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Authentic Jamaican Beef Patties Recipe

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If you’ve been searching for a real-deal Authentic Jamaican Beef Patties Recipe, this is it! Flaky, golden pastry? Check. Spicy, savory beef filling? Oh yes. These are hands-down one of my go-to recipes whenever I’m craving something bold and comforting.

This easy homemade version gives you everything you love about Jamaican patties crispy edges, juicy filling, and that warm yellow crust right from your own kitchen. No mystery ingredients, no shortcuts, just big flavor and simple steps anyone can follow.

I’ve made this recipe so many times I could probably do it in my sleep. The smell alone of garlic, thyme, Scotch bonnet, all wrapped in that buttery crust is enough to make your kitchen feel like a little Jamaican bakery. And the best part? They’re easier to make than you think.🤗

A freshly baked homemade Jamaican beef patty with a golden flaky crust, served on a simple white plate with a bite revealing the spiced beef filling.

Why You’ll Love These Authentic Jamaican Patties

  • Flaky & Buttery Pastry – With or without beef suet, the crust is delicate and crisp with that signature golden hue.
  • Spiced Just Right – The beef filling is a flavorful mix of garlic, thyme, scallions, Scotch bonnet pepper, and warming allspice.
  • Totally Customizable – Dial up the heat, go mild, or swap in ground turkey or lentils. It’s your patty, your way.
  • Freezer Friendly – Make a big batch and freeze for quick lunches or snacks. They bake beautifully from frozen.
  • 100% Homemade – No mystery ingredients here just big flavor and real ingredients from scratch.

What Makes Jamaican Beef Patties Unique?

These patties are more than just a snack they’re part of Jamaican culture. Known as sunshine patties, their vibrant yellow pastry gets its color from turmeric and their soul from the spicy filling. While they’re popular as a street food or bakery grab-and-go, they’re also perfect for home cooks looking to explore bold, Caribbean flavors.

Each bite has a story about resilience, community, and celebration. Whether you’ve had one before or this is your first time, these patties are an experience.

Let’s Talk Flaky Dough and Filling: Flaky & Flavorful

Making patty dough from scratch isn’t hard I promise! You just have to keep things cold and don’t overmix. I like using beef suet when I want that old-school flaky magic, but butter or shortening works great too. Turmeric gives the dough its golden color and a warm, earthy vibe. No turmeric? A little curry powder or annatto will do the trick.

As for the filling, oh man, it’s GOOD. We’re talking lean ground beef cooked down with onions, scallions, garlic, paprika, thyme, and Scotch bonnet (or whatever chili you love). Breadcrumbs help soak up the juices so it’s nice and moist, not soggy. The flavor is bold and spicy with a little sweetness and depth from the herbs. Don’t be afraid to taste and tweak it until it’s perfect for you.

Ingredients For Authentic Jamaican Beef Patties

  • All-Purpose Flour – This is your base for the pastry. It holds everything together and bakes up nice and crisp. Stick with it no need to get fancy here.
  • Beef Suet (or Butter/Shortening) – Suet is the OG way to get that crazy good flakiness, but butter or shortening works just fine too. I use whatever I’ve got on hand just keep it cold!
  • Turmeric – For that iconic yellow color and a little earthy flavor. If you don’t have any, curry powder or a pinch of annatto will still give that sunshine glow.
  • Ground Beef – I like lean beef so the filling doesn’t get greasy, but it’s still juicy thanks to the spices and butter.
  • Scotch Bonnet Pepper – These bring the heat! Use as much or as little as you want or swap in your favorite chili if Scotch bonnet is too fiery.
  • Thyme & Allspice – These two are key for that bold, unmistakable Caribbean flavor. You’ll smell it as soon as it hits the pan.
  • Breadcrumbs – Not just filler these soak up the juices and give you that perfect, thick filling that doesn’t ooze everywhere.
  • Onions & Scallions – This combo gives you flavor, depth, and a little natural sweetness that balances the spice.
  • Garlic – Just a bit for extra punch. I never skip it.
  • Paprika – Adds a warm color and smoky note that rounds out the beef.
  • Butter (for the filling) – Stirred in at the end for richness. It melts into the meat and makes it extra rich.
  • Water & Olive Oil – These help everything simmer together without drying out.
  • Egg (optional) – For that shiny bakery finish on top. Totally up to you.

How to Make Authentic Jamaican Beef Patties – Step by Step

Step 1): Make the Beef Filling

  1. In a medium saucepan over medium-low heat, add the ground beef, 1 cup water, and olive oil. Let it simmer gently for about 20–30 minutes, or until most of the liquid is absorbed.
  2. Stir in the onions, scallions, garlic, Scotch bonnet, salt, pepper, paprika, thyme, and allspice.
  3. If the mixture looks dry, add a splash more water.
  4. Add the breadcrumbs and stir until combined. They’ll help soak up excess moisture and hold everything together.
  5. Stir in the butter last, mixing until it’s melted and the filling is glossy and rich. Set aside to cool.

Step 2): Make the Patty Dough

  1. In a large bowl (or stand mixer with hook), combine flour, salt, sugar, and turmeric.
  2. Add the beef suet and shortening—or butter if using that version—and mix until crumbly (like coarse sand).
  3. Slowly pour in the ice water and mix just until a dough forms. Don’t overwork it!
  4. Wrap the dough in plastic and chill in the fridge for 30 minutes.

Step 3): Assemble the Patties

  1. Preheat oven to 365°F (185°C). Line a baking sheet with parchment.
  2. Divide chilled dough into 12 pieces for large patties (or 20 for smaller ones).
  3. Roll each piece into a ball and flatten into a circle about 4 mm thick.
  4. Add 2–3 tablespoons of filling (or 1–1.5 tbsp for smaller patties) to one half of the circle.
  5. Fold the dough over the filling to make a half-moon. Seal and crimp the edges with a fork.
  6. Place patties on the prepared tray.
  7. Brush the tops with egg wash if using.
  8. Bake for 25–30 minutes or until golden brown.
  9. Cool slightly and enjoy! These are perfect warm but still delicious at room temp.
Flaky Jamaican Beef Patties on a plate showing beef filling

Expert Tips for Perfect Jamaican Beef Patties

  • Keep It Cold – Cold dough = flaky crust. Chill your fat, chill your water, and don’t overwork it.
  • Let It Rest – Let the dough chill for at least 30 minutes so it rolls out nice and smooth.
  • Seal It Tight – Press those edges closed with a fork so the filling doesn’t leak. Plus, it looks classic.
  • Brush with Egg Wash – If you want that bakery-style glossy golden top, a little egg wash goes a long way.
  • Simmer Low & Slow – Let the beef cook down gently so it stays juicy and soaks up all the spice.
  • Taste As You Go – The filling should be bold, savory, and just spicy enough. Adjust seasoning to your taste.
  • Breadcrumbs = Game Changer – They keep the filling from getting runny and help everything hold together perfectly.
  • Don’t Skip the Butter – Stir it in last for extra richness. It melts right in and makes the whole mix velvety.
  • Let It Cool – Warm filling will melt your dough. Give it a few minutes before assembling.
  • Make It Vegan – Sub ground beef for lentils or vegan crumbles, and use plant-based butter.
  • Try Ground Chicken or Turkey – A leaner option, but still full of flavor.
  • Add Cheese – A slice of cheddar tucked inside the filling is.

Recipe FAQ

What makes Jamaican beef patties yellow?

It’s the turmeric in the dough! It gives that signature golden color and a subtle earthy flavor. You can also use curry powder or annatto if turmeric’s not your thing.

Can I freeze Jamaican beef patties?

Yes! Freeze them unbaked on a tray, then transfer to a bag or container. Bake straight from frozen just add a few extra minutes to the cooking time.

What’s a good substitute for Scotch bonnet pepper?

If Scotch bonnet is too hot (or hard to find), try habanero, serrano, or even a milder chili like jalapeño. Just adjust the amount to your heat level.

Can I make these patties gluten-free?

You can! Use a gluten-free all-purpose flour blend that’s meant for baking, and make sure your breadcrumbs are gluten-free too.

What if I don’t have beef suet?

No worries cold butter or vegetable shortening works great. Suet gives that extra flakiness, but the other fats still make an awesome crust.

If You Love These Jamaican Food Then Try These Recipes:

Homemade Authentic Jamaican Patties

Authentic Jamaican Beef Patty Recipe

Marcela Arias
Ready to whip up some island flavor? Follow our Authentic Jamaican Beef Patty Recipe for a spicy, savory treat encased in a golden crust. It's flaky, it's tasty, it's a bite of Jamaica waiting for you!
5 from 160 votes
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Prep Time 20 minutes
Cook Time 50 minutes
Total Time 1 hour 10 minutes
Course Lunch, Side Dish, Snack
Cuisine Jamaican
Servings 12 pieces
Calories 280 kcal

Ingredients
  

Pastry Dough – Option 1 – With Beef Suet (traditional):

  • 3 ½ cups 450 g all-purpose flour – your flaky crust starts here
  • 1 tsp salt
  • 1 tbsp sugar
  • ½ cup 100 g beef suet, finely chopped and frozen – this is the old-school way and gives unbeatable texture
  • ½ cup 100 g shortening – helps with flake and structure
  • 1 tbsp turmeric – for that golden-yellow color and a touch of earthy flavor
  • 1 cup 230 g ice-cold water – helps bring it all together without melting the fat
  • Option 2 – With Butter easier, modern version:
  • 3 ½ cups 450 g all-purpose flour
  • 1 tsp salt
  • 1 tbsp sugar
  • 1 cup 220 g or 2 sticks unsalted butter, cubed and cold
  • 1 tbsp turmeric
  • 1 cup 230 g ice-cold water

For the Beef Filling:

  • 1 lb 450 g lean ground beef – the heart of the patty
  • 1 yellow or red onion finely chopped – adds depth and sweetness
  • 3 scallions finely chopped (about 60 g)
  • 1 Scotch bonnet pepper or your fave hot chili, minced – spicy and flavorful
  • 2 cloves garlic minced
  • ½ cup 50 g breadcrumbs – helps keep things juicy, not greasy
  • ¾ tsp salt
  • 1 tsp paprika – adds warmth and color
  • ½ tsp black pepper
  • 1 tsp dried or fresh thyme
  • ½ tsp allspice – classic Caribbean flavor!
  • ¼ cup 60 g unsalted butter – stirred in at the end for richness
  • 1 cup 250 g water
  • 2 tbsp 30 g olive oil – for simmering the beef

Optional – Egg Wash:

  • 1 large egg
  • 1 tbsp water or milk

Instructions
 

Make the Beef Filling

  • In a medium saucepan over medium-low heat, add the ground beef, 1 cup water, and olive oil. Let it simmer gently for about 20–30 minutes, or until most of the liquid is absorbed.
  • Stir in the onions, scallions, garlic, Scotch bonnet, salt, pepper, paprika, thyme, and allspice.
  • If the mixture looks dry, add a splash more water.
  • Add the breadcrumbs and stir until combined. They’ll help soak up excess moisture and hold everything together.
  • Stir in the butter last, mixing until it’s melted and the filling is glossy and rich. Set aside to cool.

Prepare the Patty Dough

  • In a large bowl (or stand mixer with hook), combine flour, salt, sugar, and turmeric.
  • Add the beef suet and shortening—or butter if using that version—and mix until crumbly (like coarse sand).
  • Slowly pour in the ice water and mix just until a dough forms. Don’t overwork it!
  • Wrap the dough in plastic and chill in the fridge for 30 minutes.

Assemble the Patties

  • Preheat oven to 365°F (185°C). Line a baking sheet with parchment.
  • Divide chilled dough into 12 pieces for large patties (or 20 for smaller ones).
  • Roll each piece into a ball and flatten into a circle about 4 mm thick.
  • Add 2–3 tablespoons of filling (or 1–1.5 tbsp for smaller patties) to one half of the circle.
  • Fold the dough over the filling to make a half-moon. Seal and crimp the edges with a fork.
  • Place patties on the prepared tray.
  • Brush the tops with egg wash if using.
  • Bake for 25–30 minutes or until golden brown.

Notes

  • Turmeric Alternatives – No turmeric? Try curry powder or annatto for that signature golden crust.
  • Lean Beef Wins – Keeps the filling juicy without being greasy.
  • Freeze Before Baking – Make a double batch and freeze unbaked patties. Bake straight from frozen—just add a few extra minutes.
  • Heat Level = Your Call – Scotch bonnet adds heat, but you can use a milder chili or reduce the amount if needed.
  • Want to Go Meatless? – Try lentils, beans, or a vegan crumble. Works like a charm!
Keyword authentic Jamaican beef patties recipe, beef patties, beef patty, beef patty recipe with beef suet, carribean patties recipe, flaky Jamaican beef patty recipe, Jamaican beef patties, Jamaican beef patty, Jamaican beef patty recipe, jamaican patty pastry made with butter, meat patty

Reader Interactions

Comments

    • Yftah shany

      5 stars
      I want to thank you for taking me back to my childhood. As a kid, i grew up in Jamaica, and patties were one of our biggest love. We couldn’t wait till our parents will take us out to have some.
      I found your recipe almost… 40 years after those days, and decided to go dor it. My god… I’m almost in tears, bringing back the memories of the taste, texture and smell. Thank you.

      Reply

  24. Marie

    5 stars
    I made this tonight but made it…vegan! My husband is vegan-I’m not, which means I get to eat regular beef patties whenever. I was looking for a recipe that could match our standard Brooklyn beef patties. This recipe read like something that would work! And it did. Great spicing, great dough, easy to follow. And works vegan too. So I thought I’d share my adjustments with folks.

    My alterations:
    For the dough:
    –Substitute Earth Balance or any vegan butter for the dairy butter. Since mine was salted I just cut back on the amount of table salt.
    For the filling (obviously where more changes are):
    –Substitute12 oz of Impossible Burger which is one pack (or something similar, but this is what I used) for the 1 lb beef (don’t worry about the measurement)
    –Add about 2 tsp of vegan beef broth base
    –Substitute Earth Balance or any vegan butter for the dairy butter

    When cooking the filling (IMPORTANT):
    –Add “beef”, oil, water as instructed but be sure to mash apart the meat. You also need to ADJUST TIME.
    –Simmer ingredients above as mentioned but **cut back simmering to about 5-7 minutes **(instead of 20-25). The “meat” does not need to cook as long.
    –Add in onions, garlic, scallions, scotch bonnet, and spices as instructed. At this point I also added more water–potentially as much as 1 cup additional. This extra water adds to some of the bulk which is why the 4oz discrepancy in the amount of “meat” you use doesn’t matter. Don’t worry about it diluting flavor. It doesn’t.
    –Continue with the directions to fold in bread crumbs, then vegan butter, then remove from heat

    Assemble as instructed. I cooked only for 25 minutes, no longer. But that may depend on your stove.

    Thanks so much for sharing this recipe! Hope this vegan version might be useful to some folks.

    xo

    Reply

  25. Tisha

    5 stars
    I loved the filling however my dough seemed a bit too sticky and I think I over worked the dough when trying to combat the stickyness. I uses a food processor and I think that’s where everything went wrong. I am going to try again and this time add waayyy less water. But I think it would have been helpful to maybe say “add a little bit of water at a time until dough just comes together”. I dumped far too much water in at a time and it turned into a very very very thick pancake batter.

    Reply

  26. Meik

    5 stars
    Hello Marcela,
    Thank you for sharing this recipe. I love your step by step instructions which made it easy to make. Will be sharing this recipe with friends and family.

    Reply

  27. Merrell-Ann

    5 stars
    This recipe is everything! Patties came out near enough perfect and went down a treat with the family. Would love it if you could do some recipies for different patty fillings

    Reply

    • Marcela Arias

      Hey Merrell, Thanks for the feedback, we’re super happy you and your wonderful family enjoyed them!
      Definitely we will add some new versions of this patty. Thanks again and have a Great Day!!!

      Reply

  31. Priscilla

    5 stars
    Is there a particular kind of beef suet to use? Like, should I just go for Atora brand? I see that come up a lot when I look for suet.

    Reply

  33. Minih

    5 stars
    Great patty recipe, especially for an at home cook. I’ve made patties before in a cooking class and the dough was far more complicated (folding the fat in). This was far easier and dare I say tastier?! Not necessarily as flaky with the many layers of dough but delicious none the less. The filling recipe is nearly identical. I appreciate all of your instructions and that you took the time to provide alternatives for fats. It’s really helpful for getting the recipe correct. Love that you use turmeric instead of food colouring. I used a little curry powder as well.

    Could I use a mix of shortening and butter instead? And how long should I let the dough mix in the mixer? Should it be a little sticky or well kneaded? Would love to see a chicken version!!

    Thank you :)

    Reply

    • Marcela Arias

      Hi Minih,
      Thank you for your feedback. You can definitely use a mix of shortening and butter just follow the same instructions. In regards to mixing the dough, You mix the dough to about an 80% state. The dough should not be sticky but slightly tacky. If you’re using a Kitchenaid mixing machine mix on setting 3 for about 2-3 minutes, add the iced water and mix on 4 for additional 3-3 minutes. Hope this helps! ooh, by the way, the Chicken version is Coming Soon!!
      Happy Baking and Cooking!

      Reply

      • Minih

        I found beef suet at my local butcher and tried them again using 100% suet. Super excited to taste them. Thank you for the follow up instructions on the dough. Can’t wait for the chicken version!!

        Reply

  35. Brenda

    5 stars
    Love this recipe! The patty came out flaky and the flavour was outstanding. I didn’t have beef suet, so I used 1 cup of shortening and substituted 1 tsp of beef stock powder for salt. Thank you!

    Reply

  39. ry

    5 stars
    I made this using gluten free flour. Came out great and I followed recipe exactly. Only thing is that although the color is great it seems like too much turmeric powder. Next time I’ll try half the turmeric powder.

    Reply

  41. Loreto and Nicoletta

    5 stars
    We have a food blog as well and made this recipe for a monthly collaboration called Eat the World and this month’s country was Jamaica. We wanted to make beef patties and wanted something authentic so found your recipe. I used all butter for the pastry dough (half the recipe) and my husband made the beef filling. We adapted it just a tiny bit and everything turned out amazing! Tomorrow we are going to post it on our blog and we’ll mention the inspiration. Thank you!

    Reply

  42. Daniel

    5 stars
    Made the butter version. Only used 1 teaspoon of Turmeric, seemed yellow enough. So delicious and authentic taste and look.

    Reply

  43. Michelle

    5 stars
    I made my 1st patties in the peak of the lockdown May 2020 as I sought to explore my untapped skills.
    I was so thrilled with the results that I have now used this recipe many times for just my husband and I. I have tweaked it though as we do not eat beef. So chicken and the butter for the pastry.. Great recipe. Thank you for the inspiration !!!

    Reply

  44. Tiffany

    5 stars
    Great recipe. It’s all you need. Not too much turmeric in the flour….. and be sure to add enough suet/shortening to the dough mix. Loved them.

    Reply

  47. Jackie

    5 stars
    The meat was perfect and my pastry was flaky, I’ve tried many other patty recipes, this one is my go-to from now on. Also shared on facebook and interest account.

    Reply

  48. LINDA

    5 stars
    Glad I selected your recipe. It looked authentic and I was right. Great taste although I added a bit too much allspice and a bit of beef bouillon. Neither was needed. Your recipe as it is is wonderful!

    Reply

  52. Joy

    5 stars
    Just made these and they were very tasty and flaky. I used the butter version. The family consume them all. Thank you so much for the recipe! Will be making them again soon.

    Reply

  56. Violet

    5 stars
    I’ve been searching for the perfect Jamaican patty recipe, and yours hit the mark. Immense gratitude for sharing!

    Reply

  57. Linda Horton

    5 stars
    Your recipe makes the world’s best patty. I regret not waiting before posting my review.
    I sautéed onions, garlic etc. before browning beef- a different method than you proposed. I worked butter, flour with my fingers but followed all other directions to the letter.
    I should have rolled the dough directly onto my granite countertop. In stead I rolled it on my cutting board which wasn’t large enough. Some dough areas were too thick . Patties made with thinner dough I ate today were WOW!!! Layers of flaky pastry paired beautifully with the perfectly seasoned filling! I’d added a pinch too much allspice but now that I know what to do, this will be my forever patty recipe. I’ve already begun to share it with my foodie friends. You are wonderful for sharing this iconic recipe. Too bad I didn’t share! I got 10 patties in all, 4 of which I woofed down, straight from the oven, I hid the rest which I divided between breakfast and lunch. I polished off the 10th and final one for dinner today (without regrets), I enjoyed it with a Bermuda rum punch, and it was a VERY good day! Can’t be making these while no one’s looking EVER again, but it was worth the guilt that only now am I feeling for behaving so badly.
    With sincere appreciation,
    Linda W. Horton- Bermuda

    Reply

  65. Khris Bowen

    5 stars
    I made this.recipe Gluten-free as my son has celiac. I used GF flour, with a 1/4 cup of potato flour. I followed the rest of the recipes exactly as indicated. Amazing patties, my family devoured them!

    Reply

  66. Madison

    5 stars
    This jamaican patty recipe provides a subtle hint of tropical flavors. It’s a nice little treat, will prepare again.

    Reply

  67. Marianne Brabant

    5 stars
    I really loved the dough recipe, it’s nice and flaky. The texture of the meat is also great, not dry at all and baked nicely in the pastry,

    Reply

  70. Jasprett

    5 stars
    Hello, just wanted to say how much my whole family loved these beef patties. I passed on this recipe to a few of my close friend who’s been looking a good Jamaican patty recipe without any good success until now.
    Thanks again!

    Reply

  71. Abby

    I was unable to find suet, and plan on using leaf lard. Would you recommend using 100 g of lard + 100g of shortening or 200 g of lard (also should I freeze the lard)?
    Additionally, I was wondering if you have ever tried laminating the dough with butter or lard to ensure flaky pastry?
    Thanks!

    Reply

  73. rachael

    5 stars
    This is an amazing recipe, very authentic. I have made these several times, they are delicious however i have problems getting the pastry to have those layers as shown in the photos. The pastry is flaky, and crisp, but it doesn’t get those moist layers closer to the filling, they just have a crisp layer with flaky bits on top. I’m not sure if this is down to my using vegetable suet and making them with a lentil/vegetable filling and its the beef fat that would make the difference or if there is a trick to rolling the pastry. Any help would be appreciated! Thanks for a great recipe!

    Reply

    • Marcela Arias

      Hi Rachael,
      Thank you for your feedback. I don’t think it has to do with the vegetable suet but rather the filling. Lentils are high in fiber and protein and will absorb most of the free liquid in the filling during the baking process. I suggest increasing the butter or olive oil in the filling recipe or adding a couple of tablespoons of water (maybe 2-3) to decrease the viscosity of the filling. Also, reducing the baking time might be 3-5 minutes might help keep those under layers moist, baking just until the patty is golden.
      I hope some of these suggestions will help you. Please reach out to me if you have any other questions.

      Cheers,
      Marcela

      Reply

  75. Layla

    5 stars
    It’s rare to find such an authentic taste outside of Jamaica. This patty recipe is an absolute treasure, thanks for sharing.

    Reply

  77. Ron

    5 stars
    Wow!!! Absolutely Amazing!!! Followed the recipe exactly using 200g of shortening and they were perfect. Reminded me of the hot patties I used to buy from my local Jamaican food store when I was a child. I plan on making a double batch this weekend to bring to a Super Bowl party and some to freeze. Can they be frozen and should I cook them first and then freeze them or freeze them raw? And will freezing them change anything?

    Thanks for a great recipe Marcella!

    Reply

    • Marcela Arias

      Hi Ron,
      Thank you very much for the feedback! I appreciate It!
      To answer your question. Yes, you can prepare the patties ahead of time and freeze them unbaked, they will be perfectly fine, you can follow the same instructions outlined in the recipe, might take 2-3 more minutes to bake if you baking from a frozen state.
      If you want to get ahead of the game :) and bake them then freeze, you also have that option. To refresh the frozen baked patties, preheat the oven to 350F (180C) and bake for about 8-10 minutes from a frozen state. If you prefer to thaw, then re-crisp the patty, use the same temperature but bake for only 5-6 minutes.
      Thanks Again and have a fantastic time watching the Game!

      Cheers,

      Reply

  78. Ethan

    5 stars
    It’s hard to find such authentic flavors often. This patty is a delightful representation of Jamaican cuisine.

    Reply

    • Marcela Arias

      Hi Frank,
      Unfortunately, oil reacts differently than shortening resulting in less flakiness for the patty. For best results, I recommend shortening, butter, or beef suet.

      Cheers,
      Marcela

      Reply

  80. Kim

    5 stars
    As a Jamaican, I LOVE patties. It is hard to find good ones here in the USA. This recipe is the best, by far. I have made it 3 times already, used butter each time. Flaky, delicious and authentic. Thank you for a great and easy recipe.

    Reply

  82. Amanda Mcgrath

    5 stars
    i loved this recipe – the pastry was the best I’ve ever made – i made half with beef and the rest added sweet potatoes so had a veggie version both were delicious – my son wants them for his lunch box so am thinking of bulk making and then freezing to cook up when the oven is on…

    Reply

  85. MsRose

    5 stars
    Fantastic! This is the genuine recipe like my aunt and grandmother made decades ago. You need the beef suet for extra flaky and flavorful crust plus (hardo) bread crumbs in the filling. My family said the bread crumbs made the filling less oily and stretched the meat because beef was expensive back in the day.
    The only differences from my family’s recipe are annatto instead of turmeric was used to color the crust without adding the strong turmeric flavor and Jamaican curry powder instead of paprika was used in the meat mixture.

    Reply

  87. Harper

    5 stars
    I love this recipe because every ingredient in the recipe seems carefully chosen, showcasing traditional Jamaican flavors.

    Reply

  89. Helen

    5 stars
    This recipe is delicious !! The filling is so good and very authentic !!! I will make this again. Only substitute the 1 Cup water with 1 cup beef broth and so did not add the salt because the beef broth had salt. The rest of the recipe stayed the same. Thank you for this amazing recipe.

    Reply

  93. Dee

    5 stars
    I’ve tried so many patty recipes online and this one hit it out of the ballpark. The raving reviews are correct, this one is a keeper.

    Reply

  104. Hazel

    5 stars
    Every time I try one of your recipes, I’m reminded of your dedication to good food. Thanks for this delightful Jamaican patty!

    Reply

  112. travis

    5 stars
    The golden crust is perfectly flaky, and the filling is flavorful with just the right hint of spices. It tastes authentically Jamaican and is definitely worth trying

    Reply

  115. Kamilah

    5 stars
    Your blog has been a treasure trove of flavors, and this Jamaican patty stands out. Thanks for introducing it to us!

    Reply

  130. Anita

    5 stars
    My go to recipe for patties. I used ground chicken for this recipe. I cut the turmeric in half… still thinks it’s a lot. I used more garlic and crisco instead of butter. None the less it comes out great every time!! Thank you for sharing!

    Reply

  131. Paul Miller

    5 stars
    Excellent recipe – putting butter in the freezer overnight then grating with a cheese grater makes hand working the dough very easy.

    Reply

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