These vibrant, hand‑held Jamaican beef patties feature flaky pastry envelopes filled with richly seasoned ground beef, spiced just right with heat and curry, baked into golden, savory turnovers that deliver a satisfying mix of crunchy exterior and juicy filling in every bite.

Why You’ll Love This Recipe

• Bold, layered spices deliver a savory-sweet kick balanced with gentle heat.

• Buttery, flaky crust offers a satisfying crunch that encases a moist, well-seasoned filling.

• Portable and practical—perfect for lunches, snacks, or crowd-pleasing appetites.

• Customizable heat lets you dial spiciness up or down depending on your audience.

• Make‑ahead friendly—freeze unbaked or baked patties for ready-to-go deliciousness.

Jamaican Beef Patties

There’s a certain joy in biting into a perfectly baked pastry pocket that’s filled with savory, spicy beef and wrapped in golden, flaky layers—like a little flavor treasure you can hold in your hand. These Jamaican-style beef patties feel like a mini escape, delivering a burst of warmth, exotic spice, and comfort all in one neat package—ideal for anything from a quick breakfast-on-the-go to a party appetizer that disappears fast.

The magic begins with the crust: cold butter folded into flour and balled up with just enough ice water to bind—but not overwork—creates an irresistibly tender yet crisp dough. When baked, those butter flakes puff into delicate, crunchy layers that contrast beautifully with the juicy, seasoned filling within.

Inside, ground beef mingles with a symphony of flavors: a whisper of curry, the gentle burn of Scotch bonnet or habanero peppers, aromatic bay sheen from thyme and garlic, savory depth from soy and bouillon, and bright notes from the broth or water. All these meld into a rich, slightly saucy mixture that’s bold but balanced, leaving each bite both full-flavored and addictive.

Shaping the patties is part of the fun—rolling dough into thin discs, pressing a bit of the beef center, sealing edges with egg wash, and giving them a few decorative pricks on top. Seeing those perfect crescents bake into a warm golden brown feels both celebratory and cozy, whether you’re baking alone or with company.

These patties are also versatile. Use ground turkey or chicken for a lighter take, add finely chopped vegetables like bell pepper for extra texture, or mix in cheeses like cheddar or pepper jack for gooey pockets of indulgence. Serve them with sliced avocado, crisp slaw, or spicy sauce for a complete, street‑food‑style bite.

They freeze beautifully too—lay them unbaked on a tray, flash‑freeze, then stash in a bag; or bake and freeze fully, then reheat in the oven for a quick, delicious meal.

Whether you’re hosting friends, feeding kids after school, or just craving something spicy and filling, these patties bring culture, spice, and ease to your table. Handheld, portable, and full of heart—that’s what makes them hard to resist.

Servings

Makes about 8 patties (serves 4–6 as snacks or light meal).

Time

• Prep Time: 25 minutes (plus 20 minutes chilling)

• Bake Time: 20–25 minutes

• Total Time: ~45 minutes (cooling included)

Ingredients

• 2 cups all‑purpose flour

• 1 tablespoon curry powder

• ¼ teaspoon sugar

• 2 teaspoons salt

• ½ cup (1 stick) cold unsalted butter, cut into small cubes

• About 1 cup ice‑cold water (add gradually)

For the beef filling:

• 1½ pounds ground beef

• 1 tablespoon olive oil

• 1 small onion, finely chopped

• 1 scotch bonnet or habanero pepper, finely diced (seeds for more heat)

• ½ teaspoon seasoning salt

• ½ teaspoon garlic powder

• ½ teaspoon onion powder

• ¼ teaspoon thyme (dried or fresh)

• ½ teaspoon curry powder

• 1 tablespoon soy sauce

• ½ teaspoon bouillon beef base (or better‑than‑bouillon)

• ¼ cup water (adjust as needed for moisture)

• Salt and pepper to taste

• 1 egg, beaten (for egg wash)

Instructions

1. Make the dough: In a bowl, whisk together flour, curry powder, sugar, and salt. Cut in cold butter until the mixture resembles coarse crumbs. Slowly add ice water, stirring until dough just comes together. Form into a ball, wrap in plastic, and chill for 20 minutes.

2. Prepare the filling: Heat oil in a skillet over medium heat. Sauté onion until soft, add ground beef and pepper, cooking until browned. Drain excess fat if needed. Stir in seasoning salt, garlic powder, onion powder, thyme, curry, soy sauce, bouillon, and water. Simmer until rich and slightly saucy. Season to taste and let cool for 30 minutes.

3. Form the patties: Preheat oven to 425 °F. Roll dough into an even thickness and cut into 8 circles. Place ~2 tablespoons of cooled filling into each circle’s center. Brush edges with egg wash, fold to seal, and crimp with a fork. Place on a parchment‑lined baking sheet. Prick tops lightly, brush with egg wash.

4. Bake: Bake patties for 20–25 minutes until golden brown and flaky.

5. Cool & serve: Let them rest a few minutes before serving warm.

Tips

• Chill dough well before cutting to ensure flaky layers.

• Adjust spice by removing seeds from the pepper for milder flavor.

• Moisture control: If the filling seems dry, add a splash more water; too wet, drain a bit.

• Color touch: Brush lightly with melted butter after baking for extra sheen.

• Freezing tips: Bake and freeze fully, or freeze unbaked on sheet then store—bake straight from freezer with a few extra minutes.