There are recipes you make, and then there are recipes you feel. Jamaican beef patties fall into the second category. From the moment the turmeric hits the flour and turns your dough that signature sunshine-yellow, you know you’re building something special. These patties are bold, aromatic, flaky, spicy, nostalgic.. the full experience. And once you make them from scratch, it’s hard to go back to store-bought.

This recipe breaks everything down step-by-step so you get that authentic, crisp yet tender pastry and juicy, well-seasoned filling every time.

Why You’ll Love This Recipe

• Ultra flaky dough thanks to grated frozen butter + quick lamination
• Bold Jamaican flavor from fresh thyme, ginger, allspice & a fiery pepper
• Juicy, saucy beef filling that stays moist without leaking
• Freezer-friendly and perfect for meal prep or parties
• Authentic texture — crisp outside, tender layered interior

Getting That Perfect Flake

Grated, frozen butter is the hero here. It disperses evenly through the flour and melts in the oven to create pockets of steam (aka layers). Chilling is your non-negotiable step for structure. Then a quick fold-roll-fold method (nothing complicated!) gives you bakery-style flakiness without the fuss of full puff pastry.

Make-Ahead Options

Perfect for busy weeks or party prep:

• Dough: Laminate, wrap tightly, and refrigerate up to 24 hours ahead (or freeze 1 month).
• Filling: Cook, cool completely, and refrigerate up to 3 days.
• Fully assembled but unbaked patties: Freeze on a tray, then store in a bag up to 2 months. Bake from frozen (+3–5 extra mins).

Storage & Reheating

• Fridge: 3–4 days
• Freezer: Up to 2 months
• Reheat: 350°F for 10–12 minutes (crisps back up beautifully)

Jamaican Beef Patties (Homemade & Ultra Flaky)

Yield: 14-16

Prep Time: 55 minutes

Cook Time: 1 hour 5 minutes

Additional Time: 2 hours

Total Time: 4 hours

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Ingredients

For the Dough

• 4 cups all-purpose flour
• 2 teaspoons turmeric
• 5 teaspoons curry powder
• 4 teaspoons white sugar
• 1¼ teaspoons salt
• ¼ teaspoon baking powder
• 2 cups unsalted butter, grated and frozen
• 1 cup ice-cold water

For the Beef Filling

• 2 lbs ground beef
• 1 habanero pepper, stemmed and thinly sliced (traditionally Scotch bonnet)
• ½ large white onion, diced
• 1 clove garlic
• 1 (¾-inch) knob of ginger
• 4 teaspoons fresh thyme
• 2 teaspoons garlic powder
• 2 teaspoons onion powder
• 2 teaspoons allspice
• 2 teaspoons salt
• 2 teaspoons olive oil
• ⅔ cup beef stock
• ⅔ cup bread slurry (blend ½ small baguette with ⅔ cup water until smooth)

Instructions

1. In a large bowl, whisk together the flour, turmeric, curry powder, sugar, baking powder, and salt.
2. Add the grated frozen butter in batches. Use your hands or forks to cut the butter into the flour, work quickly so the butter stays cold.
3. Gradually drizzle in the ice-cold water, mixing with your hands until a dough forms. Shape into a ball, cover with plastic wrap, and refrigerate for at least 1 hour (longer = better).
4. In a food processor, blend the habanero, onion, garlic, ginger, thyme, garlic powder, onion powder, allspice, and a splash of water if needed. Pulse until paste-like.
5. Heat olive oil over medium heat in a large pot. Add the seasoning paste and sauté 1–2 minutes. Mix in the ground beef and cook until browned.
6. Stir in the stock and bread slurry. Simmer for 15 minutes, stirring occasionally. Remove from heat and cool completely. Hot filling will melt the butter in the dough.
7. Preheat oven to 425°F. Divide chilled dough into 14–16 portions and roll each into a ½-inch-thick circle. Fold dough in half, roll out, fold again, roll out, do this 3 times then roll out thin. This creates the flaky layers Jamaican patties are known for.
8. Scoop ¼–⅓ cup of cooled beef mixture into each round (amount varies by size). Fold over, press edges together with a fork (or trim for a clean edge), and poke holes in the top to vent.
9. Place patties on a parchment-lined baking sheet and bake 15–20 minutes, until golden. Cool for 5 minutes and enjoy warm!