Jamaican Beef Patties

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When my brother and I were little, our mum would buy those pre-cooked, pre-packaged beef patties that you stuck in the microwave. They always burned my mouth. But I’ve always loved them. There is something so intoxicating about pastry and beef and spices.

I found a recipe for beef patties on a site that has now been taken down. Luckily I saved the recipe, because my brother and I made up a batch of patties last weekend. We had a production line going: he would roll out the pastry, I would fill it and pinch the edges together. We churned out almost three dozen.

This version of Jamaican beef patties is much more substantial than the pre-packaged ones you find in the store. The beef paste isn’t paste, and the pastry crumbles in your mouth in delicious, buttery goodness. If you want to make the beef stretch further, you could try putting mashed potatoes and/or peas into the beef mixture. I’ve always wanted to try that, despite compromising the purity of the patty. 😉


  • 3 tablespoons butter
  • 1 small onion, finely chopped
  • 2 lb lean lean ground beef, lamb, or goat
  • 1 1/2 tsp allspice
  • 1 1/2 tsp curry powder
  • 1 teaspoon dried thyme
  • 1/2–1 cup dry breadcrumbs
  • 1–5 green or red chili peppers (optional)

In a large skillet, melt the butter. Add the onions and sauté until the onion is translucent. Add the ground beef, lamb, or goat and sauté until the meat is well browned and very finely minced (you will need to stir constantly to get the right texture—I use a potato masher to mince the meat finely). Add the spices and breadcrumbs and stir until the mixture coats the meat entirely. Let mixture cool COMPLETELY before using.

Make pastry.


  • 2 1/2 cups pastry flour
  • 1 teaspoon salt
  • 1 tsp turmeric
  • 1 cup butter , ice cold, cut into small (1/4 inch) cubes
  • 1/2 cup ice cold water

Divide dough into 10 equal portions. Roll each portion out on lightly floured surface to about 6 inches in diameter and 1/8 inch thick.

Once cooled, roll out all circles. Working quickly, fill one half of all ten pastries with 4oz of meat filling. Brush the edges with beaten egg or water and fold over on the filled half. Transfer to a baking sheet with a large spatula, and using a floured fork, crimp the edges of the pastry. Brush pastries with remaining egg. Bake at 400 degrees F for 30 minutes.

Allow to cool for 5-8 minutes before serving.

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