Jamaican Beef Patties

Jamaican Beef Patties

Patties are Jamaican fast food, a golden-yellow crust encasing a spicy beef, shrimp, chicken or vegetable filling. Traditional versions use butter, shortening, lard—or a combination of the three—to make the flaky crust. A blend of butter and canola oil cuts saturated fat with equally delicious results. The patties keep very well, so consider making a double batch to freeze for your own “fast-food” lunches.

From EatingWell: January/February 2010
Yield: 6 servings
Active Time: 45 minutes
Total Time: 2 1/2 hours (including 1 hour dough chilling)



  1. 1 1/4 cups all-purpose flour
  2. 1 cup whole-wheat pastry flour (see Note)
  3. 1 teaspoon ground turmeric
  4. 3/4 teaspoon salt
  5. 1/4 teaspoon baking powder
  6. 4 tablespoons cold unsalted butter
  7. 5 tablespoons canola oil
  8. 1/3 cup ice water
  9. 1 large egg yolk


  1. 8 ounces 93%-lean ground beef
  2. 1 bunch scallions, minced
  3. 1 teaspoon minced Scotch bonnet chile pepper (see Tip), or to taste
  4. 1/4 cup fine dry breadcrumbs (see Note)
  5. 1/4 cup water
  6. 1/4 teaspoon dried thyme
  7. 1/4 teaspoon ground turmeric
  8. 1/4 teaspoon salt


  1. To prepare crust: Whisk all-purpose flour, whole-wheat flour, 1 teaspoon turmeric, 3/4 teaspoon salt and baking powder in a large bowl. Cut butter into small pieces and quickly rub them into the dry ingredients with your fingers until smaller but still visible. Add oil and toss with a fork to combine. Whisk water and egg yolk in a small bowl. Add to the flour mixture and stir until the dough begins to come together. Knead in the bowl a few times until it forms a ball. Wrap in plastic and refrigerate for at least 1 hour.
  2. To prepare filling: Cook ground beef, scallions and chile pepper in a medium skillet over medium heat, breaking up the beef with a wooden spoon, until cooked through, 4 to 6 minutes. Stir in breadcrumbs, water, thyme, 1/4 teaspoon turmeric and 1/4 teaspoon salt; mix well. Let cool.
  3. Preheat oven to 400°F.
  4. To make patties: Divide the dough into 6 equal pieces. On a well-floured surface, roll each piece into a 6-inch circle about 3/8 inch thick. Trim the edges to make an even circle (you might have a bowl the right size to use as a guide). Put about 1/4 cup filling on half of the dough, leaving about a 1/4-inch border. Fold the dough over the filling to make a half-moon shape and crimp the edges with a fork to seal. Place on a large baking sheet. Repeat with the remaining dough and filling. Bake the patties until golden brown, 35 to 40 minutes.

Tips & Notes


Nutrition Per Serving: 447 calories; 24 g fat (8 g sat, 9 g mono); 84 mg cholesterol; 39 g carbohydrates; 16 g protein; 3 g fiber; 480 mg sodium; 220 mg potassium.

Nutrition Bonus: Folate (24% daily value), Zinc (17% dv), Iron (16% dv).

2 1/2 Carbohydrate Serving

Exchanges: 2 1/2 starch, 1 1/2 lean meat, 4 fat