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Flaky pastry flakes off as the Jamaican beef patties are cut in half to reveal the seasoned beef filling.

Grilled Jamaican Beef Patties

Carne Diem Culinary
These Jamaican beef patties are the perfect handheld Caribbean food. Flaky pastry is filled with seasoned ground beef with scotch bonnet peppers, Caribbean curry, and spices. Ya'mon they are delicious.
5 from 2 votes
Prep Time 20 minutes
Cook Time 1 hour 15 minutes
Total Time 1 hour 35 minutes
Course Main Course
Cuisine Caribbean, Jamaican
Servings 10 meat patties
Calories 527 kcal

Equipment

  • Medium sized pot

Ingredients
  

Beef Filling

  • 1 Pound Ground Beef
  • 1 Cup Beef Broth
  • ½ teaspoon All-Spice Powder
  • 1 teaspoon Paprika
  • 2 teaspoon Fresh Thyme 1 teaspoon dried
  • 1 Small White Onion Minced/Fine Dice
  • 2 Garlic Cloves Minced
  • ½ teaspoon White Pepper
  • 1 teaspoon Garlic Powder
  • 1 teaspoon Salt
  • 1 Scotch Bonnet Diced (for mild). Add more for spicy
  • ¼ Cup Bread Crumbs
  • 1 teaspoon Caribbean Curry Powder or other yellow curry powder
  • 1 Tablespoon Parsley
  • 2 Green Onions Chopped
  • 2 Tablespoon Olive Oil

Pastry

  • 4 Cups Flour
  • 2 Tablespoon Sugar
  • 2 teaspoon Turmeric
  • 1 Tablespoon Apple Cider Vinegar
  • ½ Cup Butter Softened
  • ½ Cup Lard or Shortening
  • 2 teaspoon Salt
  • 1 Cup Cold Water

Instructions
 

Making the beef filling

  • Heat the Olive Oil over medium heat and then add the minced onion. Cook for about 3 minutes, or until softened. Next add the garlic and diced scotch bonnet and cook for 1 more minute.
  • Add the beef and stir to combine then add the beef stock. The meat should just be covered. If not, add a little additional water.
  • Stir in the seasonings and bring to a boil, then reduce to a simmer. Simmer uncovered, until most of the liquid is evaporated, typically 30-45 minutes. the meat consistency should be similar to that of sloppy Joe's.
  • Remove from the heat and stir in the green onion and parsley then stir in the bread crumbs, a little at a time.
  • Cover and if necessary refrigerate until needed.

Making the pastry

  • In a stand mixer or food processor with a dough hook combine all of the dry ingredients.
  • Add in the butter and lard and mix until crumbly.
  • Slowly add the cold water until the dough forms a ball. You may not need all of the water, or may need a little extra.
  • Cover the ball and place in a refrigerator for at least 30 minutes.
  • When you are ready to make the patties, remove the dough from the refrigerator and divide into 2 portions. Roll out the dough to about ⅙ of an inch thick.
  • Cut into 6 inch rounds using a dough cutter, bowl, or large mouthed cup. Use the excess dough to form another ball and repeat the process until all of the dough is used.
  • Fill each ball with about 3-4 tablespoons of meat filling. Fold the dough over the meat to form a half moon shape, and press the edges together to seal. Use a fork to crimp the edges.
  • Heat your over or smoker to 350 degrees. If using a grill or smoker set up for indirect heat.
  • Cook for 15 minutes, then flip over and cook for an additional 15 minutes.
  • Remove from the oven or grill and serve warm.

Nutrition

Calories: 527kcalCarbohydrates: 45gProtein: 14gFat: 32gSaturated Fat: 12gPolyunsaturated Fat: 4gMonounsaturated Fat: 13gTrans Fat: 2gCholesterol: 57mgSodium: 923mgPotassium: 249mgFiber: 2gSugar: 3gVitamin A: 376IUVitamin C: 4mgCalcium: 37mgIron: 4mg
Keyword All-spice, beef, Scotch Bonnet, thyme, Turmeric
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