for 30-32 min.
Thanks so much Janelle!
I have been looking for a Jamaican beef patty recipe and this one is perfect! The crust is just perfect and flaky. I can’t wait to make this recipe again.
I absolutely love a good Jamaican beef patty but I’ve never tried making them at home myself. Your recipe made the whole process so easy and the patties came out so tasty and delicious!
PERFECT patties with this recipe. Thank you! We will be making it again.
I’ve been CRAVING beef patties so decided to make these for Sunday dinner. They turned out amazing. The filling was so flavorful and the crust was perfectly tender and flaky. Will be making these again.
I made these today and my family loved it! They were so perfectly seasoned and the crust was flaky and light! Def making again!
Amazing!! So glad to hear this Britney!! They’re a family fave for us as well – always in rotation!!
Can you freeze the patties unbaked?
Yes! They absolutely do. You can make them up until they are ready to be baked then freeze them on a baking sheet and place them in the freezer. Once the patties freeze, transfer to a Ziploc bag and return to freezer!
When should I be adding the tbsp of butter listed in the ingredients?
Hi Yaz, thank you for flagging – it should be added when making the filling at step 2. Hope this helps!
These were so good!!! Cannot wait to make them again. Thank you for the recipe 🙂
Love to hear it Jessi! Thanks so much for leaving a review!!
When I print out a recipe for use in the kitchen, the last thing I need to work around is a list of equipment I’ll need. It may or may not have been useful to have when I was in third grade but even then I doubt it would have been useful ON the FOUR PAGE recipe card. I can’t understand why a straightforward ingredient list & procedure is unavailable.
Hi Thomas, I’m sorry you didn’t have a pleasant experience printing the recipe. All feedback is valuable and the user experience is something I do take into consideration, so thank you for the feedback. That being said, you have a few options that can minimize the number of pages that print – i.e. “smaller, normal, larger”.
You can also remove the recipe image, notes and nutritional info if you so which.
Hi Taneisha! Thank you so much for your very detailed recipe and instructions. My first time baking a fruit cake and I’m absolutely proud of myself, the cake is perfect.
Hi Jonielle! I’m so thrilled for you!! Woohooooo! So happy you enjoyed, you’re a pro now!
Hi! Made these for my husband and got his stamp of approval. I’d like to freeze some unbaked. Once it’s time to bake do you let thaw or put in the oven frozen?
Hi Erin! Yayyy! That is amazing!! Woohoo! Once they are baked and frozen, you can add them to the oven from frozen. No need to thaw them out! 🙂
Loved this recipe. Only comment is that there’s twice as much filling as crust recipe. Loved them and now I don’t have to go searching for patties Not easy to find here in Whistler. Now I just make a batch and freeze them for whenever we want to have one!!
Hi Stacey! I’m so happy you loved the recipe and found a way to enjoy patties even in Whistler! Also, thanks for the feedback, I’ll keep that in mind for future edits and recipes – it’s also great that you make a batch and freeze them for whenever you’re craving them. That’s the best! Enjoy!
Thanks for the recipe. I checked about six other recipes online, and this one worked for me. It was very simple and straightforward. I was preparing for a dinner with eight people. I used goat butter for my crust and I think that it was perfect.
Shalom.
Hi Paul! I am so very happy to hear this – makes my heart glad! I’ve never used goat butter before, now I am intrigued to try! Thanks for sharing!!
We are going to try this recipe and see how it is. We have made patties just not quite as good as Patty King but better than others I have tried at local Jamaican restaurants
Hey Mark! Awesome! I hope this recipe lives up to the standard (or even better)! Jamaican patties are all about that perfect, flaky crust and flavourful filling, so I’m excited for you to try it. Let me know how it turns out!!
I hope you enjoyed!! 🙂