The Secret Behind Flaky Jamaican Beef Patties
These delightful pastries are a culinary treasure, featuring a buttery dough infused with vibrant curry powder for that perfect golden hue. The rich ground beef filling is enhanced with aromatic ingredients like onion, garlic, and Scotch bonnet peppers, all seasoned with curry, allspice, and thyme to create an explosion of flavor.
This summer in the Midwest has been unusual—sunny mornings often give way to cool and rainy afternoons. It feels as if summer never truly arrived. With the persistent cool weather keeping me indoors, I found myself daydreaming about tropical destinations with crystal-clear waters and soft white sands.
That’s when I decided to recreate the iconic Jamaican meat patties at home. These savory treats can be found everywhere on the island—from humble roadside stalls to upscale restaurants—and they’re just as popular across other Caribbean islands.
I chose a classic filling of seasoned ground beef because it’s my personal favorite. However, these patties can be filled with various ingredients ranging from shrimp to ackee and chicken—so feel free to get creative! While they make for excellent snacks in smaller sizes, they can also serve as a hearty meal.
Traditionally, the yellow-hued crust is made using fat from curried goat; however, that wasn’t practical for my kitchen setup. Instead, I adapted this recipe by using an easy-to-make dough that achieves a lovely ochre color thanks to curry powder and incorporates two sticks of butter instead of lard.
Preparation Tips: Make sure you prepare the dough ahead of time since it needs at least an hour in the refrigerator before rolling out. A circular plate works perfectly for cutting out your pastry circles; just remember that this dough tends to be sticky—so have extra flour handy for your work surface and rolling pin!
The filling is straightforward but should pack plenty of flavor! Alongside onion, garlic, and Scotch bonnet pepper (for heat), I’ve included various herbs and spices simmered together with broth for depth. Worcestershire sauce combined with Pickapeppa sauce adds complexity; if you can’t find Pickapeppa sauce locally—a standard steak sauce will suffice—but trust me when I say it’s not quite as good! Once most liquid has evaporated from the meat mixture (about 12 minutes), stir in breadcrumbs for added texture.
When assembling your patties:
- Avoid overfilling them! Place about 2 tablespoons of filling on one half of each circle while leaving a 1/2-inch border around the edge.
- Brush this edge lightly with egg wash before folding over into a half-moon shape.
- Seal them securely by pressing down along the edges using fork tines. After brushing them again with egg wash on top—they’ll bake beautifully in about 30 minutes until golden brown!
And there you have it: no need for plane tickets or beach resorts—the taste transports you straight to Jamaica!
Curried Jamaican Beef Patties Recipe
Ingredients:
For Dough:
- 3 cups (390g) all-purpose flour + extra for dusting
- 1/2 teaspoon kosher salt
- 1 tablespoon yellow curry powder (preferably Jamaican)
- 2 teaspoons turmeric powder
- 8 ounces (226g) cold unsalted butter (cut into small pieces)
- 3/4 cup (170ml) cold water
- 1 tablespoon distilled white vinegar
- 1 large egg (lightly whisked)
For Filling:
- 1 pound (454g) ground beef
- 1 large yellow onion (227g), finely chopped
- 1 Scotch bonnet pepper (minced)
- 2 medium cloves garlic (minced)
- Seasonings:
- Liquid:
- Broth: Low-sodium beef broth – (300ml)
- Sauces: Pickapeppa or steak sauce – (23ml); Worcestershire sauce – (23ml)
- Onion powder – (1 teaspoon); cayenne pepper – (½ teaspoon); yellow curry powder – (23ml); allspice – (½ teaspoon); kosher salt – (plus more if needed).
- Fresh bay leaves & thyme sprigs.
- Breadcrumbs —¼ cup
Instructions:
Dough Preparation: In a food processor combine flour,salt,curry,turmeric,and butter until crumbly like peas (~10 pulses). In another bowl mix water,vinegar,and egg then add this mixture into food processor pulsing until combined but still loose enough to hold together when pressed into balls.Shape into disk wrap tightly refrigerate minimum one hour or overnight.
Filling Preparation: In sauté pan over medium-high heat brown ground beef breaking apart (~6 mins). Lower heat add onions,minced Scotch bonnet pepper & garlic cooking till softened (~5 mins). Stir in broth,sauces,onion/cayenne/curry/allspice/salt/bay leaves/thymestirring well.Bring boil then reduce simmer till liquid evaporates (~12 mins). Discard bay leaves/thymestir breadcrumbs thoroughly mix adjust seasoning if necessary.
Preheat oven at375°F/190°C adjust rack lower-middle position.Roll out chilled dough onto floured surface cut circles place heaping tablespoons meat mixture fold seal edges brush tops lightly remaining egg wash.Bake ~25mins till golden brown let rest ~5mins before serving!
Special Equipment Needed:
Food processor | Whisk | Rolling pin | Round cookie cutter | Baking sheet lined parchment paper
Serving Suggestions:
If hosting guests consider par-baking these beauties three-fourths through cooking time allowing finishing touches later preheating oven higher ensuring crispiness upon serving! Enjoy every bite without needing any travel plans—it’s pure bliss right at home!