Jamaican Beef Patties

Jamaican Beef Patties


"These are delicious curry-flavored beef pastries that can be found in Jamaica and other Caribbean islands. Try serving them with some Peas and Rice, or just have them as a snack."

Ingredients 1 h 20 m {{adjustedServings}} servings 371 cals

Serving size has been adjusted!

Original recipe yields 10 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 371 kcal
  • 19%
  • Fat:
  • 24.9 g
  • 38%
  • Carbs:
  • 24.3g
  • 8%
  • Protein:
  • 11.9 g
  • 24%
  • Cholesterol:
  • 60 mg
  • 20%
  • Sodium:
  • 467 mg
  • 19%

Based on a 2,000 calorie diet

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  • Prep

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  1. Preheat oven to 400 degrees F (200 degrees C). In a large bowl, combine flour, 1 1/2 teaspoons curry powder, and pinch of salt. Cut in 1/4 cup margarine and shortening until mixture resembles coarse crumbs. Stir in water until mixture forms a ball. Shape dough into a log, and cut into 10 equal sections. Roll each section into a six inch circle (approximately 1/8 inch thick). Set aside.
  2. Melt margarine in a skillet over medium heat. Saute onion until soft and translucent. Stir in ground beef. Season with 1 teaspoon curry powder, thyme, 1 teaspoon salt, and pepper. Cook until beef is evenly brown, stirring constantly. Stir in beef broth and bread crumbs. Simmer until liquid is absorbed. Remove from heat.
  3. Spoon equal amounts of filling into each pastry circle. Fold over and press edges together, making a half circle. Use a fork to press edges, and brush the top of each patty with beaten egg.
  4. Bake in preheated oven for 30 minutes, or until golden brown.
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Make the classic filet mignon and mushroom dish named after Duke Wellington.

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Reviews 170

  1. 206 Ratings


This recipe is good but I'm only giving it 3 stars because its not really Jamaican. Its more of a curried empanada rather than the spicy beef patties that Jamaica & the Bahamas are known for. Reduce the curry in the dough and add a bit of saffron. In the meat filling, use the red curry, not the yellow. The red curry is the hotter curry and that is what gives the patties the 'bite' that island food is known for. Add a bit of finely chopped onion to the meat when cooking. Also, cooking the meat with a bit of jalapeño is done sometimes as well and then when thoroughly cooked, the jalapeño is discarded or pulsed with the meat before being sealed within the pastry. Lastly, the pastry recipe definitely needs to be doubled to yield 10 normal sized patties. This is a great starter recipe and one worthy of being in your box as it leaves all kinds of filling experiemntations open to the imagination.

Sza Sza

I come from Toronto, where there is a lot of Jamaican influence in the cultural mosaic. I now live in Japan, so naturally, the one thing I missed the most are beef patties ( especially the spicy ones ). This recipe is EXCEPTIONAL! However, I made some changes : - I doubled the amount of spice in the meat mix. I also added Allspice, CLOVES ( very important in Jamaican cooking ), nutmeg to it. - I froze the margarine and shortening before cutting it in the flour. I also put very cold water in the dough. I then put the dough in the fridge for a good 30 mins before handling it ( which I made sure, to handle as little as possible ). - I added turmeric ( saffron ) to the dough, to give the pastry that yellow, buttery colour. - I also made sure that I cooled the meat, so as not to steam or change the pastry in any way, when I am stuffing them.


I was looking for an authentic recipe to surprise my husband with, as he misses these from when we lived in London. I knew the meat mixture would need some additions to suit our tastes - so I added the following: 1 large diced yukon gold potato 1 diced green bell pepper 1 large carrot - shredded As for spice - I found it pretty vital to add 1/8 tsp of ground cloves and 1 tsp of sugar. This gave them the warmth aromatic flavor that makes Jamaican cuisine so distinctive. I also doubled the dough recipe as many others suggested - which yeilded 10 traditional sized patties. I love this because I can make half spicy for my husband and leave the rest for the kids and I. Great recipe!!