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 Recipe
Of 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.
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.
Jamaican Beef Patties
- 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
- 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 Gia Garlic Puree 2 cloves of garlic
- 1 teaspoon Gia 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
- 1 Egg
- 2 tablespoon Water
- 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 Gia Garlic Puree, 1 teaspoon Gia 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
- 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!
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