Easy Authentic Flaky Jamaican Beef Patty Recipe

Easy Authentic Flaky Jamaican Beef Patty Recipe
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Jamaica’s ubiquitous sunshine meat patty, here is the real deal easy authentic flaky Jamaican beef patty recipe that is Jamaica’s quintessential fast food. This authentic Jamaican beef patty recipe is easy to make and is filled with a flavorful and addictive meat filling.

Also know as the Jamaica’s sunshine patty, the patties pastry crust is distinctively yellow which make it one the the most recognized ethnic foods around the world.

What is a Jamaican beef patty made of?

Jamaican beef patties are made with a rich flaky yellow pastry dough filled with seasoned ground beef. The pastry dough is made with flour, butter or shortening and beef suet and salt. The pastry gets it’s color from turmeric powder. You can also use curry or annatto to color and flavor the dough. The ground beef filling is seasoned with red or yellow onion, minced garlic, curry, escallion (scallion), seeded Scotch bonnet pepper ( hot peppers) or sweet peppers, bread crumbs, dried or fresh thyme, paprika, black pepper and a hint of allspice.

Easy Jamaican Beef Patty Recipe

What is beef suet?

Beef suet is raw fat that surrounds the joints and kidneys of the cow. It has a low melting point around 45 °C and 50 °C (113 °F and 122 °F). which make it perfect for cooking, deep frying or adding it to make pastry dough. The beef suet’s congelation is around 40 °C ( 104 °F).

What can you substitute beef suet with?

You can simply substitute beef suet with lard or vegetable shortening at a 1-1 ratio. Suet, lard and shortening have similar melting point which makes them perfect substitutes but the flavor will be slightly different. You can also substitute the suet and shortening with butter or margarine.

In some recipes, substituting suet for shortening with require you to freeze the shortening first then shred it to small pieces so it cam simulate the suet.

This is mainly used to make pastry dough with leads to a flakier pastry crust.

Jamaican Patty filled with Ground Beef Recipe

Why Is The Jamaican Beef Patty Dough Yellow?

Authentic Jamaican beef patty dough is distinctively yellow due to the high amount of turmeric added to the dough. If the patty color is not important, then you can scale back the turmeric spice to half, this will offset some of the bitterness from the turmeric in the pastry dough.

What Can You Substitute Turmeric Spice With For The Patty Dough?

The most common substitute for the turmeric spice is curry powder. You can substitute one to one to achieve the same color profile for the patties flaky pastry dough but keep in mind that the flavor will change.

Ingredients for the beef patty pastry dough using beef suet:

  • 450 grams all purpose flour ( 3 1/2 cups)
  • 4 grams salt ( 1 teaspoon)
  • 13 grams granulated sugar ( 1 tablespoon)
  • 100 grams beef suet ( 1/2 cup) chopped into pea size pieces and frozen
  • 100 grams shortening ( 1/2 cup)
  • 30 grams turmeric powder (2 tablespoons)
  • 230 grams ice cold water

Ingredients for beef patty pastry dough using butter:

  • 450 grams all purpose flour ( 3 1/2 cups)
  • 4 grams salt ( 1 teaspoon)
  • 13 grams granulated sugar ( 1 tablespoon)
  • 220 grams unsalted butter ( 1 cup) or ( 2 butter sticks)
  • 30 grams turmeric powder ( 2 tablespoons)
  • 230 grams ice cold water

Ingredients to make the beef patties meat filling:

  • 450 grams lean ground beef (1 lb)
  • 1 large size yellow or red onion finely chopped
  • 60 grams fresh escallion ( scallions) 3 stalks finely chopped
  • 25 grams Scotch bonnet pepper ( 1 pepper) or use any hot pepper
  • 165 grams breadcrumbs ( 1 1/2 cups)
  • 3 grams salt ( 3/4 teaspoon)
  • 4 grams paprika ( 1 teaspoon)
  • 2 grams black pepper ( 1/2 teaspoon)
  • 2 grams thyme ( 1 teaspoon)
  • 2 grams allspice ( 1/2 teaspoon)
  • 60 grams unsalted butter ( 2 tablespoons or 1/4 cup)
  • 250 grams (one cup water)
  • 30 grams Olive oil (2 tablespoons)
  • 8 grams garlic minced ( 2 cloves)

Instruction on how to prepare beef patty filling:

  1. Set stove to medium-low setting and add the lean ground beef into a saucepan with 1 cup of water and 2 tablespoons of olive oil, the meat should be submerged in water completely.
  2. Cook and simmer the meat for approximately 20–30 minutes. Once the meat has absorbed most of the water.
  3. Add in the chopped onions, minced garlic, bonnet or sweet peppers, paprika, thyme, and allspice and stir till well combined. \if you need to add some water to the ground neat do so, you don’t want a dry meat, the meat should be juicy.
  4. Add in the breadcrumbs slowing and stir to combine mixture. Again just make sure there is enough liquid to absorb the breadcrumb.
  5. Add in the butter and combine. Once butter is mixed in, remove beef from heat and set aside.

Instruction on how to prepare beef patty pastry dough:

To make pastry

  1. In a mixing bowl with a hook attachment add the all purpose flour, salt, turmeric powder, suet and shortening and mix on low speed until a crumble texture is developed. If you not using suet add the butter instead. The mixture should look like breadcrumb consistency.
  2. If you don’t have a mixing machine you can cut in the fat using your fingers or with a fork. A food processor will also work with just 6-8 pulses.
  3. Add in the ice-cold water and mix until ingredients are well combined and the pastry dough slightly developed.
  4. Removed dough from mixing machine and wrap in plastic, place into the refrigerator for 30 minutes.

Instructions on how to assemble Jamaican beef patty:

  1. Preheat the oven to 365F ( 185C)
  2. Remove chilled dough from refrigerator and divide it into 12 equal parts for large patties or 20 equal parts for small patties.
  3. Roll each dough piece into a ball and flatten round using a rolling pin to about 4 mm.
  4. For large pieces fill each pastry disc with two to 3 tablespoons of filling around the center of the pastry dough. For smaller patties fill dough with 1 – 1/2 tablespoons of meat filling.
  5. Overlap the pastry dough to resemble a half-moon crescent and pinch the outer end with a fork to seal the seams.
  6. Place the patties onto a lined baking tray and bake in the middle rack for 25-30 minutes or until the beef patty is lightly golden browned.

That’s it, now you can surprise your family and friends with a piece of Jamaican cuisine.

Authentic Jamaican Beef Patties Recipe

Easy Authentic Flaky Jamaican Beef Patty Recipe

Jamaica’s ubiquitous sunshine meat patty, here is the real deal easy authentic flaky Jamaican beef patty recipe that is Jamaica’s quintessential fast food. This authentic Jamaican beef patty recipe is easy to make and is filled with a flavorful and addictive meat filling.
Also know as the Jamaica’s sunshine patty, the patties pastry crust is distinctively yellow which make it one the the most recognized ethnic foods around the world.


5 from 49 votes
Prep Time 20 mins
Cook Time 50 mins
Total Time 1 hr 10 mins
Course Lunch, Side Dish, Snack
Cuisine Jamaican
Servings 12 pieces
Calories 160 kcal

Ingredients
  

Ingredients for the beef patty pastry dough using beef suet:

  • 450 grams all purpose flour 3 1/2 cups
  • 4 grams salt 1 teaspoon
  • 13 grams granulated sugar 1 tablespoon
  • 100 grams beef suet 1/2 cup chopped into pea size pieces and frozen
  • 100 grams shortening 1/2 cup
  • 30 grams turmeric powder 2 tablespoons
  • 230 grams ice cold water

Ingredients for beef patty pastry dough using butter:

  • 450 grams all purpose flour 3 1/2 cups
  • 4 grams salt 1 teaspoon
  • 13 grams granulated sugar 1 tablespoon
  • 220 grams unsalted butter 1 cup or ( 2 butter sticks)
  • 30 grams turmeric powder 2 tablespoons
  • 230 grams ice cold water

Ingredients to make the beef patting meat filling:

  • 450 grams lean ground beef 1 lb
  • 1 large size yellow or red onion finely chopped
  • 60 grams fresh escallion scallions 3 stalks finely chopped
  • 25 grams Scotch bonnet pepper 1 pepper or use any hot pepper
  • 165 grams breadcrumbs 1 1/2 cups
  • 3 grams salt 3/4 teaspoon
  • 4 grams paprika 1 teaspoon
  • 2 grams black pepper 1/2 teaspoon
  • 2 grams thyme 1 teaspoon
  • 2 grams all spice 1/2 teaspoon
  • 60 grams unsalted butter 2 tablespoons or 1/4 cup
  • 250 grams one cup water
  • 30 grams Olive oil (2 tablespoon
  • 8 grams Garlic minced 2 cloves

Instructions
 

Instruction on how to prepare beef patty filling:

  • Set stove to medium low setting and add the lean ground beef into sauce pan with 1 cup of water and 2 tablespoons of olive oil, the meat should be submerged in water completely.
  • Cook and simmer meat for approximately 20–30 minutes. Once the meat has absorbed most of the water.
  • Add in the chopped onions, minced garlic, bonnet or sweet peppers, paprika, thyme and all spice and stir till well combined. if you need to add some water to the ground meat do so, you don’t want a dry meat, the meat should be juicy.
  • Add in the breadcrumbs slowing and stir to combine mixture. Again just make sure their is enough liquid to absorb the breadcrumb.
  • Add in the butter and combine. Once butter is mixed in, remove beef from heat and set aside.

Instruction on how to prepare beef patty pastry dough:

  • To make pastry
  • In a mixing bowl with a hook attachment add the all purpose flour, salt, turmeric powder, suet and shortening and mix on low speed until a crumble texture is developed. If you not using suet add the butter instead. The mixture should look like breadcrumb consistency.
  • If you don’t have mixing machine you can cut in the fat using your fingers or with a fork. A food processor will also work with just 6-8 pulses.
  • Add in the ice cold water and mix until ingredients are well combined and the pastry dough slightly developed.
  • Removed dough from mixing machine and wrap in plastic, place into refrigerator for 30 minutes.

Instructions on how to assemble Jamaican beef patty:

  • Preheat the oven to 365F ( 185C)
  • Remove chilled dough from refrigerator and divide it into 12 equal parts for large patties or 20 equal parts for small patties.
  • Roll eash dough piece into a ball and flatten round using a rolling pin to about 4 mm.
  • For large pieces fill each pastry disc with two to 3 tablespoons of filling around the center of the pastry dough. For smaller patties fill dough with 1 – 1/2 tablespoons of meat filling.
  • Over lap the pastry dough to resemble a half moon crescent and pinch the outer end with a fork to seal the seams.
  • Place the patties onto a lined baking tray and bake in the middle rack for 25-30 minutes or until beef patty is light golden browned.

Notes

Authentic Jamaican beef patty dough is distinctively yellow due to the high amount of turmeric added to the dough. If the patty color is not important, then you can scale back the turmeric spice to half, this will offset some of the bitterness from the turmeric in the pastry dough.
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47 thoughts on “Easy Authentic Flaky Jamaican Beef Patty Recipe”

  • 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

  • 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.

  • 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

    • 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!!!

  • 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.

  • 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 🙂

    • 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!

      • 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!!

  • 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!

  • 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.

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