The crescent-shaped patty is the number one fast-food item in Jamaica. The flaky crust is traditionally filled with Scotch-bonnet laced ground beef, herbs, and seasonings. However, you can also find patties made with different fillings ranging from curry goat or jerk chicken to callaloo, ackee and saltfish, or mixed vegetables.
The best patty crusts are made with beef suet, but you can also use a traditional butter-based shortcrust pastry or even a vegan version made with all shortening.
This recipe makes traditional large beef patties, but if you prefer to serve cocktail-sized patties, use a 2½-inch round cookie cutter and half the amount of filling for each one.
Featured in “How to Make Jamaican Beef Patties at Home.”
For the dough:
- 3 cups all-purpose flour, plus more for dusting
- 1 tbsp. plus 1 tsp. tsp. Caribbean-style curry powder
- 1 tsp. baking powder
- 1 tsp. kosher salt
- ½ cups cold beef suet (or tallow), coarsely chopped
- ½ cups vegetable shortening, coarsely chopped
For the beef filling:
- 1 tbsp. vegetable oil
- 12 oz. ground chuck (80% lean 20% fat)
- ¼ cups finely chopped white onion
- 2 tsp. chopped fresh thyme leaves
- 1 tsp. finely chopped Scotch bonnet pepper (flesh only, seeds carefully discarded)
- 1 tsp. freshly ground black pepper
- ½ tsp. ground allspice
- 2 garlic cloves, finely chopped
- 1 scallion, thinly sliced
- Kosher salt, to taste
- 1 cup bread crumbs, preferably homemade, plus more as needed