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Jamaican Beef Patties

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Jamaican Beef Patties are filled with spicy beef, seasoned with paprika and allspice and wrapped in a buttery, yellow crust flavored with turmeric.

Girl holding a Jamaican Beef Patty
Jamaican Beef Patties

Jamaican Beef Patties have a unique flavor that you won’t find in any other cuisine in the world with turmeric to give it that Caribbean color. I used to buy beef patties in a little Jamaican spot when I was a college student on a budget. They reminded me of empanadas, only a lot spicier! When I went to Jamaica, I made it a point to try them every chance I could. You can see more of my ground beef recipes here.

Girl holding Jamaican Beef Patties

This authentic Jamaican beef patty recipe is modified from the Original Flava cookbook (affil link). When I got my hands on this cookbook, everything looked SO good that I didn’t know where to start. It has the classics like ackee ‘n’ saltfish and curry goat and Caribbean favorites such as garlic butter lobster and trini doubles. But for some reason, I found myself coming back to these beef patties, and I am so glad I did!

Even though beef patties are baked and not fried, the original recipe was not exactly light. So, I made a few minor tweaks, taking out the lard or shortening completely and using leaner ground beef. I also made them slightly smaller, so I got 12 from the recipe instead of 10. They turned out great!


  • Wear gloves when handling the peppers – they are very spicy. Avoid touching your eyes or mouth after touching the peppers.
  • Wear gloves when working with the turmeric as the yellow color will stain your hands.
  • Chilled butter is the secret to a flaky crust.


Beef is the most popular patty filling in Jamaica, but you can definitely switch it up. Season any of these options with the same spices:

  • Spicy chicken
  • Spicy shrimp
  • Spicy veggies (e.g., spinach, bell peppers, zucchini, carrots)

Freezer Friendly: Make the patties and freeze them uncooked up to three months. You can bake them frozen – just add a little more time.

folding Jamaican Beef Patties before bakingfolded Beef Patties before bakingbeef patties on a baking sheetBaked Jamaican Beef Patties on parchmentbeef patties with a bite taken out

More Jamaican Recipes You’ll Love:

Jamaican Beef Patties

4.03 from 37 votes
Jamaican Beef Patties are filled with spicy beef and scotch bonnet peppers, seasoned with paprika and allspice and wrapped in a buttery, yellow crust flavored with turmeric.
Course: Appetizer, Brunch, Dinner, Lunch
Cuisine: jamaican
Girl holding a Jamaican Beef Patty
Prep: 1 hr 30 mins
Cook: 30 mins
Total: 2 hrs
Yield: 12
Serving Size: 1 patty


For the pastry:

  • 450 grams self-rising flour, plus more for dusting, about 3 cups plus 2 tbsp
  • 2 tsp sugar
  • 1 1/2 tsp kosher salt
  • 3 tbsp ground turmeric
  • 2 tbsp chilled butter, diced small
  • 1 cup plus 2 tablespoons ice water
  • milk or water, for brushing

For the filling:

  • 1 pound 93% lean ground beef
  • 1 medium onion, minced
  • 1 scotch bonnet pepper, de-seeded and diced (wear gloves)
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon kosher salt
  • 1 teaspoon fresh ground pepper
  • 1 beef stock cube, such as Maggi
  • 2/3 cup boiling water
  • 1 tsp sweet paprika
  • 1/2 tsp allspice
  • 1 tsp breadcrumbs or flour
  • 2 tbsp dark soy sauce, Worchestershire sauce or browning


For the pastry:

  • Sift the flour into a bowl then stir in the sugar, salt and turmeric. Add the butter and rub them into the dry ingredients until you have a crumbly texture.
  • Gradually add ice water to create a dough. Roll the dough into a ball, wrap in cling wrap and chill in the fridge 1 hour.

For the filling:

  • Meanwhile, make the filling. In a large skillet over medium-high heat, add the meat and cook, breaking up with a wooden spoon, about 5 minutes.
  • Add the onion and scotch bonnet and cook 3 minutes, until soft. Add the garlic powder, salt and black pepper.
  • Dissolve beef cube in boiling water and add to the skillet with the paprika, allspice, breadcrumb or flour and the soy sauce or other sauce. Stir and simmer 20 minutes, then set aside to cool completely.
    Jamaican Beef Patties meat filling in a skillet
  • When ready to cook, preheat oven to 350F.
  • Take the chilled dough out of the fridge. Dust work surface and rolling pin with flour so the dough doesn’t stick.
  • Roll out the dough, when flat fold it into a square then roll again. Repeat 2 to 3 times to create a traditional patty crust.
  • Roll the dough out to about 1/16th thickness.
  • Place an upturned bowl or lid about 6 inches in diameter on top and carefully cut around it with a sharp knife. You should get 12 total, with a 6-inch size.
  • Divide the meat mixture between each, about 3 tablespoons each and spoon it onto one side of the circle.
    how to make Jamaican Beef Patties
  • Brush a little milk (or water) around the edge of the dough and carefully fold the patty over so the edges meet. Use your fingers to press and seal them, then use a fork and press around the edges.
  • Poke a few holes on top with the fork to make steam holes and place on a baking sheet. Bake 25 minutes, until golden.
    Jamaican Beef Patties with poked fork holes before baking

Air Fryer Directions:

  • Air fry 325F 10 to 12 minutes, turning halfway.

Last Step:

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Serving: 1 patty, Calories: 191 kcal, Carbohydrates: 25 g, Protein: 11.5 g, Fat: 4.5 g, Saturated Fat: 2 g, Cholesterol: 29 mg, Sodium: 412 mg, Fiber: 2 g, Sugar: 1 g


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103 comments on “Jamaican Beef Patties”

  1. These were so yummy! I was worried about my dough… it was hard to roll out, kept sticking so I kept having to add flour, my circles did not hold their shape and were shrinking up as soon as I cut out the shape (hence had extremely misshapen patties that looked nothing like the picture). I froze them and a week later cooked them in the air fryer at 320 for 15 minutes, flipping halfway. They turned out great! Dough was crispy and so tasty. 

  2. For the people that think this recipe is too salty, remember to use Kosher salt; it measures very differently than table salt. Cheers!

  3. Delicious. Didn’t think we could take the heat of the scotch bonnet, so used a serrano pepper with seeds. Also used Better Than Bouillon instead of a cube.

  4. I made these my husband liked them which is a win .  I did leave out the peppers / onion and add some pepper flakes and onion powder instead after reading a few comments I used a low sodium beef stock instead of the beef cubes  and didn’t add the salt to keep the salt content down  I would make these again I like that it makes a bunch of them so I can freeze them 

  5. I thought these were great.  The filling was delicious and pretty quick to come together.  I wasn’t able to find a scotch bonnet pepper, so I substituted a habanero and that worked fine.  I didn’t have any trouble with the pastry, I thought it was good!  Definitely if you are looking for a flakey, buttery pastry this is not it, but I appreciated that it was not full of shortening and butter.  I will definitely make these again!

  6. This recipe is horrible 🙁 beware of the amount of salt… it’s extremely salty and even if my instincts told it was way too much I followed the exact same recipe… the end result was disgusting… too salty and way too much turmeric!!! 

    1. This is true way too salty to even eat. Too much turmeric and the crust was tough after baking. As a Jamaican who grew up in Jamaica this recipe was terrible. Tastes nothing like originals not even a bit. Considering that it’s supposed to be healthy

  7. I think what some of the reviewers are forgetting is that this website is dedicated to healthy recipes… so if you’re looking for a fatty, greasy Jamaican Meat Patty, (which I do enjoy once in awhile) then you should visit your nearest Jamaican grocery store. I really enjoyed making this dish but did find that I had to add extra cold water to get the dough to come together in a ball. Also, like some of the other reviewers there was way too much turmeric in the crust. So next time I will cut back on that  But overall, my husband and I really enjoyed this healthy take on a classic fave. Thank you! 

  8. I tried these a couple of days ago. The filling and the dough were very tasty. However, I found the dough to be so hard to roll out that I quit at 8. I also only got about 2 Tbsp of the filling in each, so have left overs.

    I would try again, but might try with a different pastry.

  9. Made this yesterday for dinner. OMG it was excellent and so easy to make. Looks professionally made. LOL I am wondering though is there some kind kind of sauce that would be good with these.

  10. Avatar photo
    Black Jack Shellac

    I love spicy Jamaican patties but normally find the homemade recipes too fatty (suet, butter or shortening). I’m looking forward to trying this recipe.

  11. I’m not sure why everyone had such difficulty with this recipe, but I made them a few weeks ago and they were AMAZING! The dough was easy to work with – I was able to roll it out without a problem, cut into circles, fill, and seal. I air fried them, which turned out wonderfully. Making them again tonight! Thanks for the amazing recipe, Gina!

  12. I love the Skinnytaste recipes and have all 4 books, but this one was a huge letdown for me. I love Jamaican patties and would get them from the Jamaican bakery in Miami. The taste of the filling was not to my liking and the dough was hard, tough, and differed greatly from patty dough. I was unable to enjoy the finished product. I’m not sure what went wrong. Bummed out. ☹

  13. Stay away from this dough recipe! The filling is not bad. I usually like your recipes but this one was a miss. Thank you for the effort though.

  14. I know there may be some product placement going on, but please edit this recipe for normal-size bullion cubes. You know about 1/2 an inch on each side?  I used a conversion formula that said 2.32oz equals about 65g. Traditional small bullion cubes are 4g each. So, I dutifully put 16  cubes in. WAY too salty! Like, inedible.  Will be redoing tomorrow with far less bullion and no added salt.  

  15. My husband and I made this on Friday. It was very difficult to make the dough and took a really long time to put this recipe together. We liked the filling a lot but did not care for the dough (they looked just like the picture, but the dough was sticky and hard to roll out). I also did not like the taste of the dough. I think there is too much tumeric in it. The filling was very good! If I make this again, I would just use premade (frozen) empanada shells which I saw in the grocery store recently. Our pastries were a little smaller (made 5″) and it made 17 circles.

  16. Hi! It seems like 2.32 oz of beef stock cubes is about 6-7 cubes… Does that sound right? I saw another user had asked that but hasn’t gotten a reply yet. My entire container of cubes is 2.32 oz total.

  17. I am making these with crescent sheets instead of making the dough – it brings the points up to 8 each on Green – fingers crossed!!