Jamaican beef patties have long been a popular dish of choice, so it’s no shock that many international versions have popped up over the years. But like a lot of things in life, nothing tops the original. Jamaican patties are a delightful yet simple pastry of flaky, buttery crust filled with minced beef, similar to an empanada.
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.
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!
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.
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.
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.
EQUIPMENT
- Measuring Spoons and Cups
- Whisk
- Dough Blender (Pastry Cutter) or fork
- Large Skillet
- Rolling Pin
- Round Bowl
- Baking Sheets
INGREDIENTS 1x2x3x
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
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.
EQUIPMENT
- Measuring Spoons and Cups
- Whisk
- Dough Blender (Pastry Cutter) or fork
- Large Skillet
- Rolling Pin
- Round Bowl
- Baking Sheets
INGREDIENTS 1x2x3x
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!