Jamaican Beef Patty – Spicy, flavorful beef stuffed in an amazing, super easy buttery dough. They come together quickly and fly off the table even faster. Simply delicious comfort food!
Making your own pastry can be intimidating, but it doesn’t have to be. Trust me, it’s a breeze if you have a food processor. And even if you don’t, you only have to sacrifice a few more minutes.
What’s not to love about Jamaican meat patties? They’re the real MVP of all pies because they’re super snackable anytime. Besides, saying no to these goodies is impossible, especially with a flaky, buttery crust and a tasty meaty filling. Just talking about it makes me drool. Yum!
Spoiler alert: It’s spicy, mouthwatering, and highly addicting! 😋
Spicy Jamaican Beef Patties
Jamaican meat patties are distinctive from others, like this African meat pie, because they boast a yellowish color from tasty turmeric and creamy butter. The beef filling is heavily spiced with cumin, garlic, onions, hot pepper, allspice, thyme, paprika, and curry, differentiating itself from the rest.
The beef filling is Immaculately spiced. If you can tolerate the heat, then by all means, add some to the filling. I added ½ a teaspoon of chili pepper to make it spicy but not overly hot.
Also, you can replace the shortening in the crust and use butter only for a more flavorful dough. However, vegetable shortening is easier to work with.
Recipe Ingredients
Pie Crust
- Flour – All-purpose flour is the key element for the crust.
- Flavoring – Salt, sugar, and turmeric (with its almost gingery taste) enhance the flavor and give your patties a gorgeous yellow color.
- Fat – Super cold shortening and butter (frozen is even better) creates a melt-in-your-mouth texture.
- Liquids – Ice-cold water and vinegar keeps the dough tender for an airy texture, moist crumb, and incredible flavor.
Beef Filling
- Ground Beef – The star ingredient for the meat pie filling. But you can use ground pork or chicken for a switch out.
- Seasonings – Curry, onion, garlic, paprika, allspice, dried thyme, white pepper, chili powder, parsley, and green onion spice the meat up. Scotch bonnet pepper is optional for that beautiful heat.
- Chicken Bouillon Powder – For additional meat essence and rich umami flavor.
- Bread Crumbs – This ingredient acts as a binder and keeps the meat from packing together in a hard lump. Yes, you can use gluten-free bread crumbs if you prefer.
How to Make Jamaican Beef Patties
Make the Crust
- Combine – Mix flour, salt, sugar, and turmeric in a food processor or by hand, and blend well. Add the butter, and shortening, followed by vinegar and water in small amounts, pulse until combined, and the dough holds together in a ball. (Photos 1-4)
- Roll – Place the dough on a well-floured surface. Divide it evenly into two parts and roll them out. (Photos 5-6)
- Shape – Using a large-mouth glass or bowl, about 4-5″, cut out circles by gently pressing the dough and releasing it, shaping the meat patty dough. Continue cutting out circles until they’ve all been cut. (Photos 7-8)
- Chill – Refrigerate for at least 30 minutes or until ready to use.
Make the Filling
- Saute – Add 2 tablespoons of oil to a saucepan, followed by onions, garlic, paprika, thyme curry, chili powder, white pepper, allspice, and chicken bouillon. Saute it for about 2 minutes.(Photos 9-11)
- Add Meat and Breadcrumbs and continue cooking for 10 or more minutes, frequently stirring, to prevent burning. Then add about ½ cup of water. (Photo 12)
- Adjust Flavor – Finally, add green onions and parsley and adjust for salt and pepper seasoning. (Photos 13-14)
- Cool – Remove from the heat and let it cool.
Assemble
- Fill – Scoop a heaping tablespoon of filling into each circle, and brush with egg white around half of the circle. Fold over and twist with fingers gently to seal the edges of the meat pie. (Another way of sealing is by pressing the tines of a fork along the edges of the dough.) (Photos 15-16)
- Bake – Carefully arrange the patties on a baking sheet and bake for about 30 minutes.
- Serve warm, and enjoy!
Recipe Variations
- Tomato Sauce – Add a sweet and tangy flavor base to the meat filling.
- Add Veggies – You can’t go wrong with diced bell pepper, carrots, potatoes, green beans, and corn.
- Meaty Swap – You can also use any ground meat you prefer, such as ground chicken or pork, for a savory patty with a lighter flavor. If you want a healthier option, try an all-veggie filling with carrots, peas, potatoes, and more.
- Cheesy Beef Patties – Enjoy an enticing cheese pull by adding your favorite cheeses, such as cheddar, mozzarella, or Gruyere, to your filling.
Tips and Tricks
- Keep your dough as cold as possible for easy shaping and a tender-flaky-buttery dough.
- Avoid overworking the dough, so the butter won’t completely blend into the dough.
- Freeze any leftover meat mixture to use for another time.
Make-Ahead Instructions
These addictive pastries are great for any celebration because you can make them ahead of time and freeze them until the day of the event. Place them on a cookie sheet in a single layer, freeze for about an hour, then remove and place them in a freezer ziplock bag or container. And you can take them straight from the freezer to the oven.
Serving and Storage Instructions
If you have leftover meat patties (highly doubtful), you can refrigerate them for 3 days in an airtight container. You can also wrap it with plastic or aluminum foil and freeze them for up to 2 months.
Reheat meat patties in a 350℉/177℃ oven, air fryer, or toaster oven for about 10 minutes or until heated through. The microwave works, but the crust won’t crisp up.
FAQs
A Jamaican beef patty and an empanada have different cooking processes, filling, and crusts. Empanadas are usually fried, while Jamaican beef patties are baked and is more yellow because of turmeric.
Yes, you can! Preheat your oven to 375℉/190℃ and bake them for about 30 minutes. Another reason to make them ahead.😉
Turmeric gives the golden color to these meat pies, and it gives off a mild fragrance slightly suggestive of orange and ginger and is a key player in curry powder. So if you do not have turmeric, you may replace it with mild curry powder. Or leave it out altogether—no big deal.
What to Serve With Jamaican Beef Patties
Enjoy them on their own for snacks, or turn them into meals by adding simple yet delightful side dishes such as those below.
More Savory Pie Recipes to Try
Conclusion
Making your own pastry can be super easy, and the beef filling is spicy and satisfying. Have you tried this deliciousness yet? Please comment below on how it went.
Watch How to Make It
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This blog post was originally published in August 2016 and has been updated with additional tips, new photos, and a video.
Jamaican Beef Patty
Ingredients
Patty Crust
- 4 cups all-purpose flour, plus more for dusting
- 2 tablespoons sugar
- ½ tablespoon salt
- ½-2 teaspoon turmeric
- 5 ounces shortening
- 1 tablespoon cider vinegar
- 1 cup ice water
- 5 ounces unsalted butter
Beef Filling
- ½ medium onion, chopped
- 1 teaspoon granulated garlic
- 1 teaspoon paprika
- 1 teaspoon allspice
- 1 teaspoon curry powder
- 1 teaspoon dried thyme
- 1 teaspoon white pepper
- 3 green onions, chopped
- 2 tablespoon parsley, chopped (optional)
- ½ teaspoon salt, or more
- 2 teaspoons chili powder
- 1 pound ground beef
- ¼ cup bread crumbs
- ½ scotch bonnet pepper, chopped (optional)
- 1 teaspoon chicken bouillon powder, optional replace with salt
Instructions
Make the Patty Crust
- Mix flour, salt, sugar, and turmeric in a food processor or by hand, and blend well. Add the butter, and shortening, followed by vinegar and water in small amounts, pulse until combined, and the dough holds together in a ball.
- Place the dough on a well-floured surface. Divide it evenly into two parts and roll them out.
- Using a large-mouth glass or bowl, about 4-5", cut out circles by gently pressing the dough and releasing it, shaping the meat patty dough. Continue cutting out circles until they've all been cut.
- Refrigerate for at least 30 minutes or until ready to use.
Make the Meat Pie Filling
- Add 2 tablespoons of oil to a saucepan, followed by onions, garlic, paprika, thyme curry, chili powder, white pepper, allspice, and chicken bouillon. Let it saute for about 2 minutes.
- Add meat and breadcrumbs and continue cooking for 10 or more minutes, frequently stirring, to prevent burning. Then add about ½ cup of water.
- Finally, add green onions and parsley and adjust for salt and pepper seasoning.
- Remove from the heat and let it cool.
Assembly
- Preheat the oven to 375℉/190℃.
- Scoop a heaping tablespoon of filling into each circle, and brush with egg white around half of the circle. Fold over and twist with fingers gently to seal the edges of the meat pie. (Another way of sealing is by pressing the tines of a fork along the edges of the dough.)
- Carefully arrange the patties on a baking sheet and bake for about 30 minutes.
- Serve warm, and enjoy!
Tips & Notes:
- You can freeze the assembled beef patties and bake them later.
- Keep your dough as cold as possible for easy shaping and a tender-flaky-buttery dough.
- Avoid overworking the dough, so the butter won’t completely blend into the dough.
- Freeze any leftover meat mixture to use for another time.
- Please keep in mind that the nutritional information is a rough estimate and can vary significantly based on the products used in the recipe.
david clarke says
How Nigeria Patties differ from its Jamaica counterpart in general?
ImmaculateBites says
The methods are pretty much the same with slight difference depending on individual. But the spices used are not the same. Most notably turmeric powder.
Ariel says
Hi there! If I make and freeze these, what would you suggest for time and oven temp for reheating? Should I bake them first, then freeze? Or freeze before baking? Thanks!
ImmaculateBites says
I usually just make them. Freeze before baking. Then bake at 350 degrees same temperature. It might take an extra 5-10 minutes longer.
Meeyah says
I want to make this for my husband whose from Guyana. I think this will be the recipe to bring childhood memories of when his mom use to make them.
ImmaculateBites says
That’s so thoughtful of you. I think it definitely will. Do let me know how it works out for you.
roni says
Hi Juliet I always wanted to make patties I am going to try making now ty.roni
Cassandra says
Imma,
I made these over the weekend and they were delicious. Once again, I let my meat marinate overnight. The combination of spices in the meat is fantastic! I used whole wheat flour though. So, my dough was more grain like vs being like a traditional smooth/soft dough. I don’t know if this is how it should be or if it happened because of the whole wheat flour. Either way, the meat pie turned out to be a hit in my home!!! I will definitely make these again.
Patti says
Thank you for much for this unbelievably delicious recipe!!! It is amazing and a huge hit at my house!!!!! I have one question – is it chilli powder or dried chilli pepper flakes that you use?
Thank you,
Patti from Canada!
ImmaculateBites says
Hi Patti! It’s Chilli powder. Thanks for Feedback!
Diane says
Can you use any type of vinegar for the dough mix?
ImmaculateBites says
I have tried it with several white vinegar and they all turned out good.
Martha says
Made a vegetarian version of these tonight. very tasty, loved the dough! Used the same spices in the filling as the recipe calls for, just used a bunch of root veggies. Next time, I may try it with some lentils. but great recipe, and I can easily throw the leftovers into my daughter’s lunch box. she gives them a 5/5!
ImmaculateBites says
Always happy to hear it was a hit especially with the little one . Thanks for taking the time to share your thoughts with us.
Chris Joyner says
For the dough, you have 5 oz of shortening and 5 oz butter, are both used? If yes, for butter only would it be 10 oz of butter?
ImmaculateBites says
Yes, I used both. For butter only use 10 ounce.
Juliet Anthony says
Hello Imma pls I’ll love to try this tomorrow but the green onion is confusing me. Is it a spring onion or bulb onion but green in color cos I’ve not seen this kind of onion. In case is bulb onion pls what can I substitute it for?
ImmaculateBites says
Juliet it is spring onion. You can leave it out completely!
Merrilee says
My husband and I live in Pennsylvania, U.S., and ate these for the first time on our honeymoon in Jamaica. FINALLY decided to make some ourselves (this year is our 20th anniversary!). Your recipe was easy to follow and I really think the turmeric added something. We tried them in lots of dipping sauces- even Korean BBQ sauce. We now have ideas for tons of other meat pie fillings- thanks for the gorgeous pictures and incentive to try them ourselves!! My only add would be to roll the dough as thin as you can- it does rise a bit.
ImmaculateBites says
Hi Merrilee! I am glad you enjoyed it with the tumeric. You know what? I have never tried this with any dipping sauce, you are giving me ideas… And the korean sauce sounds heavenly with this. Thanks for the feedback!
donna says
I do not see parsley in the ingredient list but I see it in the instructions. .what kind of parsley? & how much?
ImmaculateBites says
Donna, use 2 tablespoons parsley, curly or flat leaf. Recipe has been updated. Thanks
ImmaculateBites says
It makes about 16-18 pies depending on your cutter.
Denise says
how many per serving. It says 10-12 servings, but how many little pies?
kelsey says
Just made this today and it came out really good. The easiest dough I have ever made. Can the meat pie dough be made with the same dough recipe as Jamaican meat pie minus tumeric powder? because this dough was less strenuous to make. Can any pie dough be made with a food processor, because the food processor was easier to use than even the standing mixer.
Africanbites says
Yes, you may eliminate the turmeric powder. Yes, most pies can be made with a food processor, it is preferable if you one. I am glad you like this dough kelsey.