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Irresistible Jamaican Beef Patties

Category: Satisfying Main Dishes for Every Occasion

Dig into a bunch of wild Caribbean flavors with these golden Jamaican beef patties. The flaky crust owes its color and lightness to a mix of turmeric, butter right from the freezer, and shortening. Inside, you're getting beef that's been cooked up with thyme, onions, allspice, curry, and garlic—plus breadcrumbs pull it all together. They're shaped by hand and come out of the oven golden and crisp. They're awesome fresh but also freezer friendly. Crank up the cayenne for extra kick if that’s your style. Grab one as a snack or serve with your favorite side for a taste of Jamaica at home.

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Barbara Chef
Updated on Sat, 07 Jun 2025 13:35:23 GMT
Jamaican beef patties looking delicious and ready to eat on a plate. Highlight
Jamaican beef patties looking delicious and ready to eat on a plate. | cookwithcarla.com

Zingy pastry and aromatic spiced beef get tucked into these Jamaican Beef Patties, making your kitchen feel like a little slice of sunshine. My crew snacks on these crisp flaky hand pies in no time—the buttery crust, cozy spices, and all those island flavors keep us coming back.

When I first cooked these up for a Caribbean get-together, the kitchen turned into a dance floor, with folks grabbing for the last bit. Now, I stash extras in the freezer for fast weekday bites.

Inviting Ingredients

  • Black pepper: brings a delicate kick, extra good if you grind it yourself
  • Soy sauce: flavors the meat mix, aim for naturally brewed for a deeper taste
  • Breadcrumbs: keep things juicy, homemade from old bread is perfect
  • Egg for brushing: gives the tops that glossy golden touch
  • Thyme leaves: classic earthy flavor, use them fresh if you can or dried in a pinch
  • Optional cayenne pepper: adds fire, or swap for Scotch bonnet if you really want to turn up the heat
  • Beef stock: keeps the mix moist, pick low-salt so you control flavor
  • Minced garlic cloves: bold punch, pick plump and fresh cloves
  • Finely diced small onion: sweet bite, best grabbed fresh
  • Salt for the filling: blends it all together just right
  • Curry spice: deep tasty notes, Jamaican-style is best if handy
  • Allspice: adds a warm hug of flavor, grated fresh for extra oomph
  • Frozen shortening: makes pastry airy and delicate, go icy cold for best flake
  • Turmeric powder: gives the pastry a cheery yellow pop, pure Jamaica vibes
  • Salt: makes everything snap, grab sea salt if you have it
  • Frozen butter diced: creamy richness, splurge on good stuff if possible
  • Plain flour: brings it all together, unbleached all-purpose works great
  • Icy cold water: stops the dough from turning tough, chill is key
  • Minced beef: go for leaner cuts, ask your butcher to grind it right there for max flavor

Foolproof How-Tos

Dough Time:
Stir together flour, salt, and turmeric in a big bowl. Drop in cold chunks of butter and shortening, then rub it in with your fingertips or a cutter so you’ve got a sandy crumb. Splash in icy water a little at a time, then quickly gather the mixture into a dough ball. Wrap it up and chill for thirty minutes so the fats can set and the dough chills out.
Beef Mix Magic:
Toss your minced beef in a skillet and start cooking on medium, smashing it apart until it’s brown, no pink left. Throw in onion, garlic, thyme, salt, pepper, curry powder, allspice, and some cayenne if you want heat. Blend in soy sauce plus beef stock, and simmer uncovered so it thickens a bit—about ten minutes. Once it’s a little saucy, take it off the heat and stir in breadcrumbs, then set aside to cool down.
Shaping Patties:
Flour the counter and roll that dough out to about 1/8 inch thick. Use a bowl or circle cutter to cut shapes about six inches wide. Scoop on about two tablespoons of the beef mix to one half, then fold the dough over to close up the patty.
Crimp & Brush:
Seal those edges well—press together and use a fork for firm marks all around to keep everything in. Swish a light layer of beaten egg over the top for a beautiful shiny finish.
Bake & Enjoy:
Lay patties on parchment and pop them in a 375 oven. Bake for 20–25 minutes until you see crisp golden crust. Dig in while they’re hot, straight from the tray.
A stack of mouthwatering Jamaican beef patties. Highlight
A stack of mouthwatering Jamaican beef patties. | cookwithcarla.com

I always sneak a hot patty from the tray early just to smell that buttery pastry. My grandma let us help crimp the forked edges—a simple tradition that signaled they were almost ready to eat.

Smart Storage Ideas

Let beef patties cool, then stash in a sealed container in the fridge for up to three days. Want to freeze? Shape unbaked patties and line them up with parchment in between. Bake straight from frozen but tack on another five to ten minutes in the oven.

Swap Options

Sub in ground turkey or chicken instead of beef. Go butter- and shortening-free with plant-based baking swaps. Gluten-free flour works if you need a crust that’s safe for sensitive tummies.

Fun Ways to Serve

Pair these with a side of bright slaw or punchy mango salsa for crunch. Got friends over? Plate 'em up with hot sauce and lime slices. They're awesome for grab-and-go lunches or parties.

Local Tradition

Jamaican patties started from British pasties, but spices like allspice, Scotch bonnet, and turmeric make them stand out. Folks in Jamaica love these as street food year-round—each flaky shell is packed with island pride and good vibes.

Recipe FAQs

→ How does the dough get so flaky and yellow?

You're seeing that color from turmeric. Keep the butter and shortening super cold for that flaky bite.

→ Is it possible to make this spicier?

For more heat, add extra cayenne or try tossing in a Scotch bonnet. It’s all up to your spice level!

→ Best way to store any extras?

Chill cooked ones in the fridge up to 3 days. If they’re still raw, freeze them and bake whenever in three months.

→ How do I get a super crisp crust?

Cold fats are the secret. Don’t overwork the dough, and make sure you bake them until they’re dark golden.

→ Is it okay to get a head start on prep?

Totally! The filling and dough can be prepped ahead. Just put together and freeze so you can bake anytime.

→ Any way to skip the meat?

Go for plant-based mince or lentils instead of beef. Leave the rest just as is.

Jamaican Beef Patties

Crispy pastry stuffed with savory beef and fragrant island spices gives you real Caribbean vibes.

Prep Time
40 min
Cook Time
25 min
Total Time
65 min

Category: Main Dishes

Difficulty: Intermediate

Cuisine: Jamaican

Yield: 8 Servings (8 patties)

Dietary Preferences: ~

Ingredients

→ Dough

01 310 g plain flour
02 5 g salt
03 2.5 g ground turmeric
04 120 g frozen unsalted butter, diced
05 120 g frozen vegetable shortening
06 120 ml icy cold water

→ Filling

07 225 g minced beef
08 2 garlic cloves, minced
09 1 small onion, finely diced
10 50 g breadcrumbs
11 120 ml beef stock
12 15 ml soy sauce
13 1 egg, for brushing
14 1 g ground black pepper
15 5 g salt
16 1 g cayenne pepper (optional)
17 1 g thyme leaves
18 5 g Jamaican curry powder
19 1 g ground allspice

Steps

Step 01

Toss flour, turmeric, and salt together in a big bowl. Drop in the cold butter and frozen shortening, then use your fingertips to work them into the flour until you get rough clumps. Splash icy water in a bit at a time and gently mix until it just starts coming together. Flatten the dough into a disc shape, snugly wrap it, and chill in the fridge for about half an hour.

Step 02

Fire up a pan over medium. Cook the beef while breaking it up. Toss in onion, garlic, thyme, salt, black pepper, curry powder, allspice, and that bit of cayenne if you like heat. Pour in beef stock and soy sauce, give it a good stir, and let it bubble for about 10 minutes. When things thicken, dump in your breadcrumbs and stir. Kill the heat and let the mix cool off.

Step 03

Get the oven heading to 190°C. Dust your counter, then roll that chilled dough to around 3 mm thick. Stamp out 15 cm rounds with a cutter or bowl. Spoon about 30 ml filling on one half, fold the dough over, and use a fork to pinch and close up the edges. Swipe the tops with some egg wash.

Step 04

Line a tray with baking paper and line those hand pies up. Slide into the oven and bake about 20–25 minutes, or till they're golden brown and crisp on top.

Notes

  1. Keep that butter and shortening hard cold straight from the freezer for a super flaky crust. Don't knead too much or you'll lose that tender bite.
  2. Like it hot? Up the cayenne or swap it with Scotch bonnet pepper for real island fire.
  3. Leftovers? Stash baked ones in the fridge for up to 3 days. Freeze unbaked ones for up to 3 months and bake straight from the freezer at 190°C for 30–35 minutes.

Required Equipment

  • Large mixing bowl
  • Cooking skillet
  • Pastry rolling pin
  • Oven baking tray
  • Fork
  • Pastry brush

Allergen Information

Double-check every ingredient for potential allergens and consult a healthcare professional if unsure.
  • Gluten, egg, and soy are in here. Double-check the packaging on everything in case there's more.

Nutritional Information (Per Serving)

This data is for informational purposes only and doesn’t replace medical advice.
  • Calories: 320.5
  • Fat: 19.8 g
  • Carbs: 26.4 g
  • Protein: 10.5 g