I do love Jamaican patties and this is how I do ’em 😊
I do love Jamaican patties and this is how I do ’em 😊
by Simjordan88
24 Comments
Klutzy-Sprinkles-958
Great post
SatoOppai
Leftovers are for the chef indeed! Looks good, I’m saving this.
Mother-Cod-8109
Don’t delete this please. Saved the post to refer back to. 🫶🏾
Trinnz
The post we are all wanting!! Great job!
Turbulent_Mountain81
That’s an awesome post! Thanks for sharing it!
liveslowdieyoung
Looks so yummy
aliskiel
Delicious!
candypiefield
Looks amazing! Thank you for sharing such a detailed post!!
hazelfreshlane
I’m over here eating sad cereal for dinner while ur patties are out here living their best life on a plate. 😭
CaptainObvious110
looks amazing
Bumblebee56990
**Here’s a homemade Jamaican Beef Patties recipe**
This version makes about 8–10 patties (perfect for a cozy dinner or snacks). It features a buttery, flaky crust with Jamaican curry powder and turmeric for that bright color, plus a juicy, well-seasoned beef filling with onions, garlic, ginger, thyme, and a touch of heat.
——
**Ingredients**
For the Dough (makes the signature yellow, flaky crust):
• 3½ cups (about 440g) all-purpose flour, plus extra for dusting
• 1–2 tablespoons Jamaican curry powder (adjust to taste)
• 1–1½ tablespoons ground turmeric (for the golden color)
• 1 teaspoon salt
• 1 tablespoon sugar (optional, for balance)
• 1 cup (2 sticks / 226g) cold unsalted butter, grated or cut into small cubes (or use half butter, half shortening for extra flakiness)
• ¾–1 cup ice-cold water (start with less and add as needed)
• Optional: 1 tablespoon white vinegar or lemon juice for tenderness
• 1–2 Scotch bonnet or habanero peppers, finely minced (adjust for heat; remove seeds for milder)
• 2–3 teaspoons Jamaican curry powder
• 1 teaspoon ground allspice (pimento)
• 1 teaspoon dried thyme (or 2–3 sprigs fresh)
• ½ teaspoon paprika or cayenne (optional, for extra color/smokiness)
• ½ teaspoon salt (or to taste)
• ½ teaspoon black pepper
• ¼–½ cup beef or chicken broth (or water)
• Optional add-ins for depth: 1–2 green onions (scallions), a dash of soy sauce or Worcestershire, or a pinch of brown sugar
**For Assembly & Baking:**
• 1 egg, beaten (for egg wash)
• Optional: a little milk or water mixed into the egg wash for shine
**Instructions**
1. Make the Dough (do this first so it can chill):
• In a large bowl, whisk together the flour, curry powder, turmeric, salt, and sugar.
• Add the cold butter cubes (or grated butter). Use a pastry cutter, forks, or your fingers to work it in until the mixture looks like coarse crumbs with some pea-sized pieces remaining (this creates flakiness).
• Gradually add the ice-cold water (and vinegar if using), mixing just until the dough comes together into a ball. Do not overwork it.
• Divide the dough into 2 portions, flatten into disks, wrap in plastic, and refrigerate for at least 30–60 minutes (or up to overnight).
2. Prepare the Filling:
• Heat the oil in a large skillet over medium heat. Add the chopped onion and cook for 4–5 minutes until softened.
• Stir in the garlic, ginger, and minced Scotch bonnet. Cook for 1–2 minutes until fragrant.
• Add the ground beef. Break it up with a spoon and cook until browned (about 5–7 minutes). Drain excess fat if needed.
• Stir in the curry powder, allspice, thyme, paprika, salt, and pepper. Let the spices “bloom” for 1 minute.
• Add the broth/water. Simmer on low for 10–15 minutes until the liquid mostly evaporates and the filling thickens (it should be moist but not soupy). Taste and adjust seasoning — it should be boldly spiced!
• Optional: Stir in chopped green onions at the end. Remove from heat and let the filling cool completely (chill in the fridge for easier handling).
3. Assemble the Patties:
• Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper.
• On a lightly floured surface, roll out one dough disk to about ⅛-inch thickness. Cut into 6–8 inch circles (use a bowl or plate as a guide).
• Place 2–3 tablespoons of cooled filling on one half of each circle, leaving a border. Fold the other half over to form a half-moon shape. Crimp the edges with a fork to seal (or use your fingers for a braided look).
• Place patties on the baking sheet. Brush tops with beaten egg wash for a glossy, golden finish.
• Repeat with the remaining dough and filling. (You can re-roll scraps.)
4. Bake:
• Bake for 25–35 minutes, until the crust is deep golden and crisp. Rotate the pan halfway through if needed.
• Let them cool for 5–10 minutes before serving (the filling will be hot!).
Serving Suggestions
Serve hot with traditional sides like:
• Rice and peas (coconut rice with kidney beans)
• A simple slaw or fresh salad
• Fried plantains
• Or just enjoy them as handheld snacks with hot sauce or mango chutney on the side.
These patties freeze beautifully — assemble and freeze unbaked on a tray, then bake straight from frozen (add 5–10 extra minutes).
——
**Tips for Success**
• Keep everything cold for the flakiest crust.
• Don’t skip cooling the filling — hot filling makes the dough soggy.
• Spice level is customizable: start mild and add more Scotch bonnet if you like it fiery.
• For a quicker version, some people use store-bought puff pastry, but the homemade turmeric-curry dough is what gives that authentic look and taste.
——
Enjoy your homemade Jamaican patties — they capture that comforting, flavorful vibe from the post perfectly! 🇯🇲
pissflapweasel
Thank you for such a great post. This might well be the first of many saved recipes I make from this sub.
They look and sound so delicious
buffalo171
Thank you for sharing this perfect recipe 💜
Hutchison_effect
These look amazing. Thanks for sharing!!
Izarrax
Here is the recipe written down in case people find the hand writing hard to read (hopefully I have understood it all correctly)
Mise en place for Jamaican patty dough: – ¼ cup flour (30g) – 1 teaspoon curry powder – 1 teaspoon sugar – ¼ teaspoon baking powder – 1 tablespoon + 1 teaspoon butter (20g) – 2 teaspoon water (10 ml)
First mix the dry ingredients (flour, sugar, curry powder + baking powder)
Then rub in the butter
Then add in the water
And kneed just until it comes together
Then divide it into 30g balls and refrigerate until you are ready to use them
Then roll the chilled balls into rectangles about 5 inches by about 3.5 inches
Mise en place for Jamaican patties filling: – ¼ cup ground beef – ¼ cup onion – ½ tablespoon jerk sauce – 1 tablespoon breadcrumbs – ½ tablespoon soy sauce – 2 x 30g of dough rolled to rectangles
First mix the soy sauce into the breadcrumbs to let them soak
Then cook the meat, onions and jerk sauce
Then take it off the heat and mix in the soy soaked breadcrumbs
Then transfer it into a bowl and stir it a bunch to really break it up and get the smooth texture we want
Once the meat has cooled *completely*, put ⅛ cup on each dough square
Leftovers are for the chef
The fold and seal the pastries
Bake at 375 until the tops are browned – check at 15 minutes
Et voila!
Jamaican patties
Confident-Ruin-4111
Your teeny tiny recipe pleased me.
GovernorZipper
It’s a lot easier to make them ravioli style.
Make a long roll of wide dough, dollop your filling, then fold over and seal. Then cut into individual pieces. Certainly not traditional but a whole lot faster.
Darklight964
Oh man!!
Tasty-Mango-8085
Looks good
RotiPisang_
I love this so much!
Aggiememnon
Thank you SO much 🫶🏼
chunkykima
Imma try it
phlox1313
Thank you!! I’ve been looking for a recipe for so long and none of them so far have looked like what I’m used to buying.
lube_thighwalker
Looks really good. I like the post it instructions
24 Comments
Great post
Leftovers are for the chef indeed! Looks good, I’m saving this.
Don’t delete this please. Saved the post to refer back to. 🫶🏾
The post we are all wanting!! Great job!
That’s an awesome post! Thanks for sharing it!
Looks so yummy
Delicious!
Looks amazing! Thank you for sharing such a detailed post!!
I’m over here eating sad cereal for dinner while ur patties are out here living their best life on a plate. 😭
looks amazing
**Here’s a homemade Jamaican Beef Patties recipe**
This version makes about 8–10 patties (perfect for a cozy dinner or snacks). It features a buttery, flaky crust with Jamaican curry powder and turmeric for that bright color, plus a juicy, well-seasoned beef filling with onions, garlic, ginger, thyme, and a touch of heat.
——
**Ingredients**
For the Dough (makes the signature yellow, flaky crust):
• 3½ cups (about 440g) all-purpose flour, plus extra for dusting
• 1–2 tablespoons Jamaican curry powder (adjust to taste)
• 1–1½ tablespoons ground turmeric (for the golden color)
• 1 teaspoon salt
• 1 tablespoon sugar (optional, for balance)
• 1 cup (2 sticks / 226g) cold unsalted butter, grated or cut into small cubes (or use half butter, half shortening for extra flakiness)
• ¾–1 cup ice-cold water (start with less and add as needed)
• Optional: 1 tablespoon white vinegar or lemon juice for tenderness
**For the Beef Filling:**
• 1 lb (450g) ground beef (80–85% lean)
• 2 tablespoons olive or vegetable oil
• 1 large yellow onion, finely chopped
• 3–4 garlic cloves, minced (or 1 tablespoon garlic paste)
• 1 tablespoon fresh ginger, grated (or ginger paste)
• 1–2 Scotch bonnet or habanero peppers, finely minced (adjust for heat; remove seeds for milder)
• 2–3 teaspoons Jamaican curry powder
• 1 teaspoon ground allspice (pimento)
• 1 teaspoon dried thyme (or 2–3 sprigs fresh)
• ½ teaspoon paprika or cayenne (optional, for extra color/smokiness)
• ½ teaspoon salt (or to taste)
• ½ teaspoon black pepper
• ¼–½ cup beef or chicken broth (or water)
• Optional add-ins for depth: 1–2 green onions (scallions), a dash of soy sauce or Worcestershire, or a pinch of brown sugar
**For Assembly & Baking:**
• 1 egg, beaten (for egg wash)
• Optional: a little milk or water mixed into the egg wash for shine
**Instructions**
1. Make the Dough (do this first so it can chill):
• In a large bowl, whisk together the flour, curry powder, turmeric, salt, and sugar.
• Add the cold butter cubes (or grated butter). Use a pastry cutter, forks, or your fingers to work it in until the mixture looks like coarse crumbs with some pea-sized pieces remaining (this creates flakiness).
• Gradually add the ice-cold water (and vinegar if using), mixing just until the dough comes together into a ball. Do not overwork it.
• Divide the dough into 2 portions, flatten into disks, wrap in plastic, and refrigerate for at least 30–60 minutes (or up to overnight).
2. Prepare the Filling:
• Heat the oil in a large skillet over medium heat. Add the chopped onion and cook for 4–5 minutes until softened.
• Stir in the garlic, ginger, and minced Scotch bonnet. Cook for 1–2 minutes until fragrant.
• Add the ground beef. Break it up with a spoon and cook until browned (about 5–7 minutes). Drain excess fat if needed.
• Stir in the curry powder, allspice, thyme, paprika, salt, and pepper. Let the spices “bloom” for 1 minute.
• Add the broth/water. Simmer on low for 10–15 minutes until the liquid mostly evaporates and the filling thickens (it should be moist but not soupy). Taste and adjust seasoning — it should be boldly spiced!
• Optional: Stir in chopped green onions at the end. Remove from heat and let the filling cool completely (chill in the fridge for easier handling).
3. Assemble the Patties:
• Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper.
• On a lightly floured surface, roll out one dough disk to about ⅛-inch thickness. Cut into 6–8 inch circles (use a bowl or plate as a guide).
• Place 2–3 tablespoons of cooled filling on one half of each circle, leaving a border. Fold the other half over to form a half-moon shape. Crimp the edges with a fork to seal (or use your fingers for a braided look).
• Place patties on the baking sheet. Brush tops with beaten egg wash for a glossy, golden finish.
• Repeat with the remaining dough and filling. (You can re-roll scraps.)
4. Bake:
• Bake for 25–35 minutes, until the crust is deep golden and crisp. Rotate the pan halfway through if needed.
• Let them cool for 5–10 minutes before serving (the filling will be hot!).
Serving Suggestions
Serve hot with traditional sides like:
• Rice and peas (coconut rice with kidney beans)
• A simple slaw or fresh salad
• Fried plantains
• Or just enjoy them as handheld snacks with hot sauce or mango chutney on the side.
These patties freeze beautifully — assemble and freeze unbaked on a tray, then bake straight from frozen (add 5–10 extra minutes).
——
**Tips for Success**
• Keep everything cold for the flakiest crust.
• Don’t skip cooling the filling — hot filling makes the dough soggy.
• Spice level is customizable: start mild and add more Scotch bonnet if you like it fiery.
• For a quicker version, some people use store-bought puff pastry, but the homemade turmeric-curry dough is what gives that authentic look and taste.
——
Enjoy your homemade Jamaican patties — they capture that comforting, flavorful vibe from the post perfectly! 🇯🇲
Thank you for such a great post. This might well be the first of many saved recipes I make from this sub.
They look and sound so delicious
Thank you for sharing this perfect recipe 💜
These look amazing. Thanks for sharing!!
Here is the recipe written down in case people find the hand writing hard to read (hopefully I have understood it all correctly)
Mise en place for Jamaican patty dough:
– ¼ cup flour (30g)
– 1 teaspoon curry powder
– 1 teaspoon sugar
– ¼ teaspoon baking powder
– 1 tablespoon + 1 teaspoon butter (20g)
– 2 teaspoon water (10 ml)
First mix the dry ingredients (flour, sugar, curry powder + baking powder)
Then rub in the butter
Then add in the water
And kneed just until it comes together
Then divide it into 30g balls and refrigerate until you are ready to use them
Then roll the chilled balls into rectangles about 5 inches by about 3.5 inches
Mise en place for Jamaican patties filling:
– ¼ cup ground beef
– ¼ cup onion
– ½ tablespoon jerk sauce
– 1 tablespoon breadcrumbs
– ½ tablespoon soy sauce
– 2 x 30g of dough rolled to rectangles
First mix the soy sauce into the breadcrumbs to let them soak
Then cook the meat, onions and jerk sauce
Then take it off the heat and mix in the soy soaked breadcrumbs
Then transfer it into a bowl and stir it a bunch to really break it up and get the smooth texture we want
Once the meat has cooled *completely*, put ⅛ cup on each dough square
Leftovers are for the chef
The fold and seal the pastries
Bake at 375 until the tops are browned – check at 15 minutes
Et voila!
Jamaican patties
Your teeny tiny recipe pleased me.
It’s a lot easier to make them ravioli style.
Make a long roll of wide dough, dollop your filling, then fold over and seal. Then cut into individual pieces. Certainly not traditional but a whole lot faster.
Oh man!!
Looks good
I love this so much!
Thank you SO much 🫶🏼
Imma try it
Thank you!! I’ve been looking for a recipe for so long and none of them so far have looked like what I’m used to buying.
Looks really good. I like the post it instructions