If you're looking for a dish that brings bold Caribbean flavor wrapped in a flaky, golden crust, look no further than Jamaican beef patties. This island classic combines seasoned ground beef and warm spices like allspice, thyme, and Scotch bonnet pepper tucked inside a turmeric-hued pastry. Think of it as the Caribbean cousin to your typical hamburger patty meals—only spicier, flakier, and frankly, way more exciting. Whether you’re planning some cheap dinners for a family or want a crowd-pleasing appetizer, these patties pack in serious flavor and a kick of heat that lingers just right.
Jamaican Beef Patties with Spiced Filling: Flaky, Golden, and Fiery
Prep Time 35 minutes mins
Cook Time 25 minutes mins
Total Time 1 hour hr
Course Main Course, Snack
Cuisine Jamaican
Mixing bowls for combining dough and mixing filling
Pastry cutter or two knives to cut butter into flour
Rolling Pin for flattening dough
Skillet for cooking the beef filling
Baking sheet to bake the patties evenly
Parchment paper prevents sticking and makes cleanup easy
Pastry Brush for applying egg wash
For the pastry dough
- 3 cups all-purpose flour
- 1 teaspoon ground turmeric
- 1 teaspoon salt
- 1 cup cold unsalted butter cubed
- ½ cup ice water more if needed
For the filling
- 1 pound ground beef 85% lean works best for flavor and moisture
- 1 small yellow onion finely diced
- 3 garlic cloves minced
- 2 scallions chopped
- 1 teaspoon fresh thyme or ½ tsp dried
- 1 teaspoon allspice
- 1 Scotch bonnet pepper deseeded and minced (or habanero for a similar effect)
- ½ teaspoon smoked paprika
- 1 teaspoon salt
- ½ teaspoon black pepper
- 1 tablespoon soy sauce
- 1 tablespoon ketchup
- ½ cup beef broth
- 2 teaspoons cornstarch mixed with 1 tablespoon water
For egg wash
- 1 egg beaten with 1 tablespoon water
Make the dough
In a large mixing bowl, whisk together the flour, turmeric, and salt. Add the cold butter and cut it into the flour using a pastry cutter or your fingers until the mixture resembles coarse crumbs. Gradually add ice water, mixing just until the dough comes together. Form it into a disk, wrap in plastic, and chill in the fridge for at least 30 minutes.
Prepare the filling
In a skillet over medium heat, sauté onions, garlic, and scallions in a splash of oil until softened—about 3 minutes. Add the ground beef, breaking it up with a wooden spoon as it browns. Stir in thyme, allspice, paprika, salt, pepper, and the Scotch bonnet pepper. Cook until the beef is no longer pink.
Add soy sauce, ketchup, and beef broth. Simmer for 5 minutes, then stir in the cornstarch slurry to thicken. Let the mixture bubble gently until thickened and cohesive. Remove from heat and let cool.
Assemble the patties
Preheat oven to 375°F (190°C). Roll out the chilled dough on a floured surface to about ⅛-inch thick. Use a bowl or cutter (6-inch diameter) to cut circles from the dough.
Spoon 2-3 tablespoons of the cooled beef filling into the center of each dough circle. Fold over into a half-moon and crimp the edges with a fork to seal. Place on a parchment-lined baking sheet and brush with egg wash.
Bake
Bake for 25 minutes, or until the patties are golden brown and crisp on the outside. Allow to cool for a few minutes before serving—they will be piping hot inside!
Pairings in Detail
These fiery little pockets can be a meal on their own, but they also pair well with a variety of sides and drinks:
- Coconut Rice or Rice and Peas: The mellow sweetness of coconut rice balances the heat of the patties beautifully.
- Coleslaw or Cucumber Salad: Something cool and crisp offers contrast to the spicy richness of the beef.
- Gravy: Turn these into beef patties with gravy by serving them smothered in a Jamaican-style brown gravy.
- Tamarind or Mango Chutney: A touch of tangy sweetness complements the savory spice.
- Drinks: A cold Red Stripe beer, sorrel juice, or a tropical fruit smoothie works perfectly.
For a full-on beef patty dinner idea, serve them alongside fried plantains, sautéed callaloo, and a scoop of macaroni pie. You’ve just turned humble meat patties into a feast.
FAQs
1. What type of ground beef should I use?
An 85% lean ground beef strikes the right balance between flavor and fat. Too lean, and you risk a dry filling; too fatty, and it may leak during baking.
2. Can I use other meats?
Absolutely. You can make this with ground chicken, turkey, or even lamb. Just adjust the seasoning to suit the meat’s flavor. Ground turkey needs a bit more fat, so add a tablespoon of oil when browning.
3. How do I store and reheat leftovers?
Let the patties cool completely, then store them in an airtight container in the fridge for up to 4 days. Reheat in the oven at 350°F for 10–15 minutes to keep the crust crispy. Avoid microwaving, as it softens the crust.
4. Can I freeze them?
Yes! Assemble the patties and freeze them unbaked on a tray. Once solid, transfer to a zip-top bag and freeze for up to 3 months. Bake straight from frozen, adding 5–7 minutes to the baking time.
5. What’s the difference between Jamaican beef patties and hamburger patties?
Jamaican beef patties are seasoned, spiced, and enclosed in pastry dough—more akin to empanadas or turnovers. A hamburger patty recipe homemade style might involve just meat and minimal seasoning, grilled or fried. But both can be adapted from ground beef patties basics, showing how versatile beef really is.
