A perfectly spiced and flavourful beef mixture is enveloped in a flaky golden pastry. These Jamaican Beef Patties are delicious and pretty easy to make at home!
I have always loved Jamaican Beef Patties. Throughout high school, patties were by go-to lunch/snack from the school cafeteria. Upon graduating, I would head to local restaurants to enjoy these delicious patties because they are so good I needed them in my life still!
But now, I can’t eat the patties I used to enjoy regularly. One of the unfortunate effects of food sensitivites. I can’t eat garlic anymore and so that has made it impossible to eat patties from any restaurant. So, I have turned to my kitchen to make at home what I can no longer have anywhere else.
I have played around with recipes for beef patties and never quite found one that offered the flavours I remembered. It has taken me quite some time to get a recipe I was happy with and I have tweaked and changed things so many times.
The recipe I am sharing with you today is my latest and favourite! It has all the flavours I crave, with just the right amount of spice (which you can adjust to suit your preferences). I personally can’t take much spice so I go for a milder patty but you are free to add more hot pepper to spice it up!
While the recipe does take some time to make, it isn’t difficult to do. Its a rather easy recipe and makes enough patties that you can eat some now and save some to enjoy in the future.
Can you freeze Jamaican Beef Patties?
Yes! Yes you can!
To freeze patties, cook them first and then let them cool completely. Once cooled, place the patties in a freezer safe container or bag, placing pieces of parchment paper between patties so that they do not freeze together. Anytime you want a patty, you can pop it in the oven at 350F (no need to defrost) until it is warmed through.
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Jamaican Beef Patties
For the Beef Filling
- 1 teaspoon olive oil
- 1/2 onion finely diced
- 1 1/2 lbs ground beef
- hot pepper minced (as much as desired based on spice preference)
- 1/2 teaspoon ground all spice
- 1/4 teaspoon black pepper
- 1/2 teaspoon curry powder
- 1/2 teaspoon dry thyme
- 1/8 teaspoon paprika
- 2 tablespoons ketchup
- 1 1/2 cups water
- salt to taste
For the pastry
- 2 cups flour
- 1/2 teaspoon curry powder
- 1/2 teaspoon turmeric powder
- 1/2 teaspoon salt
- 1/4 teaspoon sugar
- 1/2 cup butter cold, cubed
- 1/4 cup vegetable shortening cold
- approximately 3/4 cup water
- 1 egg whisked
- 1 teaspoon water
- In a large skillet, heat the oil and add the onion. Saute for a couple of minutes and then add the beef. Cook the beef and hot pepper, breaking up large pieces of beef as it cooks. Add the seasoning (all spice, curry powder, thyme, paprika, salt and pepper), ketchup and water and stir together. Bring to a boil and then reduce to medium-low heat. Let it simmer until all of the water is evaporated. Taste and adjust seasoning as needed. Remove from heat and let it cool.
- While the beef is simmering, make the pastry dough. In a stand mixer, add the flour, curry powder, turmeric powder, salt and sugar. Pulse a few times to combine. Add the butter and vegetable shortening and pulse until the mixture resembles a coarse meal. Transfer to a bowl and add the water, stirring to form dough. The dough should feel a little sticky but not too much. Add more water or flour until the desired texture is met. Cover the dough and set in the fridge while the beef mixture cooks and then cools (a minimum of 20 minutes but can be left in the fridge for several hours if needed).
- Preheat oven to 400F and line 2 baking sheets with parchment paper. Remove the dough from the fridge and divide it into 8 equal portions. Working with one portion at a time, roll it out into a circle on a floured surface using a floured rolling pin. To get a straighter circle, use a bowl or something similar to cut out a circle. I use a soup bowl (reserve scraps for re-rolling if there is enough beef mixture left).
- Spoon 2-3 tablespoons of beef mixture onto half of the circle. Fold the other half over the mixture and press down to seal the edges into a half moon shape. Using the tines of a fork, press down gently along the edges for form a stronger seal. Set onto baking sheet. Repeat with remaining dough.
- Whisk together the egg and water. Brush the egg wash over all of the beef patties. Bake in the oven for 25 minutes or until the pastry turns a nice golden colour.
Original ingredient missing is breadcrumbs. 2 tablespoon of breadcrumbs, pour a tiny amount of boiling hot water onto the breadcrumbs, stir it in, then mix into the mince beef 5 minutes from the end of cooking time. Leave it all to cool off before using to fill patty pastry. Breadcrumbs was basically added in the old days, when times were hard, just to add more volume to the meat. Lamb mince is more a popular meat when making Jamaican patties, than beef mince.