Jamaican Patty
Jamaican Patty Say it: juh-MAY-kuhn PAT-ee
Jamaican patty is a golden, half-moon pastry filled with warmly spiced ground beef. Sold from corner shops and patty pans across Jamaica, it is eaten as a snack, lunch, or late-night bite, often tucked into coco bread. The crust is flaky and faintly yellow from turmeric and curry powder, while the filling is savory, peppery, and fragrant with allspice, thyme, and Scotch bonnet. What makes it special is the contrast between crisp, tender pastry and juicy, deeply seasoned beef.
Jamaican Patty
Jamaican Patty
Pronounced juh-MAY-kuhn PAT-ee
- Serves
- 4
- Prep
- 45 min
- Cook
- 30 min
- Total
- 1 hr 15 min
- Level
- Medium
Also nut-free.
Allergens: contains gluten, milk, egg. Check labels on packaged ingredients.
Ingredients
Amounts are scaled. Cooking times and pan sizes stay the same.
For the pastry
For the filling
For assembly
Method
Heat the oil in a large skillet over medium heat. Add the onion, scallions, garlic, and Scotch bonnet and cook, stirring, until softened, about 4 minutes.
Add the beef and cook, breaking it up, until no longer pink, 6 to 8 minutes.
Stir in the curry powder, allspice, paprika, black pepper, salt, and thyme and cook for 1 minute until fragrant. Pour in the stock and simmer for 5 minutes, then stir in the breadcrumbs until the mixture is thick and pulls away from the pan. Spread on a plate and cool completely.
Whisk the flour, curry powder, turmeric, salt, and sugar in a large bowl. Cut in the butter and shortening until the mixture looks like coarse meal with pea-sized pieces, then sprinkle in the ice water a tablespoon at a time, tossing, until the dough just holds when squeezed. Divide into two discs, wrap, and chill for 30 minutes.
Heat the oven to 375°F (190°C) and line a baking sheet with parchment. Roll one dough disc between sheets of parchment to 1/8 inch (3 mm) and cut out four 6-inch (15 cm) rounds; repeat with the second disc for 8 rounds total, re-rolling scraps only if needed.
Spoon about 1/4 cup (60 g) cooled filling onto one half of each round, leaving a 1/2-inch (1 cm) border. Brush the border with egg wash, fold the dough over, press out air, and crimp with a fork. Brush the tops with egg wash and cut a small vent in each.
Bake until golden brown and the edges are crisp, 25 to 30 minutes. Let cool on the sheet for 5 minutes before serving.
Regional variants
Chicken, shrimp, and vegetable patties are common alternatives, and cheese patties add a handful of grated cheese over the beef before sealing.
Cook's notes
- Keep everything cold for the pastry: cold butter, cold shortening, and ice water make the crust flaky.
- Cool the filling completely before assembling so the dough does not soften or tear.
- Press out air before crimping and bake on parchment; a good seal keeps the juices inside.
Serve with
Coco bread and a cold drink.
Make ahead and storage
The filling can be refrigerated up to 2 days; baked patties keep 3 days chilled and reheat in a 350°F (175°C) oven.
