Jamaican Patties Recipe (Jamaica)
Flaky, golden, and boldly spiced, Jamaican Patties are a celebrated Caribbean street food that deliver flavor, heat, and comfort in every bite. Featured on Global Street Eats with Chef Devan Rajkumar, these handheld pastries showcase the island’s multicultural roots — a perfect fusion of African spice, Indian curry, and British pastry tradition.
The Inspiration
In Kingston and Montego Bay, you’ll hear the crunch of Jamaican patties before you see them — vendors pulling trays of golden turnovers from ovens, their savory, fragrant filling hinting at curry, allspice, and Scotch bonnet peppers. They’re Jamaica’s ultimate snack-on-the-go — fiery hand pies with pockets of seasoned beef hugged by a crisp, buttery crust.
For Global Street Eats, Devan Rajkumar captures this iconic taste of Jamaica’s street food scene, respecting tradition while offering ultimate accessibility. His version layers deeply seasoned ground beef in a vibrant, turmeric-tinted dough that’s buttery yet flaky — a true homage to Caribbean craftsmanship and global harmony through food.
Ingredients
For the Dough:
- 3 ½ cups (840ml) all-purpose flour
- 2 tsp (9.9ml) kosher salt
- 2 tsp (9.9ml) granulated sugar
- 1 tsp (4.9ml) baking powder
- 1 tbsp (14.8ml) Jamaican curry powder
- 2 tbsp (29.6ml) turmeric powder
- ½ lb frozen unsalted butter, grated
- 1 cup (240ml) very cold water
For the Filling:
- 1 lb medium ground beef
- 1 large onion, chopped fine
- 1 tbsp (14.8ml) minced garlic
- 1 inch piece ginger, grated
- Salt and black pepper, to taste
- 1 tsp (4.9ml) dried thyme
- 1 tsp (4.9ml) ground allspice
- ½ tsp (2.5ml) Jamaican curry powder
- ½ tsp (2.5ml) ground cloves
- 1 beef bouillon cube
- ½ tbsp (7.4ml) browning sauce
- 1 bay leaf
- 1 scotch bonnet pepper, chopped fine
- 2 scallions, chopped fine
- ½ cup (120ml) breadcrumbs
- 3 tbsp (44.4ml) unsalted butter
- 2 tbsp (29.6ml) olive oil
Egg Wash:
- 1 egg
- 1 tbsp (14.8ml) milk
Methods
Make the Dough:
- Add the flour, salt, sugar, baking powder, Jamaican curry powder, and turmeric to a large bowl or the bowl of a stand mixer fitted with a paddle attachment and whisk to combine. Add the grated butter to the dry ingredients and stir to combine or use your fingers to pinch the flour and butter together. Pour over the cold water and stir to combine.
- Turn the dough out onto a floured work surface and knead just to bring the dough together, or mix the dough in the stand mixer until it comes together. Shape the dough into a ball, wrap with plastic wrap, and place in the fridge for at least 30 minutes.
Make the Filling:
- Heat a large skillet over medium heat and add the olive oil. Add the ground beef and use a spoon to break up the meat. Once the meat has browned, add the onion and continue to cook, stirring occasionally, until the onions have softened, about 3 minutes.
- Add the garlic, ginger, scotch bonnet, and scallion and stir to incorporate. Next, add the thyme, allspice, Jamaican curry powder, cloves, and bay leaf and stir to combine. Continue to cook mixture for another 3 minutes.
- Add the beef bouillon cube, 1 cup of water, and the browning sauce and stir to combine. Add breadcrumbs, stir to incorporate, and cook for another minute.
- Add the butter, take the skillet off the heat, and stir in the butter until it has all melted. Allow the filling to cool completely before forming the patties.
Make the Patties:
- Preheat the oven to 350 F (175 C) with a rack positioned in the middle of the oven. Line a large baking sheet with parchment paper.
- Remove the dough from the fridge, unwrap it, and roll it out on a lightly floured work surface until the sheet of dough is about ¼ inch thick. Use a 6 inch round cookie cutter to cut 8 circles out of the dough.
- Place about 4 tbsp of filling on one side of each dough circle. Fold the empty side of the dough over the filling and press down around the edge to seal. Further seal the patty by pressing the tines of a fork all around the edge. Repeat with remaining patties.
- Transfer patties to the baking sheet. Beat together the egg and milk and use a brush to apply egg wash to each patty.
- Bake the patties for 25-30 minutes, or until the dough has turned golden. Allow the patties to cool for a few minutes before eating, if you can help yourself.
Serving Suggestions
Serve Jamaican Patties warm with a side of tamarind sauce or mango chutney for tangy contrast. They’re ideal as a portable snack, party appetizer, or main dish paired with rice and peas. Pair them with cold Ting, coconut water, or ginger beer for the ultimate island experience.
For adventurous twists, fill the dough with curry chicken, vegetables, or salted cod instead. The buttery pastry also doubles beautifully as a base for sweet versions such as pineapple or plantain fillings.
These patties are best enjoyed straight from the oven — flaky crust giving way to fiery, juicy filling — proof that street food can rival any gourmet fare.
Final Thoughts
This Jamaican Patties recipe from Global Street Eats and Chef Devan Rajkumar celebrates the bold flavors of Caribbean street food, blending traditional spice, golden pastry, and rich cultural influence into every bite. Perfectly seasoned and vividly colored, these patties embody the warmth and energy of Jamaica itself.
As Chef Rajkumar shows, the secret to great street food lies in harmony — crispy outside, tender inside, and joy in every fold. Whether on Kingston’s streets or in your kitchen, Jamaican Patties remind us that global comfort food always starts with soul.