Jamaican Beef Patties

Here is an authentic Jamaican beef patty recipe that you can make at home, and store if you have extras. The crispy and flaky crust will keep you churning these out for family and friends as they ask for seconds!

A little backstory before the recipe…

I was first introduced to the notion of “Jamaican Beef Patties” as a ten-year-old, while living in the Virgin Islands. Brightly-colored, impromptu roadside stands made of galvanized roofing and featuring only one or two giant kettles made from the bottoms of 55-gallon drums as the only cooking instruments, where you could buy a beef patty (inexplicably pronounced like “paté,” by the locals) for just two dollars. West Indian-style Beef Patties were deep-fried, like a donut or fritter, flaky, and filled with a saucy, spicy, utterly delicious ground beef or shredded goat filling.

Imagine my disappointment, then, when I moved to Brooklyn in my early twenties, and was confronted with the corner deli version of “Jamaican Beef Patties.” Though they shared a name, these convenience snacks had no resemblance to the beef patties of my memory. These were small, previously frozen hard yellow pucks, chalky on the teeth, and filled with no more than a spit of the gamiest, driest, lowest-quality beef. Often, they were displayed in the cooler, and would be heated to order in a pizza oven, which only seemed to make them worse. The tops would collapse in a pool of orange grease, revealing the depressing insides, that would sometimes be (rather in-authentically) filled with mozzarella cheese, in addition to the ground beef filling. Based on the beef patties I had enjoyed in the islands as a child, I knew that something had been lost in translation. Though I hadn’t been to Jamaica, and though I learned much later that the two styles of beef patty were very different, it still didn’t seem possible that these sad little pastry pucks could rise to the level of national dish. I scratched them off my list of possible lunch items, and moved on with my life.

Until, that is, I made Jamaican beef patties myself, in my own home. Suddenly, I understood what this dish must actually be like, when thoughtfully prepared in a Jamaican kitchen. Instead of little dense wads of crumbly dough, making them yourself reveals their true nature: little flaky turmeric-dyed and curry-flavored empanadas, or turnovers, filled with sweat-inducing spicy meat spiked with habanero peppers. They’re a celebration of colonialism, where Indian spices mingle with Caribbean heat and create a totally new type of cuisine. They’re cheap, filling, and stunningly delicious…and you owe it to yourself to try them, to change your whole mindset about this “Jamaican Beef Pattie” business.

Jamaican Beef Patties

Jamaican Beef Patties

  • Author: MealHack.com


A simple Jamaican beef patty recipe that is a popular Caribbean appetizer among all ages.



  • 4 cups all-purpose flour
  • 2 teaspoons salt
  • 2 teaspoons turmeric
  • 1 teaspoon curry powder
  • 1 1/2 cups cold vegetable shortening (about 12 ounces)
  • 2 tablespoons vegetable oil
  • 6 scallions, finely chopped
  • 1 medium onion, finely chopped
  • 4 cloves garlic, finely chopped
  • 1 habanero chili pepper, seeded and finely chopped
  • 1/2 teaspoon cayenne pepper
  • 1/2 teaspoon paprika
  • 1/4 teaspoon ground allspice
  • 1 pound ground beef
  • 2 teaspoons thyme leaves
  • 1 teaspoon salt
  • 1 teaspoon black pepper
  • 1 teaspoon sugar


  1. Mix flour, salt, turmeric and curry powder in a large bowl. Add chilled vegetable shortening rub together with flour using your fingertips. When shortening has been chopped into small, flour-covered balls, add 1/2 cup of ice water and mix with your hands. Keep adding ice water, several tablespoons at a time, until mixture forms a slightly sticky dough. Knead for two minutes, divide in half, wrap in plastic, and chill in the refrigerator while you prepare the filling.
  2. In a deep skillet, heat oil over medium heat. Add scallions, onion, garlic, and habanero pepper. Cook, stirring until softened. Add paprika, allspice, and cayenne, tossing to coat vegetables. Add beef and thyme, breaking up and large pieces with a wooden spoon, and brown lightly. Add enough water to just cover meat, and simmer, uncovered, until liquid is reduced to a sauce, about 30 minutes. Remove from meat and set aside to cool.
  3. Heat oven to 375 degrees. Remove one half of dough from refrigerator and divide it in half. Roll out one half on a lightly floured surface until large enough to cut three circles, each about 6 inches across. (Use the rim of a bowl turned upside down as a guide.) Repeat with remaining dough, setting aside the circles.
  4. Place two tablespoons of filling on lower half of one circle. Dip a finger into water and moisten the edge of the dough. Fold the top half over, pulling dough over filling and pressing edge lightly with your fingers. Crimp edge with a fork and transfer to nonstick baking sheet. Repeat with remaining dough and filling. Bake about 25 minutes, until top crust is firm and golden.

Jamaican Patties FAQ

How long do Jamaican beef patties last?
You can store Jamaican patties in the freezer for up to 2 months. Put them in a airtight zip-lock bag, and reheat when ready.

What goes Good with Jamaican patties?
Coco bread, Roti or warm melted cheese.


Malcolm Bedell is co-author of the critically acclaimed "Eating in Maine: At Home, On the Town, and On the Road." He currently owns and operates the Ancho Honey restaurant in Maine.


  1. oh how delicious!!! i love beef patties, love the “pattie man” riding along on his bicycle, calling out “patteeeee! patteeee!” (which sound i first heard riding a bicycle down the Blue Mountains in Jamaica, hearing the patteeeee, which sounded like fatteeeeee, which annoyed me ~ how rude! ~ and not even all that applicable at that point in life. far more so now, alas.) never thought of making them. will do this weekend. a little bit of jamaica smack in the middle of tulsa, ok. lovely.

    1. I didn’t know you had spent time in Jamaica! No word on the authenticity of these, since I only have the gross deli version to compare them to…but these were pretty good.

  2. My only encounters with Jamaican beef patties have been in NY (the Bronx specifically) while I was in college. Why are they at pizzerias by the way? Strange. In any case, they’re nasty. I’ve also sampled the “Golden Crust” variety, which is better, but still kinda gross if memory serves me correct. In any case, I want one of these.

      1. You’re absolutely right…I had totally disregarded these, based on those horrible pizzeria versions. They are pretty outstanding when you make ’em yourself, however.

  3. Awesome, awesome post. I had all but forgotten the wonderful patties I use to enjoy when my ex and I were together (she’s Haitian/Panamanian and her father would go every weekend to Jamaica, Queens to pick up a few dozen) until now. Thank you so much for this recipe–yours look absolutely fantastic and I can’t wait to try making these at home.

    1. You’ve gotta try ’em…they’re head and shoulders above anything I ever picked up in the corner deli or pizzeria.

  4. Although inauthentic (sans hyphen) is a legitimate word, I believe that you actually mean to say unauthentic, which refers to a poor facsimile, whereas inauthentic refers to a fake intended to pass for an original, implying deception. This type of mistake, obviously quite minor, is nevertheless the sort committed by typically superior writers. Please forgive me; I spend so much time reading atrociously written blogs that my eyes hurt. Your pictures are spectacular.

      1. so FUNNY! I was thinking the same thing.

        I have not have a chance to try your recipe (although I will really soon!). I am a Haitian from nyc and have lived with Jamaicans all my life. I have tasted everything including homemade, Golden Krust, Juici Patties, Tastee Patties and the awful offering from the pizza shops. I will be able to tell you how authentic your recipe is!

  5. These beef patties are great…have quickly become a family favorite! I have even kicked up the heat a notch..my daughter n I love them extra spicey.
    Thanks for the recipe

  6. I’ll be making these for my sons Pirate (in the Caribbean) birthday party soon! Since I’ll have to make about 40, have you tried freezing them? I am just wondering if pre-baking or post-baking freezing would work better. They look delicious!

    ~Emily ~ Mainer forever. Even though I live “away” now, I’ll always be a Mainer Just as, unfortunately you’ll always be from away 😉 LOL

    1. Hi Emily! The last time I made these, I froze the extras in their raw form. Then, when I was ready to bake them, I baked them straight from frozen (without thawing first). Hope this helps!

    1. I wasn’t born in Maine, but I have lived here off and on for most of my life. And my daughter was born here, so that counts for something. 🙂

  7. These are SO good! I just made my first batch and am taste testing them now:) I added a tiny bit of cinnamon even though I know it’s not authentic b/c when I tasted the meat I was craving more aromatic spices – I think I’ve never actually had a real Jamaican beef patty so you can just consider my addition completely irresponsible if you are a stickler for the rules!

    And I think I need a touch more water (I added less than the recipe to try to make a super flaky crust), I can hardly fold the darn things without major crackage. But I think if I used the right amount it would be perfect! They are super yum though!!

  8. Just a pinch of advice. if you swap the shortening for half shortening half margarine, it makes the dough easier to work with, less chance of it getting tough and doesn’t compromise the flakiness. Also please a gentle reminder it’s Jamaican curry. not indian, not thai, not ect… but Jamaican curry. it should go without saying… but.

  9. Okay, don’t have the patience to read all the comments, but I LOVE this recipe! My husband and I tried it this evening (was a little hesitant because of the amount of ingredients and steps), but we took the time and energy and loved it! Only thing we would like is some sort of sauce. Not being much of a chef myself, is there something you’d recommend?

  10. I may be a dummy, but I don’t see where the last three ingredients (salt, pepper, and sugar) get incorporated in the instructions. I know the first salt (2 tsp) gets added in the dough, but I’m guessing from the location in the list they gets added to the meat mixture. Is this correct? I’m in the middle of making it, so I guess we’ll just see how it turns out with it added there =P Thanks!

  11. Making these tomorrow! I pinned this recipe a few years ago and never got around to making them. I spent some time in the Virgin Islands too and fondly remember the “meat pate” you talk about. My favorite was Vie’s Snack Shack. Thanks for the recipe!

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