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jamaican beef patties on a wooden board.

Jamaican Beef Patty

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.
Prep Time20 minutes
Cook Time45 minutes
Chilling Time30 minutes
Total Time1 hour 35 minutes
Course: Beef, Jamaican, Lunch, Main Dishes & Entrees, Snacks
Cuisine: Jamaican
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Servings: 12 patties
Author: Taneisha Morris

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.

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

Calories: 527kcal | Carbohydrates: 39g | Protein: 22g | Fat: 31g | Saturated Fat: 12g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 12g | Trans Fat: 3g | Cholesterol: 70mg | Sodium: 765mg | Potassium: 360mg | Fiber: 2g | Sugar: 3g | Vitamin A: 333IU | Vitamin C: 3mg | Calcium: 33mg | Iron: 4mg