Jamaican Beef Patties



For the pastry:

For the filling:


For the pastry:

In a bowl, sift the flour, stir in the baking powder, curry powder, salt and turmeric.

In another bowl, soften the butter with the shortening, add it to the flour mixture and mix until getting a breadcrumbs consistency.

Slowly drizzle in the water until the mixture has a dough - like consistency.

Make a ball from the dough, wrap it with kitchen foil and place in the fridge for 1 hour.

For the filling:

In a large bowl, heat up a little bit oil and fry the onion and scallions until lightly brown.

Add the meat, thyme, garlic, pepper, salt, pepper, paprika, sugar and nutmeg.

Fry until the meat is browned all sides and the mixture is fairly dry. Drain off any excess of fat.

Add the water and breadcrumbs, cook until the mixture becomes thick.


Roll out the dough on a working surface until it's around 1/2 cm thick.

Cut as many circles (around 12 cm diameter) out of the dough as possible.

Place 1 tablespoon of the filling on one side of each pastry circle.

Moisten the edges of each patty with water and fold pastry over for getting a crescent shape.

Seal the edge of each patty by crimping with a fork (we used a small form).

In an oven previously pre-heated at 180°C place the patties (on a previously covered with aluminium foil tray).

Bake for around 35 minutes or until golden brown.