Jamaican Beef Patties Recipe

Prep aromatics

Finely chop the yellow onion, thinly slice the scallions, mince the garlic, and finely chop the thyme. If using scotch bonnet or habanero, remove seeds and mince very finely; handle with gloves and avoid touching eyes.

Heat 1 tablespoon vegetable oil in a medium skillet over medium-high heat until shimmering.

Add the chopped onion and a pinch of salt. Sauté 3–4 minutes until softened and slightly translucent.

Add the minced garlic, scallions, thyme, and minced scotch bonnet. Cook 1 minute until fragrant, stirring so garlic doesn’t burn.

Add the ground beef to the skillet. Break it up with a wooden spoon and cook until mostly browned, about 5–7 minutes.

Stir in curry powder, allspice, paprika, Worcestershire sauce, salt, and black pepper. Cook 1–2 minutes to bloom spices.

Pour in 1/4 cup beef or chicken broth and reduce heat to medium-low. Simmer, stirring occasionally, until most liquid evaporates and mixture is relatively dry — about 4–6 minutes. Taste and adjust salt/pepper. Remove from heat and let cool to room temperature (30–45 minutes) before filling pastries so dough does not get soggy.

Make dough

In a large bowl whisk together 2 cups flour, 1/2 teaspoon salt, and 1/2 teaspoon turmeric or curry powder if using for color.

Add the cold cubed butter and shortening/lard. Using a pastry cutter, two forks, or your fingertips, cut the fats into the flour until the mixture resembles coarse crumbs with some pea-sized pieces remaining (about 6–8 minutes).

Drizzle in about 1/4 cup ice water and gently mix until the dough just comes together. Add up to 1–2 tablespoons more ice water only if necessary. Do not overwork the dough.

Form the dough into a disk, wrap in plastic, and chill in the refrigerator for at least 30 minutes (or up to 2 hours).

Assemble patties

Preheat oven to 400°F (200°C). Line a baking sheet with parchment or lightly grease it.

On a lightly floured surface, roll the chilled dough to about 1/8-inch (3 mm) thickness. Using a 4.5–5 inch round cutter (or a bowl), cut out 8 rounds. Re-roll scraps as needed.

Place about 2–3 tablespoons of the cooled beef filling in the center of each round. Brush the edge of each round with a little cold milk or beaten egg (if using). Fold the dough over to form a half-moon and press edges to seal.

Crimp the edges with a fork to ensure a tight seal and create the classic patty edge. Make a small slit (or two) on the top of each patty to vent steam.

Bake

Place assembled patties on the prepared baking sheet. Brush the tops with milk or beaten egg for a glossy, golden finish.

Bake in the preheated oven for 20–25 minutes, until pastry is golden brown and crisp. If bottoms brown too fast, rotate sheet halfway through baking.

Remove from oven and let cool 5 minutes on the sheet before transferring to a rack. Serve warm.

If you used an egg in the egg wash, beat it and use it to brush before baking. If you used milk, there is no additional step.

Serve the patties warm with Pickapeppa sauce or your favorite hot sauce on the side. Store leftover patties in an airtight container in the refrigerator for up to 3 days; reheat in a 350°F (175°C) oven for 8–10 minutes to crisp pastry.