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Jamaican Beef Patty

Vibrant golden pastry shells tinted with turmeric and filled with boldly spiced ground beef seasoned with Scotch bonnet pepper, allspice, and thyme - a beloved Caribbean street food.

75 minMediumServes 4420 cal/serving

CaribbeanLunchOvenStandardAlcohol-FreeCorn-Free

Ingredients

  • 2 1/2 cups all-purpose flour
  • 1 tsp ground turmeric
  • 1/2 tsp salt (for pastry)
  • 3/4 cup cold unsalted butter, cut into cubes
  • 6-8 tbsp ice water
  • 1 lb ground beef (85/15)
  • 1/2 medium yellow onion, finely diced
  • 2 garlic cloves, minced
  • 1/2 Scotch bonnet pepper (or habanero), seeded, minced
  • 2 stalks scallions (green onions), thinly sliced
  • 1 tsp ground allspice
  • 1/2 tsp dried thyme
  • 1 tsp mild curry powder
  • 1/4 cup plain breadcrumbs
  • 1/2 cup beef broth
  • 1 tsp salt (for filling)
  • 1/2 tsp black pepper, freshly ground
  • 1 large egg (for egg wash), beaten with 1 tbsp water

Instructions

  1. 1

    Make the pastry: whisk 2 1/2 cups all-purpose flour, 1 tsp ground turmeric, and 1/2 tsp salt (for pastry) in a bowl. Rub in 3/4 cup cut into cubes cold unsalted butter until the mixture resembles coarse crumbs. Add 6-8 tbsp a tablespoon at a time, mixing just until dough comes together. Wrap and refrigerate 30 minutes.

  2. 2

    While dough chills, make the filling: cook 1 lb ground beef (85/15) in a skillet over medium-high heat, breaking it up, until no longer pink, about 5 minutes. Internal temperature should reach 160°F (71°C). Drain excess fat.

  3. 3

    Add 1/2 medium finely diced yellow onion, 2 minced garlic cloves, 1/2 seeded, minced Scotch bonnet pepper (or habanero), and 2 stalks thinly sliced scallions (green onions) to the skillet and cook 3 minutes until softened.

  4. 4

    Stir in 1 tsp ground allspice, 1/2 tsp dried thyme, 1 tsp mild curry powder, 1 tsp salt (for filling), and 1/2 tsp freshly ground black pepper. Add 1/2 cup beef broth and 1/4 cup plain breadcrumbs. Cook, stirring, until liquid is mostly absorbed and filling is moist but not wet, about 4 minutes. Cool completely.

  5. 5

    Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper.

  6. 6

    Divide chilled dough into 4 portions. Roll each into an oval roughly 7 x 5 inches. Spoon a quarter of the cooled filling onto one half of each oval, leaving a 3/4-inch border. Fold the other half over and crimp the edges firmly with a fork to seal.

  7. 7

    Place patties on the baking sheet. Brush tops with beaten with 1 tbsp water large egg (for egg wash). Bake until deeply golden and flaky, about 25-30 minutes. Rest 5 minutes before serving.

Questions

Can I make Jamaican Beef Patty dairy-free?

Yes. The dairy in this entry is 3/4 cup cold unsalted butter, cut into cubes. Swap the butter for olive oil where it melts, or a plant-based block butter where it is creamed. The richness shifts slightly, but the method does not change.

Can I make Jamaican Beef Patty gluten-free?

Yes. The gluten in this entry is 2 1/2 cups all-purpose flour, 1/4 cup plain breadcrumbs. Swap the flour for a 1-to-1 gluten-free baking blend (where it only thickens a sauce, half as much cornstarch also works); the bread or crumbs for a gluten-free loaf or gluten-free panko. Everything else proceeds as written.

How long does Jamaican Beef Patty keep?

Refrigerate leftovers within two hours and eat them within three days. Reheat covered in a 300 F oven until warmed through.

Can I halve or double Jamaican Beef Patty?

Yes. As written it serves 4. Every ingredient in this entry carries precomputed half and double quantities, and the app's batch dial rewrites them inside each step. Doubled, split it across two pans and rotate them halfway; one crowded pan bakes unevenly.

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