Jamaican Beef Patty

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A Jamaican street-food classic: golden, flaky turmeric-kissed pastry wrapped around a boldly spiced ground beef filling with scotch bonnet, allspice, and thyme. Each patty delivers a perfect contrast of buttery, tender crust and aromatic, peppery meat. Eat warm for the full island bakery experience.

Nutrition Facts

Per serving (estimated)

• 565 kcalCalories
• 32 gFat
• 14 gSaturated Fat
• 48 gCarbs
• 3 gFiber
• 2 gSugar
• 23 gProtein
• 520 mgSodium
• 380 mgPotassium
• 55 mgCalcium
• 4.2 mgIron
• 8 mgVitamin C
• 140 mcgVitamin A

Ingredients

For the pastry

• 2 1/2 cups (315 g) all-purpose flour
• 1 tsp kosher salt
• 2 tsp ground turmeric
• 1 tsp mild curry powder
• 1/2 cup (115 g) cold unsalted butter, cubed
• 1/4 cup (55 g) cold vegetable shortening
• 2 tsp white vinegar
• About 1/2 cup (120 ml) ice water

For the beef filling

• 1 tbsp vegetable oil
• 1 lb (450 g) ground beef (85/15)
• 1 small yellow onion, finely diced
• 3 scallions, finely sliced
• 3 cloves garlic, minced
• 1 scotch bonnet pepper, seeded and minced
• 1 tbsp fresh thyme leaves
• 1 1/2 tsp ground allspice (pimento)
• 2 tsp mild curry powder
• 1/2 tsp ground turmeric
• 1/3 cup (80 ml) beef broth
• 1/3 cup (30 g) plain dried breadcrumbs
• 1 tsp kosher salt
• 1/2 tsp black pepper

For the egg wash

• 1 large egg
• 1 tbsp water
• Pinch of salt

Directions

1. Make the pastry: Whisk flour, salt, turmeric, and curry powder in a large bowl. Cut in the cold butter and shortening with your fingertips or a pastry cutter until the mixture looks like coarse crumbs with pea-sized pieces. Stir the vinegar into the ice water, then drizzle in just enough to bring the dough together; do not overmix.
2. Shape the dough into a flat disc, wrap in plastic, and refrigerate for at least 30 minutes while you make the filling.
3. Make the filling: Heat the oil in a skillet over medium-high. Add the onion and cook 3 minutes until softened. Stir in garlic, scotch bonnet, and scallions and cook 1 minute more. Add the ground beef, breaking it up, and brown for 6 to 8 minutes until no pink remains.
4. Season the beef with thyme, allspice, curry powder, turmeric, salt, and pepper. Pour in the broth and simmer 5 minutes, until most of the liquid has evaporated. Stir in the breadcrumbs, cook 1 minute until the mixture holds together, then transfer to a bowl and cool completely.
5. Assemble: Divide the chilled dough into 4 equal pieces and roll each on a lightly floured surface into a 7-inch round, about 1/8 inch thick. Spoon about 1/2 cup of filling onto one half of each round, leaving a 1/2-inch border. Brush the edge with egg wash, fold the dough over to form a half-moon, and crimp tightly with a fork to seal.
6. Score the top of each patty with three small slits for steam to escape, transfer to a parchment-lined sheet, and chill 15 minutes. Preheat the oven to 400°F (200°C).
7. Whisk the egg, water, and pinch of salt, then brush generously over each chilled patty for that signature glossy golden finish.
8. Bake 25 to 30 minutes, until deeply golden and the pastry sounds hollow when tapped. Rest 5 minutes before serving warm with scotch bonnet pepper sauce, hot sauce, or a simple cabbage slaw on the side.

Cook’s Notes

• Keep everything cold: butter, shortening, and even the flour for the flakiest layers. Work fast so the fat stays solid.
• Do not overwork the pastry dough; visible streaks of butter are what create those signature flaky shards.
• Cool the filling completely before assembling, or the hot filling will melt the pastry and make it soggy and hard to seal.
• Scotch bonnet is potent; for milder heat, swap in a habanero or use only half a pepper and remove the seeds thoroughly.
• Unbaked patties freeze beautifully for up to 2 months; bake straight from frozen, adding about 8 extra minutes.

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