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Jamaican Patties

Recipe byslavigne

These flaky Jamaican meat patties are filled with curried ground beef, onion, garlic, and Scotch bonnet pepper, plus a slew of aromatic herbs and spices. Formed into half-moon shapes, the patties are cooked until golden in the oven—eating them is almost as good as an actual trip to Jamaica. Almost.

Why this recipe works:

The dough is loaded with butter and colored with curry to ensure it bakes up flaky and vibrantly hued.
The deeply flavorful ground beef filling is stippled with onion, garlic, and Scotch bonnet peppers, and loaded with curry, allspice, and thyme.

Note: If you're planning on serving these to a crowd, it's possible to par-bake them 3/4 of the way. Just remove them from the oven after about 25 minutes. Prior to serving, preheat the oven to 400°F and finish cooking them for another 15 or so minutes, until crust is cooked through and filling is warm.


For the Dough:
3 cups all-purpose flour
1/2 teaspoon kosher salt
2 tablespoons yellow curry powder, preferably Jamaican
1 cup (2 sticks) cold unsalted butter, cut into small pieces
3/4 cup cold water
1 tablespoon distilled white vinegar
1 large egg, lightly whisked
For the Filling:
1 pound ground beef
1 tablespoon extra-virgin olive oil
1 large yellow onion, finely chopped
1 Scotch bonnet pepper minced
2 medium cloves garlic, minced
1 1/4 cups low-sodium beef broth
1 1/2 tablespoons Pickapeppa or steak sauce
1 1/2 tablespoons Worcestershire sauce
1 teaspoon onion powder
1/2 teaspoon cayenne pepper
1 tablespoon yellow curry, preferably Jamaican
1/2 teaspoon allspice
1 teaspoon kosher salt
2 bay leaves
4 sprigs fresh thyme
1/2 cup breadcrumbs
Egg wash made from 1 large egg beaten with 1/4 cup water


    For the Dough: Add flour, salt, curry powder, and butter to the bowl of a food processor.

    Whisk water, vinegar, and egg together in a small bowl. Add it to flour mixture and pulse until a ball of dough forms. Wrap dough in plastic wrap and refrigerate for at least 1 hour.

    For the Filling: Brown ground beef in a large sauté pan over medium-high heat, breaking meat into little bits. When beef is nearly cooked through, nudge meat to the side of the pan, reduce heat to medium and add onion, pepper, and garlic. Cook, stirring often, until vegetables have softened, 4 to 5 minutes.

    Add broth, Pickapeppa sauce, Worcestershire sauce, onion powder, cayenne, curry, allspice, salt, bay leaves, and thyme. Stir to combine, reduce heat to low and simmer, stirring occasionally, until most of the liquid is evaporated, about 20 minutes. Remove from heat. Discard bay leaves and thyme sprigs. Taste and adjust seasonings, if needed. Add breadcrumbs and stir thoroughly.

    Adjust oven rack to lower-middle position and preheat oven to 375°F.

    Flour your work surface and rolling pin. Roll the dough out to 1/8 inch thick. Cut the dough into 6-inch circles and place 2 tablespoons of the meat filling onto half of each round of dough. Brush the edges of the dough with egg wash. Fold dough over the filling to make a half-moon shape. Press edge with tines of a fork to seal.

    Set patties on a parchment-lined baking sheet and bake until dough is golden brown and cooked through, about for 25 to 35 minutes. Let stand 5 minutes before serving.



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