Jody Joseph
Transport your taste buds to the vibrant streets of Jamaica with this recipe for a spicy and savoury Jamaican beef patty.
Bursting with the rich flavours of the Caribbean, this savoury delight is an irresistible fusion of tender, spiced beef encased in a golden, flaky pastry shell.
With each bite, you’ll savour the perfect balance of heat and spices that make this iconic Jamaican snack a true culinary treasure.
Get ready to embark on a culinary journey that will leave you craving for more of this mouthwatering experience.
Embrace the taste of the islands with every delectable mouthful of our Jamaican beef patty!
food memories are the best
Food memories are the best memories especially if you are travelling.
My first time and food memory of trying Jamaican Beef Patties was when we visited Turks & Caicos. When my children were younger we visited Beaches Turks & Caicos. The resort and the food were spectacular! 5 star all the way! We all had the most amazing trip. The Carribean Village part of the resort served up the Ultimate Jamaican Beef Patties! My goodness, I ate at least 2 a day for the entire stay. I couldn’t get enough of them.
If I could describe them, they were flaky on the outside with a delicious spicy meat on the inside. Handheld and easy to eat they were something special. I just had to learn to make these delightful treats at home!
Making the patty dough is easy!
So, I’m not great at making dough but I can make Jamaican Beef Patty dough with ease and you can too.
The great thing about this recipe and specifically the dough part is that you DO NOT need yeast! Whew, everything will be easy now.
The dough is made with all purpose flour, sugar, turmeric, salt, beef bouillon, curry powder, cold butter, and water.
Blended together to form a dough, and then allowing it to rest for a hour hour. Your dough is ready to go!
Ingredients for Jamaican Beef Patty Pastry:
The ingredients for the pastry are as follows:
- 1 1/2 cups All Purpose Flour
- 1 tsp. Sugar
- 1 tsp. Salt
- 1 beef bouillon or 2 tsp. beef stock powder
- 1 tsp. curry powder
- 3 tbsp. cold butter
- 1/2 – 3/4 cup water
How to get spicy with the meat filling
Jamaican beef patty meat is renowned for its irresistible spiciness and delectable flavour, making it a cherished culinary treasure.
The secret behind its bold taste lies in the masterful combination of authentic Caribbean spices, meticulously blended to create a harmonious symphony of flavours.
The scotch bonnet is a fiery hot pepper variety, famous for its vibrant colour, fruity flavour, and intense heat.
The use of aromatic thyme, pungent garlic, earthy curry powder, zesty paprika, and the distinctive kick of a spicy hot scotch bonnet and ground beef with an explosion of taste that tantalizes the taste buds!
Ingredients for the Jamaican Beef Filling
- 1 Vidalia onion chopped
- 3 cloves Garlic minced
- 1 Scotch bonnet chopped
- 3 Green onions chopped
- 2 tbsp. Fresh thyme chopped
- 1/3 cup Bread crumbs
- 1 Beef bouillon
- 2 lbs. Lean ground beef
- 1 tbsp. Olive oil
- 2 tbsp. Ketchup
- 1 tbsp. Chili Garlic Sauce
- 1/2 cup Water
- 2 forkfuls of cornstarch mixed in 1 tbsp. water
Instructions for jamaican beef Patties
For The Dough
- Mix Well: Flour, sugar, beef bouillon, and turmericAdd: Using a cheese grater, grate the cold butter into the flour mixture. Blend well using your hands to mix the flour mixture and butter.Add in the water. Mix to form a ball out of the dough. The dough should be the consistency of play dough. If the dough becomes to wet, add in a little more flour. Wrap and place into the fridge for 30 minutes.
For the Meat
- Add oil to a large frying pan, add onion and saute for 5 minutes. Add garlic, green onion, scotch bonnet, beef bouillon (crumbled) and thyme. Saute for 2 more minutes. Add in the meat, cook and break up the meat using a potato masher. Once the meat is browned, drain in a colander. Add the meat mix back to the frying pan and add 1/2 cup water, 2 tbsp. ketchup, 2 tbsp. chili garlic sauce, and breadcrumbs. Cook until the mixture becomes thicker and blended well.
Assembling the Patties
- Roll out the dough to 1/4 inch onto a floured surface. Using a small bowl flipped over, or you can use a 2-2 1/2 inch round cookie cutter form a circle in the dough. Add in 2-3 tbsp. meat to the middle of the dough. Fold the dough over, and seal with a fork.Continue this process until all of the dough is used. Brush the patties with the egg wash. You may also add a touch of maldon salt to the tops of the patty if you have it.
Bake:
- Preheat Oven to 350 degreesPlace the patties on a baking sheet lined with parchment paper and bake for 20-25 minutes or until nicely golden brown. Serve warm with a side of sour cream.
More Great Recipe To Try!
Jamaican Beef Patties
Ingredients
For The Meat Filling
- 2 lbs. Lean ground beef
- 1 Vidalia onion chopped
- 3 cloves Garlic minced
- 1 Scotch bonnet chopped
- 3 Green onions chopped
- 2 tbsp. Fresh thyme chopped
- 1/3 cup Bread crumbs
- 1 Beef bouillon
- 1 tbsp. Olive oil
- 2 tbsp. Ketchup
- 1 tbsp. Chili Garlic Sauce
- 1/2 cup Water
- 1 tbsp. Paprika
- 1 tbsp. Curry Powder
- 1 tsp. Black pepper
- 1 tsp. Salt
- 1/2 tsp. Sugar
- 1 tbsp. Garlic Powder
For The Pastry
- 1 1/2 cups All Purpose Flour
- 2 tbsp. Turmeric Powder
- 1 tsp. Curry powder
- 1 tsp. Sugar
- 1 tsp. Salt
- 1 Beef bouillon or 2 tsp. beef stock powder
- 3 tbsp. Cold butter, finely shredded
- 1/2 - 3/4 cup water
- 1 egg use for the egg wash
Instructions
For The Pastry
- Mix Well: Flour, sugar, beef bouillon, and turmeric, and curry powderAdd: Using a cheese grater, grate the cold butter into the flour mixture. Blend well using your hands to mix the flour mixture and butter. Add in the water. Mix to form a ball out of the dough. The dough should be the consistency of play dough. If the dough becomes to wet, add in a little more flour. Wrap and place into the fridge for 30 minutes.
For the Meat
- Add oil to a large frying pan, add onion and saute for 5 minutes. Add garlic, green onion, scotch bonnet, beef bouillon (crumbled) and thyme. Saute for 2 more minutes. Add in the meat, cook and break up the meat using a potato masher. Once the meat is browned, drain in a colander. Add the meat mix back to the frying pan and add 1/2 cup water, 2 tbsp. ketchup, 2 tbsp. chili garlic sauce, and breadcrumbs. Cook until the mixture becomes thicker and blended well.
Assembling the Patties
- Roll out the dough to 1/4 inch onto a floured surface. Using a small bowl flipped over, or you can use a 2-2 1/2 inch round cookie cutter form a circle in the dough. Add in 2-3 tbsp. meat to the middle of the dough. Fold the dough over, and seal with a fork. Continue this process until all of the dough is used. Brush the patties with the egg wash. You may also add a touch of maldon salt to the tops of the patty if you have it.
Bake:
- Preheat Oven to 350 degreesPlace the patties on a baking sheet lined with parchment paper and bake for 20-25 minutes or until nicely golden brown. Serve warm with a side of sour cream.
This recipe is bizarre. First of all – the flavor is on point. Truly perfect. But here are some places where it fell short – the ingredients list 1 tbsp. Paprika, 1 tbsp. Curry Powder, 1 tsp. Black pepper, 1 tsp. Salt, 1/2 tsp. Sugar, and 1 tbsp. Garlic Powder, but they are nowhere to be found in the instructions. Next, there’s no way you can only roll these out to 2.5 inches. You simply can’t fit 2 tbsp of filling in that small of a round. On your video on reddit, the round was at least 6 inches. Lastly, I had SO MUCH filling left. Like, 3/4 of it. I’m actually super excited to make some jamaican nachos with that filling, but it was just way off.
Thank you for your feedback! I usually do have filling left over and I usually make basmati rice and mix it all together. It is really good and you get two different meals out of it! Thanks for trying my recipe! 😊👌
The food was tasty but the recipe itself was lacking. The ingredients for the filling list a lot of spices that are not in the instructions. I added them when I added the meat back in and it was fine. Cornstarch was also shown in the video and not listed in the recipe at all. There is no listed number of patties this should make so I wasn’t sure if I was making the dough to thin or thick. I ended up with about 10 and had way too much filling leftover. Maybe cut it in half or make twice as much dough.
Thank you for your feedback and trying my recipe! I will make those changes on my recipe card! I am glad that you liked the taste of them! I will usually make some basmati rice and mix the extra filling and make another dish! It is also a huge hit in our house!