Jamaican Beef Patties
Jamaican Beef Patties. Spicy, flavorful beef stuffed in an amazing, 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 meat pies because they’re 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.
Spoiler alert: It’s spicy, mouthwatering, and highly addicting! 😋
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Content… Spicy Jamaican Beef Patty Recipe |
Spicy Jamaican Beef Patty Recipe
Jamaican meat patties are a beautiful yellow color from turmeric and creamy butter. The spicy beef filling enjoys curry powder, cumin, garlic, onions, hot pepper, allspice, thyme, paprika, and curry. If you’re a heat lover, add diced scotch bonnet pepper to the filling.
How to Make Jamaican Beef Patties
Make the 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. (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 4-5″ large-mouth glass or bowl, 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)
- Ground Beef – 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 and brushing with an egg wash.) (Photos 15-16)
- Bake – Carefully arrange the patties on a baking sheet and bake for about 30 minutes or until golden brown.
- Serve hot or at room temperature, 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 Notes
- 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 and Storage Instructions
Frozen Jamaican beef patties make a quick and easy snack; assemble them and freeze them on a baking sheet in a single layer. After they freeze for about an hour, store them in a freezer ziplock bag until the craving hits. Bake the patties directly from frozen in a 375℉/190℃ oven for about 30 minutes. Another reason to make them ahead.😉
If you have leftover meat patties (highly doubtful), you can refrigerate them for 3 days in an airtight container. You can also wrap them 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.
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. Plantain chips and coleslaw are classics.
More Savory Pie Recipes to Try
- Tomato Pie
- Shepherds Pie
- Aloo (Potato) Pie
- Meat Pie (Tourtiere)
- Vegan Pot Pies
- Ground Beef and Potato Casserole
By Imma
Watch How to Make It
[adthrive-in-post-video-player video-id=”Rbin77ml” upload-date=”Mon Aug 06 2018 19:57:54 GMT+0000 (Coordinated Universal Time)” name=”Jamaican Meat Pie (Jamaican Beef Patty)” description=”Jamaican Beef Patty – Spicy flavorful beef stuffed in an amazing super easy buttery dough.Comes together quickly and flies off the table. Simply Delicious!!!”]
This blog post was originally published in August 2016 and has been updated with additional tips, new photos, and a video
Jamaican Beef Patties
Ingredients
Patty Crust
- 4 cups (480g) all-purpose flour, plus more for dusting
- 2 tablespoons (24g) sugar
- ½ tablespoon (9g) salt
- ½-2 teaspoons (1-6g) turmeric
- 5 ounces (140g) unsalted butter
- 5 ounces (140g) shortening
- 1 tablespoon (15ml) apple cider vinegar
- 1 cup (236ml) ice water
Beef Filling
- 1 tablespoons (15ml) cooking oil
- ½ medium onion, chopped
- 1 teaspoon (3-4g) granulated garlic
- 1 teaspoon (3g) paprika
- 1 teaspoon (2-3g) allspice
- 1 teaspoon (2-3g) curry powder
- 1 teaspoon (2g) dried thyme
- 1 teaspoon (2-3g) white pepper
- 2 teaspoons (5g) chili powder
- 1 teaspoon (4g) chicken bouillon powder (optional, or replace with salt)
- 1 pound (450g) ground beef
- ¼ cup (30g) bread crumbs
- 3 green onions, chopped
- 2 tablespoons (7-8g) parsley, chopped (optional)
- ½ scotch bonnet pepper, chopped (optional)
- salt and pepper to taste
Instructions
Patty Crust
- Mix flour, sugar, salt, 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.
Meat Pie Filling
- Heat 2 tablespoons of oil in a saucepan. Add the onions, garlic, paprika, allspice, curry powder, thyme, white pepper, chili powder, and chicken bouillon. Saute for about 2 minutes.
- Add meat and breadcrumbs and continue cooking for 10 minutes or more, stirring frequently to prevent burning. Then add about ½ cup of water.
- Finally, add green onions and parsley and adjust seasoning with salt and pepper.
- 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.
I’ve made these twice now. They’ve come out perfectly both times. They’re so good.
I live alone, so I need good recipes that will last a week or more. I plan to make a batch every other week, freezing most of them. One patty with a plate of red beans and rice (don’t worry, I use coconut milk!), and maybe some salad, is a perfect dinner for me.
I just gave two frozen patties to my Barbadian friend for feedback and critique.
Hi James!
So happy to hear this .Thanks for taking time out to share this with us
Hello I’m going to make theses as a starter and would like to know what you suggest as a garnish.
Many thank Madge
Hi Madge,I usually use parsley or green onions.
Can I use coconut oil instead of butter?
I’d highly suggest that you use butter instead of coconut oil for this recipe as it results to a more flavorful and beautiful dough and it’s easier to work with.
Hi, I am from the tropics (Costa Rica) and we are going to have my niece baby shower this saturday , so I decide to make patty, I made 120 patty, they are delicious.
About to put these in the oven! So proud of myself. I love patties especially my husband. Cant wait to eat them!! 😉 Hope my 20 month old son loves them. lately, he seem to be a vegetarian lol..so picky…
Imma,
I want to make this but need clarification. You listed Pie crust as an ingredient but I did not see it in the instructions. Did you meant to put pie crust as a heading?
Also, Can I use Panko if I don’t have breadcrumbs? Also, If I don’t have cookie sheet parchment paper what can I do?
Thanks!
Yes, I did. Recipe updated . Yes you sure can panko works as well. If you don’t have parchment paper use foil instead .
Happy Cooking !!!
Thank you very much! Appreciate the prompt response!
Loved this recipe. I made 150 meat patties for a birthday party and they were a big hit. Absolutely yummy. Will return to this.
Virtual High Five! You go girl!!! Thanks for taking the time to share this with us.
Delish…. Made 150 meat patties for a birthday party. I added 1 half a tsp of curry in the oastry and cut the tumeric in half. Just plain yummy. Will definitely return to ths recipe
Imma, sincere thanks for all you do. I absolutely love your pictures.
Have you tried this with whole wheat or other healthier flour?
I spend about 20 bucks a week on Jamaican chicken patties, and eat them for lunch almost daily. I am clueless in the kitchen but I would like to try to make a more nutritious version. I am on a healthier journey, and have lost over 60 pounds and counting.
Congratulations KayG! That is quite an achievement ! Unfortunately, I haven’t tried it yet with any other healthier flour .This is a suggestion -try it out by cutting half of the white flour and replacing it with whole wheat flour. So the taste is not overwhelming at first.
Very good. Thanks
Awesome!
I am so thankful I found your site! Tonight I made just the recipe for the filling and served it on top of white rice.. It was AMAZING! Hubby and I both love it. I am finally in love with cooking again after years of being in a rut cooking the same 10-12 dishes over and over again.
My plan is to try something new every other day. Your recipes are sure to make it a wonderful, spicy adventure. Thank you!
Love the way you describe the recipes Lynn – wonderful spicy adventure .So glad to hear hubby is having a blast with it. Thanks for taking the time to share your thoughts with me .
You can serve with what? Or eaten as they are? I want to make these for dinner tomorrow.
You eat them as they are.
Was looking for authentic Jamaican beef patties, and here they are – can’t wait to get stuck in with this one!
Imma, your recipes make my mouth water – just made the Jamaican Saltfish dumpling for my husband and 2 girls today, and it went down a treat!
I am from London, yet can’t find any good Jamaican takeaways here without paying an arm and leg, so thank you for the site – so glad I found you!
Awesome! Glad to have you on board Rebecca. Thanks for taking the time to share your thoughts with me. Believe me, I know how pricey it can be… especially if you are trying to feed the whole family. Happy Cooking!!!!
In the text you mention cumin but it is not found in the recipe.
I just made them following recipe but something was missing in flavour. I now realize it must be the cumin. They are good. Dough is definitely superb. I will just have to try again!;-)
I didn’t use cumin here. If you like cumin go for it. Adjust to taste.
This sounds like a great recipe and I would like to make it for a Jamaican-themed party that I am attending this weekend. I’m just not clear on what the measurement is supposed to be for the turmeric. It says “½ – 2-teaspoon turmeric” but does that mean 1/2 teaspoon or 2 teaspoons or 2 1/2 teaspoons? Could you please clarify? Many thanks in advance.
Hi Colleen! You can use 1/2 teaspoon or up to 2 teaspoons of turmeric. If you are making it for a party I would stay between 1/2 -1 teaspoons. Some might not like the pungent flavor . Happy cooking