- \n
- Flaky, buttery crust<\/strong> with a signature yellow glow from turmeric<\/li>\n\n\n\n
- Spiced beef filling<\/strong> with just the right kick from Scotch bonnet and curry<\/li>\n\n\n\n
- Make-ahead & freezer-friendly<\/strong> so you can snack like a pro<\/li>\n\n\n\n
- Authentic flavor<\/strong> that beats any store-bought version<\/li>\n<\/ul>\n\n\n\n
Ingredients<\/h2>\n\n\n\n
For the pastry crust:<\/strong><\/p>\n\n\n\n
- \n
- 3 cups all-purpose flour<\/li>\n\n\n\n
- 1 tablespoon curry powder<\/li>\n\n\n\n
- 1 teaspoon ground turmeric<\/li>\n\n\n\n
- 1 teaspoon salt<\/li>\n\n\n\n
- 1 cup cold unsalted butter, cubed<\/li>\n\n\n\n
- 3\/4 cup ice-cold water<\/li>\n<\/ul>\n\n\n\n
For the beef filling:<\/strong><\/p>\n\n\n\n
- \n
- 1 pound ground beef<\/li>\n\n\n\n
- 1 small onion, finely diced<\/li>\n\n\n\n
- 2 cloves garlic, minced<\/li>\n\n\n\n
- 1 scallion, chopped<\/li>\n\n\n\n
- 1 teaspoon fresh thyme<\/li>\n\n\n\n
- 1 teaspoon curry powder<\/li>\n\n\n\n
- 1\/2 teaspoon paprika<\/li>\n\n\n\n
- 1\/2 teaspoon ground allspice<\/li>\n\n\n\n
- 1 Scotch bonnet pepper, minced (optional but authentic)<\/li>\n\n\n\n
- 1 tablespoon ketchup<\/li>\n\n\n\n
- 1\/2 cup beef broth<\/li>\n\n\n\n
- Salt and black pepper to taste<\/li>\n\n\n\n
- 1 tablespoon oil<\/li>\n<\/ul>\n\n\n\n
For brushing:<\/strong><\/p>\n\n\n\n
- \n
- 1 egg, beaten (for egg wash)<\/li>\n<\/ul>\n\n\n\n
Instructions<\/h2>\n\n\n\n
- \n
- Make the dough:<\/strong> In a large bowl, combine flour, curry powder, turmeric, and salt. Cut in cold butter until mixture resembles coarse crumbs. Add cold water gradually, mixing until dough forms. Divide into two discs, wrap in plastic, and refrigerate for 30 minutes.<\/li>\n\n\n\n
- Cook the filling:<\/strong> Heat oil in a skillet over medium heat. Add onion, garlic, scallion, and Scotch bonnet. Saut\u00e9 until fragrant. Add ground beef and cook until browned. Stir in thyme, curry powder, paprika, allspice, ketchup, and broth. Simmer until slightly thickened, about 8\u201310 minutes. Season with salt and pepper. Cool before assembling.<\/li>\n\n\n\n
- Roll and fill:<\/strong> Preheat oven to 375\u00b0F (190\u00b0C). On a floured surface, roll out dough and cut into 5- to 6-inch circles. Place 2\u20133 tablespoons of cooled beef filling on one half of each circle. Fold over and press edges with a fork to seal.<\/li>\n\n\n\n
- Bake:<\/strong> Place patties on a lined baking sheet. Brush tops with beaten egg. Bake for 25\u201330 minutes, or until golden brown and crisp.<\/li>\n\n\n\n
- Serve:<\/strong> Enjoy hot with a side of coco bread, plantains, or just on its own.<\/li>\n<\/ol>\n\n\n\n
Patty Pro Tips<\/h2>\n\n\n\n
- \n
- Don\u2019t skip the turmeric or curry in the dough.<\/strong> That golden color and flavor are essential.<\/li>\n\n\n\n
- Cool the beef mixture<\/strong> before filling so it doesn\u2019t make the dough soggy.<\/li>\n\n\n\n
- No Scotch bonnet?<\/strong> Use a pinch of cayenne or a dash of hot sauce, but the real thing adds unmatched flavor.<\/li>\n\n\n\n
- Want it vegan?<\/strong> Swap beef for lentils or spiced mashed chickpeas.<\/li>\n<\/ul>\n\n\n\n
Final Thoughts<\/h2>\n\n\n\n
Making Jamaican beef patties from scratch isn\u2019t just cooking\u2014it\u2019s a celebration of culture and flavor. From the flaky crust to the juicy filling, these patties bring warmth, spice, and soul. One bite and you’ll be craving another batch.<\/p>\n\n\n\n
\n
Stick around\u2014every visit tastes better than the last at The Buttered Bliss.<\/em><\/p>\n<\/blockquote>\n\n\n\n
![\"\"](\"https:\/\/thebutteredbliss.com\/wp-content\/uploads\/2025\/07\/ChatGPT-Image-Jul-28-2025-03_00_42-PM.png\")
<\/figure>\n","protected":false},"excerpt":{"rendered":"Bringing a Taste of Jamaica to Your Kitchen Jamaican beef patties are more than just a snack\u2014they\u2019re a full-blown experience. That flaky, golden turmeric crust wrapped around savory, spiced ground beef is pure magic. Whether you grew up on them or just discovered the joy, making them from scratch hits different. These homemade Jamaican patties […]<\/p>\n","protected":false},"author":1,"featured_media":878,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"wprm-recipe-roundup-name":"","wprm-recipe-roundup-description":"","_kadence_starter_templates_imported_post":false,"footnotes":""},"categories":[3],"tags":[],"class_list":["post-909","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-cooking-recipes"],"_links":{"self":[{"href":"https:\/\/thebutteredbliss.com\/index.php?rest_route=\/wp\/v2\/posts\/909","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/thebutteredbliss.com\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/thebutteredbliss.com\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/thebutteredbliss.com\/index.php?rest_route=\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/thebutteredbliss.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=909"}],"version-history":[{"count":1,"href":"https:\/\/thebutteredbliss.com\/index.php?rest_route=\/wp\/v2\/posts\/909\/revisions"}],"predecessor-version":[{"id":910,"href":"https:\/\/thebutteredbliss.com\/index.php?rest_route=\/wp\/v2\/posts\/909\/revisions\/910"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/thebutteredbliss.com\/index.php?rest_route=\/wp\/v2\/media\/878"}],"wp:attachment":[{"href":"https:\/\/thebutteredbliss.com\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=909"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/thebutteredbliss.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=909"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/thebutteredbliss.com\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=909"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}
- Cool the beef mixture<\/strong> before filling so it doesn\u2019t make the dough soggy.<\/li>\n\n\n\n
- Cook the filling:<\/strong> Heat oil in a skillet over medium heat. Add onion, garlic, scallion, and Scotch bonnet. Saut\u00e9 until fragrant. Add ground beef and cook until browned. Stir in thyme, curry powder, paprika, allspice, ketchup, and broth. Simmer until slightly thickened, about 8\u201310 minutes. Season with salt and pepper. Cool before assembling.<\/li>\n\n\n\n
- Make the dough:<\/strong> In a large bowl, combine flour, curry powder, turmeric, and salt. Cut in cold butter until mixture resembles coarse crumbs. Add cold water gradually, mixing until dough forms. Divide into two discs, wrap in plastic, and refrigerate for 30 minutes.<\/li>\n\n\n\n
- 1 egg, beaten (for egg wash)<\/li>\n<\/ul>\n\n\n\n
- Spiced beef filling<\/strong> with just the right kick from Scotch bonnet and curry<\/li>\n\n\n\n