Listen, I gotta tell you about this jamaican patty recipe that’s been in my family for ages. My grandma taught me how to make these when I was just a kid, and tbh I’ve been obsessed ever since. These golden pockets of savory goodness are filled with spiced meat that’ll transport you straight to the beaches of Jamaica. Trust me, once you try making these at home, you’ll never go back to store-bought ones again.
Why You’ll Love This Jamaican Patty Recipe
Making jamaican patty recipe at home might seem intimidating, but it’s actually way easier than you think. I remember the first time I tried making these for my friends – they couldn’t believe I made them from scratch! The best part is you can customize the filling however you want. Not a fan of beef? Try chicken or veggie filling instead. Plus, these patties freeze super well, so you can make a big batch and have quick meals ready whenever you want.
I’ve tried a ton of different recipes over the years, but this one’s the most authentic and delicious version I’ve found. It’s got that perfect balance of flaky crust and spicy filling that’ll make you feel like you’re sitting at a beachside spot in Jamaica.
Ingredients You’ll Need for This Jamaican Patty Recipe
For the Flaky Crust:
- 3 cups all-purpose flour – this is the base of our crust, nothing fancy needed
- 1 tsp salt – gotta have it for flavor
- 1 tbsp curry powder – this gives the crust that signature golden color, don’t skip it!
- 1 cup cold unsalted butter – the colder the better for flakiness
- 3/4 cup ice water – might need more or less depending on your kitchen humidity
- 1 tbsp white vinegar – secret ingredient that helps make the crust extra flaky
You can sub shortening for half the butter if you want, but real butter gives the best flavor. If you can’t find curry powder, turmeric works too but won’t have the same depth.
For the Beef Filling:
- 1 lb ground beef – I use 80/20 for juiciness
- 1 onion, diced small – yellow or white works fine
- 3 garlic cloves, minced – fresh is best but pre-minced works in a pinch
- 1 scotch bonnet pepper, minced – this brings the heat! use jalapeño if you can’t find it
- 2 tsp thyme – dried is fine but fresh is better
- 1 tsp allspice – essential for authentic flavor
- 1/2 tsp cumin – adds warmth
- 2 tbsp curry powder – yes, more curry powder!
- 1/2 cup beef broth – helps keep everything moist
- 1/4 cup breadcrumbs – absorbs excess liquid
- Salt and pepper to taste
- 1 tbsp oil for sautéing
For vegetarian version, sub lentils and potatoes for the beef. Works great and still gives that hearty texture we’re looking for.
How to Make Authentic Jamaican Patties
Make the Crust:
- Mix flour, salt and curry powder in a big bowl. Easy enough.
- Cut in the cold butter using forks or your fingers till it looks like coarse crumbs. Don’t overthink it – some bigger butter pieces = more flakiness.
- Mix water and vinegar, then add to flour mixture bit by bit. You might not need all of it. Stop when dough holds together when squeezed.
- Form into a ball, wrap in plastic, and chill for at least 1 hour. Don’t skip this part! The resting time is crucial.
Prepare the Filling:
- Heat oil in a large pan over medium heat. Add onions and cook till soft, about 3-4 mins.
- Toss in garlic and scotch bonnet, cook another min till fragrant. Your kitchen’s gonna smell amazing right about now.
- Add ground beef, break it up with a spoon, and cook till no longer pink.
- Sprinkle in all the spices – thyme, allspice, cumin, curry powder, salt and pepper. Stir well.
- Pour in beef broth, let it simmer for about 15 mins till most liquid evaporates.
- Mix in breadcrumbs, stir well, then remove from heat and let it cool completely. Hot filling in raw dough = disaster, trust me on this one.
Assemble and Bake:
- Preheat oven to 375°F. Line baking sheets with parchment.
- Roll out dough on floured surface till about 1/8 inch thick. Cut into 6-inch circles using a bowl or large cookie cutter.
- Place about 2-3 tbsp filling on one half of each circle. Don’t overfill or they’ll burst! Been there, done that.
- Fold over to create half-moon shape. Press edges with fork to seal. If dough tears, just patch it up – no one will notice after baking.
- Beat an egg with a splash of water, brush on top of patties for that golden shine.
- Bake 25-30 mins till crust is golden and flaky. They should look like they’re about to shatter when you tap them.
Let em cool for at least 10 mins before eating or you’ll burn your mouth. I’ve made that mistake more times than I care to admit!
Tasty Variations to Try
- Chicken Patties: Sub ground chicken for beef, add a bit more curry powder
- Veggie Patties: Use mashed potatoes, peas, carrots and corn for filling
- Spicy Shrimp: Chopped shrimp with extra scotch bonnet for heat lovers
- Cheesy Beef: Add cheddar cheese to the traditional beef filling
- Breakfast Patties: Fill with scrambled eggs, cheese and bacon bits
Personally, I love making a double batch with different fillings so everyone gets what they want. The chicken ones are especially good for people who don’t like beef.
Jamaican Patty Recipe
Equipment
- Mixing bowls
- Rolling Pin
- Large skillet
- Baking sheets
- Parchment paper
- Fork
- Pastry brush
- Plastic wrap
Ingredients
For the Crust:
- 3 cups all-purpose flour
- 1 tsp salt
- 1 tbsp curry powder
- 1 cup cold unsalted butter cubed
- 3/4 cup ice water adjust as needed
- 1 tbsp white vinegar
For the Filling:
- 1 lb ground beef 80/20
- 1 onion diced
- 3 garlic cloves minced
- 1 scotch bonnet pepper minced (or substitute jalapeño)
- 2 tsp thyme
- 1 tsp allspice
- 1/2 tsp cumin
- 2 tbsp curry powder
- 1/2 cup beef broth
- 1/4 cup breadcrumbs
- Salt and pepper to taste
- 1 tbsp oil for sautéing
For Assembly:
- 1 egg
- 1 tbsp water for egg wash
Instructions
Make the Crust:
- Combine flour, salt, and curry powder in a large bowl.
- Cut in cold butter until mixture resembles coarse crumbs.
- Mix water and vinegar, then slowly add to flour mixture until dough forms.
- Shape into a ball, wrap in plastic, and chill for at least 1 hour.
Prepare the Filling:
- Heat oil in a skillet. Sauté onions until soft, about 3-4 minutes.
- Add garlic and scotch bonnet pepper. Cook 1 more minute.
- Add ground beef, cook until no longer pink.
- Stir in thyme, allspice, cumin, curry powder, salt, and pepper.
- Pour in broth and simmer for 15 minutes until liquid reduces.
- Add breadcrumbs, stir, and let cool completely.
Assemble Patties:
- Preheat oven to 375°F (190°C).
- Roll dough to 1/8 inch thick. Cut into 6-inch circles.
- Place 2–3 tbsp filling on one side, fold over, and seal edges with fork.
- Brush with egg wash.
- Bake 25–30 minutes until golden and flaky.
- Cool 10 minutes before serving.
Notes
Nutrition
FAQ About Jamaican Patty Recipe
What is Jamaican patty crust made of?
Jamaican patty crust is made of flour, butter, curry powder, salt, and a bit of vinegar for extra flakiness. The curry powder gives it that signature golden color that’s totally different from other pastries. Some ppl use shortening or a mix of butter and shortening, but traditional recipes use mostly butter for rich flavor.
What makes a good Jamaican patty?
A good jamaican patty has a perfect balance between flaky, tender crust and well-seasoned filling. The crust should be golden yellow from curry powder and shatter when you bite into it. The filling needs to be moist but not soggy, with the right amount of heat from scotch bonnet peppers. Authentic patties have that distinct curry and allspice flavor that can’t be faked!
What is the difference between empanadas and Jamaican beef patties?
Empanadas and jamaican patties look similar but taste totally different. Empanadas use plain pastry dough without curry powder, while jamaican patty recipe includes curry powder in the crust for color and flavor. The filling in patties is heavily spiced with curry, thyme and scotch bonnet, while empanadas vary by country but typically use milder seasonings. Patties are also usually shaped like half-moons, while empanadas can be shaped different ways depending on the region.
How do you make the perfect patty?
To make the perfect patty, you gotta keep the dough cold at all times for maximum flakiness. Don’t overwork the dough or it’ll get tough. The filling should be completely cool before assembling or it’ll make the dough soggy. Seal the edges really well with a fork to prevent leaks, and always brush with egg wash for that gorgeous golden color. Let the patties rest for 10 mins after baking so the flavors can settle.
What to put in a Jamaican beef patty?
Traditional jamaican beef patty contains ground beef seasoned with onions, garlic, thyme, curry powder, allspice, and scotch bonnet peppers for heat. Some recipes add breadcrumbs to absorb extra moisture. Modern versions might include bell peppers, scallions, or even a bit of soy sauce for extra flavor. The filling should be moist but not runny, and seasoned enough to taste good on its own.
Make These Jamaican Patties Your Own
I still remember the look on my mom’s face when I made these patties for Sunday dinner last month. She took one bite and said they were even better than her mom’s recipe (don’t tell grandma!). That’s the beauty of cooking – you can take something traditional and make it your own.
Whether you’re making these for a quick lunch, party appetizers, or just craving something different, this jamaican patty recipe won’t disappoint. They’re a little bit of work but so worth it. If you love these, you might also enjoy my Sheet Pan Taco Pizza or Philly Cheesesteak Egg Rolls for more fun twists on classic flavors.
Give this recipe a try next weekend. Your kitchen will smell amazing, and your taste buds will thank you. Promise.