jamaican beef patties

Jamaican Beef Patties are filled with spicy beef and scotch bonnet peppers, seasoned with paprika and allspice and wrapped in a buttery, yellow crust flavored with turmeric.

Jamaican Beef Patties

self-rising flour,

tsp sugar

tsp kosher salt

tbsp turmeric

tbsp butter (diced small)

ice water

milk or water (for brushing)

93% beef

onion

scotch bonnet pepper (de-seeded and diced (wear gloves))

garlic powder

salt

pepper

beef stock cube (such as Maggi)

water

tsp sweet paprika

tsp allspice

breadcrumbs

tbsp dark soy sauce, Worchestershire sauce

Sift the flour into a bowl then stir in the sugar, salt and turmeric. Add the butter and rub them into the dry ingredients until you have a crumbly texture.

Gradually add ice water to create a dough. Roll the dough into a ball, wrap in cling wrap and chill in the fridge 1 hour.

For the pastry:

Meanwhile, make the filling. In a large skillet over medium-high heat, add the meat and cook, breaking up with a wooden spoon, about 5 minutes.

Add the onion and scotch bonnet and cook 3 minutes, until soft. Add the garlic powder, salt and black pepper.

Dissolve beef cube in boiling water and add to the skillet with the paprika, allspice, breadcrumb or flour and the soy sauce or other sauce. Stir and simmer 20 minutes, then set aside to cool completely.

When ready to cook, preheat oven to 350F.

Take the chilled dough out of the fridge. Dust work surface and rolling pin with flour so the dough doesn’t stick.

Roll out the dough, when flat fold it into a square then roll again. Repeat 2 to 3 times to create a traditional patty crust.

Roll the dough out to about 1/16th thickness.

Place an upturned bowl or lid about 6 inches in diameter on top and carefully cut around it with a sharp knife. You should get 12 total, with a 6-inch size.

Divide the meat mixture between each, about 3 tablespoons each and spoon it onto one side of the circle.

Brush a little milk (or water) around the edge of the dough and carefully fold the patty over so the edges meet. Use your fingers to press and seal them, then use a fork and press around the edges.

Poke a few holes on top with the fork to make steam holes and place on a baking sheet. Bake 25 minutes, until golden.

For the filling:

Air fry 325F 10 to 12 minutes, turning halfway.

Air Fryer Directions:

A homemade Jamaican Beef Patty recipe that'll make you holla! These patties are loaded with a flavorful, well-seasoned beef filling and enveloped by a tender, flaky, and buttery pastry shell. Juicy and moist filling with that quintessential yellow exterior! The perfect Jamaican fast food to enjoy; with recipe how-to video included!

all-purpose flour

sugar

Jamaican curry powder

turmeric powder

(2 sticks) unsalted butter, grated

olive oil

beef (I use grass-fed)

yellow onion, finely chopped

garlic paste garlic

ginger paste ginger

kosher salt & black pepper,

thyme

Jamaican allspice

scotch bonnet peppers, deseeded & finely chopped (use gloves)

scallions (green onion), chopped

chicken stock or broth, plus more as needed

unsalted butter, cubed

In a large bowl, add the flour, salt, sugar, curry powder, and turmeric powder together. Whisk the dry ingredients well to combine. Then add in (or grate the butter over the bowl) the grated butter. Use your hands (fitted with disposable gloves, if desired) to pinch the butter into the dry mixture until little pea-sized bits form throughout and all the butter is coated with the flour mixture.

Then make a small well in the center of the mixture and pour in the ice-cold water. Use your hands, again, to bring everything together as much as you can. Empty out the bowl and all residual bits onto a clean surface. Use your hands to knead the dough together, squeezing the dough onto itself until the dough forms into one cohesive mass with no dry bits.

Shape the dough into a ball and then cover with plastic wrap. Transfer the dough into the refrigerator to chill for at least 30 minutes.

For the dough:

Heat a large skillet over medium heat and coat the bottom of the skillet with the olive oil. Once the oil is shimmering, add in the ground beef. Use a wooden utensil to cook the beef, stirring often, until completely browned. Then add in the chopped onion, and continue cooking, about 3-4 minutes or until the onions are tender.

Stir in the garlic and ginger and continue cooking. Then add in the thyme, allspice, curry powder, scotch bonnet, and scallions. Stir together and continue cooking mixture for another 2-3 minutes. 

Pour the stock/broth into the skillet and stir to combine for 1 minute. Then stir in the breadcrumbs and mix well until they&#8217;re mostly absorbed by the beef mixture. Add in the cubed pieces of butter and stir well until all butter has melted through. Note: At this point, look for the beef mixture to be juicy and moist. If your mixture is dry, add in a splash more of stock/broth until the mixture is visibly moist (but not watery). Then remove from heat and allow the beef mixture to cool down before assembling beef patties.

For the beef filling mixture:

Preheat the oven to 350°F. Position the oven rack into the center of the oven. Then line a large baking sheet with parchment paper, foil, or a silpat liner and then set the baking sheet aside.

Remove the chilled dough from the refrigerator and divide the dough into equal pieces for patties. I like to use a kitchen scale to get a uniform size in each piece of dough (I make mine 5 ounces each, which will result in a total of 8 beef patties). You can make yours smaller for more patties as well.

After gathering the pieces of dough, roll them in the palms of your hands into a smooth ball. Then use a rolling pin to flatten the dough into a round shape that is about 3 millimeters.

Fill one side of the pastry with about 4 tablespoons of the beef filling mixture. For smaller patties, use 2 tablespoons. Then fold the empty side of the pastry over the beef filling, forming a crescent shape (half-moon). I like to bring the two pastry edges together and tuck/roll them under for extra measure, see video demonstration.

Then carefully flip the patty over and use a fork to crimp the edges. Place the patty onto the prepared baking sheet and repeat the process until all patties have been assembled and placed onto the baking sheet with a little space in between each one.

Bake the beef patties for 25-30 minutes or until they achieve a light, golden brown color. Allow the patties to cool down for 5 minutes. Then serve immediately. Enjoy!

Beef patty assembly &amp; cooking:

SO GOOD!

There was a Caribbean restaurant near my office that sadly closed down last year. I made your recipe last night, and it is exactly like their beef patties! Brought back great memories.

Soooo, these are bomb! This was like a week long affair for me to make, ha! I live in a small town, so several of the spices weren't readily available to me; thankfully, I found several really close options and had some unique spices from when I lived in more diverse cities.

Once I gathered everything, it took me several hours to get everything done and try them, but I move slowly by nature and get lost in details, so I knew it would take me a while. :)

But, when I tell you it was worth it! Took me right back to my time in rural Jamaica in 2019! All that was missing was the coco bread!

Fam tried it and thought they smelled good and tasted alright too! I was the most enthused, though, and that's probably because I have something to compare it to, share a connection to Jamaica, and invested time in making them! Again, worth every second and the memories it brought back!

Big ups, Quin!

These were really wonderful and so, so tasty. The dough was so easy to work with and the whole meal came together easier than I had imagined. My four-year-old has recently renounced curry (to his Malaysian mother’s dismay) and even he absolutely loved these. We will be making this again and again. Thank you so much Quin!

https://www.youtube.com/watch?v=1Vw4u4dyyQM

A homemade Jamaican Beef Patty recipe that'll make you holla! These patties are loaded with a flavorful, well-seasoned beef filling and enveloped by a tender, flaky, and buttery pastry shell. Juicy and moist filling with that quintessential yellow exterior! The perfect Jamaican fast food to enjoy!

FULL RECIPE: https://www.butterbeready.com/jamaican-beef-patties/

Thanks for watching!

Q.

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#jamaicanbeefpatty #beefpattyrecipe #beefpatties #howtomakebeefpatty

These Jamaican Beef Patties feature a perfectly flaky crust with a tasty, classically Jamaican beef filling that you are going to absolutely love!

baking powder

curry powder

butter

ground beef

garlic

¼ cup chopped spring onion

scotch bonnet peppers

broth

½ teaspoon paprika

black pepper

onion powder

oregano

ketchup

In a hot pan, add the meat and cook without adding oil until it’s brown or cooked. Remove from pan and keep aside.

In a large pan, add the olive oil and when hot, add the onion and sauté until translucent.

Add minced garlic and cook for a minute on medium low heat, then add the spring onion and the chili and cook for another minute.

Return the browned meat to the pan and mix with the onion and garlic mixture. Add the spices and the ketchup and mix well.

Pour the chicken or beef broth and cook on low heat for 15 to 20 minutes. Make sure the filling is not dry and there is a round two tablespoons of liquid in it since it will cook further in the oven and might become drier.

MAKING THE FILLING

In a large mixing bowl, add the butter, flour, baking powder, salt, sugar, curry powder, and turmeric powder. Rub the ingredients together until it looks like coarse crumbs.

Add the chilled water and gather the dough together (do not knead). Form a disc and cover it with a plastic wrap. Refrigerate for 40 minutes.

Dust the working surface and the dough, roll out the dough to 12” by 14”. Fold the right and left part of the dough to the center, then fold the top part and the bottom part to the center, you should have a square dough.

Roll out the dough again and trim the edges to make a 12” by 14” rectangle. Keep the trimmed edges.

Cut the rectangle into six smaller ones. Form a seventh patty from the previously trimmed edges.

Fill each rectangle with the beef filing. Fill half the rectangle and keep the filling one inch away from the edge as shown in the video.

Fold the crust in half. Using the tines of a fork, crimp the edges firmly to seal the patties.

Place the patties on baking sheet lined with parchment paper. Brush the patties with an egg wash.

Bake the patties for 25 to 30 minutes in a preheated oven of 350F/180C.

MAKING THE CRUST

https://mediavine-res.cloudinary.com/video/upload/t_original/v1698683319/ix2Bd6EZi.mp4

These Jamaican Beef Patties feature a perfectly flaky crust with a tasty, classically Jamaican beef filling that you will love!

Ready to whip up some island flavor? Follow our Authentic Jamaican Beef Patty Recipe for a spicy, savory treat encased in a golden crust. It&#39;s flaky, it&#39;s tasty, it&#39;s a bite of Jamaica waiting for you!

Authentic Jamaican Beef Patty Recipe

450 g 3 1/2 cups All-Purpose Flour

Salt

g 1 tablespoon Granulated Sugar

Shortening

g 1 tablespoon Turmeric Powder

Ice Cold Water

220 g 1 cup, Unsalted Butter

450 g 1 lb Lean Ground Beef

Large Yellow or Red Onion (finely chopped)

g 1 Scotch Bonnet Pepper

Breadcrumbs

Paprika

g 1/2 teaspoon Black Pepper

g 1/2 teaspoon Allspice

Unsalted Butter

Water

g 2 tablespoons Olive Oil

Garlic, minced

water (or milk)

Begin by setting your stove to medium-low heat. Place your lean ground beef into a saucepan, and pour in 1 cup of water along with 2 tablespoons of olive oil. The beef should be fully submerged.

Allow the beef to simmer for about 20 to 30 minutes. The meat should absorb most of the water during this time.

Next, mix in your chopped onions, scallions, salt, black pepper, minced garlic, Scotch bonnet or sweet peppers, paprika, thyme, and allspice. Stir everything together until it’s well incorporated. If your beef looks a bit dry, feel free to add a bit more water; the goal is to have a moist and juicy filling.

Gradually sprinkle in the breadcrumbs, stirring them into the mixture. Ensure there’s enough liquid in the pan to meld with the breadcrumbs for a smooth consistency.

Add the butter to the pan, mixing it through until it’s completely blended with the beef. Once combined, take the pan off the heat and set your filling aside to cool.

FOR THE BEEF PATTY FILLING:

In a mixing bowl with a hook attachment (or using your hands if you’re doing it manually), combine the all-purpose flour, salt, sugar, and turmeric powder. Add in the suet (or butter if you’re not using suet) and shortening. Mix at a low speed until the mixture has a crumbly texture, resembling breadcrumbs.

If you’re not using a machine, you can incorporate the fat with your fingers or a fork. A food processor works well too—just a few pulses should do the trick.

Slowly add in the ice-cold water and continue to mix until the dough just comes together, being careful not to overwork it.

Remove the dough from your mixer, wrap it in plastic, and let it rest in the refrigerator for 30 minutes to firm up.

FOR THE BEEF PATTY PASTRY DOUGH:

Preheat your oven to 365°F (185°C).

Take the chilled dough from the fridge and divide it into 12 portions for large patties or 20 for smaller ones.

Shape each portion into a ball and flatten it into a round disc using a rolling pin, to about 4 mm thickness.

Place 2 to 3 tablespoons of filling in the center of each disc for large patties (or 1 to 1.5 tablespoons for smaller ones), spreading it slightly but leaving room around the edges.

Fold the pastry over the filling to create a half-moon shape and use a fork to crimp and seal the edges.

Place your assembled patties on a baking tray lined with parchment paper.

Optional: Prepare the egg wash by whisking together the egg with a tablespoon of water or milk.

Brush the top of each patty with the egg wash. This will give your patties a nice glossy finish once baked.

Bake in the middle of the oven for 25 to 30 minutes, or until the patties are a beautiful golden brown.

ASSEMBLING YOUR JAMAICAN BEEF PATTIES:

Excellent recipe - putting butter in the freezer overnight then grating with a cheese grater makes hand working the dough very easy.

My go to recipe for patties. I used ground chicken  for this recipe.  I  cut the turmeric in half… still thinks it’s a lot. I used more garlic and crisco instead of butter. None the less it comes out great every time!!  Thank you for sharing!

Tasting this, mi remember Sunday dinners with family. Authentic, just like how granny used to make.

This tasted like a warm embrace from Jamaica. I'm so glad I tried it!

This recipe captures the essence of Jamaican flavors without trying too hard. Just genuine goodness.

Every bite gave me positive vibrations. Amazing and authentic

This was a joy to taste! Beautifully baked with just the right seasoning.

Ya Mon, It's Real: This patty ain't just food, it's a piece of home. Crispy outside, rich inside, pure Jamaican vibes.

The blend of spices is subtle yet impactful, a perfect balance and the flaky patty is delicious.

The savory filling and that crispy patty crust... An absolute treat.

This Jamaican patty recipe is spot on! Thank you for sharing such an authentic taste with us.

This Jamaican patty recipe doesn't overcomplicate things. It's simply delicious and hits the spot.

It's great to find a jamaican patty recipe that remains true to its roots and delivers on flavor.

This patty stole my heart with its unique blend of spices and unbeatable crust. A treat I thoroughly enjoyed!

Your passion for cooking shines through in this recipe. Thank you for consistently sharing top-notch dishes with us.

Your blog has been a treasure trove of flavors, and this Jamaican patty stands out. Thanks for introducing it to us!

Your recipe has brought the authentic flavors of Jamaica right to my kitchen. Thank you for sharing!

Another hit recipe from your blog. A big thank you for always delivering on taste and authenticity!

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Jamaican Beef Patties

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