Jamaican Beef Patties

These Jamaican beef patties are seasoned with chiles, curry, allspice, and thyme and wrapped in a savory (and easy) pie crust that’s reminiscent of puff pastry or crescent rolls. Tasting is believing.

Five half-moon pastries, Jamaican beef turnovers, on a stone plate, three bottles of beer

The author of this Jamaican beef pattiese recipe claims that “beef turnovers, or patties, are to Jamaican culture what hamburgers are to American culture.” Well, that’s just fine with us, as we’re huge burger fans. And we’re huge fans of these savory hand pies–for their spicy flavor, their buttery crust, and their frugal simplicity. With the exception of Scotch bonnet peppers, you most like have all the ingredients on hand.–David Leite

Jamaican Beef Patties

  • Quick Glance
  • (3)
  • 45 M
  • 1 H, 30 M
  • Makes 6 to 8 turnovers
5/5 - 3 reviews
Print RecipeBuy the The Great Meat Cookbook cookbook

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  • For the pie crust
  • For the filling


Make the pie crust

In a large bowl, combine the flour, turmeric, and salt. Using a pastry blender, 2 knives held crisscross fashion, or your fingertips, cut the lard and butter into the flour mixture until everything is crumbly. Sprinkle with the cold water and stir to make a stiff dough, adding more water, 1 tablespoon at a time, if necessary.

Lightly flour your work surface and roll the dough to an 1/8 inch thick. Try not to roll the dough any thinner or it will be too delicate to contain the filling.

Cut the dough into six to eight 6-inch circles using a plate or pan lid as a guide. Cover the stack with wax paper or a damp cloth until ready to use or place the pie crust circles in a single layer on a baking sheet, wrap in plastic wrap, and refrigerate for up to 1 day.

Make the beef filling

Melt the butter in a large heavy skillet over medium heat. Add the onion and chile and cook, stirring, until softened, about 5 minutes.

Add the scallion whites and cook for 1 minute more. Add the ground beef, 1 teaspoon salt, 1 teaspoon pepper, curry powder, allspice, and thyme and mix well. Cook, stirring occasionally, until there’s no longer any trace of pink.

Stir in the bread crumbs and stock, cover, and simmer until the liquid has almost evaporated, 8 to 12 minutes. The filling should be moist but not soupy.

Stir in the scallion greens and season with salt and pepper to taste and more chile, if desired. Remove from the heat and let cool. (You can cover and refrigerate the filling for up to 1 day.)

Assemble the Jamaican beef patties

Preheat the oven to 400°F (204°C). Lightly butter a rimmed baking sheet.

Place 2 to 3 tablespoons filling on one half of each pastry circle. Moisten the edges of the dough with water and fold the dough over the meat filling, creating a half-moon shape. Crimp the edges closed with a fork. Transfer the pastries to the baking sheet. (You can freeze until firm, transfer to a resealable plastic bag, and then toss in the freezer for up to 3 months. When ready to serve, bake the still-frozen pastries, adding about 15 minutes to the cooking time.)

Lightly brush the top of each with some of the egg wash. Bake for 30 to 40 minutes, until the pastries are golden brown.

Serve warm or at room temperature. Originally published January 24, 2013.

Print RecipeBuy the The Great Meat Cookbook cookbook

Want it? Click it.


    • Jamaican Anything-But-Beef Patties
    • You can make these patties with alternative cuts of meat, including ground pork, goat, lamb, bison, or even grass-fed beef (you’ll need to add 2 more tablespoons butter to the filling if using either of the latter). Or combine two or more types of ground meats. (Beef and goat are especially tasty together.)

    • Appetizer Patties
    • To make appetizer-size patties, cut the pastry into 4-inch rounds and use about 1 tablespoon filling per round. You’ll end up with about 24 turnovers.

    • In-A-Hurry Puff Pastry Patties
    • If you’re rushed for time, you can substitute packaged puff pastry, thawed according to the manufacturer’s instructions, in place of the homemade pie crust dough. Although we have to say, the dough in the recipe is tender and flaky and really quite nice—not to mention easy to toss together.

    Recipe Testers' Reviews

    These are incredible. Where’ve they been all my life?! This is a portable pocket of deliciousness and probably a much healthier, more delicious precursor to those frozen pocket things you can buy at the store. This makes the flakiest crust I’ve ever been able to produce, so much so that I removed the turmeric and added a tablespoon of sugar and used it for my berry tart on Christmas.

    I had no issues at all with the ingredients or the results following the recipe exactly as written. Make sure to taste the filling before you put it in the pastry—my second batch of peppers didn’t have the same punch as the first so they were a bit bland (but nothing a little hot sauce couldn’t cure). My next batch will see the addition of potatoes, mushrooms, or other vegetables.

    I’ve two friends from the Virgin Islands who are looking forward to my next batch.

    Gourmet magazine once touted the Jamaican beef patty as “the best portable lunch in the world.” They’re so ubiquitous that they can now be found all over New York City, even in pizzerias and on the menus of public school cafeterias. I vacation in the Caribbean and I just so happen to live in the most densely populated Caribbean neighborhood in all five boroughs, so I’m unabashedly somewhat of a patty connoisseur. I wholeheartedly proclaim this recipe to be as delicious and authentic a hand pie as one that’s straight from a Flatbush Brooklyn bakery. Oh, and there’s just enough heat to warrant an afternoon Red Stripe to cool the gentle embers, which is exactly the island way.

    I substituted vegetable shortening for the lard and was still satisfied with a flaky crust. Skip the egg wash if you like; most bakeries do.

    Try to find Scotch bonnets, also known as hot Jamaican peppers. They’ve the most refined, fruity heat that warms just the right parts of your mouth. Feel free to substitute other meats—I’ve enjoyed salt cod (bacalao) and ground chicken variations in my global samplings.


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    1. I give this recipe a 5 star rating. They’re the best jamaican beef patties I’ve ever had. I have passed on the recipe to others who say the same thing! I want more jamaican recipes like jerk chicken and pork! Thank you for the goodness

      1. Magnificent, Vince! You’re welcome. We’re thrilled to hear this and greatly appreciate you taking the time to let us know. Noted on your desire for more Jamaican recipes. In case you haven’t seen it, this is our take on jerk chicken. Hope you give it a twirl and report back…!

    2. I am so glad to have found this recipe. I started searching for a good recipe while eating one I made using guidelines from a miserable excuse for the real thing. I have many Jamaican friends and I knew something was missing when there were no scallions, very little thyme, no black pepper, and no allspice in the filling recipe. However, I doctored it myself and the filling tasted quite good (included my own homegrown scotch bonnets), and now I must work on the pastry, which has always been my nemesis. I just need to practice and this gives me the incentive. Thank you so much.

    3. I also made 4-inch ones for a party and agree that the ratio of pastry to meat is better in the 6-inch version. But if you roll the dough thinly and stuff them as much as possible, they really are very good party fare. Especially if you add more habenero. (Scotch bonnets are hard to come by in Tucson.) I made a double batch and took small ones to a Superbowl party and made big ones for home. They were a hit at the party. I had these in Jamaica 35 years ago and your recipe has taken me back to delicious memories. Maybe you’ll post Jamaican Pumpkin Soup next?

    4. I been eating this all my life. This is a Caribbean recipe. we call it pate (pa tay). I had Jamaican pate before and it wasn’t good. I make my own. I like saltfish pate and shrimp pate.

      1. OMG! Saltfish patty, now I HAVE to brave the cold and go buy me one. Or maybe make my own. I do have the ingredients in my fridge.

      2. Hey… Mr Carib! I make my own too, and there is usually no comparison. Our testers consider these to be very good. Perhaps you could try them on for size and let us know what you think. We (especially me) would also be very interested to hear about your fish and shrimp version of pate!

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