Go Back

Jamaican Beef Patties

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.
Print Recipe
Prep Time 25 minutes
Cook Time 25 minutes
Total Time 50 minutes
Servings 8

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
 

  • 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.
  • 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.
  • 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.
  • Bake: Bake patties for 20–25 minutes until golden brown and flaky.
  • Cool & serve: Let them rest a few minutes before serving warm.

Notes

  • 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.