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Spicy Jamaican Beef Patties

March 8, 2022
Recipes - Lunch/Dinner - Snacks - Weeknight Meals
There's nothing as delicious as homemade Spicy Jamaican Beef Patties---the authentic way! A true family favorite that is easy to make, comes with amazing tips for perfection, and makes for a fun baking experience for everyone who enjoys a spicy flavor.

Spicy Jamaican Beef Patties

This isn't your typical hand pie or pastry. These Spicy Jamaican Beef Patties come wrapped in a buttery, flaky crust, tender + moist beef filling coupled with the many authentic Jamaican spices-----creating a complete burst in flavor and real heat! 

Spicy Jamaican Beef Patties

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!

However, after much practice, I've learned that the trick to a flaky crust and pastry is the butter (both grated + cubed) and ensuring that the water/milk is SUPER COLD! Everything else works together perfectly after that main (and most important) step.

Usually, my recipes are inspired from my Southern roots, which as you may know, comes with a lot of flavor! However, this recipe stems more closely with 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.

Starting in my pre-teen years, Jamaican food became a larger staple in our household and since then, it's been one of the biggest reasons why I LOVE SPICE so much! Haha. Plus, my grandfather was a HUGE lover of spice and literally ate scotch bonnet peppers raw with his chicken. I know, that's pretty crazy! I'm not there yet!

Spicy Jamaican Beef Patties

Don't worry---if you're not a meat eater or just prefer not eating meat, I created these Spicy Jamaican Vegan Patties which come loaded with veggies and it's INSANELY GOOD!

The Secret to Super Flaky Spicy 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 Jamaican beef patty:

GRATE + CUBE THE 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 to the dry ingredients and blend it into "peas-like" pieces--leaving out the grated butter for now. Then after the dough has chilled and you've begun rolling it out until a floured surface, simply add 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.

Spicy Jamaican Beef Patties

Ingredients in Spicy Jamaican Beef Patty

CRUST:

  • 2 ½ cups organic all-purpose flour
  • 1 tablespoon baking powder
  • 1 tablespoon curry powder
  • ½ teaspoon ground turmeric
  • 1 tsp dried parsley
  • ½ tsp dried thyme
  • 1 cup salted butter, COLD + cubed (also grated)
  • 1 cup Almond milk, Very COLD + 2 Tbsps!

Spicy Jamaican Beef Patties

Storage Suggestions

Store leftover beef patties in an airtight container at room temperature for up to 3 days. You and serve slices at room temperature or warm them in the microwave for 30 seconds to a minute.

You can also freeze the hand pies for up to three months. When you want to serve it, defrost the pastry on the counter for a few hours to come to room temperature.

Spicy Jamaican Beef Patties

10 Ingredients to Keep Handy When Making Jamaican Dishes

I share my top 10 ingredients that are a must-have for making Jamaican dishes. These ingredients do not necessarily need to be gluten or dairy-free, but they are incredibly important in creating authentic and flavorful Jamaican dishes.

Jamaican Herbs That You Should Always Keep On Hand + Remedies 

Growing up in a Jamaican household means I learned about a lot of great Jamaican spices. While these spices go great in recipes for their flavor, they also have many healing properties. I'm going to share a list of Jamaican herbs that I always keep on hand for their medicinal purposes.

Spicy Jamaican Beef Patties

Other Jamaican Recipes That I Love

Love these Spicy Jamaican Beef Patties and want more Jamaican cuisine? Here are some of my faves!

Spicy Jamaican Beef Patties

MADE OUR RECIPE(S)?

If you choose to make these Spicy Jamaican Beef Patties or any other recipe from us, be sure to tag us on Instagram at #Orchidsandsweettea so that we can share the love, rate, comment below, + share!

Spicy Jamaican Beef Patties

Spicy Jamaican Beef Patties

4.85 from 13 votes
There's nothing as delicious as homemade Spicy Jamaican Beef Patties---the authentic way! A true family favorite that is easy to make, comes with amazing tips for perfection, and makes for a fun baking experience for everyone who enjoys a spicy flavor.
Prep Time: 45 mins
Cook Time: 25 mins
Chill Time: 1 hr
Total Time: 1 hr 10 mins
Serves: 6 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)
  • ½ teaspoon turmeric powder
  • 1 teaspoon dried parsley
  • ½ teaspoon dried thyme
  • 1 cup salted butter, cubed + grated (See Notes!)
  • 1 cup unsweetened Almond milk, VERY cold + 2 Tbsps! (You can use whole milk or your favorite plant-based milk!)

BEEF FILLING:

  • 1 lb. organic grass-fed ground beef
  • 2 Tbsps Extra virgin olive oil
  • 1 scallion, chopped (aka "green onions")
  • 2 scotch bonnet peppers, minced (You can also use habanero peppers; reduce amount to lessen spiciness)
  • 2 garlic cloves, minced
  • 1 cup organic beef stock + ¼ cup (Reduce a bit for less gravy)
  • ½ teaspoon ginger powder (You can use freshly minced ginger root also)
  • 2-3 fresh thyme sprigs
  • 1 teaspoon sea salt
  • 1 teaspoon black pepper
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon smoked paprika
  • 1 teaspoon Flavo Riz, optional (You can substitute with all-purpose seasoning!)
  • 1 tablespoon soy sauce
  • 1 tablespoon browning (I love using the Grace brand)
  • 1 tablespoon Jamaican hot sauce, optional (You can also use your favorite hot pepper sauce)
  • ½ teaspoon beef bouillon base (optional)
  • Pinch of red pepper flakes

OTHER:

  • Egg wash (1 egg + 1 tablespoon milk)

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 + grated butter and using a pastry blender, blend butter into dry ingredients until the mixture becomes “peas-like” and crumbly.
  • Pour the cold milk mixture 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 of 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 golden once baked.

MAKE THE FILLING:

  • In a bowl, add the ground beef along with the seasonings: salt, black pepper, onion powder, Flavo riz (or all-purpose seasoning), smoked paprika, garlic powder, ginger powder, and red pepper flakes, mixing everything together until meat is coated in seasonings.
  • In a medium skillet over medium-high heat, add the oil. Once heated, add the minced garlic and scotch bonnet pepper 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) to ensure that it cooke through well and becomes small pieces. Reduce the heat and let it simmer for 5-6 minutes.
  • Add in the soy sauce, beef bouillon, hot sauce, browning, beef stock, and thyme sprigs, and let the meat continue to simmer for another 20-25 minutes or until the beef is cooked through fully and brown in color (both inside and out).
  • NOTE: If the beef dries out quickly, add ¼ cup of additional beef stock and 1 tablespoon of flour to create a thick-like sauce for the filling.
  • Remove beef from heat and let it cool completely.

ASSEMBLY:

  • Preheat the oven to 400 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 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.
  • 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 wash half over the side with the beef filling (creating a half moon shape). Gently press the edges down and using a fork, carefully “crimp” around the edges and place patty onto the baking sheet. Repeat until all patties are made.
  • 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 (10 minutes or so).
  • Bon Appetit!

Tips & Tricks

  • STORAGE: Leftover patties can be stored in an airtight container for up to 3 days. To serve warm, heat in the microwave, or flat in a toaster oven. 
  • FREEZE: 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 zip loc bag and reheat when ready to eat! 
  • 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.
  • 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.

Nutrition

Calories: 698kcal | Carbohydrates: 45g | Protein: 21g | Fat: 48g | Saturated Fat: 25g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 17g | Trans Fat: 2g | Cholesterol: 133mg | Sodium: 1260mg | Potassium: 418mg | Fiber: 3g | Sugar: 1g | Vitamin A: 1258IU | Vitamin C: 10mg | Calcium: 232mg | Iron: 6mg

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Spicy Jamaican Beef Patties.

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  1. 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! 🙂

  2. 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!

  3. Love your recipe and love the Jamaican spices as well. These look like a delicious starter/snack option.

  4. 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!

  5. 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!

  6. These patties were so flavorful and delicious!! Love all of the spices you added to the recipe - it really tasted amazing!

  7. 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! 🙂

  8. 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 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!

    • 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!