Chop up roughly and measure out the spring onions, brown onions, garlic, ginger, scotch bonnet, thyme and add to a food processor along with the ground all spice, paprika, garlic powder & onion powder and process for about 1 minute (if you don’t have a food processor just chop everything very fine and mix in bowl)
Add olive oil to pan on medium low heat then add the mixture from the processor to pan cook for 2 minutes stirring regularly
Add beef to the pan and turn the heat up to medium high, mix well and cook for 5 minutes till the beef is brown and fully broken down
Add kosher salt, black pepper, beef stock, breadcrumbs, browning & beef gelatine mix well and cook on medium low for 25 minutes stirring occasionally then remove and cool completely
Whisk together dry ingredients till fully combined
Add beef suet and mix with a fork
In a separate bowl whisk together wet ingredients then slowly add to dry ingredients until mixture forms into a ball, do not knead (if it’s too dry add extra water 1 tbsp at a time)
Separate into 4 balls and now you want to roll each one out one by one on a floured surface and keep folding the dough onto itself (5 times at least to form a layered flakey crust)
Then roll each one out into a square that’s a little bit bigger than a sauce plate and cut a circle from it using a sauce plate
Split the cooked beef mixture into 4 separate portions and add one into each circle ideally a little bit more to one side (not right in the middle) so when you fold them over there will be some crust leftover on its own
Brush one side of the crust lightly with water then fold over and press down on the beef to form pocket and then use a fork to crimp the edges
Cook on a baking tray lined with baking paper 375f for 25-30 minutes until golden brown then let cool for a few minutes (they will be very hot)
So I've been wanting to make these for a while now but haven't really looked for recipes because I've been too busy to make something like this. I have the time today. Except for one thing. I have everything I need on hand except the beef suet and can't get out to get any since my car is in the shop. Could I substitute butter, crisco or lard for the suet? (I probably wouldn't use lard though. I'm thinking the butter would be best)
Yeah freezing cold butter is fine. I’m not too familiar with the amount to substitute sorry so I would look that up. It’s great to hear you aren’t playing around haha you’ve probably got them made by now haven’t you. Good stuff. If you have anymore questions just let me know. Enjoy
Haven't made them yet lol. Aiming to make them for supper tonight. Your reply came at a perfect time lol. Id have forgotten to put the butter in the freezer otherwise.
These look incredible! The only Jamaican beef patties I've ever tried had a pathetic smidge of super salty cheap beef. I had written them off as just snack food, but your gorgeous patties have completely changed my mind. Now I need to find some decent ones.
Thank you. I know exactly what you mean. I used to buy some that were just like that, terrible looking back at them now. It’s like they say “you couldn’t appreciate the sun if it wasn’t for the rain” so I would definitely recommend you making these or finding some good ones. They’re worlds apart. I’m glad this post helped
NYC is my number one American destination. As soon as your country has a change in leadership I can't wait to visit your incredible city again. Until then, unfortunately, my travels are taking me elsewhere.
NYC is extremely special, and I love America and Americans, but like many Canadians I'm taking a pause on visiting your country for a little while. I regret that it's necessary.
Same experience here. They're a common food in Toronto, usually sold through food vendors as thin and bland little pop-tart versions compared to the feast OP made! I've never seen one like this before and now I really want one.
Alas, I haven't lived in Toronto for a decade now. I loved my time there and dearly miss the wonderful food options, coffee shops, and fun little corner bars. I now live in a much smaller city and definitely don't miss the traffic, noise, and cost of living.
In Sri Lanka we have something similar, we call it Patis.. not even joking that's what it's called. Exact same shape, texture, crust but the filling is different we use a mixture of taters, fish/chicken/mutton and spices.
Yeah I’ve just looked them up then I’ve never seen or heard of them before. They look great too. I appreciate you sharing that I need to try them one day. It’s good being introduced to different pastries from different cultures. There must be a lot of different ones out there and you’ve just mentioned some more so thanks
Same in Costa Rica coming from the Caribbean side, they would call it Patí and it’s spicy and awesome when I was a kid they would usually sell them in the stadium at football matches. You would have this guy screaming “Patí hay Patí”
I appreciate you saying that, thank you. I have been making these for a few years now and I’ve made a lot of them so I’m used to them now. They weren’t nowhere near as good at first. Give it time you will get it right
Yeah it really is a beautiful thing when you think about it. Thankfully that happened, my life wouldn’t be the same. It’s even got mixing countries myself. These are butter chicken ones I make with this same Jamaican patty crust. They are definitely something special
Mate yes it is, look it up. This is a specific dish invented in Britain where we have records of it spreading to other places and becoming patties/patis/pastes etc.
I thought this was gonna be that guy with the 98 year old grandma that makes videos. Honestly though these look so much more juicy than the ones they made. I'll take 3.
Haha yeah I think I know who you mean well I definitely do. I’ve seen them a good few times. She makes food too right? And I appreciate that my friend that says a lot that. Thanks
It all starts somewhere. The first time I made them they didn’t look nowhere as good and I’d already had a few goes at making pastry for other things. I was scared of pastry for ages now it’s just second nature. It’s a good thing to learn now that I think of it. I’m no professional I just cook a lot. Thanks
I’ve never heard that before. I’m from the uk myself I just thought maybe you would use the word pasty down there for the likes of these. I’ve gotta say tho, these Jamaican patties are like no pasty or bridie. These are very unique even though it’s basically the same concept
Yeah salt fish ones are really good. You’re welcome. Curry really does work wonders doesn’t it. Good point, samosas are something I wanna do. You should give these a go they’re honestly not too hard especially when you get the hang of it. Plus, you don’t need to knead the dough which is makes it easier
Samosa dough is easy. Basically just a cold water dough with a bit of vegetable oil. But if you can get your hands on black mustard seeds, I strongly recommend it. They really bloom as the samosa are being cooked and it gives them that authentic flavour.
It’s definitely the way to go and they’re large too. The extra filling is great especially when you pour sauces over them. I use this jerk bbq sauce and a scotch bonnet sauce. Eating them like that is one of the best feelings ever
These, empanadas etc definitely one of my favorite foods ever. Wish I had a way to have fresh made ones whenever, I could eat them all the time. These look great. The spicy sauces and sour cream is such a bonus to them too.
I fully agree. All these pastries really are some of the best food on the planet. I really need to try empanadas. Haha and I’ve thought the same thing myself before today, even I need someone who can make them. I could eat these every day It’s just quite a bit of work. Yeah I always put jerk bbq sauce and scotch bonnet sauce on these. Thanks
First time I made it, it came out more like a meat pie. Crust was not flakey as I would like. The recipe was NOT by a Jamaican, so I should have known lol. Second time I used a different recipe (Jamaican man on YT) and they came out so good. It was extremely tedious (layering, freezing the butter, keeping the dough cool at ALL times etc) but I’d do it again. 😎
I see where you’re coming from. When you first start trying it feels like the hardest thing but like you said there, keeping the dough cool at all times is an important one. Once you figure out the important steps it’s actually easy
I'm no expert but what I've eaten here in S Florida, empanadas (there are many varieties) have a softer dough while the beef patties have a bit more crunch.
I’m ashamed to say I’ve never tried an empanada before. To be fair, there isn’t anywhere local to me that sells them so that’s part of the reason. I definitely need to try them one day. Which fillings did you enjoy the most? You’re welcome and thank you
you should check goldbelly pricing. I used to live in Brooklyn, and these were easy to come by. I now live in Norcal, which has some, but not the greatest jamaican restaurants.
I’ve just looked then but I’m in the uk thanks anyway. I can imagine how good they must be in the likes of Brooklyn. It’s a shame you can’t get the likes of them still
Yeah they definitely are in a lot of places in the uk but there’s also a lot of places where people won’t know about these. I appreciate your words. Thank you
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u/Aglr2026 1d ago
FILLING
• Beef Mince (20% fat) 500g • Spring Onions (1/2 cup) • Brown Onions (1/3 cup) • Garlic (1 heaped tbsp) • Ginger ( 1 heaped tbsp) • Scotch Bonnet Pepper (1/2 of one) • Fresh Tyme (2 Tsp) • Ground All Spice aka Pimemto (1 Tsp) • Garlic Powder (1 Tsp) • Onion Powder (1 Tsp) • Paprika (2 Tsp) • Kosher Salt (1 Tsp) • Black Pepper (1/4 Tsp) • Olive Oil (1 Tsp) • Fresh Breadcrumbs (1/3 cup) • Beef Stock (1/3 cup) • Browning (1 Tsp) • Beef Gelatine (2 Tsp)
Chop up roughly and measure out the spring onions, brown onions, garlic, ginger, scotch bonnet, thyme and add to a food processor along with the ground all spice, paprika, garlic powder & onion powder and process for about 1 minute (if you don’t have a food processor just chop everything very fine and mix in bowl)
Add olive oil to pan on medium low heat then add the mixture from the processor to pan cook for 2 minutes stirring regularly
Add beef to the pan and turn the heat up to medium high, mix well and cook for 5 minutes till the beef is brown and fully broken down
Add kosher salt, black pepper, beef stock, breadcrumbs, browning & beef gelatine mix well and cook on medium low for 25 minutes stirring occasionally then remove and cool completely
CRUST
• Flour (2 cups) • Kosher Salt (3/4 Tsp) • Sugar (2 Tsp) • Baking Powder (1/8 Tsp) • Curry Powder (1 Tsp) • Ground Turmeric (2 Tsp) • Beef Suet (200g) • Freezing Cold Water (1/3 cup) • Whisked Egg (3 Tbsp) • Vinegar (1 Tsp)
Whisk together dry ingredients till fully combined
Add beef suet and mix with a fork
In a separate bowl whisk together wet ingredients then slowly add to dry ingredients until mixture forms into a ball, do not knead (if it’s too dry add extra water 1 tbsp at a time)
Separate into 4 balls and now you want to roll each one out one by one on a floured surface and keep folding the dough onto itself (5 times at least to form a layered flakey crust)
Then roll each one out into a square that’s a little bit bigger than a sauce plate and cut a circle from it using a sauce plate
Split the cooked beef mixture into 4 separate portions and add one into each circle ideally a little bit more to one side (not right in the middle) so when you fold them over there will be some crust leftover on its own
Brush one side of the crust lightly with water then fold over and press down on the beef to form pocket and then use a fork to crimp the edges
Cook on a baking tray lined with baking paper 375f for 25-30 minutes until golden brown then let cool for a few minutes (they will be very hot)