Authentic Jamaican Beef Patties: A Taste of Caribbean Sunshine

Transport your taste buds to the sandy shores of Jamaica with these mouthwatering, flaky beef patties. Perfect for a cozy night in or a vibrant summer gathering!

Craving a tropical escape? Look no further than these golden, curry-spiced Jamaican beef patties. Bursting with bold flavors and wrapped in buttery, flaky pastry, these savory hand pies are the ultimate comfort food with a Caribbean twist.

While traditionally stuffed with seasoned ground beef, these versatile patties can be filled with everything from spicy shrimp to jerk chicken. This recipe sticks to the classic beef filling, packed with aromatic spices and a hint of fiery Scotch bonnet pepper.

The secret to achieving that signature yellow hue lies in the curry-infused dough. While authentic Jamaican patties often use suet from curried goat, this recipe simplifies things with butter and a generous dose of turmeric and curry powder.

Pro tip: Make the dough ahead of time and let it chill for at least an hour. When rolling it out, be generous with the flour to prevent sticking. A circular side plate makes the perfect DIY cutter for shaping your patties.

The filling is where the magic happens. A symphony of onions, garlic, and Scotch bonnet peppers forms the aromatic base. Jamaican curry powder, allspice, and fresh thyme bring the island vibes, while a splash of Pickapeppa sauce adds depth (though a good steak sauce can stand in if needed).

Remember: resist the urge to overstuff! A modest 2 tablespoons of filling per patty ensures a perfect seal and prevents messy leaks during baking.

A Taste of Jamaican History

Beef patties are more than just delicious – they’re a cherished part of Jamaican culinary heritage. These portable, flavor-packed pockets have roots tracing back to the Cornish pasty, brought to the Caribbean by British colonizers. Over time, Jamaicans transformed the basic meat pie with local ingredients and bold spices, creating a truly unique national dish.

This recipe was lovingly tested and updated in 2023 to ensure foolproof results in your home kitchen. Get ready to fill your home with the irresistible aroma of Jamaica!

Curried Jamaican Beef Patties Recipe

Ingredients

For the Dough:

• 3 cups (13.75 ounces; 390g) all-purpose flour, plus more for work surface
• 1/2 teaspoon Diamond Crystal kosher salt; for table salt, use half as much by volume
• 1 tablespoon yellow curry powder, preferably Jamaican
• 2 teaspoons turmeric powder
• 8 ounces (226g) cold unsalted butter, cut into small pieces
• 3/4 cup (170ml) cold water
• 1 tablespoon (15ml) distilled white vinegar
• 1 large egg, lightly whisked

For the Filling:

• 1 pound (454g) ground beef
• 1 large yellow onion (8 ounces; 227g) finely chopped
• 1 Scotch bonnet pepper, stemmed, seeded, and minced
• 2 medium cloves garlic, minced
• 1 1/4 cups (300ml) low-sodium beef broth
• 1 1/2 tablespoons (23ml) Pickapeppa sauce or steak sauce
• 1 1/2 tablespoons (23ml) Worcestershire sauce
• 1 teaspoon onion powder
• 1/2 teaspoon cayenne pepper
• 1 tablespoon yellow curry powder, preferably Jamaican
• 1/2 teaspoon allspice
• 1 teaspoon Diamond Crystal kosher salt, plus more to taste; for table salt, use half as much by volume
• 2 fresh bay leaves
• 4 sprigs fresh thyme
• 1/4 cup breadcrumbs (1 ounce; 29g)
• Egg wash made from 1 large egg beaten with 1/4 cup (60ml) water

Directions

1. For the Dough: Combine flour, salt, curry powder, turmeric, and butter in a food processor. Pulse about 10 times until the butter resembles pea-sized pieces.
2. Whisk water, vinegar, and egg in a small bowl. Add this liquid mixture to the food processor and pulse until the dough comes together. It may look loose but should hold when squeezed. Shape the dough into a 2-inch-thick disk on a floured surface, wrap in plastic, and refrigerate for at least 1 hour or overnight.
3. For the Filling: Brown the ground beef in a large sauté pan over medium-high heat, breaking it into small pieces. After about 6 minutes, reduce heat to medium and add onion, Scotch bonnet pepper, and garlic. Cook for 4-5 minutes until vegetables soften.
4. Stir in broth, Pickapeppa sauce, Worcestershire sauce, onion powder, cayenne, curry, allspice, salt, bay leaves, and thyme. Bring to a boil, then reduce heat and simmer for about 12 minutes until most liquid evaporates. Remove bay leaves and thyme sprigs, adjust salt if needed, and stir in breadcrumbs.
5. Preheat oven to 375°F (190°C) with the rack in the lower-middle position.
6. Roll out the dough to 1/8-inch thickness on a floured surface. Cut into 6-inch circles and place 2 heaping tablespoons of filling on one half of each round. Brush edges with egg wash, fold over to create a half-moon, and seal with a fork. Brush tops with remaining egg wash.
7. Bake patties on a parchment-lined baking sheet for about 25 minutes until golden brown. Let cool for 5 minutes before serving.

Notes

Make-ahead tip: Par-bake patties for 25 minutes, then finish in a 400°F (200°C) oven for 15 minutes just before serving. This method is perfect for entertaining!