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Jamaican Meat Pie (Jamaican Beef Patty)

Jamaican Meat Pie (aka Jamaican Beef Patty) is a popular appetizer in Jamaica and other areas of the Caribbean. It is a flaky and flavorful yellow crust filled with a spicy/savory meat filling.

Jamaican Meat Pie

Jamaican Patty

The Jamaican Meat pie is quite different from the Nigerian Meat pie, but I can say that I love them both for different things. The Jamaican patties are so flaky, turmeric colored and the Meat filling is highly seasoned. In the case of the Nigerian Meat pie, the crust is a little richer and softer.

Jamaican Beef Patties

In Jamaica, Meat pies are often served with coco bread which is a form of sandwich bread, that is starchy and slightly sweet.

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Can I freeze Jamaican Patties?

Jamaican Patties freeze so well. Put any leftover pies in a ziplock bag and store in the freezer for up to 3 months.

By the way, if you like to know how I make my Ground beef (Minced Meat) from scratch click here, it’s super easy.

You might also want to try out our favorite Jamaican Recipes:

Watch how to make the Jamaican beef patty recipe on youtube here:

Jamaican Meat Pie (Jamaican Beef Patty)

Jamaican Meat Pie (aka Jamaican Beef Patty) is a popular appetizer in Jamaica and other areas of the Caribbean. It is a flaky and flavorful yellow crust filled with a spicy/savory meat filling.
4.84 from 42 votes
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Course: Appetizer
Cuisine: African, American
Keyword: homemade, jamaican meat pie
Prep Time: 45 minutes
Cook Time: 40 minutes
Servings: 15 pieces
Calories: 335kcal
Author: Lola Osinkolu

Ingredients

FOR THE JAMAICAN MEAT PIE CRUST

  • 4 Cups all purpose flour
  • 1 cup Butter 2 sticks, cold
  • 14 Tbsp water
  • 1 Tbs Turmeric
  • 2 Tsp Sugar
  • 1 Tsp Salt

FOR THE JAMAICAN MEAT PIE FILLING:

  • 1 lb ground beef
  • 1 Tbs Vegetable oil
  • 1/2 Cup Onion diced
  • 2 Tsp Garlic minced
  • 1/2 Tsp black pepper
  • 1/4 Tsp Thyme
  • 1 tsp curry powder
  • 1/2 tsp allspice
  • 1/2 Tsp paprika
  • 1/4 cup Green Onion
  • 1 scotch bonnet seeded and finely diced
  • 1 Stock cube Bouillon cube
  • 1/4 Cup unseasoned Breadcrumbs
  • Salt to taste

FOR FINAL ASSEMBLING

  • 1 large Egg
  • 2 Tablespoon water

Instructions

      DIRECTIONS FOR THE PASTRY DOUGH:

  • Start by pulsing the flour, Butter, Turmeric, Salt, and Sugar in a food processor until it’s well combined and the flour appears crumbly.
  •  Gradually introduce the water a little at a time and pulse process it, till it comes together as a ball.
  •  Wrap the dough with a plastic wrap, and chill in the refrigerator for at least 20 minutes (the longer the better) while you prepare the filling.

     DIRECTIONS FOR THE PIE FILLING:

  • Add the oil in a Pan. Once it’s hot, add the Onion, Green Onion, diced Habanero, and minced garlic. Then stir-fry until the onion becomes translucent.
  • Add the ground beef and break up the clump with a wooden spoon. Then brown the meat on medium heat for about 2 to 3 minutes.
  • Stir in the breadcrumbs and season with Salt, Bouillon cube, black pepper, Thyme, Curry powder, allspice, and Paprika.
  • Add 1 cup of water to the meat. Then allow it to simmer for about 10 minutes until the liquid is almost evaporated. Add more water, stock or adjust the seasoning if necessary.
  • Remove from heat and allow it to cool down to room temperature before using it.

     FOR FINAL ASSEMBLING OF THE JAMAICAN BEEF PATTY:

  • Divide the dough into two parts, keep one half in the fridge while you work on the other half.
  • Roll out the dough thinly with a rolling pin and use a pie cutter or any circular object to cut out the circles (the first half should yield about 5 to 6 circles).
  • Scoop in about 2 tablespoons of the filling on each cut-out pie, then dip a finger inside the water and moisten the edge of the circular pastry all around.
  • Fold it into a half-moon and seal it up by crimping the edge with a fork. If the fork is a little sticky, just dip it in water before crimping the pies.
  • Repeat steps 1 to 3 for the second half then place the meat pies inside a tray lined with parchment paper and brush each Meat pie with the egg wash.
  • Bake inside a 375°F preheated oven for 25 to 30 minutes or till the top crust is firm and golden brown.
  • Allow to cool on a wire rack and serve warm.
  • ∗∗∗This recipe should yield about 15 Pieces of pies.

Video

Notes

  • The quantity of water used for these pie pastry might vary a little bit depending on the moisture and humidity in your location so it is a good idea to have a little more cold water than the required quantity at hand just in case you might need more.
  • Knead your dough more and more, will make it comes out less flakier, so it’s advised to stop kneading the dough once all the ingredients have been combined. This should take less than 2 minutes.
  • It’s best to pop the Meat pies in the oven while it is still very cold. If you are slow in filling the pies, and the pastries have reached room temperature, it is best to put them in the fridge for at least 15 minutes before baking.
  • Let your pie filling come to room temperature(or almost) before filing the pastries, this is important so as not to ruin the pastry.

Nutrition

Calories: 335kcal | Carbohydrates: 29g | Protein: 10g | Fat: 20g | Saturated Fat: 11g | Cholesterol: 65mg | Sodium: 367mg | Potassium: 153mg | Fiber: 1g | Sugar: 1g | Vitamin A: 450IU | Vitamin C: 2mg | Calcium: 23mg | Iron: 3mg

Jamaican Beef Patty

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Recipe Rating




chloe

Monday 8th of March 2021

Can I just omit the onions/green onions and substitute? I have allergies to this herb. Thanks.

lou brown

Friday 1st of January 2021

Brilliant, Delish and just BRILLIANT!!!

LOU

Thursday 8th of October 2020

Easy peasy... great recipe Thanks

Lola Osinkolu

Friday 9th of October 2020

Thank you :)

Erika

Tuesday 4th of August 2020

Oh my god! These are fantastic! The dough is nice and flaky and the filling is awesome! These are better than any grocery store kind. Thank you for the fabulous recipe!

Lola Osinkolu

Friday 7th of August 2020

Glad the recipe turned out well for you and thank you for the awesome feedback!

Sarah

Sunday 31st of May 2020

Thank you for the recipe and the notes section. I did put the meat in the food processor to get the texture I remember them as a child. Absolutely perfect. Thank you

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