Jamaican Meat Patties

Homemade Jamaican beef patties with a curried ground beef filling wrapped in golden, flaky pastry tinted with turmeric. That signature yellow shell isn’t just for looks. The turmeric adds a subtle earthy warmth that complements the curry-spiced meat inside.

The filling cooks down on the stovetop until thick and concentrated: ground beef, onions, garlic, curry powder, and breadcrumbs moistened with stock. The breadcrumbs absorb the liquid and bind the filling so it holds together when you bite through the pastry instead of crumbling out. Green onions stirred in at the end add a fresh, sharp note.

The pastry is a simple shortcrust made with cold butter or shortening cut into flour until it resembles tiny pebbles, then brought together with ice water. Rolling thin and cutting into 4-inch circles gives you the classic half-moon patty shape after filling and folding.

Pro Tips

• Keep the butter or shortening cold and work quickly. Warm fat makes tough, dense pastry.
• Don’t overfill. One tablespoon of filling per circle is plenty. Overstuffing makes sealing difficult and causes blowouts.
• Brush edges with beaten egg before sealing for a tight bond that won’t pop open in the oven.
• Egg wash the tops for that glossy, bakery-golden finish.
• These freeze beautifully before or after baking. Freeze on a sheet pan first, then bag them.

Variations

• Use ground chicken or turkey for a lighter filling.
• Add Scotch bonnet pepper to the filling for authentic Jamaican heat.
• Stir in diced potatoes with the meat for a heartier, more filling patty.