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Jamaican beef patties on a wire rack with one cut open ready to enjoy

Jamaican Beef Patties

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. 
Course Appetizer, Main Course
Cuisine Caribbean
Keyword beef, beef patties, beef recipe, patties
Prep Time 25 minutes
Cook Time 30 minutes
Resting Time 45 minutes
Servings 8 servings
Calories 583kcal


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.


Make in Advance:
You can make the dough and the beef filling in advance. The filling tastes even better the next day. No need to reheat the beef or the potatoes.
Can you freeze the 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. FYI, you do not need to let the patties thaw.
Here’s how to do it. Place each uncooked patty on a sheet pan. Pop it in the freezer for about an hour, wrap each patty in aluminum foil and place them in a large Ziploc bag. When you’re ready to bake them, preheat oven to 375 degrees Fahrenheit. Bake 25-30 minutes or until the crust is golden and warmed throughout.
Frozen beef patties will last in the freezer for up to 3 months.


Calories: 583kcal | Carbohydrates: 40g | Protein: 21g | Fat: 38g | Saturated Fat: 17g | Cholesterol: 111mg | Sodium: 609mg | Potassium: 581mg | Fiber: 3g | Sugar: 2g | Vitamin A: 465IU | Vitamin C: 15mg | Calcium: 48mg | Iron: 4mg