Jamaican beef patties are a staple Caribbean handheld, beloved for their distinctively flaky, golden-hued crust and a spicy, herb-forward meat filling. This recipe recreates the experience at home, pairing a simple dough with a savory beef mixture seasoned with scallions, thyme, curry powder, and the signature heat of Scotch bonnet peppers.

This recipe sits on marthastewart.com under the title “Beef Patties,” designed as a project-style meal that highlights bold flavors. While the process takes a bit of time, the ability to prep the dough and filling in advance, or even freeze the formed patties for a quick bake later, makes them an incredibly flexible option for entertaining or easy meals.

The secret to a great patty is managing the moisture in the filling. Cooking the beef mixture until the liquid evaporates is key this ensures the filling is rich and thick, preventing the pastry from becoming soggy or breaking apart.

Martha Stewart Beef Patties

Recipe by medshi8Course: Beef, DinnerCuisine: American, JamaicanDifficulty: Easy

Servings

servings

Prep time

minutes

Cooking time

minutes

Calories

488

kcal

Total time

hour

minutes

Ground beef cooks down with scallions, garlic, fresh thyme, and curry powder, then simmers with Scotch bonnet peppers and breadcrumbs until thick and savory. Encased in a flaky, yellow-hued pastry, these golden-baked handhelds are the ultimate Caribbean-inspired snack or on-the-go meal.

Ingredients

2 1⁄2 cups all-purpose flour
1⁄2 teaspoon salt
1⁄4 teaspoon baking powder
2 tablespoons curry powder
1⁄2 cup cold unsalted butter (1 stick), cut into small pieces
3⁄4 cup ice-cold water
For the Filling
1 pound ground beef
1 onion, finely chopped
3 whole scallions, finely chopped
1 clove garlic, minced
2 Scotch bonnet peppers (any color), seeded and minced
1 teaspoon dried thyme or 2 sprigs fresh
1⁄4 cup vegetable oil
2 teaspoons curry powder
1 teaspoon salt
1⁄2 teaspoon freshly ground black pepper
2 1/2 cups water (may only need 1 1/2)
1⁄2 cup breadcrumbs
For the Egg Wash
1 egg, beaten with 1 teaspoon water

Directions

Combine dry ingredients; work in butter: To make the pastry, combine the flour, salt, baking powder, and curry powder in a large mixing bowl. Cut the butter into small pieces and add to the bowl. Working quickly and using your fingertips, squeeze together the flour mixture and butter and toss it together by scooping under the mixture with both hands until it resembles a very coarse meal.
Mix in water, then knead briefly: Add the water to the bowl. With floured hands, mix and squeeze the dough just until it forms a ball. Knead it once or twice to combine it fully (the less kneading, the better).
Divide dough; wrap and chill: Divide the dough into two pieces, flattening each into a thick pancake. Wrap in plastic and set them in the refrigerator to chill for at least 15 minutes.
Make filling: Mix together the beef, onion, scallions, garlic, peppers, and thyme in a large bowl. In a large skillet, heat the oil over high heat until it is very hot, and add the beef mixture. Fry until the meat is brown and the moisture is evaporated, about 8 minutes.
Add spices and cook stir in water: Add the curry powder, salt, and black pepper, stirring occasionally over high heat, allowing a crust to form on the bottom of the pan. Add the water and stir the mixture, scraping the bottom to incorporate the browned crust.
Stir in breadcrumbs, then cover and cook: Add the breadcrumbs and stir. (The consistency should be like a thick stew; add more water as needed.) Cover, reduce the heat to very low, and cook for 15 minutes. Set it aside to cool.
Preheat oven and prepare baking sheets: Preheat the oven to 400°F. Line two baking sheets with parchment paper.
Divide dough roll into rectangles: Cut each piece of the dough into 9 pieces. Using a rolling pin on a floured surface, roll out each piece of pastry into a rectangle shape with rounded edges about one-eighth inch thick.
Spoon filling onto dough, then fold and seal: Spread a large spoonful of the cooled meat mixture over one side of the dough, leaving at least 1/2- to 3/4-inch border on the outside edge. Using your finger, paint water around the border, then fold the other side of the dough over to form a half moon; roll and crimp the edges. Lightly press a floured fork around the edge of the patty, then transfer to prepared baking sheet.
Brush with egg wash and bake: Use a fork to prick the top of each patty a few times, then brush tops and edges with egg wash. Bake until patties begin to turn a golden color, 15 to 20 minutes. Let cool briefly, then serve warm or at room temperature.

Notes

Handling Hot Peppers: Scotch bonnets are potent. Wear gloves while handling them, and be diligent about washing your hands, knife, and cutting board immediately after preparation. Never touch your eyes or face while working with these peppers.
The Breadcrumb Binding: The breadcrumbs aren’t just filler—they are essential for binding the beef juices. They ensure the filling holds together perfectly inside the crust, so it doesn’t crumble out when you take a bite.
Make-Ahead Advantage: You can make the dough up to 5 days in advance and the filling up to 1 day ahead, both stored in the refrigerator.
Freezer Friendly: These are excellent for batch cooking. Freeze formed (unbaked) patties on a baking sheet for about 1 hour until firm, then transfer to a freezer bag. They can be baked straight from the freezer at 400°F for 15 to 20 minutes.

FAQs

Why are breadcrumbs included in the filling?

The breadcrumbs are essential for more than just stretching the mixture they act as a vital binding agent. They soak up the juices from the beef and aromatic vegetables, turning the filling into a cohesive, thick stew. This ensures the filling holds together bite after bite instead of crumbling or making the dough soggy.

How do I handle Scotch bonnet peppers safely?

These peppers are exceptionally hot, so precaution is key. Wear latex or vinyl gloves when handling them, and thoroughly wash your knife, cutting board, and hands immediately after chopping. Never touch your eyes, phone, or any sensitive areas until you have fully cleaned up. If you prefer less heat, simply remove the seeds and ribs before mincing.

Can I make these patties ahead of time?

Absolutely these are a fantastic project for meal prep. You can make the dough up to 5 days in advance, stored well-wrapped in the refrigerator; just let it sit at room temperature for 5 minutes before rolling. The filling can be refrigerated for up to 1 day. If you want to stock your freezer, assemble the patties completely (up to step 9), freeze them until firm on a baking sheet, and store them in a freezer bag for up to 3 months. Bake them directly from frozen at 400°F for 15 to 20 minutes.

Why is it important to brown the beef and evaporate the moisture?

Before adding the liquid, frying the beef mixture over high heat until brown and dry is critical for flavor development. If you don’t allow the moisture to evaporate, the filling will be too thin and wet, which will inevitably lead to a soggy crust. Cooking it down ensures the dough stays crisp and the patty maintains its structural integrity.

What is the best way to get that signature Jamaican patty color?

The distinct yellow hue of a traditional Jamaican patty comes from the curry powder mixed directly into the pastry dough. Ensure the curry is well-distributed as you work the butter and flour together; this not only provides the iconic color but also adds a foundational layer of warmth to the crust itself.