Jamaican beef patty recipe: crust, filling and baking steps

A Jamaican beef patty recipe has two parts: a flaky, yellow pastry made with cold fat and turmeric, and a thick ground beef filling seasoned with thyme, allspice and Scotch bonnet pepper. This Jamaican beef patty recipe makes about 10 patties, bakes at 400°F for 25 to 30 minutes and uses ordinary kitchen equipment.

What do you need to make Jamaican beef patties?

You need flour, cold butter and shortening, turmeric and curry powder for the crust, then ground beef, onion, garlic, thyme, allspice, Scotch bonnet pepper and breadcrumbs for the filling. All of these are available in a regular supermarket.

For the dough (about 10 patties):

• 3 cups all-purpose flour
• 1 teaspoon salt
• 1 teaspoon ground turmeric
• 1 teaspoon curry powder
• 1/2 cup cold butter, cubed
• 1/2 cup cold vegetable shortening
• 1/2 cup ice water, plus a spoonful more if needed
• 1 egg beaten with a splash of water, for brushing

For the filling:

• 1 pound ground beef
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 2 scallions, sliced
• 1 teaspoon fresh thyme leaves
• 1 teaspoon ground allspice
• 1/2 teaspoon black pepper
• 1/2 to 1 small Scotch bonnet or habanero pepper, minced very fine
• 1/2 cup plain breadcrumbs
• 1/2 cup beef stock or water
• 1 teaspoon salt

How do you make the flaky yellow dough?

Rub cold butter and shortening into the flour, turmeric, curry powder and salt until pea-sized crumbs form, then add ice water until the dough just holds together. Keep the fat cold so it creates layers.

1. Whisk the flour, salt, turmeric and curry powder in a large bowl.
2. Add the butter and shortening. Rub or cut them in until the mix looks like coarse crumbs with some pea-sized pieces.
3. Sprinkle in the ice water a little at a time, tossing with a fork, until the dough clumps.
4. Press into a flat disk, wrap and refrigerate for at least 30 minutes.

A food processor works well, using short pulses. Overworking warms the fat and gives a tough crust instead of a flaky one.

How do you cook the beef filling?

Brown the beef with the onion and garlic, add the seasonings, stir in the stock and breadcrumbs, and cook until thick and nearly dry. A wet filling makes the pastry soggy and causes leaks.

1. Cook the beef in a wide pan over medium-high heat, breaking it up, until no pink remains.
2. Add the onion, garlic, scallions and Scotch bonnet. Cook about 4 minutes.
3. Stir in the thyme, allspice, black pepper and salt.
4. Add the stock and breadcrumbs. Simmer 5 to 8 minutes until the mixture is thick and holds together.
5. Cool completely. Warm filling melts the dough as you work.

Taste before cooling. The heat from the pepper intensifies as it sits, so add less than you think you need.

How do you fold and crimp the patties?

Roll the dough thin, cut circles, put about two tablespoons of filling on one half, fold over and press the edge shut with a fork. The seal matters, because a weak edge opens in the oven.

1. Roll the dough on a floured surface to about 1/8 inch thick.
2. Cut 6-inch circles, using a small plate or a bowl as a guide. Re-roll the scraps once.
3. Place a heaping tablespoon or two of filling on one half of each circle, leaving a border.
4. Brush the border with water, fold the dough over and press to seal.
5. Crimp the edge with a fork, then prick the top once with the tines.
6. Arrange on a baking sheet lined with baking paper and chill 15 minutes.

How long do you bake Jamaican beef patties?

Bake the patties at 400°F for 25 to 30 minutes, until golden and set. The egg wash should be glossy and the bottoms lightly browned.

Brush the tops with the egg wash just before baking. Rotate the tray halfway through for even color. Let the patties rest for 5 minutes before eating, because the filling stays very hot inside the pastry.

How is a homemade patty different from a bakery patty?

A homemade patty is a good approximation, but a professional bakery works with trade recipes, deck ovens and fat blends that are not published. The result will differ in crust and seasoning.

Kingston Tropical Bakery in the Bronx is known for its spicy beef patty. Cook’s Country describes the filling as flavored with green bell pepper, fresh thyme, warm spices and Scotch bonnet in a slightly sweet dough, but the bakery’s actual recipe is not public, and this guide does not claim to reproduce it. This site is independent and takes no orders. Anyone who wants the real thing can read the menu page and the hours and location page, and call (718) 798-0076 before visiting, since Time Out says the bakery takes cash only.

What can go wrong, and how do you fix it?

Most problems come from warm fat, a wet filling or a thin seal. Keeping everything cold and the filling thick solves nearly all of them.

• Tough crust: the dough was overworked or too much water was added. Handle it less.
• Pale, dull color: add a little more turmeric or brush a thicker egg wash.
• Soggy bottom: cook the filling drier and bake on a preheated tray.
• Leaking: use less filling and press the edge firmly.
• Bland filling: season boldly, since pastry mutes flavor.

How do you serve and store the patties?

Serve patties warm, plain or tucked into coco bread, and store leftovers in the refrigerator for up to three days. Freeze unbaked patties for up to a month and bake them from frozen with a few extra minutes.

To freeze, set the shaped patties on a tray until firm, then bag them. Bake straight from frozen at 375°F for 30 to 35 minutes, adding the egg wash first. A separate guide on this site covers baking and reheating frozen patties in detail.

Common questions

Before you go, check the Kingston Bakery Bronx guide for the current hours and the menu.

This article is general information from an independent guide, not from Kingston Tropical Bakery itself. For the store’s current details see hours and location.