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.
Breana says
My foster son is from the Caribbean and discovered upon moving in with us that American food is not his favorite. This was my first attempt at meat pies, and it was a win for him and the whole family! Thank you!
Mimi says
There is a discrepancy between the recipe and the instructions. The recipe calls for chilli pepper, but the instructions read chilli powder. There is a big difference between the two. Is the chilli pepper referring to chilli flakes or chilli powder? Thanks for clearing g it up.
ImmaculateBites says
It’s chilli powder. Thanks for bringing this to my attention.
Taryn Rolle says
What’s the process for cooking it If you premade it and froze it? Thanks!
ImmaculateBites says
Place in a cookie sheet in a single Layer. Then re-heat in the oven at 300degrees F , until heated through.
Fiona Eyles says
I really loved this recipe, it was easy to follow and tasted great! Had to use coconut oil for the shortening and it worked out lovely!
Am definately going to cook some more from your site, Thank you.
ImmaculateBites says
Great! Thanks so much.
Julia says
Hi, I’m confused about your advice about using butter only vs butter and shortening. There is shortening in the ingredients list but you say not to use it. Would you please clarify? Thanks so much.
ImmaculateBites says
Sorry about the confusion Julia. You can either use all butter or butter and shortening . I have tried it both ways and it works out just fine .
Pam says
I just made this today, and it was so easy to do. My random question is – do you have a pie crust pastry recipe that is as lovely to work with as this recipe? I have never had a pastry so easy to work with before. 🙂
Pam F. says
Absolutely delicious!!! My fiancé is from Belize & he approves!!! I put 2 habaneros in mine, the amount of spice was perfect. Thanks for the great recipe!!!!! Even a white girl can do it
ImmaculateBites says
YESS!!!
Nolan Walmsley says
Subbed the ground beef for chicken, used pre made pie crust rubbed with melted butter and tumeric, and added chive and onion cream cheese after the greens were added. Incredible! My only change for the future will be to add more chili pepper. There was very little heat.
Jenn says
Well then you didn’t make the patties Nolan, you made your own recipe and posted it in the reviews. Make your own blog and move along.
Herman says
That’s what good cooks do, Jenn.
Michelle says
Just made. Tastes just like my days in Jamaica. My only self edit would be to ensure all dried seasonings aren’t recent. I think my allspice may have been a bit old. Thank you for this recipe Jenn. Of course good cooks adjust recipes to their liking but they don’t criticize for something that they did not make or taste.
Jess says
Rude some people like to be inspired by others recipes
Stacy says
Where do you get scotch bonnet peppers in the US?
ImmaculateBites says
Hi Stacy. You could try Asian or African stores. You may also substitute this scotch bonnet with Hebenaro, Chilli, or jalapenos.
Judy says
Tried this today with my family. Definitely a keeper.
ImmaculateBites says
Awesome! I am so glad this was a hit with your family, Judy!
Sheena Wright says
My mum loved this and so did my son
It was my first time, and tasted delicious of cause because of my Jamaican roots made a few changes, my mum loves baking them for the family so for her to be impressed was fantastic
ImmaculateBites says
Woohoo!! High-five on nailing it the first time! I am so glad this was a hit with your family and that you got to impress mum :). Thank you for the feedback, Sheena!
Janay says
Hi, could you please reload the video for the patty recipe. It keeps saying there is an error and I would love to watch you make it.
ImmaculateBites says
Hi Janay! It is probably a glitch in the system. Working on it…
Ruth Ansah says
My Jamaican husband loved it, and actually prefers it over the Jamaican Bakery in our village. I’ve made these patties several times, and when I’m pressed for time, I use frozen puff pastry as a substitute for the crust. Thanks for sharing this flavorful recipe.
ImmaculateBites says
Hi Ruth. I am so thrilled you love this recipe. Now, I feel a little bad for the Jamaican Bakery in your village.:)
Puff pastry is a good substitute for the crust. Thanks for sharing that and thanks for stopping by!
Tara says
Hi! I love your recipes and would love to make this one but was wondering if I could use saltfish in any way?
ImmaculateBites says
Hi Tara. I don’t see why you can’t use saltfish for this recipe. Do let me know how it works out for you!
JoAnne says
I have eaten saltfish patties and they were delicious.
ImmaculateBites says
Awesome!! Thanks for sharing JoAnne :).
Heather says
I love these just as I love every other recipe I’ve made from this blog! I froze most of them, any recommendations on heating temp/time? I’m giving some to family and want to tell them best way. Thanks!!
Melvina mcc says
I’ll Add VEGGIES INSTEAD OF MEAT THANKS QUEEN
Edward von Aderkas says
This recipe is great! My partner and I come from Toronto, where these are available everywhere frozen, so we were both familiar with how it was supposed to look and taste. And we both agreed that this recipe delivered!
Thanks for posting this and all the other recipes on your website. You have never steered us wrong!
ImmaculateBites says
Yay! I am so glad this was a hit with you! Thanks for the feedback!!