Go Back
–+ servings
Jamaican Beef Patties Recipe

Jamaican Beef Patties

iamwinfred
These handheld pastries pack a golden, flaky, turmeric spiced crust around a bold, peppery beef filling that tastes like it came straight from a bakery on the streets of Kingston. Once you make a batch at home, you will understand why they are Jamaica's most popular fast food, and why so many people keep a stash of them in the freezer at all times.
No ratings yet
Print Recipe Pin Recipe
Prep Time 45 minutes
Cook Time 45 minutes
Total Time 1 hour 30 minutes
Course Snack
Cuisine Jamaican
Servings 12 patties
Calories 320 kcal

Equipment

  • Large mixing bowl
  • Pastry blender
  • Rolling Pin
  • 6 inch round cookie cutter
  • Cast iron skillet
  • Baking sheet
  • Parchment paper
  • Pastry brush
  • Plastic wrap

Ingredients
  

  • 3 cups all purpose flour about 360g
  • 1 tablespoon curry powder
  • 1 tablespoon turmeric powder
  • 1 teaspoon salt
  • 1 tablespoon granulated sugar
  • 1/2 cup cold unsalted butter about 113g, cubed
  • 1/2 cup cold vegetable shortening about 90g, cubed
  • 6-8 tablespoons ice cold water 90-120ml, or as needed
  • 1 large egg beaten, for egg wash

For the Filling

  • 1 pound ground beef about 450g, 80/20 blend
  • 1 tablespoon olive oil
  • 1 medium yellow onion about 1 cup or 150g, finely chopped
  • 3 cloves garlic minced
  • 1-2 Scotch bonnet peppers minced, seeds removed for less heat
  • 3 scallions finely sliced
  • 1 tablespoon curry powder
  • 1 teaspoon ground allspice
  • 1 teaspoon dried thyme
  • 1 cup beef broth about 240ml
  • 2 tablespoons ketchup
  • 1 tablespoon Worcestershire sauce
  • 1/2 cup dry breadcrumbs
  • salt and black pepper to taste

Instructions
 

  • Whisk together flour, curry powder, turmeric, salt, and sugar in a large bowl until evenly colored.
  • Cut cold butter and shortening into the flour with a pastry blender until the mixture resembles coarse crumbs with pea-sized pieces.
  • Add ice cold water one tablespoon at a time, mixing gently until dough just comes together. Avoid overworking.
  • Shape the dough into a flat disc, wrap in plastic, and refrigerate for at least 1 hour or up to overnight.
  • Heat olive oil in a cast iron skillet over medium-high heat. Brown ground beef for 6-8 minutes, breaking it up with a spoon. Drain excess fat.
  • Stir in onion, garlic, and Scotch bonnet pepper; cook for 3-4 minutes until softened. Add curry powder, allspice, and thyme; cook for 1 minute to bloom the spices.
  • Pour in beef broth, ketchup, and Worcestershire sauce. Reduce heat to low and simmer for 12-15 minutes until thick and glossy.
  • Stir in breadcrumbs and scallions; season with salt and pepper. Remove from heat and cool completely to room temperature.
  • Roll chilled dough to about 1/8 inch thickness on a floured surface. Cut 6-inch circles using a cookie cutter, gathering and rerolling scraps.
  • Place 2-3 tablespoons of cooled filling onto one half of each round. Brush edges with beaten egg wash, fold over, and press firmly to seal.
  • Crimp the sealed edges with a fork, then transfer to a parchment-lined baking sheet. Brush tops generously with egg wash.
  • Bake at 375°F for 30-35 minutes until deeply golden and flaky. Let cool for 5 minutes before serving.

Notes

  • Keep butter and shortening cold right up until the moment you use them for the flakiest crust.
  • Always cool the beef filling fully before filling the dough, or the pastry will turn soggy.
  • Do not overfill the patties, since too much filling makes them hard to seal.
  • Chill assembled, unbaked patties for 15 minutes before baking to help them hold their shape.
  • Rotate the baking sheet halfway through baking for even browning.
  • Remove seeds and membranes from Scotch bonnet peppers to lower the heat level significantly.
  • Store baked, cooled patties in an airtight container in the refrigerator for up to 4 days.
  • Freeze baked patties in a single layer, then transfer to a freezer bag for up to 3 months.
  • Reheat refrigerated patties in a 350°F oven for 10-12 minutes; bake frozen patties at 375°F for 30-35 minutes (no thawing needed).
  • For a milder version, leave out the Scotch bonnet pepper entirely.

Nutrition

Serving: 1pattyCalories: 320kcalCarbohydrates: 24gProtein: 12gFat: 20gSaturated Fat: 8gPolyunsaturated Fat: 2gMonounsaturated Fat: 8gTrans Fat: 1gCholesterol: 45mgSodium: 410mgPotassium: 220mgFiber: 1gSugar: 3gVitamin A: 4IUVitamin C: 8mgCalcium: 4mgIron: 10mg
Keyword beef patties, caribbean recipes, flaky pastry, jamaican beef patties, jamaican food
Tried this recipe?Let us know how it was!