Jamaican Beef Patty – Spicy flavorful beef stuffed in an amazing super easy buttery dough. Comes together quickly and flies off the table. Simply delicious!
Making your own pastry can be intimidating, but it doesn’t have to be. Trust me, if you have a food processor it is a breeze and without one, you only have to sacrifice a few more minutes.
Now who doesn’t love Jamaican pies? A spicy beef filling encased in a flaky spicy pastry dough. Hello! Spicy taste-bud overload.
Jamaican meat pies are very distinctive from the other meat pies like this African meat pie or the well-loved empanadas. It is yellowish due to the addition of turmeric. Turmeric is a spice that is mostly used for flavoring and also acts as a coloring agent.
It gives off a mild fragrance slightly suggestive of orange and ginger. It is used to make other spices especially curry powder. So if you do not have turmeric, you may replace it with mild curry powder. Or leave it out completely. No big deal.
In this recipe, the beef filling is heavily spiced with cumin, garlic, onions, hot pepper, allspice, thyme, paprika and curry, differentiating itself from the rest. Some Jamaican beef patties are spicy hot with the inclusion of scotch bonnet pepper.
If you can tolerate the heat then by all means add some in the filling. Here, I added ½ a teaspoon of chili pepper to make it spicy but not overly hot.
For the crust, you may use butter only. The reason why vegetable shortening is included in most pastries is because it is easier to work with . However, butter is more flavorful than shortening.
These addictive pastries would be great for any celebration because they can be made ahead of time and you can freeze them till the day of event. Place them on a cookie sheet – single layer, freeze for about an hour then remove and place in zip lock bag or storage container.
Enjoy!!!!
Watch How to Make It
Jamaican Meat Pie
Ingredients
PIE CRUST
- 4 cups all purpose flour plus more for dusting
- 2 Tablespoon sugar
- ½ Tablespoon salt
- 1/2 - 2- teaspoon turmeric
- 5 oz. Shortening
- 1- tablespoon cider vinegar.
- 1 cup iced water
- 5 - ounce un-salted butter
JAMAICAN BEEf FILLING
- ½ medium onion chopped
- 1 teaspoon granulated garlic
- 1 teaspoon paprika
- 1/2 teaspoon all spice powder
- 1 teaspoon curry
- 1 teaspoon dried thyme
- 1 teaspoon white pepper
- 3 green onion chopped
- 2 tablespoon chopped parsley
- 1/2 teaspoon salt or more
- 1/2 teaspoon chili powder
- 1 pound ground beef
- 1/4 cup bread crumbs
- 1/2 scotch bonnet pepper chopped optional
- 1- teaspoon chicken bouillon powder optional replace with salt
Instructions
- In a food processor or by hand, mix together, flour, salt, sugar, turmeric blend well Add the butter, shortening, followed by vinegar and water in small amounts, pulse until combined and dough holds together in a ball.
- Place the dough on a well -floured surface. Divide it into 2 and roll it out. Place in the refrigerator for at least 30 minutes until ready to use
- Using a large mouth, glass or bowl about 4 - 5 " cut out circles by gently pressing on the dough and releasing it, shaping the meat pie dough. Continue cutting out dough until all dough has been cut. Refrigerate for at least 30 minutes or until ready to use.
- Make the Meat pie filling
- Add 2 tablespoon of oil to a saucepan, followed by onions, garlic, paprika, thyme curry, chili powder, white pepper, all spice and chicken bouillon . Let it simmer for about 2 minutes,
- Then, add ground meat, bread crumbs and continue cooking for about 10 or more minutes.stirring frequently to prevent burning, add about ½ cup of water .
- Finally add green onions and parsley, adjust for salt and pepper seasoning.
- Remove from stovetop and let it cool.
- Assembling Jamaican Meat pie
- Scoop a heaping tablespoon of filling into each circle, and brush with egg white or white around half of the circle. Fold over twist with fingers gently to seal the edges of the meat pie.
- Another way of sealing is by pressing the tines of a fork along the edges of the dough.
- Preheat oven to 375 degrees.
- Carefully place each pie on a baking sheet and bake for about 30 minutes .
- you may freeze to bake later.
- Best served warm .
Nutrition Information:
Sabrina says
Easy to follow recipe! And big flavour! The pastry was amazing. I may have added more scotch bonnet! Can’t wait to make it again!
Immaculate Bites says
Yay! Thank you for trying this recipe, Sabrina 🙂
Brenna says
Just a question. I noticed in your comments above the recipe, it says cumin. But the recipe itself doesn’t have it listed. How much should I use?
Immaculate Bites says
Hi Brenna! One of the ingredients in curry powder (which is listed in the ingredients) is cumin, I meant to say that if you want more cumin, you can add up to 1/3 teaspoon, more than that and it might overpower the other ingredients.
Also, you may try my Jamaican Curry Powder in this recipe, it’s awesome! Hope this helps. 🙂
Chittakookar says
I tried this and it was great however I had a question about the crust. I followed the recipe but for some reason my crust didnt come out as flaky so just wondering if I did something wrong? any help would be appreciated.
Immaculate Bites says
Hi Chittakookar! I can’t say if you did anything wrong, but it may be the measurement or the ingredients itself? Check your cider vinegar as well, next time. 🙂
Jenn says
I made this recipe for dinner tonight, along with your pineapple, cucumber, and avocado salad and they were both so tasty! My 18 month old LOVED every bite and both dishes will definitely be keepers in our house. Thanks so much for your great recipes!
Immaculate Bites says
Yay! Thank you, Jenn!
Liz says
Can I omit the all spice?
ImmaculateBites says
Yes you can.
Tiana says
Transcendent! Made these as directed and I was worried I was messing up the dough but it was very forgiving. My entire family, including kids ages 1 and 4, loved them. Thank you for such a great recipe!
Sharon says
Delicious! I added in a little diced green pepper and a shake of ghost pepper flakes in lieu of scotch bonnet pepper. I was a little unsure as to the amount of turmeric, and went with 2 1/2 tsp. Mine were much more yellow than those in the pics above, but they resemble the ones I used to buy at Jamaican restaurants on the East Coast.
Tess says
I use this recipe and it always turns out great!
Linda says
This is so good. The beef mixture alone, I could eat with a spoon. Thank you for sharing!
Breana says
My foster son is from the Caribbean and discovered upon moving in with us that American food is not his favorite. This was my first attempt at meat pies, and it was a win for him and the whole family! Thank you!
Mimi says
There is a discrepancy between the recipe and the instructions. The recipe calls for chilli pepper, but the instructions read chilli powder. There is a big difference between the two. Is the chilli pepper referring to chilli flakes or chilli powder? Thanks for clearing g it up.
ImmaculateBites says
It’s chilli powder. Thanks for bringing this to my attention.
Taryn Rolle says
What’s the process for cooking it If you premade it and froze it? Thanks!
ImmaculateBites says
Place in a cookie sheet in a single Layer. Then re-heat in the oven at 300degrees F , until heated through.
Fiona Eyles says
I really loved this recipe, it was easy to follow and tasted great! Had to use coconut oil for the shortening and it worked out lovely!
Am definately going to cook some more from your site, Thank you.
ImmaculateBites says
Great! Thanks so much.
Julia says
Hi, I’m confused about your advice about using butter only vs butter and shortening. There is shortening in the ingredients list but you say not to use it. Would you please clarify? Thanks so much.
ImmaculateBites says
Sorry about the confusion Julia. You can either use all butter or butter and shortening . I have tried it both ways and it works out just fine .
Pam says
I just made this today, and it was so easy to do. My random question is – do you have a pie crust pastry recipe that is as lovely to work with as this recipe? I have never had a pastry so easy to work with before. 🙂
Pam F. says
Absolutely delicious!!! My fiancé is from Belize & he approves!!! I put 2 habaneros in mine, the amount of spice was perfect. Thanks for the great recipe!!!!! Even a white girl can do it
ImmaculateBites says
YESS!!!
Nolan Walmsley says
Subbed the ground beef for chicken, used pre made pie crust rubbed with melted butter and tumeric, and added chive and onion cream cheese after the greens were added. Incredible! My only change for the future will be to add more chili pepper. There was very little heat.
Jenn says
Well then you didn’t make the patties Nolan, you made your own recipe and posted it in the reviews. Make your own blog and move along.
Herman says
That’s what good cooks do, Jenn.
Michelle says
Just made. Tastes just like my days in Jamaica. My only self edit would be to ensure all dried seasonings aren’t recent. I think my allspice may have been a bit old. Thank you for this recipe Jenn. Of course good cooks adjust recipes to their liking but they don’t criticize for something that they did not make or taste.
Jess says
Rude some people like to be inspired by others recipes
Stacy says
Where do you get scotch bonnet peppers in the US?
ImmaculateBites says
Hi Stacy. You could try Asian or African stores. You may also substitute this scotch bonnet with Hebenaro, Chilli, or jalapenos.
Judy says
Tried this today with my family. Definitely a keeper.
ImmaculateBites says
Awesome! I am so glad this was a hit with your family, Judy!
Sheena Wright says
My mum loved this and so did my son
It was my first time, and tasted delicious of cause because of my Jamaican roots made a few changes, my mum loves baking them for the family so for her to be impressed was fantastic
ImmaculateBites says
Woohoo!! High-five on nailing it the first time! I am so glad this was a hit with your family and that you got to impress mum :). Thank you for the feedback, Sheena!
Janay says
Hi, could you please reload the video for the patty recipe. It keeps saying there is an error and I would love to watch you make it.
ImmaculateBites says
Hi Janay! It is probably a glitch in the system. Working on it…
Ruth Ansah says
My Jamaican husband loved it, and actually prefers it over the Jamaican Bakery in our village. I’ve made these patties several times, and when I’m pressed for time, I use frozen puff pastry as a substitute for the crust. Thanks for sharing this flavorful recipe.
ImmaculateBites says
Hi Ruth. I am so thrilled you love this recipe. Now, I feel a little bad for the Jamaican Bakery in your village.:)
Puff pastry is a good substitute for the crust. Thanks for sharing that and thanks for stopping by!
Tara says
Hi! I love your recipes and would love to make this one but was wondering if I could use saltfish in any way?
ImmaculateBites says
Hi Tara. I don’t see why you can’t use saltfish for this recipe. Do let me know how it works out for you!
JoAnne says
I have eaten saltfish patties and they were delicious.
ImmaculateBites says
Awesome!! Thanks for sharing JoAnne :).
Heather says
I love these just as I love every other recipe I’ve made from this blog! I froze most of them, any recommendations on heating temp/time? I’m giving some to family and want to tell them best way. Thanks!!
Melvina mcc says
I’ll Add VEGGIES INSTEAD OF MEAT THANKS QUEEN