Jamaican Beef Patty
Recipe courtesy of Gabi Odebode for Food Network Kitchen

Jamaican Beef Patty

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  • Level: Intermediate
  • Total: 2 hr 15 min (includes resting and cooling times)
  • Active: 1 hr 15 min
  • Yield: 10 to 12 servings
These handheld meat pies consist of ground beef seasoned with Jamaican spices and encased in flaky yellow pastry. Typically, the beef is sautéed with aromatics and spices, such as Scotch bonnet pepper, allspice and Jamaican curry powder, that add incredible flavor and a little heat. Curry powder (and/or turmeric) is also incorporated into the dough, giving the pastry its telltale hue. Enjoy a patty on its own or with sweet coco bread for a traditional pairing.





  1. For the filling: Process the scallions, garlic, Scotch bonnet peppers and onion in a food processor or blender until finely chopped.
  2. Heat the oil in a large pan over medium heat. Stir in the scallion-garlic mixture and cook until softened, about 5 minutes. Add the ground beef and cook, stirring and breaking it up with a wooden spoon, until no longer pink, about 5 minutes. Reduce the heat to medium low. Stir in the bouillon powder, thyme, cumin, curry powder, garlic powder, allspice and 1 teaspoon salt and cook until the meat starts to brown, about 4 minutes. Add the chicken broth, cover and cook, stirring occasionally, until the meat is cooked through but still moist, about 10 minutes. Taste and adjust with salt if needed. Transfer the filling to a medium bowl and let cool.
  3. For the dough: Add the flour, turmeric, curry powder, baking powder and 1/2 teaspoon salt to a large bowl and mix using your hands or a whisk. Use your fingertips to rub the butter into the flour mixture until crumbly. Gradually add the warm water a tablespoon at a time while kneading until a soft dough forms; the dough should not be sticky or dry. If the dough is dry, adjust with a teaspoon of water at a time and knead; if the dough is sticky, dust with 1/4 teaspoon flour at a time and knead. Wrap the dough with plastic wrap and let rest until slightly softened, about 30 minutes.
  4. To assemble the beef patties: Preheat the oven to 400 degrees F. Line a baking sheet with parchment and sprinkle with some flour.
  5. Lightly dust a work surface and rolling pin with flour. Cut the dough in half and re-wrap the second half to prevent it from drying out. Roll out the dough piece to a thickness of 1/8 inch. Use a 6-inch round cutter or bowl to cut out circles from the dough. Repeat with the remaining dough.
  6. Add about 3 tablespoons of the beef filling to the middle of a dough round. Brush the edges of the dough with the egg wash, fold the dough over the filling and align the edges to form a crescent shape. Seal the patty using the tip of a fork to press the edges down. Place on the prepared baking sheet. Repeat with the remaining dough and filling. Brush the patties with the egg wash.
  7. Bake until the crusts are golden, glossy and flaky and the edges are slightly crisp, 15 to 20 minutes. Allow the pies to cool until warm to the touch.

Cook’s Note

When measuring flour, we spoon it into a dry measuring cup and level off the excess. (Scooping directly from the bag compacts the flour, resulting in dry baked goods.)