Jamaican Beef Patties

Jamaican beef patties served with hot sauce and ice-cold drinks

The Spruce

  • Total: 80 mins
  • Prep: 30 mins
  • Cook: 50 mins
  • Chill: 30 mins
  • Servings: 10 to 12 servings
  • Yields: 10 to 12 patties
Nutritional Guidelines (per serving)
425 Calories
33g Fat
9g Carbs
23g Protein
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Nutrition Facts
Servings: 10 to 12
Amount per serving
Calories 425
% Daily Value*
Total Fat 33g 42%
Saturated Fat 11g 54%
Cholesterol 78mg 26%
Sodium 239mg 10%
Total Carbohydrate 9g 3%
Dietary Fiber 1g 4%
Protein 23g
Calcium 50mg 4%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

Jamaican beef patties ​are made with a flaky pastry and filled with a fragrant seasoned beef filling. These baked hand pies can be found throughout the island at roadside food shacks, in snackettes, canteens, and more. Beef patties are a must-have if you ever visit Jamaica.

Bring this delicious Jamaican treat home with our homemade recipe. It's a little spicy with lots of savory beef flavor, and you can adjust the spices to your taste. A favorite way to eat them in Jamaica is sandwiched between coco bread (a yeasted sandwich bun that contains no cocoa and no coconut despite its name). Serve with hot sauce on the side for spice lovers and wash it down with an ice-cold beer or a cold fruit drink.

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Click Play to See This Jamaican Beef Patties (in Flaky Pastry) Recipe Come Together

Ingredients

  • For the Pastry Dough:
  • 4 cups all-purpose flour
  • 1 teaspoon salt
  • 1 teaspoon ground turmeric (or curry powder)
  • 8.81 ounces/250 grams vegetable shortening (cold)
  • 1 cup water (ice cold, plus more if needed)
  • For the Filling:
  • 2 pounds ground beef
  • 1 teaspoon ground allspice
  • 1/2 teaspoon black pepper
  • 2 tablespoons vegetable oil
  • 1 cup onion (diced)
  • Optional: minced hot pepper (to taste)
  • 2 teaspoons garlic (minced)
  • 1 tablespoon fresh thyme (minced)
  • 1/4 teaspoon salt (plus more, to taste)
  • 2 tablespoons tomato ketchup
  • 2 cups water
  • 1/2 cup green onions (finely sliced, white and green parts)
  • For the Assembly:
  • 1 large egg
  • 1/4 cup plus 1 tablespoon water

Steps to Make It

Note: While there are multiple steps to this recipe, this Jamaican beef patty recipe is broken down into workable segments to help you better plan for cooking.

Make the Pastry Dough

  1. Gather the ingredients.

  2. To make the crust, add the flour, salt, and turmeric to a mixing bowl, and mix thoroughly.

  3. Rub the shortening into the flour using your fingers until there are small pieces of shortening completely covered with flour.

  4. Pour in 1/2 cup of the ice water and mix with your hands to bring the dough together. Keep adding ice water 1 or 2 tablespoons at a time until the mixture forms a dough.

  5. Cut the dough into 2 large pieces, wrap in plastic, and refrigerate for 30 minutes before using it.

Make the Filling

  1. Gather the ingredients.

  2. To make the filling, add the ground beef to a large bowl. Sprinkle on the allspice and black pepper. Mix together and set aside.

  3. Heat the oil in a skillet over medium heat until hot. Add the onion and sauté until translucent.

  4. Add the hot pepper (if using), garlic, and thyme, and continue to sauté for another minute. Add a 1/4 teaspoon of salt.

  5. Add the seasoned ground beef and stir to mix, breaking up any clumps, and let cook until the meat is no longer pink.

  6. Add the ketchup and more salt to taste. Pour in the water and stir.

  7. Bring the mixture to a boil, then reduce heat and let simmer until most of the liquid has evaporated and whatever is remaining has reduced to a thick sauce.

  8. Fold in the green onions. Remove from the heat and let cool completely.

Assemble the Patties

  1. Gather the ingredients. Preheat the oven to 350 F.

  2. Beat the egg and 1 tablespoon water together to make an egg wash. Set aside.

  3. Flour the work surface and rolling pin. Unwrap one of the pieces of dough and roll it out into a very large circle.

  4. Take a bowl with a wide rim (about 5 inches) and cut out 3 circles.​

  5. Place about 3 heaping tablespoons of the filling onto 1/2 of each circle. Dip a finger into the 1/4 cup water and moisten the edges of the pastry.

  6. Fold over the other half and press to seal. Take a fork and crimp the edges. Cut off any extra to make it look neat and uniform.

  7. Place on a parchment-lined baking sheet and continue to work (and reroll out the pastry) until you have rolled all the dough and filled the patties. Place in the fridge until ready to bake.

  8. Just before adding the pans with the patties to the oven, brush the assembled patties with egg wash.

  9. Bake patties for 30 minutes or until golden brown, then cool on wire racks.

Recipe Variation

Instead of rolling out the dough into 2 large pieces and cutting out the circles, you can divide the dough into 10 to 12 individual pieces. When it's time to roll out the dough, follow these steps instead:

  • Work with one piece of dough at a time. Roll it out on a floured surface into a 5-inch circle or a little larger. Don’t worry if the edges are not perfect.
  • Place 3 heaping tablespoons of the filling on one side of the circle.
  • Dip a finger into the water and moisten the edges of the pastry.
  • Fold over the other half and press to seal. Take a fork and crimp the edges. Cut off any extra to make it look neat and uniform.
  • Place on a parchment-lined baking sheet and continue work until you have rolled all the dough and filled the patties.

Tips

  • To create an edge using a fork, simply press down on the edge, using the tines of a fork to both seal the dough together and leave a homey decorative pattern around the edges. This is a great method if you are looking to get the kids involved.
  • To create a ropelike crimp when closing up the patties, pinch the pie crust gently between your thumb and index finger, doing so at an angle and gently pulling up the outer edge of the dough with each pinch. The effect should look like the edges of a rope running all the way around the crust.