Bring the taste of the Caribbean home with this Jamaican Beef Patties recipe.
How to make homemade patty pastry with turmeric and curry powder added to give it that authentic golden colour and tasty crust.
Packed full with the best Jamaican style spicy minced beef patty filling. Cheese is optional.
Make large or mini, easy to prepare ahead of time ready to reheat. Or freeze for a tasty snack another day.
How to make Jamaican Beef Patties from scratch?
These Jamaican Beef Patties are made from scratch with lots of spices and flavour.
Follow along our step by steps to make your own Beef Patties at home.
Continue reading to find out more about Jamaican Beef Patties.
Jump to RecipeOf course, you may jump straight to the recipe card to get started.
What is a Jamaican Patty?
Jamaican patties have a flaky crusted golden pastry, filled with a tasty spicy savoury meat filling.
They originate from Jamaica, influenced by a mix of Cornish, Indian & African cuisines.
What pastry is used for Jamaican Beef Patties?
The pastry used to make Jamaican Beef Patties is really easy to make at home.
It is a basic shortcrust pastry but with the added flavouring of Curry Powder we (use Garam Masala) and Tumeric.
As a result the spices give the patty pastry a beautiful golden colour and a super taste!
How to make pastry for patties?
Patty Pastry is easy to make at home, all you will need is flour, butter, turmeric, curry powder, salt and ice-cold water.
For the best results, use cold butter cut into small cubes.
Simply add all the ingredients into a food processor and pulse together until butter has all rubbed into the flour.
Then slowly bit by bit add the ice-cold water. Pulse through the mix until it forms a large doughy ball.
Top tip, learn from my mistakes and wear gloves during the kneading process to prevent yellow fingernails!
It is especially important to work as quickly as possible now.
Do not handle the dough too much, as it will melt the butter and ruin the pastry texture.
Use your hands to knead together until it has a playdoh like texture! It is ok for it to be sticky.
Finally, cover the pastry and store in the fridge to firm up whilst you make the beef filling.
What is inside a Jamaican Patty?
In this case, our favourite thing to fill Patties with is a spicy minced beef mixture.
Of course, there are plenty of other variations. Such as chicken, vegetables, fish, goat. For an extra treat why not add some cheese to your patty?
We will (time permitted) make some other varieties to share with you too!
How to make Jamaican Beef Patty filling?
Fry onion and the red pepper (bell pepper) gently until soft, then add spring onions (scallions) and mince.
Next, add some spices, we use Garam Masala to add spice to our beef filling.
However, you can use any curry powder blend, it gives a nice warmth to the filling.
Followed, by tumeric & paprika which gives great colour as well as good health, crushed garlic & chilli for extra flavour.
Finally, we added some fresh thyme leaves and beef stock.
During simmering, it will soak up the stock, don't be tempted to add more stock.
It needs to be fairly dry to prevent making the pastry soggy!
How spicy are Jamaican Beef Patties?
You can make as spicy as you like, simply add as many or little chilli peppers as desired?
Following these instructions here will result in a medium spiced filling.
Of course, simply add less or more chilli to make it milder/stronger.
In this case, we used 1 teaspoon of Gia Chilli Puree to add a spicy kick.
This is comparable to 2 medium spiced chillies (Serrano/Birds Eye) or 1 strong (Habaneros/ Scotch Bonnet).
Furthermore, if you use fresh chillies make sure to chop them finely.
How to assemble a patty?
First, roll out the chilled pastry to about 3mm, and cut around a saucer/small plate ours was 170mm/ 6 ½ inch.
Re-roll the leftover pastry, you should make 5-6 circles.
Place the pastry circle on baking paper and add 2-3 tablespoon of beef filling in the centre.
Use your finger to dap water around the circle edge.
How to seal the pastry on patty?
Fold the pastry over the filling to line up with the other side.
Next, using a fork, crimp the edges together.
Whisk an egg with 2 tablespoons of water and brush all over the pastry.
How to make mini snack-size versions of Jamaican Beef Patties?
To make mini snack size Jamaican Beef patties, simply use a smaller plate or a cup to cut around instead.
Put less beef filling in each one and cook for 15 minutes instead of 20. Perfect for party food or snacks!
How to cook Jamaican Beef Patties?
Transfer all the prepared beef patties onto a baking tray or a couple of trays if they won't fit?
Bake the patty in a preheated oven for 20 minutes at 180°C fan/ 200°C/ 400°F / Gas Mark 6.
Do I need to put holes in patty crust?
When cooked the heat builds up inside and will make the beef patties balloon slightly as seen in my pictures. I love them like this!
If you prefer them flat simply make a small hole in the top of the pastry before putting in the oven.
Jamaican Beef Patties are best served warm straight from the oven.
What to serve with Jamaican Beef Patties?
No need to serve with anything, they are great by themselves. Another great Jamaican recipe to serve them with is our rice and pea and fried ripe plantain.
Also great with rice salad, coleslaw, shredded red cabbage, corn on the cob, Spicy Potato Wedges or air fried chips.
How to pre-make Jamacian Patty ahead of time?
If you want to make them ahead of time, cook them all off and follow the information below to reheat when you want them.
Storing cooked Jamaican Patties?
Any leftover Patties can be stored in the fridge for 2 days or in the freezer for 2 months.
How to reheat a Jamaican Beef Patty?
From chilled reheat in a preheated oven at 180°C fan/ 200°C/ 400°F / Gas Mark 6 for 10-15 minutes.
Or microwave for about 2 minutes, until piping hot inside.
From frozen reheat in a preheated oven at 180°C fan/ 200°C/ 400°F / Gas Mark 6 for 20-25 minutes.
Or defrost first and follow the from chilled advice above.
📖 Step by Step Recipe
Jamaican Beef Patties
Ingredients
Pastry Ingredients
- 250 grams (2 cups) Plain Flour (All Purpose)
- 115 grams (½ cup) Unsalted Butter
- 1 teaspoon Turmeric
- 1 teaspoon Garam Masala - substitute with any blend of curry powder
- 1 teaspoon Salt
- 120 ml (½ cup) Ice Cold Water
Beef Filling
- 1 tablespoon Vegetable oil
- 1 Onion - Finely Chopped
- 1 Red Pepper (bell pepper) - Finely Chopped
- 3 Spring Onions (scallions) - Finely Chopped
- 500 grams (1.2lb) Beef mince
- 1 teaspoon Garlic Puree - 2 cloves of garlic
- 1 teaspoon Chilli Puree - 2 medium chillies (Jalepeno/Serrano) or 1 hot chilli (Habanero/Scotch Bonnet)
- 2 teaspoon Garam Masala - substitute with any blend of curry powder
- 1 teaspoon Paprika
- 1 teaspoon Turmeric
- 1 teaspoon Salt
- 1 teaspoon Fresh Thyme - substitute ½ teaspoon dried thyme
- 190 ml Stock - we used 1 beef stock cube
- Grated Cheese (optional) - to add to filling
Glaze
- 1 Egg
- 2 tablespoon Water
Instructions
Pastry
- Put all Pastry ingredients (except the water) in a food processor and tap the pulse button to slowly incorporate the butter into the flour. If doing by hand rub butter into flour until it represents fine breadcrumbs, try to work as quick as possible to avoid butter melting250 grams (2 cups) Plain Flour (All Purpose), 115 grams (½ cup) Unsalted Butter, 1 teaspoon Turmeric, 1 teaspoon Salt, 1 teaspoon Garam Masala
- Add ice-cold water bit by bit and knead with hands into the dough until it forms a playdoh like texture. (you may need a little less/more water than stated above) Try not to handle to much.120 ml (½ cup) Ice Cold Water
- Place pastry covered in the fridge whilst you create the beef filling.
Beef mince patty filling
- Heat oil in pan and add onions and red peppers sautee for 5 minutes until soft, add spring onions.1 tablespoon Vegetable oil, 1 Onion, 1 Red Pepper (bell pepper), 3 Spring Onions (scallions)
- Add mince, garlic, chilli, paprika, garam masala, turmeric and salt. Stir through until mince has browned1 teaspoon Salt, 500 grams (1.2lb) Beef mince, 1 teaspoon Garlic Puree, 1 teaspoon Chilli Puree, 2 teaspoon Garam Masala, 1 teaspoon Paprika, 1 teaspoon Turmeric, 1 teaspoon Salt
- Finally add dried/fresh thyme and stock. Place lid on and leave to simmer for 15 minutes whilst you cut out pastry.190 ml Stock, 1 teaspoon Fresh Thyme
Create Patties
- Preheat oven to 180°C fan/ 200°C/ 400°F / Gas Mark 6.Remove pastry from fridge, flour surface and roll out very thin.
- Use a saucer/small plate (about 17cm diameter) to cut around the pastry. Re-roll remaining pastry until all used up, you should have 5-6 circles. Or you could use smaller plates and create smaller patties?!
- Now put rolled out circles on to there own bit of parchment paper and add 2-3 tablespoon of beef mixture in the middleGrated Cheese (optional)
- Use finger to dap the outer circle with water
- Fold pastry over the mince and use a fork to crimp the edges together
- Whisk egg with water and brush on pastry to glaze. For a flat pastry fork a hole in the top. For a puffed-up pastry (as I like them) leave out the hole!1 Egg, 2 tablespoon Water
- Place all completed patties on to a tray (or two) and cook in the 180°C fan/ 200°C/ 400°F / Gas Mark 6 oven for 20-25 minutes.
- Serve and enjoy!
Video
Nutrition
Caribbean Recipe Ideas
Hope you enjoy these Jamaican beef patties as much as we do, try our Jamaican ackee and saltfish and rice and peas make a fantastic flavoursome Jamaican side dish.
Please leave us a comment and let us know how you got on?
Spicy Recipes
If you like spicy foods, why not try out our Spicy Chicken Burgers, Chicken Pathia Curry, sea bream with garlic and chilli. Or our fabulous hot chilli sauce.
More Recipes using Pastry
With our recipes, it's easy to make delicious and impressive pastry dishes that are sure to impress your family and friends.
Darren says
Excellent recipe, pastry is fantastic. The only change I made was to double the scotch bonnets as we like it hot.
Very easy, foolproof recipe. Our visitors loved them.
Thank you
Luke and Kay says
Thank you, Darren! So glad you liked the recipe, and doubling the scotch bonnets sounds perfect for a real kick! 🔥 Great to hear they were a hit with your visitors too. Appreciate the feedback! 🙂
Stacy says
I'm Jamaican, living in Poland and I have been homesick and missing Patties. This recipe was shared in the small WhatsApp group of Jamaicans living in Poland and a few of us made it.
The idea of making our own patties initially seemed daunting but we did it. Some opted to switch up the fillings to include curried chicken or curried goat. To the beef filling, I added 2 tablespoons of tomato paste. Overall I enjoyed making them and had even more fun eating them. They were perfect and delicious.
I've since shared your recipe with my family and friends all over the whole who are homesick like me.
Luke and Kay says
Hi Stacy, thank you for sharing your wonderful experience with our Jamaican Beef Patties recipe! It brings us great joy to hear that our recipe has provided a taste of home for you and fellow Jamaicans living in Poland.
We are thrilled to know that our recipe was easy to follow and allowed for some creative variations. We love hearing about the different fillings people try and we appreciate your addition of tomato paste to the beef filling. Thank you also for sharing our recipe with your loved ones all over the world - our goal is to spread the deliciousness of Jamaican cuisine far and wide.
Thank you again for taking the time to leave a review, we truly value your support and hope our patties continue to bring smiles and satisfaction. 🙂
Rachel says
This was a hit with the kids I doubled it and got 12 Pattie’s.
I added a scotch bonnet, just stabbed with a knife. I added it in when I was sautéing the veggies and kept it in.
Next time I will use less salt I found it a bit salty
Luke and Kay says
Hi Rachel, thank you for leaving such a kind review about our Jamaican Beef Patties. We're thrilled to hear that it was a hit with your kids and that you added your own touch by using a scotch bonnet. We appreciate your feedback about the salt and will definitely take it into consideration. Thanks again for choosing our recipe and we hope you'll enjoy it even more with less salt next time! 🙂
Maya says
Reading this just sometimes makes me cry..it really takes me back to the slave trade Era. The Africans took this recipe with them and it blended with the turmeric and curry from Indian recipes. In nigeria and Ghana is is a major staple. It is is made without the curry and havig been exploring carrubean food with my dad, it's heart warming to see how the recipes found in Nigeria and rural Africa have gained a twist in carribean cuisine. Same goes for Ackee. And friend plantains blended with floor. Whenever I can't find a nigerian restaurant I always know the carribean one would be familiar to my palate. I wrote more on this on my blog enchanting Naturals and I made this version and loved the twist added with curry masala (absent in the nigerian viariant). In Nigeria the beef is also boiled then mashed then the broth added back like you did here. God is faithful and hope we cross post one 🙏 on one another's blog.
Maya says
I'm not sure why 2 stars is showing in my first comment. Offcourse this recipe is 5 stars.
Luke and Kay says
Thank you so much Maya, that's really apricated 🙂
Luke and Kay says
Thank you for your review, Maya! It's wonderful to learn about the cultural influences that have kept Jamaican beef patties a staple in many different cuisines. We appreciate your perspective on the recipe and are truly humbled by its long-standing cultural importance.
Your experience is appreciated and we thank you for recognising our contribution to cuisine culture with this dish.
We also really appreciate your detailed description of the food, especially how it relates to Nigeria and Ghana! That was very insightful- thank you for sharing your thoughts on your blog too. We'll be sure to check it out. 🙂
Marcel Berkien says
Made them today. Ate them today. Loved them today! All eight of them (made them a little smaller than you mention in your recipe). Next time, I will definately double or triple the recipe and put some on hand in the freezer.
Thank you for this amazing and very tasty recipe. Easy, and really delicious.
Luke and Kay says
Hello Marcel - thank you so much for the kind words and for taking the time to share your experience. We’re so glad that you enjoyed our Jamaican Beef Patties recipe! Double or tripling the recipe is a great way to make a batch ahead of time and have them on hand in the freezer to enjoy another day. We hope you continue to cook with us, and thank you for being part of our journey. 🙂
Ally says
Thank you Luke and Kay. It was delish! I somehow got a lot more liquid after cooking the filling for 15 min with the lid on. It was almost like a stew. So, when I put it on the pastry, I had to strain it with a spoon. I thought it was going to make the dough soggy when I saw the sauce leaking in the oven. well, I was wrong. The pastry was very light, soft, and crisp. Great recipe!
I like Indian food, but I am not used to Caribbean food. To me, there was a bit too much turmeric. My mouth is still watering 30min after eating the 3rd one. lol It feels weird. 😀
Luke and Kay says
Thank you for the five stars, Ally! We're so glad you enjoyed these Jamaican Beef Patties and that you were willing to give Caribbean food a try. We appreciate your feedback and are glad you liked the light and crisp pastry. 🙂