This Jamaican Beef Patty recipe is a classic Caribbean staple and is made with a flavoursome ground beef mixture that’s enclosed in a deliciously flaky, buttery, golden pastry crust. It’s a popular Jamaican street (fast) food that can be enjoyed as a filling snack or light meal. This authentic Jamaican beef patty recipe has many filling variations, is easy to make-ahead and freezes well! Recipe also includes step-by-step video instructions.
If you love this delicious patty, then you should try my Jerk Chicken Sandwich or my Spicy Crispy Chicken Sandwich next – you won’t regret trying!!
Jamaican Beef Patty
Homemade Jamaican beef patties taste just as good as authentic patties made in restaurants. And if we’re being honest, they taste way better than those frozen store-bought ones. They’re more flavourful, fresh and overall just more delicious.
Growing up, to this day there is always a box of patties in our freezer. It was the perfect quick and easy lunch or anytime throughout the day snack. There’s just nothing quite like these golden meat pies.
This popular spicy, savoury Caribbean street (fast) food has many variations around the world (meat pies, empanadas, samosas, etc.) but nothing compares to an authentic Jamaican beef patty!
Here’s Why You’ll Love this Jamaican Beef Patty Recipe
- Perfect Grab and Go Meal – known as the number one fast food on the island, beef patties are a super convenient food.
- Customizable – although I love a traditional Jamaican beef patty, these can be filled with whatever you’d like! Try filling with Ackee and Saltfish or Jamaican Callaloo!
- Shareable – this recipe yields 12 large patties. Share these at your next party or gathering because they are bound to be a hit!
What are Jamaican Beef Patties?
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!
The History of Patties in Jamaica
The Jamaican patty derives from the Cornish pastry, a pastry filled with minced beef. British colonists brought this to the island. Over the centuries, it has been adapted by folks of the Caribbean diaspora.
Today, Jamaican beef patties are a very popular snack throughout the island and is Jamaicas No. 1 fast food. A popular lunch or midday snack combo is a patty (or two) with an ice-cold soft drink.
Top patty chains in the island of Jamaica are Juici Patties and Tastee Patties.
Cocktail Patties
Cocktail patties are smaller, appetizer-sized jamaican beef patties. They are often served as an appetizer or during cocktail hour at parties, hence the name. You can use this recipe to achieve these cute 2 to 3-bite patties by using a smaller round to form and shape the patties before baking.
What You Need to Make this Recipe
- Measuring Spoons and Cups – to accurately measure the ingredients for the pastry and filling.
- Whisk – to whisk together the dry ingredients for the the pastry dough.
- Dough Blender (Pastry Cutter) – use this to work in the butter and shortening into the flour mixture. Alternatively you can use a fork, your hands or grate the butter and shortening.
- Large Skillet – to cook the meat filling.
- Rolling Pin – to roll out the pastry dough to make the patty crust shells.
- Round Bowl – to combine the ingredients for the pastry dough as well as to contain the filling as it cools.
- Baking Sheets – to bake the patties.
Ingredients and Ingredient Notes
* INGREDIENTS, MEASUREMENTS AND INSTRUCTIONS ARE LISTED IN THE RECIPE CARD AT BOTTOM OF PAGE *
Ground Beef 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.
- Escallion – also known as green or spring onion, finely chopped.
- Thyme – this fresh aromatic and flavourful herb is essential in many jamaican dishes, and definitely needed here as well.
- Scotch Bonnet Pepper – finely chopped, optional, as desired. This 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 a mild Jamaican beef patty.
- Plain Breadcrumbs – this helps to bind the filling.
- Seasoning – salt, black pepper, paprika and ground allspice.
- Water – nothing is worse than a dry filling. This ensures the filling is nice and moist.
- Garlic – this adds a beautiful aroma and great flavour to this dish. Use fresh garlic, minced or grated for a more pungent taste.
- Ketchup – this enriches the flavour.
- Browning – adds brown colour to the beef mixture.
- Beef Bouillon – for a salty, umami flavour, this ingredient is essential.
- Salted Butter – for added flavour.
- Hoisin Sauce – this is completely optional, adds a delicious sweet (soy sauce-like) flavour.
- Olive Oil – to brown the ground beef.
Crust
- 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 in order to create a flaky, layered crust.
- Cold Butter – the butter should also be very cold or near frozen in order 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 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.
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: 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.
Recipe Substitutions and Tips
- Vegetarian Patty – fill with Jamaican Callaloo instead of ground beef.
- Jamaican Beef Patty with Cheese – add sliced cheddar on top of the beef just before folding the dough over it.
- Spicy Jamaican Beef Patty Recipe – for a spicier patty, add more scotch bonnet pepper.
- Jerk Chicken Patty – add shredded jerk chicken to the patty instead of the ground beef mixture.
- Jamaican Ackee Patty – replace beef with ackee.
- Turmeric – if you don’t have turmeric on hand, feel feel to substitute with curry powder. Some, also prefer a combination of both turmeric and curry powder.
Serving Suggestions and Tips
They can be enjoyed as a full meal. But you can also serve it between sliced coco bread. The soft doughy texture of the bread is a delicious contrast to the crispy flakes of the patty. The sweetness of the bread also complements the patty’s savoury flavour.
Watch My Story Below for Step-by-Step Instructions
Recipe Notes and Tips for Success
- 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 so 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.
Can I Make this Ahead of Time?
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!
Storage Instructions
Store leftover beef 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, patties can last up to 2 months.
Reheating Instructions
For best results (flaky crust), reheat patties in the oven, air fryer, or toaster oven at 350 degrees F for about 10 minutes or until warmed through. Alternatively, you can use a microwave but you will not achieve that flaky crust that is often desired.
Frequently Asked Questions (FAQs)
These Caribbean puff pastries can be filled with ground beef, shrimp, cheese, vegetables, chicken, pork, and even more. Whatever your heart desires, can be added as a filling.
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.
Scotch bonnet peppers can be found at your local Afro/Caribbean or Asian market. A good substitute for scotch bonnet is a habanero pepper.
Interested in more Jamaican Recipes? Check These Out!
- Jamaican Curry Chicken
- Gungo Peas Soup
- Ackee and Saltfish
- Brown Stew Fish
- Jamaican Oxtail Recipe
- Jerk Chicken Sandwich
- How to Soak Fruit for Christmas Cake
- Easy Jamaican Pigeon “Gungo” Peas and Rice
- Jamaican Pickled Vegetables (Escovitch Sauce)
- Jamaican Curry Shrimp (Seafood)
- Quick & Easy Jamaican Jerk Chicken
- Jamaican Rasta Pasta
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, 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
Recipe 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.
Nutrition
Note, the nutritional information is calculated using a nutrition facts calculator. It is a rough estimate and can vary based on products used.
10 Comments
Marta
January 12, 2023 at 5:13 pmI 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.
Shay
January 12, 2023 at 5:52 pmYummy! What temp should I bake it for?
Erique Berry
January 15, 2023 at 1:54 pmI 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.
LaKita
January 15, 2023 at 9:40 pmI 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!
Jazz
January 18, 2023 at 10:04 amPERFECT patties with this recipe. Thank you! We will be making it again.
Jessica
January 18, 2023 at 2:16 pmI’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.
Britney
January 29, 2023 at 3:38 pmI made these today and my family loved it! They were so perfectly seasoned and the crust was flaky and light! Def making again!
Taneisha Morris
February 6, 2023 at 4:41 pmAmazing!! So glad to hear this Britney!! They’re a family fave for us as well – always in rotation!!
Fae
March 8, 2023 at 5:48 pmCan you freeze the patties unbaked?
Taneisha Morris
March 8, 2023 at 10:58 pmYes! 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!