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Jamaican Beef Patties

In Recipes

The crust is incredible, and the filling is bang on!  

Prep Time 25 minutes
Cook Time 25 minutes
Total Time 50 minutes



  • 2 cup all-purpose flour
  • 1 tsp salt
  • 1/2 tsp sugar
  • 1 tbsp curry powder
  • 1/4 cup cold shortening
  • 1/2 cup ice cold unsalted butter diced into cubes
  • 1 1/2 cup or less water 

Beef Filling

  • 1.5 lb lean ground beef 
  • 1/2 tsp Beef Stock concentrate
  • 1/4 cup water
  • Salt for taste
  • Pepper for taste
  • 1 TBSP Jerk From Away
  • 1 tbsp vegetable oil or more if needed
  • 1/4 cup flour
  • 1 1/2 tbsp soy sauce
  • 1 1/2 tsp curry powder
  • 1/2 tsp garlic powder
  • small pinch cayenne pepper
  • small pinches smoked paprika
  • 1/2 tsp onion powder
  • 1/4 tsp ground thyme 
  • 1 red onion diced
  • 2 tbsp sliced green onions
  • 2 garlic cloves minced
  • 1 egg beaten
  • 1/2 tsp allspice


Preheat oven to 425 degrees Fahrenheit. In a large bowl, add the flour, curry and salt and sugar and mix. Cut in the cold butter and shortening. Keep blending in the butter until it's the size of small peas. Add the water and stir until flour turns into a ball. Form a ball of dough using your hands. The dough should be sticky but not too sticky.

Place the dough into a large glass bowl and dust lightly with flour. Cover with plastic wrap and place in the refrigerator for about 20 minutes. Cut the pastry into 8 equal parts and flatten into circles. Use a bowl to press a neat circle!

Gradually add water to the dough. You may not have to add the entire 1 1/2 cup of water. Start with 1/4 cup of water then add a tablespoon more at a time. If the dough is dry add more water if its too wet then add a bit more flour.

Beef Filling

In a large skillet over medium heat add 1 tablespoon of of vegetable oil. Saute the onions about 2-3 minutes. Add the garlic, cook until translucent. Set stove to medium-high heat.

Add ground beef, peppers, soy sauce and all the seasonings. Chop up the beef as the beef cooks. Alternatively, you can cook the beef first then drain then add the seasonings if you like. Drain most of the liquid from the meat leaving about two tablespoons of fat in the skillet. Return skillet to the stove and add water let it come to a quick boil add the beef stock, mix well then add flour. Mix it well.  Let the beef cool for about 30 minutes.  We like to put the beef in a food processor for just a couple quick hits to give it that traditional texture - not chunky, not smooth.

Add equal amounts of the beef filling to the half side of each circle of dough, leaving some room free around the edges. Brush egg wash around the edges of the flattened dough. (This will help seal the dough) Fold and seal using a fork to crimp the edges.

Poke a couple holes into the top of the patty. Add them to a baking sheet lined with parchment paper.  Brush each patty with the beaten egg. Bake for 20-25 minutes or until crust is golden brown.  Serve hot or warm.



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