Craving a taste of the Caribbean? This Authentic Jamaican Beef Patty Recipe is a Must-try!
Look no further than the iconic Jamaican Beef Patty, a golden-hued, flaky pastry filled with a spicy, savory beef mixture that’s sure to bring the island’s vibrant culture right to your kitchen. 🥟🌶️✨
Hey friends! Get ready to bite into the heart of Jamaican cuisine with this easy authentic flaky Jamaican beef patty recipe, a tribute to the island’s pulsating rhythms and zest for life. 😎 Renowned as Jamaica’s sunshine patty, this homemade Jamaican beef patty recipe encapsulates the island’s warmth not just in spirit, but in the vivid, turmeric-imbued hue of its pastry.
These Jamaican meat patties are more than a fast food; they’re a cultural staple wrapped in a delicate, flaky crust. The golden shell, reminiscent of Jamaica’s sun-kissed mornings, is your first encounter with a tradition that has danced across continents to become a globally recognized icon of Caribbean flavor.
Jamaican Style Beef Patties
Prepare to be entranced by the filling inside these Jamaican style beef patties, a delicious blend of lean ground beef marinated in a melody of spices like allspice and thyme, married with the fiery kiss of Scotch bonnet peppers. Each bite sings with flavor, telling tales of bustling markets and laid-back beach cookouts. 🏖️
Making these Jamaican spicy beef patties is an adventure in itself, an easy escapade into the world of Jamaican cooking that promises a rewarding feast. Whether you’re cooking for a lively family dinner or preparing a quick snack, this recipe offers a flaky, savory experience that embodies the joy and soul of Jamaica.
Bring a taste of the island’s irrepressible spirit to your table with this Easy Authentic Flaky Jamaican Beef Patty Recipe. It’s not just food; it’s sunshine in a bite, ready to brighten your day with its bold, addictive flavors. 🌞
From My Kitchen to Yours: Homemade Jamaican Beef Patties
Creating homemade Jamaican patties brings a piece of Jamaica to you, no matter where you are. The process of mixing, rolling, filling, and baking is not just about following a recipe, it’s about embracing a culture. ❤️ So as you prepare to make this traditional Jamaican beef patties recipe, be proud because the results will be, a delicious, spicy, and utterly satisfying experience that you’ve brought to life with your own hands.
As you share these patties with friends and family, you’re not just sharing food; you’re sharing a piece of Jamaica’s soul. So, the next time the craving hits, remember that the best Jamaican beef patty is the one you make yourself, filled with love and spiced just the way you like it.
Why You Will Love This Jamaican Beef Patty Recipe
Get ready to be whisked away to the vibrant streets of Kingston with every bite of these Jamaican Beef Patties. There’s so much to adore about this recipe: 💖👇
- Flaky Perfection: The pastry dough, speckled with turmeric for that unmistakable sunshine yellow, bakes into layers of golden, flaky bliss.
- Spice Adventure: A blend of allspice, thyme, and the infamous Scotch bonnet pepper ensures that each patty is bursting with authentic Jamaican flavors.
- Versatile Heat: Whether you’re a spice lover or prefer just a hint of heat, the recipe caters to your taste buds, making it a perfect fit for everyone.
- Cultural Journey: With each fold of the dough for Jamaican beef patties, you’re not just making a meal; you’re crafting a piece of culinary heritage.
- Satisfyingly Meaty: The filling, rich with lean ground beef and aromatic veggies, offers a hearty bite that’s truly fulfilling.
- Meal Prep Magic: These patties freeze beautifully, so you can always have a taste of the Caribbean on hand, whenever the craving strikes.
Perfecting the dough for Jamaican Beef Patties
Perfecting the dough for Jamaican beef patties is an art that demands a delicate balance of texture, flavor, and appearance. The goal is to achieve that quintessential flakiness paired with a rich, golden hue. Flour serves as the base of the dough, enhanced by traditional beef suet or alternatively, butter, to achieve a comparably flaky texture. The addition of turmeric not only gives the vibrant color that is signature to the patty but also enhances its overall flavor profile.
The secret to success lies in temperature control. Maintaining cool ingredients is essential to prevent the fat from melting too early, a step that is vital for achieving the perfect consistency of the dough. Such careful preparation ensures that the pastry encases the spicy beef filling with the flavor and delicate texture that one would expect from this classic Caribbean delight.
Authentic Jamaican Beef Patty Ingredients
Here’s the lowdown on what you’ll need for this absolutely smashing Jamaican Beef Patty recipe: Note, the full list of ingredients and instructions are right below in the recipe card.
- All-Purpose Flour: The building block for our flaky golden crust. No substitutes – it’s the real deal!
- Beef Suet: This is the traditional fat that gives the crust its characteristic texture. Feeling modern? Use cold butter or shortening instead.
- Turmeric: This spice is non-negotiable for that signature yellow hue and warm, earthy flavor. But hey, adjust the quantities to suit your spice-o-meter!
- Ground Beef: Lean and mean, this is where the patty gets its name. Swap with ground turkey or a vegan mince if you’re looking to shake things up.
- Scotch Bonnet Pepper: The fiery soul of the dish, it brings the Jamaican heat. Too hot to handle? Try a milder chili.
- Thyme & Allspice: These herbs and spices are the essence of Caribbean cooking, they’re what make a patty taste like a sunny Jamaican afternoon.
- Breadcrumbs: The secret to a perfectly thickened and moist filling, they lock in the juicy goodness. Any old bread turned to crumbs will do the trick.
- Beef Stock: It’s all about building layers of flavor, and this is your foundation. Vegetable stock is a great veggie-friendly option.
- Salt & Pepper: The classic seasonings. They’re simple, they’re elegant, they make everything better.
- Onions & Scallions: A finely chopped mix that adds depth and sweetness, harmonizing the robust flavors.
- Garlic: Just a hint adds a punch of flavor that melds seamlessly into the filling.
- Paprika: This spice brings a subtle smokiness and vibrant color to the mix.
- Unsalted Butter: Melted into the filling, it adds a layer of richness that makes every bite more decadent.
- Water & Olive Oil: They work behind the scenes to create a filling that’s moist and flavorful through and through.
- Egg (for egg wash): Optional but recommended for that glossy, golden finish that makes these patties visually irresistible.
Tips To Make The Best Authentic Jamaican Beef Patties
By keeping these tips in mind, you’ll be well on your way to making delicious, authentic Jamaican Beef Patties that are perfect for sharing with friends and family. Enjoy the process and the delicious results!
- The Right Spice Blend: The unique flavor profile of a Jamaican patty comes from a blend of allspice, thyme, and Scotch bonnet peppers. Don’t skimp on these spices; they provide that authentic taste. If Scotch bonnet is too spicy for you, you can use habanero peppers for a similar flavor profile with a slightly less intense heat.
- Chill the Dough: For the flakiest pastry, make sure to work with cold dough. If you’re using butter or shortening, keep it refrigerated until right before you’re ready to use it. This keeps the fat from melting before the patties go into the oven, resulting in a much flakier crust.
- Turmeric for Color: The characteristic yellow color of the Jamaican patties dough comes from turmeric. Use enough to get a bright, vibrant color, but not so much that the flavor overpowers the pastry.
- Finely Mince Fillings: The filling should be finely minced and evenly seasoned to ensure that each patty has a consistent flavor and texture. Bigger chunks can make the patties difficult to fill and seal.
- Roll Evenly: When rolling out the dough, aim for even thickness to ensure uniform cooking. Too thin and they might break, too thick and they won’t have the right texture.
- Seal Tightly: When sealing your patties, press the edges firmly together. You can crimp them with a fork for that classic patty look and to make sure they don’t open up while baking.
- Egg Wash for Shine: For that perfect golden, glossy finish, brush the top of each patty with an egg wash before baking.
- Bake Until Just Right: Keep an eye on the oven! Bake your patties until they are just golden brown. Overbaking can make the crust hard and the filling dry, while underbaking can leave the dough raw in the center.
- Rest Before Serving: Let the patties cool down for a few minutes after baking. They can be quite hot inside, and letting them rest also helps the crust to settle into that perfect flaky texture.
- Experiment with Meats: While ground beef is traditional, feel free to experiment with other ground meats or a mixture. Some people use a blend of beef and pork for a juicier filling.
- Breadcrumbs Are Key: Don’t overlook the breadcrumbs in the filling. They help to absorb some of the juices and keep the filling moist without being soggy.
- Practice Makes Perfect: Don’t be discouraged if your first batch isn’t perfect. Patties can be a bit of an art form, and the more you make them, the better they’ll turn out.
How To Make Authentic Jamaican Beef Patties
Here’s a step-by-step guide to creating the perfect beef patty filling and pastry, followed by assembly instructions to bring your Jamaican Beef Patties to life: 🤗
For the Beef Patty Filling:
- Begin by setting your stove to medium-low heat. Place your lean ground beef into a saucepan, and pour in 1 cup of water along with 2 tablespoons of olive oil. The beef should be fully submerged.
- Allow the beef to simmer for about 20 to 30 minutes. The meat should absorb most of the water during this time.
- Next, mix in your chopped onions, scallions, salt, black pepper, minced garlic, Scotch bonnet or sweet peppers, paprika, thyme, and allspice. Stir everything together until it’s well incorporated. If your beef looks a bit dry, feel free to add a bit more water; the goal is to have a moist and juicy filling.
- Gradually sprinkle in the breadcrumbs, stirring them into the mixture. Ensure there’s enough liquid in the pan to meld with the breadcrumbs for a smooth consistency.
- Add the butter to the pan, mixing it through until it’s completely blended with the beef. Once combined, take the pan off the heat and set your filling aside to cool.
For the Beef Patty Pastry Dough:
- In a mixing bowl with a hook attachment (or using your hands if you’re doing it manually), combine the all-purpose flour, salt, sugar, and turmeric powder. Add in the suet (or butter if you’re not using suet) and shortening. Mix at a low speed until the mixture has a crumbly texture, resembling breadcrumbs.
- If you’re not using a machine, you can incorporate the fat with your fingers or a fork. A food processor works well too—just a few pulses should do the trick.
- Slowly add in the ice-cold water and continue to mix until the dough just comes together, being careful not to overwork it.
- Remove the dough from your mixer, wrap it in plastic, and let it rest in the refrigerator for 30 minutes to firm up.
Assembling Your Jamaican Beef Patties:
- Preheat your oven to 365°F (185°C).
- Take the chilled dough from the fridge and divide it into 12 portions for large patties or 20 for smaller ones.
- Shape each portion into a ball and flatten it into a round disc using a rolling pin, to about 4 mm thickness.
- Place 2 to 3 tablespoons of filling in the center of each disc for large patties (or 1 to 1.5 tablespoons for smaller ones), spreading it slightly but leaving room around the edges.
- Fold the pastry over the filling to create a half-moon shape and use a fork to crimp and seal the edges.
- Place your assembled patties on a baking tray lined with parchment paper.
- Optional: Prepare the egg wash by whisking together the egg with a tablespoon of water or milk.
- Brush the top of each patty with the egg wash. This will give your patties a nice glossy finish once baked.
- Bake in the middle of the oven for 25 to 30 minutes, or until the patties are a beautiful golden brown.
There you have it! ♡ Serve these flaky, golden Jamaican Beef Patties warm, and watch as they disappear quickly, amidst praise for your cooking and baking skills!
What is a Jamaican beef patty made of?
Jamaican beef patties are known for their distinctive flaky pastry, with the dough for Jamaican beef patties being a vibrant yellow hue thanks to turmeric, which adds both color and flavor. This dough, a mix of flour, butter or shortening, and a pinch of salt, wraps around a spicy ground beef mixture. The beef is seasoned with onions, garlic, scallions, thyme, Scotch bonnet peppers, and breadcrumbs, creating a filling that is both rich and aromatic. The use of turmeric, curry, or annatto in the dough is a traditional touch that encapsulates the essence of this beloved Jamaican snack.
What is beef suet?
Beef suet is the hard raw fat found around the cow’s kidneys and joints, notable for its low melting point between 45°C and 50°C (113°F and 122°F). This characteristic makes it ideal for cooking, deep frying, and enriching pastry doughs, as it solidifies around 40°C (104°F).
What can you substitute beef suet with?
If you don’t have beef suet, lard or vegetable shortening can be used as a direct replacement due to their similar melting points. While the taste may vary, the texture remains comparable. Alternatively, butter or margarine can be substituted, though, for pastry dough where a flaky crust is desired, shortening should be frozen and grated to mimic suet’s texture.
Why Is The Jamaican Beef Patty Dough Yellow?
The yellow hue of Jamaican beef patty dough is traditionally due to turmeric, which is added for both its color and flavor. Turmeric gives the dough its signature golden appearance, distinguishing it from other pastries. However, if the distinctive color is not your primary concern and you’re sensitive to the flavor, you can adjust the amount of turmeric. Halving the spice can reduce potential bitterness without significantly affecting the dough’s consistency, while still imparting a subtle shade and aroma characteristic of turmeric.
What Can You Substitute Turmeric Spice With For The Patty Dough?
If turmeric is unavailable or you wish to experiment with different flavors in your patty dough, curry powder serves as an excellent substitute. Like turmeric, curry powder can provide a vibrant yellow hue, although it is a blend of spices and may include turmeric as one of its components. When substituting curry powder for turmeric, use equal amounts to attain a similar coloration in your pastry dough. It’s important to note that curry powder will introduce a more complex flavor profile, combining notes of coriander, cumin, and additional spices that can enrich the overall taste of the Jamaican beef patty.
If You Love This Authentic Jamaican Beef Patty Recipe Then These Are Must-Tries 🙌
- Jamaican Brown Stew Chicken
- Traditional Jamaican Jerk Chicken
- Authentic Jamaican Red Pea Soup
- Jamaican Chicken Soup With Dumplings (Spinners)
- Traditional Jamaican Pumpkin Cake
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!
5 from 159 votes
Print Recipe Pin Recipe
Prep Time 20 minutes mins
Cook Time 50 minutes mins
Total Time 1 hour hr 10 minutes mins
Course Lunch, Side Dish, Snack
Cuisine Jamaican
Servings 12 pieces
Calories 280 kcal
Ingredients
Beef Patty Pastry Dough with Beef Suet:
- 450 g 3 1/2 cups All-Purpose Flour
- 4 g 1 teaspoon Salt
- 13 g 1 tablespoon Granulated Sugar
- 100 g 1/2 cup Beef Suet, chopped into pea-sized pieces and frozen
- 100 g 1/2 cup Shortening
- 15 g 1 tablespoon Turmeric Powder
- 230 g Ice Cold Water
Beef Patty Pastry Dough with Butter:
- 450 g 3 1/2 cups All-Purpose Flour
- 4 g 1 teaspoon Salt
- 13 g 1 tablespoon Granulated Sugar
- 220 g 1 cup, or 2 sticks Unsalted Butter
- 15 g 1 tablespoon Turmeric Powder
- 230 g Ice Cold Water
Beef Patty Meat Filling:
- 450 g 1 lb Lean Ground Beef
- 1 Large Yellow or Red Onion finely chopped
- 60 g 3 stalks Fresh Scallions, finely chopped
- 25 g 1 Scotch Bonnet Pepper or any hot pepper, finely chopped
- 50 g 1/2 cup Breadcrumbs
- 3 g 3/4 teaspoon Salt
- 4 g 1 teaspoon Paprika
- 2 g 1/2 teaspoon Black Pepper
- 2 g 1 teaspoon Thyme, dried or fresh
- 2 g 1/2 teaspoon Allspice
- 60 g 1/4 cup Unsalted Butter
- 250 g 1 cup Water
- 30 g 2 tablespoons Olive Oil
- 8 g 2 cloves Garlic, minced
Egg Wash (Optional):
- 1 large egg beaten
- 15 ml 1 tablespoon water or milk
Instructions
FOR THE BEEF PATTY FILLING:
Begin by setting your stove to medium-low heat. Place your lean ground beef into a saucepan, and pour in 1 cup of water along with 2 tablespoons of olive oil. The beef should be fully submerged.
Allow the beef to simmer for about 20 to 30 minutes. The meat should absorb most of the water during this time.
Next, mix in your chopped onions, scallions, salt, black pepper, minced garlic, Scotch bonnet or sweet peppers, paprika, thyme, and allspice. Stir everything together until it’s well incorporated. If your beef looks a bit dry, feel free to add a bit more water; the goal is to have a moist and juicy filling.
Gradually sprinkle in the breadcrumbs, stirring them into the mixture. Ensure there’s enough liquid in the pan to meld with the breadcrumbs for a smooth consistency.
Add the butter to the pan, mixing it through until it’s completely blended with the beef. Once combined, take the pan off the heat and set your filling aside to cool.
FOR THE BEEF PATTY PASTRY DOUGH:
In a mixing bowl with a hook attachment (or using your hands if you’re doing it manually), combine the all-purpose flour, salt, sugar, and turmeric powder. Add in the suet (or butter if you’re not using suet) and shortening. Mix at a low speed until the mixture has a crumbly texture, resembling breadcrumbs.
If you’re not using a machine, you can incorporate the fat with your fingers or a fork. A food processor works well too—just a few pulses should do the trick.
Slowly add in the ice-cold water and continue to mix until the dough just comes together, being careful not to overwork it.
Remove the dough from your mixer, wrap it in plastic, and let it rest in the refrigerator for 30 minutes to firm up.
ASSEMBLING YOUR JAMAICAN BEEF PATTIES:
Preheat your oven to 365°F (185°C).
Take the chilled dough from the fridge and divide it into 12 portions for large patties or 20 for smaller ones.
Shape each portion into a ball and flatten it into a round disc using a rolling pin, to about 4 mm thickness.
Place 2 to 3 tablespoons of filling in the center of each disc for large patties (or 1 to 1.5 tablespoons for smaller ones), spreading it slightly but leaving room around the edges.
Fold the pastry over the filling to create a half-moon shape and use a fork to crimp and seal the edges.
Place your assembled patties on a baking tray lined with parchment paper.
Optional: Prepare the egg wash by whisking together the egg with a tablespoon of water or milk.
Brush the top of each patty with the egg wash. This will give your patties a nice glossy finish once baked.
Bake in the middle of the oven for 25 to 30 minutes, or until the patties are a beautiful golden brown.
Notes
Perfecting the art of the Jamaican Beef Patty is all in the details. From the sunny hue of your flaky crust to the bold, spiced embrace of the filling, every step has its secrets. These curated notes are my whisper in your ear, guiding you to elevate your patties from delightful to sublime. Whether it’s your first time or you’re a seasoned patty pro, these tidbits will ensure your patties are the talk of the table. Dive in, the flavors of Jamaica await!
- Pastry Color: The vibrant yellow color of the pastry is traditionally from turmeric, but some recipes also use curry powder or food coloring for a more intense color.
- Meat Filling: Lean ground beef is ideal to avoid excess grease, but you can also use ground chicken or turkey for a lighter version. For authentic flavor, try not to skip the Scotch bonnet peppers; they provide a distinctive Caribbean heat and flavor profile.
- Handling Dough: Keep the pastry dough cold; if it becomes too warm, the patties won’t be as flaky. If the dough starts to warm up while you are working with it, put it back in the fridge for a few minutes.
- Sealing Patties: Ensure the edges of the patties are sealed well to prevent the filling from leaking out during baking. Crimping with a fork not only seals but also creates the traditional ridged edge.
- Baking Temperature: Oven temperatures can vary. If your patties are browning too quickly, reduce the temperature slightly. They should be golden brown and cooked through but not burnt.
- Freezing: Unbaked patties freeze well. Place them on a baking sheet in the freezer until hard, then transfer to a freezer bag or container. Bake from frozen, adding a few extra minutes to the cooking time.
- Serving Suggestions: These patties are delicious on their own or served with a side of mango chutney or coleslaw. They’re perfect for a party appetizer or a grab-and-go lunch.
- Spice Level: Adjust the amount of Scotch bonnet pepper to suit your taste for heat. The pepper can be very hot, so start with less and taste the filling as you go.
- Gluten-Free Option: For a gluten-free version, use a gluten-free flour blend that is meant for baking and ensure any store-bought breadcrumbs used are also gluten-free.
- Vegetarian/Vegan Variation: Substitute the beef with lentils, beans, or a meat substitute, and use a vegan butter or shortening for the pastry.
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
Author: Gina
Filed Under: Beef Recipes, Jamaican Recipes
Tags: Caribbean beef patties, Caribbean patties, Jamaican beef patty, Jamaican meat patties, meat patty, yellow patty recipe
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163 thoughts on “Easy Authentic Flaky Jamaican Beef Patty Recipe”
Love this authentic recipe!Reply
love when a recipe worksReply
This was so delish! Spot on. Never buying it again.Reply
Hi Angela,
Glad you liked them!! Thank you for your feedback!Cheers,
MarcelaReply
Curious, did you use fresh or dried bread crumbs?
Thanks!
Reply
Hi Holly,
Sorry for the late reply, we are on Holiday Mode here.
Breadcrumbs are dry, ice is used to keep the cold, which makes it more manageable to work with. Also keeps the fats in check especially butter to ensure a flaky pastry.Cheers!
Nice authentic recipe take some time to make but is well worth itReply
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
Tasty patty recipe easy to follow stepsReply
flaky flaky flaky cool recipeReply
Patties were amazing, thank you for sharing your recipe.Reply
please add Jamaican veggie patty recipeReply
Just replace the meat with your favorite mushrooms. Some crumbled chestnuts along with the mushrooms tastes good too.
Reply
Try using veggie ground instead of beef, for a vegetarian dish. Don’t use the suet, use veg shortening instead (super cold).
Reply
Ca’t believe i made this patty recipe thanksReply
Made these and they are tastyReply
I own a restaurant and made these Jamaican patties, they sold out in a couple of hours.Reply
best man recipeReply
I prepared these Jamaican patties for my work potluck and they were a hit.Reply
Made this and added some extra spices to give my patties a bit of a kick. Love the recipe.
This is the real deal. My family couldn’t believe i made them they thought it was store bought.Reply
This is an awesome recipe just like how my grandma made it.Reply
Dogs bollocks !Reply
The best patty recipe I’ve made yet.Reply
I have to say, a bit of work but well worth it. Instructions were straight up and everything turns out good. Bless up!Reply
Made this and the filling was amazing. The patty was also flaky, great recipe thank you for sharing.Reply
Wicked recipe!! They were gone once out of the oven. Real taste like home.Reply
Fantastic, easy recipe! No mention on the garlic or the amount in the ingredients though. Yummy!Reply
Great recipe my patties came out amazing ! Easy and tasty!Reply
Delicious!!! I made them with one small change. I halved the turmeric. Ya man real deal.Reply
Love these patties!Reply
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 butterWhen 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 heatAssemble 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
Thanks for sharing, I’m also vegan and going to try to follow your revised directions!Reply
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
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
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 fillingsReply
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
Hi There! so excited to try this recipe . To confirm I do not have suet so I can use shortening so in total I would use 200 grams ? Thank you
Reply
Hi Ann, yes that’s correct. Happy Cooking!!
Reply
Hello! How long do we cook the onions/spices with the beef before adding the bread crumbs? Thank youReply
Hello Griffin,
For about 20 minutes or until the ground beef is browned and fully cooked.Reply
Will this work to use 100% beef suet, and no shortening? Thanks.Reply
Hi Claudia,
Yes it will definitely work and taste much better.Regards,
Gimme Yummy TeamReply
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
Hi Priscilla, any type of brand will do.
Reply
Can you make the pastry a day ahead of time or will it be too dry?
Reply
Hi Jaime,
You can make the pastry ahead of time, just cover it in plastic and keep it refrigerated.Reply
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
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
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
Nice recipe, turned out perfect.Reply
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
Hi Brenda,
Thank you for your feedback and a Huge Thank You for sharing your twist on this recipe.Cheers!
Reply
Amazing flakiness and flavor!Reply
Made it!!! Came out EXCELLENT!!! Great recipe- As a Caribbean person it was definitely authentic!!!Reply
Thank you so much for this wonderful recipe, not does the color of the pastry look pleasant, it also tastes amazing.Reply
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
This was spot on!
Thank you, made them for my family tonight and they were a hit!Reply
Hi Jean! Thank you for your feedback!!
Cheers,
Gimme Yummy TeamReply
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
Made the butter version. Only used 1 teaspoon of Turmeric, seemed yellow enough. So delicious and authentic taste and look.Reply
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
Hi Michelle,
Thank you for your feedback!Cheers,
MarcelaReply
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
Hi Tiffany,
Thank you for your feedback!Cheers,
MarcelaReply
The pastry is good and the filling is amazing.Reply
Gave 5 out of 5 simply because this recipe is so close to the patties my mom makes in Jamaica.Reply
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
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
Your blog never disappoints, and this Jamaican patty is proof. Keep up the stellar work, and thank you!Reply
Have to say this recipe by far has been the best one.Reply
Jamaican Beef Patties the way I like Them. Thank youReply
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
Do you brown the mince first, then cook in water, not sure?
Reply
Hi Sharon,
Yes you do.Cheers,
Gimme Yummy TeamReply
This Jamaican patty brings back memories of home. It’s truly delightful.Reply
The rich filling and the crust combine for a pleasant eating experience. Quite satisfying indeed.Reply
I’ve been searching for the perfect Jamaican patty recipe, and yours hit the mark. Immense gratitude for sharing!Reply
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- BermudaReply
It’s clear you put a lot of effort into your posts. This patty recipe is a testament to that. Thank you!Reply
Each bite was a delight, making me more thankful for having stumbled upon your blog.Reply
It’s a simple recipe that makes a great patty, I’ll happily recommend this recipe to friends.Reply
Not too flashy, but beautifully crafted in taste and texture.Reply
It’s hearty, flavorful, and fills you up just right.Reply
The combination of a delicate crust with a spiced filling is quite pleasing to the palate.Reply
The real deal, love this recipe.Reply
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
This jamaican patty recipe provides a subtle hint of tropical flavors. It’s a nice little treat, will prepare again.Reply
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
Every bite was a reminder of how grateful I am to have found your blog. Thanks for the delightful recipe!Reply
This Jamaican patty hits the mark. It’s flavorful without being overpowering.Reply
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
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
Hi Abby,
You can sub the beef suet with lard or shortening. You can you one type of fat, it will be fine.Cheers,
MarcelaReply
Your recipe has been a hit at our family gatherings. Thanks for adding joy to our meals!Reply
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
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,
MarcelaReply
Thanks so much for replying! I’ll be trying your tips and hopefully they will do the trick!
Reply
The flavors of this flaky patty are present but not overpowering, making for a mild and delightful culinary experience.Reply
It’s rare to find such an authentic taste outside of Jamaica. This patty recipe is an absolute treasure, thanks for sharing.Reply
Your blog has become my go-to for genuine recipes. This patty confirms why. Thank you for sharingReply
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
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
Made the patties, they are very tasty.Reply
It’s hard to find such authentic flavors often. This patty is a delightful representation of Jamaican cuisine.Reply
Can I replace shorting by oil
Reply
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,
MarcelaReply
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
Hi Kim,
Thank you so much!! I appreciate your feedback and am super happy to get your blessing!!Cheers,
MarcelaReply
Hi , saw your recipe and wanted to give it a try . Can you use panko instead of bread crumbs?
Reply
Hi Sandy,
Yes you can, pretty much any breadcrumbs will do the trick.Cheers,
MarcelaReply
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
Hi Amanda,
Thank you for your review!! Love the sweet potatoes addition that you made, thanks for sharing.Cheers,
MarcelaReply
The Jamaican patty has a lovely golden crust complemented by a flavorful filling. Very enjoyable.Reply
Easy to make, Golden crust, rich filling.Reply
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
Loved this patty, has that perfect kick..Reply
I love this recipe because every ingredient in the recipe seems carefully chosen, showcasing traditional Jamaican flavors.Reply
Your commitment to authentic recipes shines through with this patty. Can’t thank you enough!Reply
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
Forgot to the rate the recipe. It was delicious and will make it over and over again.Reply
The crust holds up, and the filling packs a punch. Good job with this recipe.Reply
There’s a whole lot of special in the recipe, will make again.Reply
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
Love how the recipe doesn’t shy away from our beloved pepper. It brings that authentic warmth to the table.Reply
Yum, Yum, Yum…Deeply grateful for your shares!Reply
I’ve tried several recipes from your blog, and this Jamaican patty is one of my favs. Keep up the great work!Reply
Every bite tek me back to the shores of Ochi (Ocho Rios). This is the real deal, man!Reply
Easily one of the best patty recipes I’ve made. It stands out.Reply
I absolutely loved this patty! Its crispy crust paired with a savory filling was pure Jamaican magic.Reply
This Jamaican patty feels like a labor of love. I can’t thank you enoughReply
It’s straightforward, tasty, and satisfying.Reply
This Jamaican patty’s crust and flavorful filling truly set a gold standard for Jamaican cuisine.Reply
No frills, just a damn good Jamaican patty recipe.Reply
Every time I try one of your recipes, I’m reminded of your dedication to good food. Thanks for this delightful Jamaican patty!Reply
This patty is fantastic. Thank youReply
The balance between the crust and filling is commendably achieved, Great recipe.Reply
No gimmicks, great recipe that delivers well-made Jamaican patty that speaks for itself.Reply
This recipes reminds mi of the patties sold on Kingston street corners.Reply
It’s evident that care went into the recipe, capturing the essence of Jamaican flavors quite well.Reply
I’ve tried many patty recipes, and this one consistently stands out for its authenticity.Reply
Mi have tasted many, but this one? Top-tier. It’s like the Usain Bolt of patties, ahead of the rest.Reply
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 tryingReply
Another hit recipe from your blog. A big thank you for always delivering on taste and authenticity!Reply
Your recipe has brought the authentic flavors of Jamaica right to my kitchen. Thank you for sharing!Reply
Your blog has been a treasure trove of flavors, and this Jamaican patty stands out. Thanks for introducing it to us!Reply
Your passion for cooking shines through in this recipe. Thank you for consistently sharing top-notch dishes with us.Reply
This patty stole my heart with its unique blend of spices and unbeatable crust. A treat I thoroughly enjoyed!Reply
It’s great to find a jamaican patty recipe that remains true to its roots and delivers on flavor.Reply
This Jamaican patty recipe doesn’t overcomplicate things. It’s simply delicious and hits the spot.Reply
This Jamaican patty recipe is spot on! Thank you for sharing such an authentic taste with us.Reply
The savory filling and that crispy patty crust… An absolute treat.Reply
This patty was a pleasant surprise.Reply
The blend of spices is subtle yet impactful, a perfect balance and the flaky patty is delicious.Reply
Ya Mon, It’s Real: This patty ain’t just food, it’s a piece of home. Crispy outside, rich inside, pure Jamaican vibes.Reply
This was a joy to taste! Beautifully baked with just the right seasoning.Reply
Every bite gave me positive vibrations. Amazing and authenticReply
This recipe captures the essence of Jamaican flavors without trying too hard. Just genuine goodness.Reply
This tasted like a warm embrace from Jamaica. I’m so glad I tried it!Reply
Tasting this, mi remember Sunday dinners with family. Authentic, just like how granny used to make.Reply
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
Thank you Anita for your comment!
Cheers,
GinaReply
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