Jamaican Patty Recipe

Make dough

In a large bowl whisk together flour, salt, and turmeric (or curry powder) until evenly combined.

Add the cold cubed butter to the flour. Using a pastry cutter, two knives, or your fingertips (work quickly), cut the butter into the flour until the mixture resembles coarse crumbs with pea-sized pieces of butter remaining.

Sprinkle the cold water over the flour-butter mixture a tablespoon at a time, tossing gently with a fork after each addition. Add just enough water that the dough comes together when pressed — it should be slightly shaggy but hold as a mass (about 5–6 tablespoons total). Do not overwork.

Shape the dough into a flat disc, wrap in plastic, and refrigerate for at least 30 minutes (up to 2 hours). Chilling firms the butter and makes for flaky layers.

Cook aromatics and beef

Heat 2 tablespoons vegetable oil in a skillet over medium-high heat. Add chopped onion and cook 3–4 minutes until softened. Add minced garlic, scallions, and minced scotch bonnet (if using) and cook 1 minute until fragrant.

Add the ground beef, breaking it up with a spoon. Cook until browned and no longer pink, about 6–8 minutes.

Season and simmer

Reduce heat to medium. Sprinkle in thyme, allspice, cumin, paprika, salt, and black pepper. Stir to combine and cook 1 minute to bloom the spices. Add the broth (or water) and breadcrumbs, stir and simmer 2–3 minutes until mixture is slightly thickened and moist but not wet. Taste and adjust seasoning. Remove from heat and let cool to room temperature (15–20 minutes). Cooling helps prevent pastry sogginess.

Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.

On a lightly floured surface, roll out the chilled dough to about 1/8" (3 mm) thickness. Using a round cutter or a bowl about 5–6 inches (12–15 cm) across, cut out circles. Re-roll scraps as needed to make 8 circles.

Place about 2–3 tablespoons of cooled filling on one half of each circle, leaving a 1/2" border. Brush the border with a little beaten egg to help seal.

Fold the dough over the filling to form a half-moon and press the edges to seal. Crimp the edges with a fork or twist/pleat for a traditional look. Brush the tops of the patties with beaten egg for a golden finish. Use a sharp knife to make one small slit in the top of each patty for steam to escape.

Brush each patty lightly with a little vegetable oil if you prefer extra shine and color (optional). Place on prepared baking sheet about 1" apart.

Bake in preheated oven 18–22 minutes, rotating the pan once, until pastry is golden and crisp. If bottoms brown too quickly, place the sheet on a lower rack or reduce temperature 25°F and extend time slightly.

Remove from oven and let cool 5 minutes before serving. Serve warm.

Leftovers: cool completely, wrap individually, and refrigerate up to 3 days or freeze up to 1 month. Reheat in a 350°F (175°C) oven for 10–15 minutes (frozen about 20–25 minutes) until heated through.

Substitutions: For a vegetarian version, substitute cooked spiced lentils or seasoned ground mushrooms and follow the same moisture-binding approach with breadcrumbs.