Jamaican Beef Patties Recipe: Flaky, Spicy & Authentic
This Jamaican Patties recipe is flaky yet still has a chewy bite to it. For this recipe I used ground beef, but you can also use ground chicken.
Equipment
Large mixing bowl
Medium skillet (10-inch / 25cm)
Rolling Pin
5-inch round cutter (or bowl)
Fork (for crimping edges)
Baking sheet
Plastic wrap
Ingredients
For the dough
2 cups all purpose flour (plain flour Australia and UK) - 250g; plain flour in Australia and UK
1 teaspoon turmeric
1 teaspoon salt
12 tablespoons unsalted butter - 3/4 cup / 170g, cold, cut into pieces
½ cup water - 120ml, ice water
For the filling
1 small white onion - minced- 1 small Scotch bonnet pepper - or two jalapeño peppers, minced
1 tablespoon olive oil
½ pound ground chicken (minced chicken) - 225g; or beef
¼ teaspoon dried thyme
¼ teaspoon chili powder
½ teaspoon dried rosemary
¼ cup chicken stock (chicken broth or chicken bouillon) - 60ml; or beef stock- ¼ cup water - 60ml
- 1 pinch salt - to taste
Optional
1 large egg - beaten, for egg wash (optional, for golden colour)
Instructions
Make the dough
- Whisk together the turmeric, flour, and salt in a large bowl. Cut the cold butter into tablespoon-size pieces and drop into the flour. Using your fingers, break up the butter until it resembles pea-sized pieces.2 cups all purpose flour (plain flour Australia and UK), 1 teaspoon turmeric, 1 teaspoon salt, 12 tablespoons unsalted butter
- Add the ice water and stir with a wooden spoon until a very shaggy dough forms — you will still have big lumps of butter and unincorporated flour. Tip the mixture onto a lightly floured work surface. Using the heel of your hand, drag a portion of the dough from one end to the other (this is the fraisage technique). Repeat until the dough is smooth and uniform with no large butter lumps visible. Wrap tightly in plastic wrap and refrigerate for at least 30 minutes while you make the filling.1/2 cup water
Make the filling
- Heat the olive oil in a medium skillet over medium-high heat. Add the onion and Scotch bonnet pepper and cook for about 4 minutes, stirring often, until softened.1 tablespoon olive oil, 1 small white onion, 1 small Scotch bonnet pepper
- Add the ground chicken (or beef), thyme, chili powder, and rosemary. Brown the meat for about 10 minutes, breaking it up with a spoon, until no longer pink.1/2 pound ground chicken (minced chicken), 1/4 teaspoon dried thyme, 1/4 teaspoon chili powder, 1/2 teaspoon dried rosemary
- Pour in the stock and water, reduce the heat to medium-low, and simmer for 20-25 minutes until the liquid has reduced to a thick, saucy consistency. Season with salt to taste. Remove from heat and allow to cool slightly before filling the patties.1/4 cup chicken stock (chicken broth or chicken bouillon), 1/4 cup water, 1 pinch salt
Assemble and bake
- Divide the dough in half. Re-wrap one half in plastic wrap and return it to the fridge. Place the other half on a well-floured surface and roll out to 1/8 inch (3mm) thick. Using a 5-inch (13cm) round cutter or an upside-down bowl, cut out 4 circles.
- Place 2 scant tablespoons of filling on one half of each circle, leaving a 1/2-inch (1cm) border near the edge. Moisten the edge with a fingertip dipped in water, fold the dough over to form a half-moon, and seal by pressing firmly with a fork. Repeat with the second half of the dough. If using egg wash, brush the tops lightly with beaten egg for a golden finish.1 large egg
- At this point, you can freeze the patties if making them ahead. Place them on a baking sheet and freeze for about 30 minutes until firm. Transfer to a freezer bag in a single layer. When ready to bake, place the frozen patties directly in a 350°F / 175°C (180°C fan-forced) oven for about 40 minutes.
- To bake immediately, preheat the oven to 350°F / 175°C (180°C fan-forced). Place the patties on an ungreased baking sheet and bake for 22-25 minutes until the pastry is deep golden and flaky. Serve hot.
Notes
Storage: Baked patties keep in the fridge for up to 3 days in an airtight container. Reheat in a 350°F / 175°C oven for 10-12 minutes to restore crispness — avoid the microwave, which makes the pastry soggy.
Freezer: Freeze unbaked patties on a baking sheet until firm, then transfer to a freezer bag. Bake from frozen at 350°F / 175°C for 40 minutes. Keeps for up to 3 months.
Make-Ahead: Prepare the filling up to 2 days ahead and refrigerate. Cold filling is actually easier to work with when assembling.
Substitutions: Swap Scotch bonnet for 2 jalapeños for milder heat, or use habanero for similar intensity. Swap chicken stock for vegetable stock to keep the filling lighter.
Pro Tip: Keep your butter ice-cold throughout the fraisage process. If the dough warms up, refrigerate it for 15 minutes before rolling — this is what creates distinct flaky layers.
Nutrition
Serving: 1servingCalories: 337kcalCarbohydrates: 25gProtein: 9gFat: 22gSaturated Fat: 12gPolyunsaturated Fat: 2gMonounsaturated Fat: 7gTrans Fat: 1gCholesterol: 93mgSodium: 338mgPotassium: 228mgFiber: 1gSugar: 1gVitamin A: 591IUVitamin C: 3mgCalcium: 20mgIron: 2mg
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