Jamaican Patties

Photograph of serving.

Flaky pastry filled with spicy beef or jerk chicken, can be frozen before or after cooking.

Prepare Filling

  1. Simmer for ½ hour:
    • 450–500g Ground Beef or Chicken.
    • 225–250g Water (enough to cover the meat).
    • 30g Olive Oil.
  2. Stir in:
    • 100g Onion, chopped.
    • 30g Garlic, chopped.
    • 20g Scotch Bonnet Pepper, chopped.
    • 3g Salt.
    • 2g Thyme, ground.
    • 2g Black Pepper.
  3. Stir in (for BEEF only):
    • 60g Scallions, chopped.
    • 4g Paprika.
    • 3g Allspice, ground.
  4. Stir in (for CHICKEN only):
    • 20g Molasses.
    • 15g Lime Juice.
    • 3g Ginger, ground.
    • 4g Allspice, ground.
  5. Slowly stir in, one at a time:
    • 50g Breadcrumbs, dried (add more water if needed).
    • 60g Butter, cold, unsalted.

Prepare Dough

  1. Mix until crumbly but still coarse.
    • 500g Flour.
    • 250g Butter.
    • 30g Turmeric.
    • 15g Sugar.
    • 5g Salt.
  2. Mix in:
    • 250g Ice Water.
  3. Refrigerate for at least 30 minutes.


  1. Divide dough into 12 pieces, rolled into balls.
  2. Flatten with a rolling pin to about 4mm thick.
  3. Spoon 12th of the filling onto the centre of each circle.
  4. Fold in half, and pinch and twist around the seam to seal it.
  5. Place on a baking tray, or put into individual zip bags and store in freezer.


Place on a lined baking sheet and place on middle rack of a preheated 375°F oven for 25–30 minutes.