Spicy Jamaican Beef Patties
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Spicy Jamaican Beef Patties
This isn’t your average hand pie or pastry ---- These Spicy Jamaican Beef Patties are wrapped in a buttery, flaky crust, filled with tender, moist beef, and packed with authentic Jamaican spices. Each bite delivers a burst of flavor and real heat! Freezer-friendly, Alternative meat option, + Vegan Option.
Usually, my recipes are inspired by my Southern roots, which as you may know, come with a lot of flavor! However, this Spicy Jamaican Beef Patties recipe stems more closely from the other part of my heritage---Jamaica! Growing up, I had the best of both worlds---Southern food (living in Florida) and Jamaican food, which came naturally for the people in my family, since most of them were born and raised there! So, I wanted to re-tweak these patties a bit more until I felt that they were perfection and trust me----they are!
What’s not to love about Jamaican meat patties? They’re the ultimate snack, perfect for any time of day. With a flaky, buttery golden crust and a deliciously seasoned meaty filling, it's impossible to say no to these goodies. Plus, it's even better to keep things traditional with a freshly baked coco bread or hard dough bread with a side of kola or ting. Just thinking about them makes my mouth water. Yum!
When it comes to making your own pastry, whether it be for a patty, pie, hand pie, turnover, etc.---it can feel intimidating for those who aren't natural bakers! But don't worry but it doesn’t have to be! This pastry is so easy I've used it again and again on other recipes like Flaky Jamaican Curry Chickpea Kale Veggie Patties and Vegan Jamaican Beef Patties!
Jump to:
- What Are Jamaican Beef Patties?
- What You’ll Love Most About These Jamaican Beef Patties
- How to Make Spicy Jamaican Beef Patties
- Ingredients for Jamaican Beef Patty
- Jamaican Beef Patty Filling
- Tips For Making the Flakiest Crust
- The Secret to Super Flaky Crust for Jamaican Beef Patties
- Make Ahead Jamaican Beef Patties
- Spicy Jamaican Beef Patties Q + A's
- Other Jamaican Recipes That I Love!
- MADE OUR RECIPE(S)?
- Spicy Jamaican Beef Patties
What Are Jamaican Beef Patties?
Lots of cultures have their own version of a patty. It's basically a pastry shell stuffed with meat, veggies, or a mix of both.
To me, nothing beats a Jamaican beef patty. This go-to snack in Jamaica is packed with flavorful, juicy beef, authentic Jamaican spices, and a hint of scotch bonnet pepper. The deep yellow crust is unmistakable, and it's often enjoyed straight from a brown paper bag. It's the perfect on-the-go treat!
What You’ll Love Most About These Jamaican Beef Patties
- They're super easy to make.
- Ultra flaky, buttery, golden, soft crust with an intensely flavorful beef filling.
- Only requires a handful of staple ingredients with the ability to substitute where necessary.
- Makes for a great weeknight meal---Plus comes with a Vegan option!
- Perfect as a fun baking activity for the entire family.
- Works great as a meal prep option and larger batching.
How to Make Spicy Jamaican Beef Patties
When it comes to making this Spicy Jamaican Beef Patty recipe, the process comes in 3 easy steps:
- Begin by prepping your crust first! Getting your crust made using the handful of ingredients and having it chill in the refrigerator for at least 1 hour is super important for creating the most flakiest crust possible! Plus, there's a butter trick that I often use to create an extra layer of flakiness.
- Season + cook your beef filling (I love using a cast-iron skillet or a good stainless steel skillet) and add in the spices and herbs.
- Finally, it's the assembly + bake step. You'll begin rolling out, cutting, and shaping your dough, then add the cooled filling, brushing with egg wash, bake, and wallah.
Ingredients for Jamaican Beef Patty
CRUST:
- All-purpose flour. I use organic flour from Bob’s Red Mill or King's Arthur. For a better flakier texture to your crust, you can add pastry flour to the mix.
- Baking powder. This acts as a leavener + helps to make the dough a bit more fluffy and soft.
- Curry powder. For authenticity, it's great to use Jamaican curry powder.
- Turmeric, parsley, + thyme. These add additional flavor and turmeric is a powerful ingredient with anti-inflammatory properties, etc.
- Butter. Make sure your butter is VERY COLD! This is the key to flaky layers. You'll be cubing + grating the butter for the best results!
- Almond milk. You can use water, whole milk, or other unsweetened dairy-free milk if you like. Try my homemade almond milk.
BEEF FILLING:
- Ground beef. Organic grass-fed I find is the best in terms of quality + flavor. You can also use ground turkey meat or chicken.
- Extra virgin olive oil. You can also use avocado oil or grapeseed oil, if you prefer. Even butter works!
- Scallion. Chopped (aka "green onions")
- Scotch bonnet peppers. Minced ---- You can also use habanero peppers; reduce the amount to lessen spiciness.
- Onion. Diced for a better bite. Feel free to use white, yellow, or purple.
- Garlic cloves. Minced.
- Organic chicken stock. I like to use chicken stock, however, you can sub with veggie or beff stock if desired.
- Ginger. You can use freshly minced ginger root or ¼ teaspoon of ground ginger if that's what you have on hand.
- Thyme sprigs. I recommend fresh, but if you only have dried, use a half teaspoon.
- Herbs + spices. You'll need an all-purpose blend of seasonings. You can purchase my On Everything All-Purpose Blend for the greatest ease and authentic flavor.
- Curry powder. For authenticity, it's great to use Jamaican curry powder.
- Browning. I love using the Grace brand. This adds the beautiful dark color.
- Jamaican hot sauce. Optional (You can also use your favorite hot pepper sauce)
- Beef bouillon base. Optional. This is especially great if using another type of meat besides beef.
- Thickener. You'll need a thickening mixture to create that nice juicy feel for the feeling. You can use cornstarch, all-purpose flour, arrowroot, or tapioca flour if desired.
OTHER:
- Egg wash. 1 egg + 1 tablespoon milk.
Jamaican Beef Patty Filling
When it comes to the filling for these Jamaican Beef Patties, it's so key to keep things moist, but thick enough for that traditional juicy texture that patties are known for! If I'm honest, in the past, getting this right was often a challenge because it would either turn out super dry once baking or super wet. However, after much practice, I've FINALLY perfected it to the right amount of juiciness.
Firstly, using a great quality ground meat is important. Secondly, mastering the flavors of the filling with the use of things like thyme sprigs and scotch bonnet is imperative as well. Adding scotch bonnet adds that kick of heat that creates a beautiful flavor combo in every bite. Of course, I know that it might not be readily available everywhere, so feel free to use habanero pepper or grab a bottle of Jamaican pepper sauce for that authentic feel.
Lastly, you'll want to keep things as authentic as possible by using Jamaican curry powder and allspice for the best results.
SHOP MY FAVORITE TOOLS FOR COOKING, ESPECIALLY FOR THIS PATTY!
Here, I’ve curated a list of baking + cooking essentials that I use to achieve my favorite dishes, especially with these Spicy Jamaican Beef Patties. Everything from my fave skillet, spatula, mixing bowls, and more. SEE THEM HERE!
Tips For Making the Flakiest Crust
- The butter is SUPER important. When it comes to the butter sticks, ensuring that they are COLD and of course from a great brand is key!
- Adding shortening works too! Although I tend to use buttery sticks alone, adding shortening or lard adds great wonders as well. All you need is half shortening and half butter.
- Fridge time is an important time! Chilling your dough for an hour at a minimum is so imperative to a flaky crust. Even slightly longer makes for a great advantage.
- Your flours matter, big time! Again, while different brands of flour hydrate differently (causing a slightly different result), ensuring that you mix in all-purpose flour with pastry flour is also just as important. Believe it or not, pastry flour makes a difference and serves a greater purpose!
- SLOWLY pour in liquids, don’t dump it! Gently pouring in the milk-ACV mixture is so imperative. I pour ¼ cup at a time and work the dough with my hands to eyeball how wet or dry everything is.
- The dough can be made in advance, too. If making your crust ahead, you can always store it in the refrigerator for up to 2 days. No longer!
- Not too thick or thin. Ensuring that you roll out a good enough crust is of course a must. Most go by the rule of thumb being ⅛ or so of an inch thickness or even slightly thicker. This helps your crust to the perfect thickness to carry the weight of your filling without compromising flakiness.
The Secret to Super Flaky Crust for Jamaican Beef Patties
As you can see, I’m no stranger to homemade patties, pop-tarts, or pastries of any sort. Because I’ve made them so many times, I feel like I have completely perfected the recipe. Here's my secret to a super flaky Spicy Jamaican Beef Patties:
Grate and Cube that Butter!
Yes---I know. You might be wondering why I've stated this but it works. Since we'll be using 2 sticks in this recipe, I simply grate 1 stick of butter and cube the other. Honestly, I think that the variation in the butter pieces helps some to melt faster and settle more in the dough, which creates a beautiful flakiness like no other.
To take it a step further, you can add the cubed butter and ½ of the grated butter to the dry ingredients and blend it into "peas-like" pieces--leaving out the remaining grated butter for now. Then after the dough has chilled and you've begun rolling it out until a floured surface, simply add the rest of the grated butter in, fold a few times and then roll it out. This creates butter in more than one layer which creates a heavenly crust too.
Make Ahead Jamaican Beef Patties
You can most certainly make these spicy Jamaican beef patties head of time for greater ease or prep! You can prep everything up to 2 days prior to baking them. You'll want to keep the made dough in an airtight sealed container or plastic wrap and refrigerated. The cooked filling is best stored in an airtight container and refrigerated as well. When ready to assemble and bake, simply reheat the filling in a skillet over the stovetop and add a bit of stock to moisten things again----about ¼ cup or so works! Then let it cool, assemble, + bake per usual.
Spicy Jamaican Beef Patties Q + A's
Leftover patties can be stored in an airtight container for up to 3 days. To serve warm, reheat the patties in the microwave for a few seconds, or flat an oven at 325 degrees Fahrenheit for about 10-15 minutes or until the filling in completely warmed through. NOTE: I like to cut my patties in half to help the heat penetrate while heating.
Yes, absolutely! See my Spicy Vegan Beef Patties or Flaky Jamaican Curry Chickpea Kale Veggie Patties recipes for the best results and meat filling option.
You can always substitute the salted butter with unsalted butter if desired or that's what you have on hand. When doing so, just add ½ teaspoon salt to the dry ingredients for crust.
Yes, absolutely! You can reduce or omit the scotch bonnet pepper and/or hot pepper sauce and use milder seasonings to suit your tastebuds or family needs. They're just as delicious mild!
Not necessarily, however, I love to cut or slit the patties to allow the heat to flow through the crust when baking---especially since I add a healthy amount of filling. This prevents the crust from "exploding" during baking or bake apart.
For longer storage–the patties can be stored in the freezer. After they have baked and are completely cooled, simply place your patties onto a baking sheet (spaced apart) and freeze them for 2-3 hours. Once frozen, transfer them to a ziploc bag and reheat when ready to eat!
Of course! I love to substitute the beef for ground turkey or ground chicken regularly for a healthier or lighter option. Once you cook together the filling ingredients, you won't even notice the different! Promise!
Other Jamaican Recipes That I Love!
Love these Spicy Jamaican Beef Patties and want more Jamaican cuisine? Here are some of my faves!
- Vegan Jamaican Power Bowl
- Jamaican Immune-Boosting Green Veggie Swamp Soup
- Creamy Jamaican Cornmeal Porridge
- Jamaican Curry Shrimp + White Rice
- Jerk Salmon Tacos
- Jamaican Pineapple Jerk Chicken
- Jamaican-inspired Deconstructed Vegan Sweet Potato Bread Pudding
- Vegan Jamaican Irish Moss
- Jamaican Chicken Soup
- Plant-based Jamaican Oxtail Recipe
- Traditional Jamaican Green Seasoning
- 40+ Jamaican Foods You Need To Try!
MADE OUR RECIPE(S)?
If you tried this Spicy Jamaican Beef Patty recipe or any other recipe on my website, please please leave a 🌟 star rating and let me know how you go in the 📝 comments below. I love hearing from you.
Spicy Jamaican Beef Patties
Ingredients
CRUST:
- 2 ½ cups organic all-purpose flour
- 1 tablespoon baking powder
- 1 tablespoon curry powder (For authenticity, it's great to use Jamaican curry; See the FAQ section for 'burning the curry' tip)
- ½ teaspoon turmeric powder
- ½ teaspoon dried parsley
- ½ teaspoon dried thyme
- ½ cup salted butter, cubed + COLD (See Notes!)
- ½ cup salted butter, FROZEN + grated + divided (Ensure that butter is still VERY COLD)
- 1 cup unsweetened Almond milk, VERY COLD + 2 Tbsps! (You can use whole milk or your fave plant-based milk!)
BEEF FILLING:
- 1 lb. organic grass-fed ground beef (You can also sub with ground turkey meat or ground chicken, if desired)
- 2 Tbsps Extra virgin olive oil
- ½ onion, diced (You can use white, yellow, or purple)
- 2 garlic cloves, minced
- ½ teaspoon minced ginger root
- 2 scotch bonnet peppers, minced (You can also use habanero peppers; reduce amount of peppers to lessen spiciness)
- 2-3 fresh thyme sprigs
- 1 scallion, chopped (aka "green onions")
- 2 tsps On Everything All-Purpose Blend (You can purchase my On Everything All-Purpose Blend for authentic flavor or make your own blend----See Notes!)
- 1 teaspoon curry powder
- 1 teaspoon smoked paprika
- 1 teaspoon sea salt
- ½ teaspoon ground allspice
- 1 cup organic chicken stock (You can also use beef stock, if desired; Reduce a bit for less gravy)
- 1 tablespoon browning (I love using the Grace brand)
- 1 tablespoon Jamaican hot sauce, optional (You can also use your favorite hot pepper sauce or omit if too spicy; You can also make my homemade Pepper Sauce recipe.)
- ½ teaspoon beef bouillon base, optional
- 1 tablespoon cornstarch + 3 Tbsps warm water
OTHER:
- Egg wash (1 egg + 1 tablespoon milk whisked together)
Instructions
TO MAKE THE CRUST:
- In a large bowl, add the flour, baking powder, curry powder, turmeric, parsley, and thyme, whisking them all together until combined.
- Add the cubed butter + only ½ the amount of the grated butter and using a pastry blender, blend butter into dry ingredients until the mixture becomes “peas-like” and crumbly. NOTE: You'll be saving the remaining grated butter for later. Be sure to place it back in the freezer covered!
- Pour the COLD milk and stir (working it together with one hand) until the dry ingredients are moistened. NOTE: If the ingredients feels a little too dry, add 1 tablespoon additional COLD milk at a time, until it’s moistened BUT not too wet!
- Now, shape the dough into a ball and wrap it in plastic wrap and flatten it slightly and chill for at least 1 hour. NOTE: The dough will look rather light yellow in color. It will darken and become a beautiful golden color once baked.
MAKE THE FILLING:
- In a bowl, add the ground beef (or whatever ground meat) along with the salt, All-Purpose Blend, curry powder, allspice, and smoked paprika, mixing everything together until meat is fully coated in seasonings.
- In a medium skillet over medium-high heat, add the oil. Once heated, add the diced onions, minced garlic, minced ginger root, and scotch bonnet pepper, sautéing until fragrant and translucent. Add the seasoned ground beef and stir until the meat begins to change color a bit. Continue to stir (and breakdown the meat with a wooden spoon or a fork) to ensure that it cooks through well and becomes small pieces. Reduce the heat to low and let it simmer for 5-6 minutes.
- Add in the stock, beef bouillon (if using), hot sauce, browning, scallion, and thyme sprigs, and let the meat continue to simmer for another 10-15 minutes or until the beef is cooked through and a nice brown color. Add the cornstarch mixture and stir in until the filling is thickened but moist.
- NOTE: If the meat dries out quickly, add ¼ cup of additional stock.
- Remove the meat from heat, discard the thyme sprigs, and let it cool completely.
ASSEMBLY:
- In the meantime, preheat the oven to 375 degrees Fahrenheit and line a baking sheet with parchment paper.
- Once chilled, remove the dough from the refrigerator and place on a lightly floured surface, rolling it out into a medium rectangle. Remove the remaining grated butter from the freezer and generously sprinkle atop rolled out dough. Fold dough and roll out again. Then fold again and roll out for the final time until it's a large rectangle (about 3 mm thick). Cut into medium circles (I use a small saucepan cover or a large biscuit cutter---for a smaller patties), until all dough it used. NOTE: Don't add too much flour so that the crust dough doesn't get hardened.
- On one half of the circular dough, lightly brush egg wash to ensure that they close together best! On the other half of the dough, add 2 Tbsps of the beef filling and carefully bend the egg washed half over onto the side with the beef filling (creating a half moon shape). Gently press the edges down and using a fork, carefully “crimping” around the edges and place patty onto the baking sheet. Repeat until all patties are made.
BAKE THE PATTIES:
- Lightly brush all the patties with remaining egg wash and bake in the oven 20-25 minutes, until golden brown and the crust looks crispy.
- Once done, remove from the oven and let them cool for a few minutes until it's cool enough to handle. Enjoy!
- Bon Appetit!
Tips & Tricks
- STORAGE: See FAQ Section!
- FREEZE: See FAQ Section!
- TURMERIC: While adding turmeric is optional, it definitely has benefits: powerful medicinal properties, natural anti-inflammatory ingredient, increases antioxidant activity in the body, and more.
- BURNING THE CURRY POWDER: See FAQ!
- MAKE AHEAD OPTION: See Post!
- FOOD PROCESSOR FOR CRUST: If using a food processor to incorporate milk to flour/butter mixture, ONLY ADD ¼ cup of milk AT A TIME to your dough, keeping it on “pulse” to avoid the dough from breaking down too much and it becoming “watery”. With this method, you may not need the entire 1 cup of almond milk.
- GRATED + CUBED BUTTER: To create a beautifully crumbly and flaky crust, I suggest grating 1 stick of butter and cutting the second stick into cubes. To grate your butter, add the 1 stick to a freezer for 15 minutes. Remove from freezer and using a grater, grate into pieces.
- SALTED VS. UNSALTED BUTTER: You can always substitute the salted butter with unsalted butter. When doing so, just add ½ teaspoon salt to dry ingredients for crust.
- HOMEMADE ALL-PURPOSE BLEND: 1 teaspoon black pepper, 1 teaspoon garlic powder, 1 teaspoon dried oregano, 1 teaspoon dried thyme, + 1 teaspoon dried parsley. For an authentic Jamaican taste, you can use Flavo Riz-----a store-bought all-purpose seasoning.
- SERVING SIZE: This recipe makes 6-8 large beef patties or 12 small-sized patties. You can also make these beef patties bite-sized for the perfect appetizer!
Nutrition
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Absolutely loved the recipe! My patties came out great even though I didn't allow the proper 1 hour resting time for the dough, and my butter wasn't frozen. Next time I know they'll be better when I follow it to the "T". Thank you for sharing ❤️
Hi Reese! I'm so thrilled to hear that you enjoyed these patties! The frozen butter definitely adds a beautiful flakiness, so I hope that you enjoy it next time! Thanks so much for giving it a try! 🙂
This was my first time making patties and I was certain it would take me 3 or 4 attempts and mashing together a few different recipes to get them just how I wanted them, but these came out perfect! I wouldn’t change a thing. It’s worth noting that this definitely isn’t the first time I’ve been blown away by one of your recipes.
Hi Steven! I'm so happy to hear that you enjoyed these patties and that they came out perfect! They truly are a staple in my house! Thanks so much for giving it a try! 🙂
Do you know if anyone sells just the crust ?
Hi Peggy! Unfortunately, no. However, the closest thing to substitute would be puff pastry and simply brushing on a "Curry egg wash" (Adding the curry powder to the egg wash and whisking). The crust is easy to make, which I recommend, but the puff pastry would be an alternative! 🙂
This is the best beef patty recipe I have ever made, and at this point I have tried 3 or 4. I'm done looking! the crust is truly flaky and perfect. I believe the tip about grating half the butter makes a huge difference. my family loves these beef patties and they are so easy to take to work. everyone is jealous when they smell them when I heat them up. I've found one recipe makes about 15 5" round patty crust. I actually chose to put some small diced potato in with the meat to make it stretch a little further and wound up making two batches of crust for one pound of beef mixed with three potatoes worth of small diced potatoes that had been parboiled. very economical!
Hi Megan! WOW! I'm so thrilled that you enjoyed these beef patties! It's definitely a fave in our house and really so economical, especially with your potato hack! Thanks so much for giving it a try! 🙂
Good flavors, but almost inedibly salty. Between the bouillon and salt and soy etc, the filling was just a salt bomb. The dough was great, textures were perfect. I'd cut the salt and soy in half, at least, but otherwise a solid recipe
Hi Brittany! I'm so glad that you enjoyed this recipe! I completely understand about the salt and I definitely know that different brands have different salt levels, which is why I often stick to certain brands. I really hope that you enjoy it more the next round! Thanks so much for giving it a try! 🙂
I made these tonight for dinner and they were delicious! I added allspice to the meat (about 1 tsp) and I used ice water instead of milk. I also had to use habanero instead of scotch bonnet peppers because I was unable to find them here in Tucson. Because I love super spicy food, I used 3 of them and left the seeds in. It was the perfect amount of spice for me.
The pastry was so good! Grating the butter into the flour makes a huge difference because I was able to get nice chunks of butter interspersed, which created a lovely, light, and flaky texture. Also, I was a little hesitant to use the full amount of liquid because it just seemed like too much, but it wasn’t! The finished product was not just flaky and light, but also had a nice, tender crumb!
Lastly, I took about 1/2 cup of the meat and used an immersion blender to blend it into a patè like texture before adding it back to the rest of the meat. This not only makes the sauce thicker, but it gives the filling the same mouth feel as the frozen ones you get from the store, without using a bulking agent like bread, which I think compromises the taste of the meat.
All in all an excellent recipe, which I will definitely be making again ☺️
Hi Aoife! WOW! This truly makes me so happy! I'm so thrilled that everything turned out great and that you enjoyed these patties! Thanks so much for giving this recipe a try! 🙂
amazing flavor. made extra to freeze. thanks for sharing..
Hi Candice! I'm so happy to hear that you enjoyed these! 🙂
I just finished making and eating this recipe. I do a lot of cooking (I do ALL the cooking at home) and baking. The crust is perfect. It's basically a pie crust. It's crucial to keep the dough cold before baking, so the butter melts only in the oven, maximizing the flakiness (great idea about grating the butter!). I always use a food processor to make pie dough, and it's important to add only enough liquid gradually to get it to JUST STARTING to cling together when you squeeze it (better to err on the dry side).
I usually try a recipe for first time as written, but I made a few changes with this one. I omitted the all-purpose seasoning (it just seemed like more of the initial seasoning), browning (am I really gonna need the rest of the bottle for anything else?), and the bouillon base (too much salt). In leu of the Jamaican hot sauce, I substituted Pickapeppa sauce (a Jamaican collection of cane sugar, mango, raisins, ginger, salt, pepper, thyme, garlic, etc.). There was the right amount of heat from the two habaneros, anyway.
Since my wife and try to limit our fat intake (yeah, I know there's a cup of butter in the dough. But, otherwise, we'd be biting into a brick), I used 97% lean ground beef., rather than chuck. As a result, the filling was a tiny bit drier than I anticipated. Next time, I'll leave a little "gravy" from the stock in the pan to keep the meat more moist.
Finally, with all due respect, the ingredient "2 bunches of thyme sprigs" is not specific enough. I purchased one bunch of fresh thyme sprigs that was 1.5" (3.8 cm) thick. Two of those would have been excessive. Based on experience, I used six sprigs, stirred occasionally, and found that was enough to be present and not overwhelming.
My wife and I loved how these turned out and declared this recipe a keeper. These were just as good as those we had in St. John.
Hi Brian,
I'm so happy to hear that you enjoyed this recipe! I appreciate all feedback and love that you made the adjustments needed to fit you and your wife's needs! Thanks so much! 🙂
Is it possible to get a copy of the old recipe? The only once used to work like a charm for me for turkey patties!
Love your recipe and love the Jamaican spices as well. These look like a delicious starter/snack option.
These beef patties are lovely - such a beautiful yellow color. I may have to go all the way down to jalapeño peppers to handle the heat :), but I'm excited to try these!
I could eat a ton of these patties. They are too good. And the best part is that they are homemade!
My kids and I LOVE spicy foods. This recipe is perfect for us!
I love all the spices and flavors in this patty! It was so savory and satisfying. Thank you!
These beef patties were even better than the ones I get for take-out! I never knew it Jamaican beef patties at home could be so flaky!
These patties were so flavorful and delicious!! Love all of the spices you added to the recipe - it really tasted amazing!
Wow! These look so tasty, I can't wait to make them! Thank you!
The filling was to die for! I left out the peppers and it was still awesome and super flavorful!!!
I followed the recipe closely, but unfortunately my dough was so sticky and wouldn’t come together. I eventually macgyvered it and was able to cut and shape the dough. Not sure why that happened! I felt the turkey needed curry and although they weren’t the most attractive patties, they tasted pretty good.
Hi Jennifer! I am so sorry for any trouble with this recipe! I actually plan on making tweaks to this one since it's old, to ensure that it has the best results! I am so glad that it taste great! Thanks so much for your feedback! 🙂
Your beef patties look wonderful! When I lived in West Palm there was a Jamaican store that sold them...so good!!! I'm going to try your recipe!!
Thanks so much Heidy! They really are good! I hope that you enjoy them! ?
This sounds pretty good. How spicy are they with just 1 TBSP of the hot sauce?
Thanks so much J. Ivy! To me, they aren't really spicy because the soy sauce tempers down the heat. However, for a real kick, you can either add a lot more hot sauce or use actual scotch bonnet peppers!
Oh my, these look absolutely delicious. There goes my diet!
Haha! Thanks so much Kylie! Awww, I do apologize if I've ruined your diet! The great thing is that I use mostly organic ingredients, and you can definitely use veggies inside (like cabbage, spinach, kale, carrots, etc.) instead of turkey meat or beef. Hope that helps!