Flaky, savory Jamaican Beef Patties filled with spicy, seasoned ground beef—a perfect handheld treat bursting with Caribbean flavors! These patties are crispy on the outside and rich with a bold, spicy filling on the inside, making them an irresistible snack or meal option.
Why You’ll Love This Recipe
I love making these Jamaican beef patties because they combine a flaky, buttery crust with a flavorful and spicy beef filling that’s packed with Caribbean spices. The dough is surprisingly easy to handle, and the filling is perfectly seasoned with a balance of heat and aromatic spices. They’re great for sharing, perfect for parties, and just as satisfying as a comfort food snack. Plus, baking them instead of frying makes them a bit lighter but still deliciously crispy.
Ingredients
For the dough:
2 cups all-purpose flour
1/2 teaspoon salt
1/2 teaspoon turmeric (for color)
1/4 cup cold unsalted butter, cubed
1/4 cup cold vegetable shortening, cubed
1/3 to 1/2 cup ice-cold water
For the filling:
1 tablespoon vegetable oil
1 medium onion, finely chopped
2 cloves garlic, minced
1 lb ground beef
1 Scotch bonnet pepper, seeded and minced (optional, for heat)
1/2 teaspoon allspice
1 teaspoon dried thyme
1 teaspoon curry powder
1/2 teaspoon paprika
1/2 teaspoon black pepper
1 teaspoon salt
1/2 cup beef broth or water
1/2 cup breadcrumbs
2 green onions, chopped
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Directions
In a large bowl, whisk together flour, salt, and turmeric.
Cut in the butter and shortening with a pastry cutter or your fingers until the mixture resembles coarse crumbs.
Gradually add the ice-cold water, mixing just until the dough comes together. Wrap in plastic wrap and chill for at least 30 minutes.
Meanwhile, heat the oil in a skillet over medium heat. Sauté the onion, garlic, and Scotch bonnet pepper until fragrant and translucent, about 3 minutes.
Add the ground beef, breaking it apart with a spoon, and cook until browned.
Stir in thyme, curry powder, allspice, paprika, salt, and pepper. Pour in beef broth and simmer until the liquid evaporates.
Remove from heat and stir in breadcrumbs and green onions. Let the filling cool.
Preheat the oven to 375°F (190°C). Line a baking sheet with parchment paper.
Roll out the dough on a floured surface to about 1/8 inch thickness. Cut into 6-inch circles.
Place about 2 tablespoons of filling on one half of each circle. Brush the edges with water, fold the dough over the filling, and press the edges firmly with a fork to seal.
Place the patties on the baking sheet. For a golden finish, optionally brush the tops with beaten egg.
Bake for 25-30 minutes, or until golden and flaky.
Servings and Timing
This recipe yields about 8 patties.
Prep time: 40 minutes
Cooking time: 30 minutes
Total time: 1 hour 10 minutes
Variations
I like to customize the filling by adding diced bell peppers for extra crunch or swapping ground beef for ground chicken or turkey for a leaner option. For those who enjoy more heat, I keep the Scotch bonnet pepper seeds in or add a splash of hot sauce. You can also make mini patties for appetizers or double the dough for a larger batch.
Storage/Reheating
I usually store any leftover patties in an airtight container in the refrigerator for up to 3 days. To reheat, I place them in a preheated oven at 350°F (175°C) for about 10 minutes until warmed through and crisp again. Avoid microwaving to keep the crust flaky.
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FAQs
Can I make the dough ahead of time?
Yes, I often prepare the dough a day in advance and keep it wrapped in the refrigerator. Just bring it to room temperature before rolling out.
What can I use instead of Scotch bonnet pepper?
If I want less heat, I substitute with a mild chili or jalapeño, or leave it out entirely for a milder flavor.
Can I freeze these patties?
Definitely. I freeze the uncooked patties on a baking sheet, then transfer them to a freezer bag. When ready, bake from frozen, adding a few extra minutes to the baking time.
Is there a vegetarian version of this?
I’ve tried using seasoned lentils or a mixture of finely chopped vegetables with the same spices for a tasty vegetarian filling.
Can I bake these patties instead of frying?
Yes, baking is my preferred method—it’s easier and results in a flaky crust without the extra oil from frying.
Conclusion
Making Jamaican beef patties at home is one of those rewarding experiences where the aroma alone makes the effort worthwhile. I enjoy how the flaky crust pairs with the spicy, savory beef filling—it’s a wonderful taste of Caribbean comfort food that’s perfect for any occasion. Whether as a snack, lunch, or party appetizer, these patties never fail to impress.
📖 Recipe:
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Jamaican Beef Patties
- Total Time: 1 hour 10 minutes
- Yield: 8 patties
- Diet: Halal
Description
Flaky, savory Jamaican beef patties filled with spicy, seasoned ground beef—a perfect handheld treat bursting with Caribbean flavors. Crispy on the outside and rich with a bold, spicy filling inside, ideal as a snack or meal.
Ingredients
2 cups all-purpose flour
1/2 teaspoon salt
1/2 teaspoon turmeric (for color)
1/4 cup cold unsalted butter, cubed
1/4 cup cold vegetable shortening, cubed
1/3 to 1/2 cup ice-cold water
1 tablespoon vegetable oil
1 medium onion, finely chopped
2 cloves garlic, minced
1 lb ground beef
1 Scotch bonnet pepper, seeded and minced (optional)
1 teaspoon dried thyme
1 teaspoon curry powder
1/2 teaspoon allspice
1/2 teaspoon paprika
1 teaspoon salt
1/2 teaspoon black pepper
1/2 cup beef broth or water
1/2 cup breadcrumbs
2 green onions, chopped
Instructions
- In a large bowl, whisk together flour, salt, and turmeric.
- Cut in the butter and shortening with a pastry cutter or your fingers until the mixture resembles coarse crumbs.
- Gradually add the ice-cold water, mixing just until the dough comes together. Wrap in plastic wrap and chill for at least 30 minutes.
- Heat the oil in a skillet over medium heat. Sauté the onion, garlic, and Scotch bonnet pepper until fragrant and translucent, about 3 minutes.
- Add the ground beef, breaking it apart with a spoon, and cook until browned.
- Stir in thyme, curry powder, allspice, paprika, salt, and pepper. Pour in beef broth and simmer until the liquid evaporates.
- Remove from heat and stir in breadcrumbs and green onions. Let the filling cool.
- Preheat the oven to 375°F (190°C). Line a baking sheet with parchment paper.
- Roll out the dough on a floured surface to about 1/8 inch thickness. Cut into 6-inch circles.
- Place about 2 tablespoons of filling on one half of each circle. Brush the edges with water, fold the dough over the filling, and press the edges firmly with a fork to seal.
- Place the patties on the baking sheet. Optionally brush the tops with beaten egg for a golden finish.
- Bake for 25-30 minutes, or until golden and flaky.
Notes
For extra crunch, add diced bell peppers to the filling.
Swap ground beef for ground chicken or turkey for a leaner option.
Keep Scotch bonnet seeds or add hot sauce for more heat.
Make mini patties for appetizers or double the dough for a larger batch.
Store leftovers in an airtight container in the fridge up to 3 days; reheat in the oven at 350°F for 10 minutes.
Prepare dough a day ahead and refrigerate; bring to room temperature before rolling.
Substitute Scotch bonnet pepper with mild chili or jalapeño for less heat.
Freeze uncooked patties on a baking sheet, then transfer to a freezer bag; bake from frozen with extra minutes added.
Vegetarian version can use seasoned lentils or finely chopped vegetables with the same spices.
- Prep Time: 40 minutes
- Cook Time: 30 minutes
- Category: Snack, Appetizer
- Method: Baking
- Cuisine: Caribbean, Jamaican
Nutrition
- Serving Size: 1 patty
- Calories: 320
- Sugar: 2g
- Sodium: 450mg
- Fat: 18g
- Saturated Fat: 7g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 2g
- Protein: 15g
- Cholesterol: 55mg
