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Jamaican Beef Patty

This Jamaican Beef Patty recipe is a classic Caribbean staple made with a flavoursome ground beef mixture enclosed in a deliciously flaky, buttery, golden pastry crust.




  • 2 lb lean ground beef
  • 1/2 medium yellow onion finely chopped
  • 2 stalks Escallion green or spring onion, finely chopped
  • 3 sprigs thyme roughly chopped
  • 4 cloves garlic minced
  • 1 Scotch bonnet pepper finely chopped, as desired, optional
  • 1 teaspoon paprika
  • 1/4 teaspoon ground allspice
  • 1 teaspoon salt
  • 1 teaspoon black pepper
  • 1 beef bouillon
  • 1 tablespoon salted butter
  • 2 tablespoons ketchup
  • 2 teaspoons browning sauce
  • 1 tablespoon hoisin sauce (optional)
  • 1/2 cup plain breadcrumbs
  • 2 cups water
  • 1 tablespoon olive oil


  • 4 cups all-purpose flour
  • 2 teaspoojns turmeric powder
  • 2 teaspoons granulated white sugar
  • 1 1/2 teaspoons salt
  • 1 cup cold shortening (190g)
  • 1/2 cup cold salted butter (113g)
  • 1 cup ice-cold water may need additional 1/4 cup (more or less)
  • Egg wash
  • 1 large egg
  • 1 tablespoon water



  1. Add a drizzle of olive oil to a large skillet and heat over medium-high heat. Add the ground beef and cook, breaking up any larger pieces and stirring occasionally, until browned. Drain excess fat if necessary. Create space in the middle of the pan and add onions, garlic, thyme and escallion, sauté and incorporate into the ground beef.
  2. Add two cups water and season the meat mixture with paprika, allspice, salt, black pepper, beef bouillon and scotch bonnet pepper. Then add ketchup, one tablespoon of butter, browning, and hoisin sauce (if using, optional.
  3. Bring the mixture to a boil, lower the heat, and let it simmer until half the liquid is reduced to a thick sauce. Fold in the breadcrumbs until incorporated, remove from heat and let cool completely. 

Crust (Pastry Dough) & Assembly

  1. Add flour, salt, sugar, and turmeric powder to a large bowl and whisk until well combined. Cut the shortening and butter into small cube-like pieces and add to the flour mixture. Work the fat (shortening and butter) into the flour with a dough cutter/blender, fork or your fingers until it forms a crumbly mixture (there should still be varying pieces of butter and shortening in-tact). Work quickly to ensure the dough remains chilled. If the dough becomes warm, place it in the fridge to cool. 
  2. Stir in just enough ice-cold water to combine the ingredients into dough form, then transfer to a lightly floured work surface and knead lightly until smooth. Wrap it with plastic wrap and chill it in the refrigerator for at least 30 minutes to an hour. Do not overwork your dough. 
  3. Roll the chilled dough out (about a one-quarter inch thickness) on the floured work surface and cut out four to six-inch rounds (use a bowl). Add two or three tablespoons of meat filling to one side of each cut-out, leaving about a half an inch border along the edge. Fold over the other side of the dough, covering the filling and seal the edges of the dough by crimping with a fork. 
  4. Place the patties on the prepared baking sheet and lightly brush each with the egg wash. Bake at 350°F (177°C) for 30 to 32 minutes or until golden and lightly browned on top. Allow it to cool for 5 minutes, then serve it immediately and enjoy!

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