Description

There’s something incredibly comforting about biting into a warm, flaky Jamaican beef patty. The golden crust crumbles slightly at the touch, giving way to a flavorful, savory filling packed with spices and ground meat. It’s the kind of food that speaks to both tradition and convenience—something you might grab from a local bakery in Kingston, or serve up at home during a casual family dinner.

Growing up, Jamaican beef patties were a treat reserved for special occasions. My aunt would make big batches during holidays or family reunions, and the smell of turmeric-laced pastry baking in the oven still makes me nostalgic. These patties are more than just a snack—they’re a piece of Caribbean culture, often enjoyed with coco bread and a chilled drink, sold in small shops across Jamaica, and loved by islanders and visitors alike.

Today, I want to share a homemade version of this beloved classic, bringing a taste of the Caribbean right to your kitchen. Whether you’ve tried them before or this is your first time making them from scratch, this recipe will walk you through every flavorful step.

Ingredients

Scale

For the Pastry:

3 cups all-purpose flour

1 tsp salt

1 tbsp turmeric powde

1 cup cold unsalted butter (cubed)

¾ cup cold water

For the Beef Filling:

1 lb ground beef

1 small onion, finely chopped

2 scallions, finely chopped

2 cloves garlic, minced

1 tsp fresh thyme leaves (or ½ tsp dried thyme)

1 tsp curry powder

1 tsp ground allspice

½ tsp paprika

½ tsp black pepper

½ tsp salt

½ cup beef broth

1 tbsp tomato paste

1 tbsp oil for sautéing

Instructions

Step 1: Make the Pastry Dough
Start with the pastry. In a large mixing bowl, whisk together flour, salt, and turmeric. The turmeric gives the pastry its traditional warm yellow hue, and just smelling it will instantly transport you to the islands. Add in the cubed cold butter and use a pastry cutter (or your fingertips) to mix until the mixture looks like coarse crumbs. Slowly add cold water, a little at a time, until the dough just comes together.

Tip: Don’t overwork the dough. You want those butter chunks to stay intact—it’s what makes the pastry flaky!

Wrap the dough in plastic wrap and refrigerate for at least 30 minutes while you prepare the filling.

Step 2: Cook the Beef Filling
In a skillet over medium heat, add the oil and sauté the onions, scallions, and garlic until soft and fragrant—about 2–3 minutes. Then add the ground beef and break it up with a spoon as it browns. Stir in the thyme, curry powder, allspice, paprika, salt, and pepper. Add the tomato paste and mix well.

Pour in the beef broth and let the mixture simmer until thick and well combined—around 10–12 minutes. The filling should be moist but not soupy. Let it cool slightly before assembling your patties.

Step 3: Assemble the Patties
Roll out the chilled dough on a floured surface to about ⅛ inch thickness. Use a bowl or large cutter (about 5–6 inches wide) to cut out circles.

Place 2 tablespoons of the beef filling in the center of each circle. Fold over to form a half-moon shape, and press the edges together with a fork to seal. This part always reminds me of helping my aunt in the kitchen—she’d always say, “Seal them tight, or they’ll talk in the oven!”

Step 4: Bake to Golden Perfection
Place patties on a parchment-lined baking sheet. If you like, brush them lightly with a bit of milk or egg wash for extra shine. Bake in a preheated oven at 375°F (190°C) for about 25–30 minutes, or until the crust is golden brown and crisp.

Let them cool slightly before serving—though I admit, I usually sneak a bite while they’re still piping hot!

Notes

These patties are traditionally served with coco bread for a heartier bite, or with a cold drink on the side for a true island-style snack. Feel free to tweak the spice level to your preference—scotch bonnet peppers are often added for heat, but you can leave them out if you prefer a milder flavor.