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
[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 Patty
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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.
Roma Tiamson says
This is an amazing recipe. Will never buy the ones from the store ever. I’m so happy I found a recipe that is close to its authenticity. Thank you .
ImmaculateBites says
Hi Roma. Homemade is always better 🙂 ! I am glad you love the recipe.
Tabatha says
I may never buy another meat patty again. These were so delicious. Made these last Sunday and my foodie (teenage son) loved them. I froze most of the patties; it was so easy for him to bake them for lunch this week. I’m making another batch tomorrow and have sent this link to my nephew (another foodie) and he’s going to make some next week too. Thank you so much for sharing this recipe. The pie crust was amazing— will be using it for my chicken potpie.
imma africanbites says
So happy to hear how it turned out for you. Thanks for taking the time to let me know. =)
Jana says
These are really good. It was my first time making Jamaican patties and I am a beginner with making pastry of any kind. The dough was easy to work with. My family loved them and they freeze and reheat very well for a quick supper.
ImmaculateBites says
Hi Jana. So happy it worked out well. Thanks so much for the feedback.
Maryam says
I would like to be connected with this kitchen
Lolita says
This is my first time making jamaican patties. Everyone gives them 6 stars (not just 5).
ImmaculateBites says
Aww… Thanks so much!!!!
Linda Wilson says
I made these for my husband and he loves them. There is no more buying these frozen he wants them homemade. I enjoyed them as much as he did. We ate them in less than two days between the two of us. Thank you so much for a great recipe.
Comfort says
Please why the cider vinegar? I want to know the purpose of adding the vinegar. Thanks
Aarin Lowe says
Bc it tastes good
Ed says
It helps set up the dough chemically for a flakier crust
Steve says
cider vinegar adds taste and take the toughness out of the pastry making it flaky
Linda Morgan says
If you make this with ground chicken, what spices would you substitute?
ImmaculateBites says
Here is the chicken patty version. https://www.africanbites.com/jamaican-chicken-patties/
June says
My taste buds are doing a happy dance. I used to treat myself to a Jamaican beef patty from a small shop close to where I was working at the time. 15 years is way too long to go without one and now thanks to you I can make them at home. They blow the commercial ones out of the water. Easy to prepare, the pastry is perfect. I love a bit of bite from heat but can’t find scotch bonnet chilies here in Australia so I’ve used habanero instead. Is there a separate recipe using ground chicken instead of beef or can I just replace the beef with chicken? Thank you so much … I’ll be sharing this recipe.
Imma says
Hi June! Thank you for joining me all the way from Australia. You can definitely use chicken, especially ground chicken since it will be closer to the same consistency. Please adjust spices accordingly since you’ll be using a different kind of meat. Habanero works great and so does Jalapenos just for that added kick 🙂
Terrell says
Can you make this meat filling and roll it in puff pastry like your sausage roll recipe?
ImmaculateBites says
Hi Terrell,
Yes you can. Try not to over-stuff it or fill it up too much.
Jennifer says
These turned out so delicious! I did have to make a few substitutions (due to my celiac disease and garlic allergy). Despite that it was still amazing and my husband loves it too.
Sara Aminov says
I made these gluten free also! I did 3 cups of Pamela’s bread mix, 1 cup of potato flour and a tsp of Xanthan gum. They came out amazing!!!
ImmaculateBites says
Awesome! Thanks for sharing your gluten free option with us.
Amy Elizabeth says
Imma.. you have made my week with this recipe!! I made these for a potluck at my mother’s house.. She loved these beef pies, as did many of the guests. Mom said they were delicious and that I was a wonderful cook. I love my mother, but one would not call her effusive… getting a compliment from her is a RARE occurrence.. ( presenting: my childhood baggage) Anyway… it really is a compliment for you.. because this recipe was delicious and foolproof!!! Thank you… next time I cook for her, I will be visiting this website… and probably before that too!
Also as a side note, you are right.. it a lot easier to work with a dough that is at least partially made with shortening… I would say it makes working with dough more fun!
Take Care,
Amy
imma africanbites says
Thank you, Amy for taking the time to let me know. And thanks to your mom for the compliment. Glad you guys enjoyed this. =)
Shelley Huff says
These are amazing! I have made them several times now and have all my friends requesting them for every gathering or event! The dough has a fantastic flavor and is light and flaky (I use only butter, as a side note) and the beef mixture is outstanding. Thanks for this awesome recipe!
ImmaculateBites says
Hi Shelley! I am so glad these were a hit! Thanks for stopping by!
Craiggy says
Imma,
I really want to try these out but want to make them as close to how you are making them. The video shows creole seasoning, the recipe doesn’t have that listed. If I should be using it, what brand do you prefer and how much should I be using? Also, should I use it in place of other ingredients in the recipe or in additional to? Also, what kind of curry powder are you using. Madras curry powder is what I use when I’m looking for a generic taste but I also have regular and spicy Indian curry as well as Japanese curry which is quite a bit different in flavor. Thank you for the recipe! I am looking forward to making this for some Jamaican friends of mine.
Thanks for your help!
ImmaculateBites says
Hi Craig,
Creole seasoning here is optional, a matter of preference – Not traditional. I like to use it in most of my recipes because it adds tons of flavor without a boat load of calories . I would leave it out if you want something more traditional. Homemade creole seasoning here https://www.africanbites.com/creole-seasoning/
Madras curry would work just fine here. The focus should not be the curry powder . I make my own curry powder recipe here .https://www.africanbites.com/jamaican-curry-powder/. Hope this help
Zoe says
Let me tell you how the creole seasoning SAVED my Beef Pattis
Bless you!!!
Michele says
Can I use a pie crust that u have to roll out and cut circle myself instead of make the pastry dough
Anyango says
Hi Imma,
I used this recipe and and it turned out niceee though crunchy. I didn’t have butter so used margarine and shortening. Maybe that could explain the crunchiness or probably they overstayed in the oven. Baked for 30mins.
Would like to know how to get them very very soft.
Also, why do we use iced water instead of warm?
Thanks for the recipe.
I love the way you are meticulous with the recipes.
Regards,
Hellena