If you are like most folks, you love going into your fave neighborhood spot to grab authentic Jamaican beef patties. I’m hoping to entice you to try making them at the crib. I love these seriously so much that I think they are worth the extra time and effort. The pastry is buttery and flaky. And that filling? Crazy flavorful. It’s a curry spiced beef potato filling that I sometimes just spoon onto a plate and call dinner. It slaps so hard. Thank you to my boo April of Whisk it Real Gud for sharing this with me.
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How to Make Jamaican Beef Patties
Step 1: In a small bowl, mix soy sauce, ketchup, beef base, and water; set aside. Lightly smash the potatoes and season with salt and pepper; set aside. Heat 1 tbsp oil in a large skillet over medium heat. Brown ground beef, breaking it up as it cooks. (For a finer texture, pulse cooled beef in a food processor.) Drain, leaving 2–3 tbsp fat in the skillet. Sauté peppers and onions for 2–3 minutes, then add garlic. Increase heat to medium-high, return beef to the skillet, and stir in the sauce, seasonings, and panko. Cook for a few minutes, then set aside to cool.
Step 2: Add 1 tbsp smashed potatoes and 2–2.5 tbsp beef filling to the center of each dough circle (you will have already made your dough), leaving space around the edges. Brush edges with egg wash. Fold dough over, gently adjusting filling if needed, and seal with a fork. Brush tops and edges with egg wash. Place on a baking sheet and freeze for 45 minutes to 1 hour, or overnight.
Step 3: Preheat oven to 375 degrees Fahrenheit. Bake for 25-30 minutes or until crust is golden brown and the shell is hard and not soft. Serve once they’ve cooled off some.
Jamaican Beef Patties Recipe
These Authentic Jamaican Beef Patties wraps an incredibly flavorful rich and savory curry spice filled beef potato filling in the most flaky buttery pocket of pastry.
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For the Pastry
In a large bowl, whisk together the flour, curry powder salt and sugar. Using a pastry blender or fork, cut in the diced cold butter and shortening, until the mixture resembles crumbles the size of peas. Add the iced cold water until the dough is no longer crumbly and the dough has formed. Shape the dough into a ball and wrap it in plastic wrap. Freeze for 30 minutes, up to an hour or preferably overnight.
Cut the pastry into 8 equal parts. Flatten each part into a 6-inch circles. These patties do not have to look perfect but if you must, use a bowl to make a perfect circle. See note below.
For the Beef Filling
In a small bowl, add the soy sauce, ketchup, beef base and water. Mix well. Set to the side.
Smash the potatoes but not so much that it turns into mashed potatoes. Season generously with salt and pepper. Set to the side.
Drain most of the liquid and leave only 2-3 tablespoons of fat in the skillet. Remove the beef and set to the side. Add the peppers, green and red onions. Sauté until the onions have softened, about 2-3 minutes. Add the garlic. Cook until garlic is fragrant. Set stove to medium-high heat. Return beef to the skillet. Add the liquid beef base mixture, seasonings and panko breadcrumbs. Mix well. Let it cook for a few minutes. Set to the side to cool.
Add one tablespoon of the smashed potatoes to the center of the dough. Next, add 2-2.5 tablespoons of beef filling to the center of each circle of dough, leaving some room free around the edges. Brush a bit of egg wash around the edges of the dough.
Take one side of the dough and carefully fold it over to the other side. You may need to gently pat the beef filling down and move it off center some. Using the tinges of a fork press down on the dough to seal it. Brush the top and the edges of each patty with egg. Place patties on a baking sheet and freeze for about 45 minutes to an hour, or overnight. See notes below.
Preheat oven to 375 degrees Fahrenheit. Bake for 25-30 minutes or until crust is golden brown and the shell is hard and not soft. Serve once they’ve cooled off some.
You can make the dough and the beef filling in advance. The filling tastes even better the next day. No need to reheat the beef or the potatoes.
Can you freeze the patties before cooking?
As long as the beef is cooked, yes you can! If you want to make a big batch you can easily freeze them. FYI, you do not need to let the patties thaw.
Here’s how to do it. Place each uncooked patty on a sheet pan. Pop it in the freezer for about an hour, wrap each patty in aluminum foil and place them in a large Ziploc bag. When you’re ready to bake them, preheat oven to 375 degrees Fahrenheit. Bake 25-30 minutes or until the crust is golden and warmed throughout.
Frozen beef patties will last in the freezer for up to 3 months.
Calories: 583kcal | Carbohydrates: 40g | Protein: 21g | Fat: 38g | Saturated Fat: 17g | Cholesterol: 111mg | Sodium: 609mg | Potassium: 581mg | Fiber: 3g | Sugar: 2g | Vitamin A: 465IU | Vitamin C: 15mg | Calcium: 48mg | Iron: 4mg
Recipe Tips
Nailing the yellow dough: For the authentic yellow color patty dough, use turmeric power but I personally prefer the flavor of curry. Feel free to use either one or use a combination of the two.
Quality curry powder: I strongly suggest you use authentic Jamaican curry powder. You can find it on Amazon or maybe at your local international supermarket. I like to use Betapac authentic Curry. You can find it on Amazon.
Recipe Help
Okay, so depending on where you live, you may not have access to scotch bonnet peppers. If that’s the case, try an international market or check Amazon. You can also find fresh scotch bonnet peppers on Etsy. A habanero pepper works in a pinch, although it’s best to use the real thing.
As long as the beef is cooked, yes you can! If you want to make a big batch you can easily freeze them. Make room in your freezer, place each uncooked patty on a sheet pan. Pop it in the freezer, wrap each patty in aluminum foil and place them in a large Ziploc bag. When you’re ready to bake them, place them on a sheet pan and bake until golden.
More Jamaican Recipes
Thank you so much to April from Whisk It Real Gud for sharing this incredible recipe with my audience!
