Jamaican Beef Patties

Jamaican Beef Patties – Thin, flaky and buttery yellow crust with a mighty seasoned curried beef filling. Make a big batch because this Jamaican beef patty will disappear fast!

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Jamaican Beef Patties
Recipe and photos were updated on 2/3/2018.

Jamaican Beef Patties

Melt in your mouth easy Jamaican beef patties seasoned with a good dose of curry in the flaky yellow crust and in the beef filling. The beef patties crusts are flaky and buttery.

The ground beef filling is grounded just right and seasoned with peppers, curry, onions, garlic, green onions, thyme, paprika and soy sauce. Just so damn good! 


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These patties are great for parties. Your guest may just fight over the last one. Pinterest fans love this recipe!

When I was a kid, my Jamaican neighbors invited my siblings and me over for a party and that was the time I tried homemade Jamaican beef patties.

Man, there were so good! Ever since then, I’ve been in love with them.  Back in the day, I used to buy beef patties from Jamaican restaurants or the store. 

These days, I make my own homemade beef patties. The smell of curry in these beef patties are amazing. I grew up with friends many friends from the Caribbean and their parents cooked with curry religiously. I’ve love the scent of curry so I was I was always more than excited when my friends invited me over for food.  

Jamaican Beef Patties


Jamaican beef patties are a delicious caribbean meat patty that’s filled with peppers and juicydelicious seasoned beef. Perfect to make for lunch, dinner, for parties or serve as a snack. 


These beef patties freeze great too.  To make them ahead of time make them up until they are ready to be baked then freeze them. 

If you are not ready to bake them, put them on a sheet pan and place them in the freezer. Once the patties firm up, place them in a Ziploc bag. When you are ready to them Preheat the oven to 425 degrees Fahrenheit.

Place the Jamaican patty on a sheet pan lined with parchment paper and bake 25 minutes or until golden.

Make sure you make the homemade crust and not the store-bought kind. You won’t achieve the same flaky crust or flavor with the store brands. I ate 5 of these in a row!

They are that good! I always use a scotch bonnet pepper but if I can’t find it then I’ll use a habanero pepper. Either one is just fine. If you aren’t a fan a spicy food, leave out the pepper or use half of the peppers and remove the seeds.

Jamaican Beef Patties

If you are not a fan of curry or the scent then this recipe may not be for you. You can probably leave out the curry or add whatever seasonings you like but I truly believe you will love it in this recipe.


If you are not experienced with making dough you can purchase an empanada maker. It makes perfect neat patties fast. I didn’t have one when I made these patties but ended up buying one because it’s great for beginners.  I purchased this ONE.  Just make sure you don’t fill the empanada maker with too much filling.

Cover the empanada maker in a bit of flour so the dough doesn’t stick to it. You can trim the excess dough that will hang once you close the empanada maker.

I hope you can try out these Jamaican beef patties. I’m sure they will be a hit with you and your family and friends.

This recipe can also be substituted with Chicken, pork, sausage, etc.

If  you like this Jamaican patty recipe you may also like: The Best Meatloaf Recipe, Salisbury Steak with Onion Gravy, Taco Spaghetti, Cheesy Jalapeno Cheddar Cornbread Tamale Pie, Enfrijoladas

Jamaican Beef Patties

Jamaican Beef Patties

April Boller Wright
Thin, flaky and buttery yellow crust with a mighty seasoned meat filling. Make a big batch because these Jamaican beef patties will disappear fast!
5 from 57 votes
Prep Time 25 minutes
Cook Time 25 minutes
Total Time 50 minutes
Course Dinner, Lunch, Snack
Cuisine Caribbean, Jamaican



  • 2 cup all-purpose flour
  • 1 tsp salt
  • 1/2 tsp sugar
  • 1 tbsp curry powder
  • 1/4 cup cold shortening
  • 1/2 cup ice cold unsalted butter diced into cubes
  • 1 1/2 cup or less water See notes

Beef Filling

  • 1.5 lb ground beef 85% Lean or less
  • 1/2 tsp Better Than Bouillon Base
  • 1/4 cup water
  • Salt for taste
  • Pepper for taste
  • 1 1/4 tsp minced, habanero or scotch bonnet is fine
  • 1 tbsp vegetable oil or more if needed
  • 1/4 cup flour
  • 1 1/2 tbsp soy sauce
  • 1 1/2 tsp curry powder
  • 1/2 tsp garlic powder
  • 1 small pinch cayenne pepper
  • 4 small pinches smoked paprika
  • 1/2 tsp onion powder
  • 1/4 tsp ground thyme or fresh
  • 1 red onion diced
  • 2 tbsp sliced green onions
  • 2 garlic cloves minced
  • 1 egg beaten


  • Preheat oven to 425 degrees Fahrenheit. In a large bowl, add the flour, curry and salt and sugar and mix. Using a pastry blender or fork, cut in the cold butter and shortening. Keep blending in the butter it resembles the size of small peas. Add the water and stir until flour turns into a ball. Form a ball of dough using your hands. The dough should be sticky but not too sticky.
  • Place the dough into a large glass bowl and dust lightly with flour. Cover with plastic wrap and place in the refrigerator for about 20 minutes. Cut the pastry into 8 equal parts. Flatten into a 6 inch circle. Use a bowl to make perfect round circles. 

Beef Filling

  • In a large skillet over medium heat add 1 tablespoon of o vegetable oil. Saute the onions until softened about 2-3 minutes. Add the garlic. Cook until garlic is fragrant. Set stove to medium-high heat. 
    Add ground beef, peppers, soy sauce and all the seasonings. Using a wooden spoon chop up the beef as the beef cooks.  Alternatively, you can cook the beef first then drain then add the seasonings if you like. 
    Make sure the beef isn't chunky. No big chunks of beef allowed. Cook until browned. Drain most of the liquid from the meat leaving about two tablespoons of fat in the skillet. Return skillet to the stove and add water let it come to a quick boil add the beef base mix well then add flour. Mix well. The mixture should be a bit moist.
    Let the beef cool for about 30 minutes.
  • Add equal amounts of  the beef filling to the half side of each circle of dough, leaving some room free around the edges. Brush egg wash around the edges of the flattened dough. (This will help seal the dough) Fold and seal using a fork to crimp the edges. 
    You can use a butter knife and gently press the ends of the crimped dough to make it look neat. Poke a couple holes into the top of the patty. Add them to a baking sheet lined with parchment paper.
    Brush each patty with the beaten egg. Bake for 20-25 minutes or until crust is golden brown. Serve hot or warm. 


  1. If you have issues working with dough try purchasing an empanada maker. It will make perfect patties and it will save you so much time! Read the post for usage tips. 
  2. Gradually add water to the dough. You may not have to add the entire 1 1/2 cup of water.  Start with 1/4 cup of water then add a tablespoon more at a time. If the dough is dry add more water if its too wet then add a bit more flour.
Make ahead and freeze
Make the beef patties up them up until they are ready to be baked. If you are not ready to bake them, put them on a sheet pan and place them in the freezer. Once the patties firm up, place them in a ziploc bag.
When you are ready to bake the beef patties, Preheat the oven to 425 degrees Fahrenheit. Place the beef patties on a sheet pan lined with parchment paper and bake 25 minutes or until golden.
Frozen beef patties:  Preheat oven to 375 degrees Fahrenheit. Freeze up to three months .  Do not thaw the beef patties just bake as soon as you take it out the freezer. Bake 20-25 minute or until the crust is warmed throughout.
Make sure you save this recipe to your Pinterest board and share it with your friends! 
Like this? Leave a comment below!Let us know how it was!

Jamaican Beef PattiesJamaican Beef Patty

Jamaican Beef Patties

Jamaican Beef Patties

Jamaican Beef Patties

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  1. i have made so many recipes, this one is so good, i am no longer ever looking for a patty recipe because this is the best : )5 stars

    1. Thanks for sharing such high praise! So glad to hear these Jamaican beef patties are now your absolute favorite. I love that you’ll be making it again and again.

  2. These are a staple in our house – so good! My only gripe is that they take more like 2 hours to make, not 50 minutes as the recipe states.5 stars

  3. These are the most delicious patties that I have had the pleasure of making. My friends and family love them and request that I make them at every opportunity they get. Pastry is crisp and delicious. Filling is perfect, I add a bit more jalepanos and ghost peppers as everyone likes them spicy.5 stars

  4. This recipe is great! This tasted better than the ones I bought. The dough is to die for as well! It’s so flaky and flavourful!!!5 stars

  5. Wanted to make some patties for a while now. Finally got around, but tweet quite a bit. Wanted Jerk Chicken and not the ground meet but shredded. The dough had perfect consistency and very tasty. I used most your ingredients with some Jerk ingredients. What an impact this made. This was the most delicious patty, and better than the bakery. Thanks for sharing.5 stars

  6. AMAZING! Followed the recipe exactly. This is sooooo good! Thank you!5 stars

  7. Perfect! The only change I made was add some bread crumbs in filling and a little less flour. I also add a little cajun seasoning to filling and pastry as I had to sub jalepenos in for the peppers. It was a hit! Thank you!5 stars

  8. Alexxpearl says:

    I went straight vegan with this one. Used beyond beef 16 oz. Ground and swapped a few seasonings out and used ground all spice, bay leaf and cumin. Instead of regular salt I used all purpose seasoning. I’m glad I stumbled onto this recipe. My nephew started making beef patties during the summer and I gave him a pack of the beyond beef and I couldn’t tell the difference I thought we gave me the wrong one.

    I just took them out the oven, instead of curry I used turmeric for the dough. My 8 year old is feening right now. They came out to 8 patties and I’m book marking this site for future reference.5 stars

    1. Wow I’ve never tried beyond beef, but I’ve heard good things about it. I’ll have to try it out! I love the changes you made to the patties. Thank you!

  9. Benton Harink says:

    what is the estimated yield of patties you can get out of this recipe ?

  10. There are so many Curries. Even a few Yello. Which is best for Jamaican flair? Thanks

  11. I have never, ever had these before but the beautiful yellow pastry had always intrigued me so I took the plunge. WOW! These pockets burst with flavour. I don’t stock shortening so I used additional butter and found that it worked great in the pastry. My kids loved them too. I will definitely make these again.5 stars

    1. Glad you and your kids enjoyed them! Thank you so much!