Jamaican Patties

Yields 10-12 patties.




  • 8 tablespoons butter
  • 4 cups flour
  • 1 cup dry white wine
  • 1 cup water
  • 4 teaspoons of turmeric
  • 68 tablespoons of milk or cream (cream will yield a flakier crust)

Meat Filling

  • 2 tablespoons of butter or a splash of oil
  • 1 large onion diced very fine
  • 12 garlic cloves minced
  • 9 scallion shoots diced fine (or green onion)
  • 3 lb. ground beef (Use ground beef with a reasonable amount of fat. I recommend 80/20 or 85/15.)
  • 1 teaspoon dried thyme
  • 3 teaspoons turmeric
  • 3 teaspoons cumin
  • 3 teaspoons allspice
  • 3 teaspoons cardamon
  • 1 tablespoon dried parsley
  • 1 scotch bonnet pepper minced or 2 teaspoons red pepper
  • 1 28oz can diced tomatoes in juice
  • 1 14 oz can beef broth or 14 oz homemade beef stock

Assembly/egg wash

  • A small bowl of water to seal the dough
  • 1 egg
  • A splash of water


To prepare the dough

  1. 1. In the bowl of a large stand mixer add butter, flour, white wine, water, and turmeric. Mix on the dough setting using the dough hook until well combined. A coarse dough will form.
  2. 2. Add the milk or cream a tablespoon at a time mixing in-between. Continue to add cream until a smooth dough forms.
  3. 3. Remove the dough from the bowl and form two large balls. Wrap each ball in plastic wrap and allow the dough to rest in the fridge for 1 hour.

To prepare the filling

  1. 1. Heat a large sauté pan to medium high heat. Add the butter or a splash of oil. Add the onion, garlic, and scallions and sauté until the onion become translucent and the garlic browns. Stir frequently to prevent burning.
  2. 2. Add the ground beef to the pan and brown. Breaking up the meat with a spoon as you brown. Traditional Jamaican Patties actually have the meat broken up very fine. I personally prefer a more textured filling and do not break up the meat as much.
  3. 3. When the meat is browned add the thyme, turmeric, cumin, allspice, cardamon, parsley, and scotch bonnet (or red pepper). Stir well to mix in the spice.
  4. 4. Add the can of diced tomatoes and their juice to the pan and the beef broth. Stir well. Allow the mixture to come to a gentle boil. The mixture needs to cook down until all the liquid has evaporated from the pan. This can take quite a while. Stir periodically to prevent burning.
  5. 5. When the liquid has evaporated allow the meat to cool prior to assembling the patties.

To Assemble patties/egg wash/bake

  1. 1. Prepare the dough by making six inch circles.There are two possible method to prepare the dough. The first: Divide the dough into four sections. Use a rolling pin, roll out one section of dough at a time to about 1/8inch thickness. Use a knife to cut of six inch circles from the dough. Repeat until all the dough has been used up. OR The second: Divide the dough into one and one half inch balls. Using a tortilla press flatten each ball to about 1/8 inch thick six inch in diameter circles.
  2. 2. In the middle of each circle of dough place about 1/4 cup of meat filling (or as much meat as you can fit and still fold the dough in half and seal without losing filling out the edges). Fold the circles in half and seal the edges by lightly brushing with water and pushing together gently.
  3. 3. Place each patty on a foil lined baking sheet.
  4. 4. In a small bowl wish together an egg and a splash of water. Brush each patty with the egg mixture.
  5. 5. Bake the patties at 350* for 25-35 minutes until the dough is crisp and cooked through. Cool slightly before serving.


  • 1. Turmeric stains everything (counters, fabric, your hands) really really easily. Be careful what you set your dough on, and wipe up anything that splatters quickly to prevent staining.
  • 2. Jamaican Patties freeze really well. Place them in an air tight container or ziplock bag and freeze for up to two months. To defrost place in the oven at 350* until warm (About 10-15min).
  • 3. The patty filling tastes absolutely fantastic over couscous if you end up with any leftovers.
  • 4. This is a time consuming recipe. I find making the dough and filling in one day and assembling the next to be easiest. The dough can remain refrigerated if wrapped very tightly in the plastic wrap for up to a week.