Authentic Jamaican Beef Patty Recipe
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!
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!