Tower Isles Jamaican Beef Patty Recipe

Mix dry ingredients

Whisk the 3 cups all-purpose flour, 1 teaspoon ground turmeric, and 1 teaspoon salt in a large bowl until evenly combined. The turmeric gives the dough the characteristic yellow color of Tower Isles patties.

Cut in fats

Add the 12 tablespoons very cold, cubed unsalted butter and 2 tablespoons chilled shortening to the flour. Using a pastry cutter or your fingertips, quickly cut the fats into the flour until the mixture resembles coarse crumbs with pea-sized bits of butter remaining. Work quickly so the butter stays cold.

Add ice water and form dough

Drizzle 6 tablespoons cold ice water over the flour mixture a tablespoon at a time. Toss gently with a fork after each addition. When the dough just comes together and holds when pressed (it should be shaggy but cohesive), gather into a ball. Do not overwork. If dough is too dry, add up to 1 more tablespoon water.

Chill

Flatten the dough into a disk, wrap tightly in plastic, and refrigerate for at least 30 minutes (up to 2 hours). Chilling relaxes gluten and keeps fats cold for a flaky crust.

Sauté aromatics

Heat 2 tablespoons vegetable oil in a large skillet over medium heat. Add 1 cup finely chopped yellow onion and cook, stirring, for 4–5 minutes until softened and translucent. Add the 4 sliced scallions, 3 minced garlic cloves, 1 teaspoon grated fresh ginger, and the minced half scotch bonnet (use gloves and avoid touching eyes). Cook another 1–2 minutes until fragrant.

Brown the beef

Increase heat to medium-high and add 1 pound lean ground beef to the skillet. Break up with a spatula and brown thoroughly, about 5–7 minutes, until no pink remains.

Season and combine

Stir in 1 teaspoon ground allspice, 1 teaspoon dried thyme, 1/2 teaspoon ground black pepper, and 1 teaspoon fine sea salt. Add 1 tablespoon tomato paste and 1 tablespoon Worcestershire sauce; stir to coat the meat. If using, add 1/4 cup very finely diced potato. Pour in 1/4 cup beef broth or water to deglaze the pan and scrape up browned bits. Reduce heat and simmer 4–6 minutes until mixture is moist but not watery. Taste and add 1/2 teaspoon brown sugar if you want to temper the heat, and adjust salt/pepper as needed. Remove from heat and let cool to room temperature (at least 15 minutes) before filling the pastry.

Prepare workspace and roll dough

Preheat oven to 400°F (200°C). Line two baking sheets with parchment. Lightly flour a work surface with the 1/4 cup flour. Divide the chilled dough into 12 equal portions (about 2 ounces / 56 g each) for small patties or 6 portions for larger patties. Roll each portion to a circle about 5–6 inches (12–15 cm) in diameter and about 1/8 inch thick. Keep unused dough chilled while you work.

Fill and seal

Place about 2–3 tablespoons of the cooled beef filling onto one half of each dough circle, leaving a 1/2-inch border. Mix 1 tablespoon cornstarch with 1 tablespoon cold water (or beat the 2 tablespoons milk if using egg wash). Brush the dough edge lightly with the cornstarch slurry (or milk) to help seal. Fold the dough over the filling to form a half-moon and press edges gently to remove air. Crimp edges with a fork to seal well. If you prefer a fluted edge, use your fingers to create a rope-like seam.

Brush and vent

Place patties on the prepared baking sheet about 1 inch apart. Lightly brush tops with the remaining milk for color (or the cornstarch slurry). Use a small knife to cut 1–2 small slits in the top of each patty to vent steam.

Bake

Bake in the preheated 400°F (200°C) oven for 18–22 minutes for small patties (22–28 minutes for larger), or until pastry is golden brown and crisp. Rotate the pan halfway through baking for even color.

Cool and serve

Remove from oven and transfer patties to a wire rack to cool for 5 minutes. Serve warm. Tower Isles style often emphasizes a bright yellow, flaky crust with a spicy, savory beef filling—pair with tamarind or mango chutney, or enjoy on its own.