About this recipe

Golden, flaky, turmeric-tinted pastry wrapped around a boldly spiced ground beef filling — these iconic Jamaican patties are a street food staple you can make right at home. Scotch bonnet pepper, allspice, and thyme give the filling its unmistakable Caribbean heat and aroma, while a buttery, shortening-enriched crust shatters with every bite. Perfect for a crowd, a lunchbox, or a festive Caribbean spread.

Instructions

1. 1

   In a large mixing bowl, whisk together the all-purpose flour, turmeric, and salt until evenly combined — the turmeric gives the crust its signature golden hue. Add the cold cubed butter and vegetable shortening. Using a pastry cutter or your fingertips, work the fat into the all-purpose flour until the mixture resembles coarse crumbs with some pea-sized pieces remaining. Drizzle in ice water, 1 tablespoon at a time, mixing gently with a fork after each addition, until the dough just comes together and holds when pressed. Do not overwork it. Shape into a flat disc, wrap in plastic wrap, and refrigerate for at least 30 minutes.

2. 2

   Heat the vegetable oil in a large skillet over ^[medium-high heat]. Add the diced yellow onion and cook, stirring occasionally, for 3–4 minutes until softened. Add the garlic, scotch bonnet pepper, and green onions and cook for another minute until fragrant. Add the ground beef, breaking it up with a spoon, and cook until browned all over, about 5–6 minutes. Drain any excess fat if needed.

3. 3

   Stir in the thyme, allspice, smoked paprika, black pepper, and salt. Pour in the beef broth and stir to combine. Reduce heat to ^[medium-low] and simmer for 5 minutes until most of the liquid is absorbed. Stir in the breadcrumbs to bind the filling and absorb any remaining moisture — the mixture should be moist but not wet. Remove from heat and let cool completely before filling the pastry.

4. 4

   Preheat your oven to ![375°F] and line a baking sheet with parchment paper. On a lightly floured surface, roll out the chilled dough to about ⅛-inch thickness. Cut out circles approximately 6 inches in diameter (use a bowl or large round cutter as a guide) — you should get about 8 circles. Place 2–3 tablespoons of cooled filling on one half of each circle, leaving a ½-inch border. Fold the dough over to form a half-moon shape and press the edges firmly together. Crimp the sealed edge with a fork to ensure a tight seal. Brush the tops with beaten egg wash.

5. 5

   Arrange the assembled patties on the prepared baking sheet, spacing them about 1 inch apart. Bake at ![375°F] for 25–30 minutes, until the pastry is golden and cooked through. Let cool for 5 minutes before serving — the filling will be very hot inside.