These Authentic Jamaican Beef Patties wraps an incredibly flavorful rich and savory curry spice filled beef potato filling in the most flaky buttery pocket of pastry. You won’t be able to get enough of these! If you love these, you will also love my Ground Turkey Empanadas and Blueberry Hand Pies.
Thank you so much to April from Whisk It Real Gud for sharing this incredible recipe with my audience!
Hey y’all! I’m April the woman behind Whisk it Real Gud. I appreciate Jocelyn for letting me hang out on her platform today! Being brought up in a multicultural and diverse areas of NJ/NY, not only have I’ve gained long time friendships of people from many different ethnicities, I’ve also developed a very diverse taste palate. I still love southern food but one food that I adored growing up was Jamaican beef patties.
We would go pick them up from our favorite Jamaican spot or in a pinch, get them from the supermarket. I had my first authentic homemade Jamaican beef patty at a neighbor’s party. It was so good. So much better than the store kind. If you’re ever in the mood for a Jamaican beef patty, don’t buy them from the grocery store. You can make them and it’s actually very easy.
What Are Jamaican Beef Patties?
This Jamaican beef patty recipe is based off my original patty on my site but with a twist. I amped up the beef filling with curry flavor and added some diced smashed potatoes but you can leave them out if you like.
This recipe is very adaptable. You can add less seasoning or more seasonings. Just season to your taste. The scotch bonnet peppers are pretty spicy, therefore, if you have kids, don’t use the whole pepper and remove some of the seeds. See more about this below in the notes.
How many patties does this recipe make?
This recipe will make 8 patties.
What kind of broth to use?
I love to use Better than Bouillon Beef Base but feel free to use your favorite brand of beef broth.
What kind of peppers for Jamaican beef patties?
Okay, so depending on where you live, you may not have access to scotch bonnet peppers. If that’s the case, try an international market or check Amazon. You can also find fresh scotch bonnet peppers on Etsy. A habanero pepper works in a pinch, although it’s best to use the real thing.
Can you freeze the Jamaican Beef patties before cooking?
As long as the beef is cooked, yes you can! If you want to make a big batch you can easily freeze them. Make room in your freezer, place each uncooked patty on a sheet pan. Pop it in the freezer, wrap each patty in aluminum foil and place them in a large Ziploc bag. When you’re ready to bake them, place them on a sheet pan and bake until golden.
Turmeric or Curry Powder?
For the authentic yellow color patty dough, use turmeric power. I prefer the flavor of curry. That’s what I used in this recipe. Feel free to use either one or use a combination of the two.
In a pinch, you can use any kind of curry powder, but I strongly suggest you use authentic Jamaican curry powder. You can find it on Amazon or maybe at your local international supermarket. I like to use Betapac authentic Curry. You can find it on Amazon.
How to Create Flaky Jamaican Beef Patties
To achieve a nice flaky crust, I like to use a combo of very cold butter and shortening, and I keep the cold at all times. Make sure you have extra room in your freezer because you’ll need to keep the dough there as you prep each patty. Also, you’ll need to put the prepared patties on a baking sheet and into the freezer to chill for about 45 minutes before you bake them.
Jamaican Beef Patties
For the Pastry
- 2 cup all purpose flour
- 1 tbsp curry powder add less if you like
- 1 tsp salt
- 3/4 tsp granulated sugar
- 1/2 cup cold unsalted butter diced into cubes
- 1/4 cup cold shortening
- 1/3 cup iced cold water plus 2 extra tbsp
For the Beef Filling
- 1 3/4 tbsp soy sauce
- 1/2 tbsp ketchup
- 1 tsp beef bouillon I used Better Than Bouillion
- 3/4 cup plus 2 tbsp water
- 2 cups russet potatoes peeled and diced into 1 inch cubes then boiled until tender in salted water
- salt and black pepper to taste
- 1 tbsp Vegetable oil
- 1 1/2 lb ground beef 85% lean or less
- 1 scotch pepper sliced into a couple or few strips
- 3/4 cup red onions diced
- 1/4 cup green onions
- 1 tsp minced garlic
- 1 3/4 tsp curry powder
- 1 tsp garlic powder
- 1 tsp onion powder
- 1/4 tsp smoked paprika
- 1/4 tsp ground thyme
- Tiny pinch of allspice very tiny pinch
- 1/8 tsp ground ginger
- 1/4 cup panko unseasoned crumbs
- 1 large egg beaten
For the Pastry
- In a large bowl, whisk together the flour, curry powder salt and sugar. Using a pastry blender or fork, cut in the diced cold butter and shortening, until the mixture resembles crumbles the size of peas. Add the iced cold water until the dough is no longer crumbly and the dough has formed. Shape the dough into a ball and wrap it in plastic wrap. Freeze for 30 minutes, up to an hour or preferably overnight.
- Cut the pastry into 8 equal parts. Flatten each part into a 6-inch circles. These patties do not have to look perfect but if you must, use a bowl to make a perfect circle. See note below.
For the Beef Filling
- In a small bowl, add the soy sauce, ketchup, beef base and water. Mix well. Set to the side.
- Smash the potatoes but not so much that it turns into mashed potatoes. Season generously with salt and pepper. Set to the side.
- In a large skillet over medium heat add 1 tablespoon of vegetable oil. Add ground beef chopping the beef with spoon as it cooks. You don’t want big chunks of ground beef. Cook beef until it’s browned. To make the filling look more authentic you can put the cooked cooled beef in a food processor and process until the meat is finely minced.
- Drain most of the liquid and leave only 2-3 tablespoons of fat in the skillet. Remove the beef and set to the side. Add the peppers, green and red onions. Sauté until the onions have softened, about 2-3 minutes. Add the garlic. Cook until garlic is fragrant. Set stove to medium-high heat. Return beef to the skillet. Add the liquid beef base mixture, seasonings and panko breadcrumbs. Mix well. Let it cook for a few minutes. Set to the side to cool.
- Add one tablespoon of the smashed potatoes to the center of the dough. Next, add 2-2.5 tablespoons of beef filling to the center of each circle of dough, leaving some room free around the edges. Brush a bit of egg wash around the edges of the dough.
- Take one side of the dough and carefully fold it over to the other side. You may need to gently pat the beef filling down and move it off center some. Using the tinges of a fork press down on the dough to seal it. Brush the top and the edges of each patty with egg. Place patties on a baking sheet and freeze for about 45 minutes to an hour, or overnight. See notes below.
- Preheat oven to 375 degrees Fahrenheit. Bake for 25-30 minutes or until crust is golden brown and the shell is hard and not soft. Serve once they’ve cooled off some.