Mini dough encrusted meat or veggie pies are the ultimate street food or appetizer. This Jamaican Patty recipe contains the most common spices and herbs found in Jamaican cuisine. You get the Caribbean heat from the spicy, seasoned meat. The yellow, golden, flaky pie crust is a result of turmeric and mix of butter and shortening. Now that’s a savory pie worth making! This post is all about the Jamaican meat patty (pie) by way of the British from India and Africa.
Hand Pies In Abundance Worldwide
Wherever you go, you can find hand-held indulgences such as the Asian Samosa, Greek Spanakopita, the Spanish & Latin American Empanada, & Israeli Knish as examples.
Uniqueness of the Jamaican Patty
The traditional Jamaican mini meat patties (or pies) consist of a uniquely flavored pie dough spiced with turmeric for a beautiful, yellow coloring and filled with a spicy, seasoned ground beef. They are officially called and referred to as “Jamaican Patty”. These pies have world influences from the Cornish pasty inspired dough from England along with turmeric and curry from India and West Africa. My recipe contains many of the most common herbs and spices found in Jamaican cuisine including the scotch bonnet chili pepper (if you can find it), along with allspice, thyme, ginger, curry, cumin, & cayenne pepper. Whether you like spice or not, you can make these pies with little to lots of heat.
What is a Scotch Bonnet Chili Pepper?
The Scotch bonnet chili pepper is native to Jamaica and islands in the Caribbean as well as West Africa. It acquired its name from the traditional Scottish hats the peppers resemble. Habaneros are comparable heat substitutions. On the Scoville scale of heat, both Scotch bonnet and habanero peppers measure between 100,000-350,000 units (off the scale hotter than jalapenos). The heat varies depending on the age of the pepper and whether the seeds and veins are included. Seeds and veins can be a bit bitter and certainly add to the overall heat. They range in color from green, red, yellow, orange, to even brown. If you like the heat, don’t skip this ingredient. 😉
Jamaican Food is a Love Letter to the World
I think Jamaica got it right in creating a hearty, street food that satiates and provides a taste of the world. There’s no wonder why Jamaican’s national motto is “Out of many, one people”. They honor their international roots with their traditional dishes.
The Jamaican Patty (Mini Meat Pie) Ingredients
The pie dough includes all-purpose flour, salt, turmeric, cold butter, shortening, ice-cold water, & an egg to use as an egg wash.
The filling includes vegetable oil, butter, onion, garlic, fresh ginger, ground beef (or ground turkey, chicken, lamb, etc.), curry powder, cumin, allspice, thyme, scallions, Italian parsley, beef broth (or other broth or water), salt, black pepper, and finally cayenne pepper, & scotch bonnet chili pepper or habanero for heat, if you can find them.
Step 1: Make the Pie Dough
Pie Dough Prep
Before mixing the dry ingredients for the pie dough, ensure your butter has been refrigerated and is cold. I like to put my shortening in the fridge for at least 30 minutes to begin to get that coldness as well. Add ice and at least 1 cup of water to a measuring glass and set aside.
Mix Dry Ingredients & Cut in Butter & Shortening
In a large bowl, combine 480 grams (4 cups) flour, 1½ teaspoons of salt, and 2 teaspoons of turmeric (the secret ingredient in this pastry dough). Use a pastry blender (cutter) to cut in 8 tablespoons (4 ounces) of butter and 8 tablespoons (4 ounces) of shortening until the mixture resembles small peas or coarse cornmeal. You could use a food processor or rub the fat between your fingers.
TIP: While you can use your hands to rub in the butter and shortening, remember the heat of your hands can cause the fat to melt. The point of cold ingredients is to keep the fat from melting. Solid fat is what creates flaky pie crust. When heat melts the fat in the oven, it creates air pockets causing layers within dough.
Add Ice Cold Water Slowly
Slowly pour in the water beginning with ⅔ cup. Use a fork to toss the dry and wet ingredients together. Push the mixture against the side of the bowl to ensure the water moistens the ingredients. Continue adding water until all the mixture is just moistened but not wet or dry.
Remove the dough from the bowl and divide it in half. Wrap each half loosely in plastic wrap. Shape each dough half into a disk and place them in the fridge for at least 30 minutes.
Step 2: Make the Meat Pie Filling
Mise en Place for Cooking
While the pie dough is staying cold in the fridge, it’s filling time. With so many ingredients in this step, it’s best to have the “mise en place” for cooking the meat filling. This is French for having your ingredients measured out, diced (if needed), and ready to add as soon as it’s time. For a dish like this, I even have my ingredients in order of when they will be added to the sauté pan.
Begin with Onion, Garlic, & Ginger
In a large (12-inch) skillet, add 1 tablespoon each oil and butter and heat on medium heat until the butter has melted and is sizzling. Add 1 medium diced onion (or half of one large onion) and cook until softening and translucent, about 5 minutes. Add 4 minced garlic cloves and 1 tablespoon of fresh minced ginger. Cook until they are fragrant, about 1 minute.
TIP: I like the combination of both fats, the richness from the butter and continuous liquid matter of oil. However, you can simply use 2 tablespoons of oil (shortening) OR butter if that’s what you have on hand. If using oil only, the oil is hot enough when a piece of diced onion is placed in the pan and the oil sizzles around it.
Add Remaining Ingredients in Order
Brown Meat & Cook the Hearty Spices & Herbs
Add 1 pound of ground beef, 1 teaspoon each of curry and cumin. Add ½ teaspoon of allspice, 1 tablespoon of fresh thyme (or 1 teaspoon of dried), and 1 hot chili pepper, if using. Break up the meat and mix all ingredients together. Cook for about 10 minutes until the beef has browned and the spices are fragrant.
TIP: If spice is not part of your diet (like mine), leave out the Scotch bonnet (or habanero) and cayenne pepper. I have made this dish without any of these, and the meat mixture was still very flavorful and enjoyable. The spice isn’t necessary, but it’s traditional.
Time for the Fresh, More Delicate Ingredients
Once the meat is cooked, I switch to using a clean utensil to mix in the remaining ingredients. I don’t know if cross-contamination is common, but I try to avoid it wherever I can. Then, add 4 chopped scallions (both white and green parts), ¼ cup of fresh chopped parsley (or 1 teaspoon of dried), and ½ cup of broth, stock, or water, 1 teaspoon of salt, ½ teaspoon of black pepper, and ¼-½ teaspoon of ground cayenne pepper depending on your heat preference. When the mixture begins to boil, decrease the heat and simmer uncovered for about 10 minutes or until the meat mixture has thickened and the liquid has evaporated. Taste the mixture and add more seasoning as desired. Set aside to cool before filling the pie dough.
TIP: If using water in place of broth or stock, increase salt to 1½ teaspoons.
Step 3: Shape Pie Dough & Assemble the Patty or Mini Meat Pies
Preheat Oven & Prepare Pan
Preheat the oven to 375˚F (190˚C). Line a large baking sheet with parchment paper and set aside. Beat the egg into a small bowl and set aside.
Roll Dough & Cut Rounds
Remove one dough half from the fridge. On a lightly floured work surface, roll out the dough into an ⅛-inch thick circle (typical pie crust thickness). Cut out rounds using a wide mouth drinking glass or round bowl that measures 4-6 inches in diameter. You may also want to roll out each dough round even more once cut out to ensure a thin round.
TIP: If you use a bowl that you can’t grasp very easily to lift up after pressing down, use a knife to cut through the dough around the opening and lift the bowl (no pressing required).
Add Meat Pie Filling, Fold, & Seal
Spoon 1½ -2 tablespoons of meat mixture onto one-half of each circle leaving ½ -inch space from the edges. Brush the circle edges with the egg wash. Fold the other half over so the edges meet creating a half-moon. Use fork tines dipped in flour to crimp and seal the dough edges.
TIP: Use any technique you prefer to seal the edges. You could twist the edges or use a spoon to scallop them. Be creative, if you’d like. The sealed edges contain the filling within the dough and provide a decorative edge.
Add Meat Patty Final Touches & Bake
Place each filled pastry about ½-inch apart on the parchment-lined baking sheet. You can cover the pies with plastic wrap (to keep from drying out) until the baking sheet is full and ready to bake. Lightly brush the tops of each pastry with the beaten egg.
Place the pan in the oven and bake for 30 minutes or until the pastries are golden brown.
While the first half of the pastries are baking, repeat the same steps with the other half of the dough and meat mixture making the remaining half of the recipe. Bake this second batch when the first batch is done baking.
Jamaican Patty Done!
The meat pies are hot out of the oven. Check them out.
Jamaican Patty Close-up
These meat pies are easy to hold, illustrating they make great street food or appetizers. The turmeric enhances the natural yellowing of the baked dough. The fork tines seal creates a nice decorative edge. The pie dough is crispy from the butter and flaky from the shortening. Clearly, meat is the dominant ingredient. The pie crust to meat ratio is just right. The scallions and parsley add a nice pale green color to the meat mixture.
How do Jamaicans Eat Their Patty?
Once baked, serve the meat pies immediately and enjoy them! In Jamaica, they are often served with a simple, yeast bun called “coco” bread. There is neither coconut nor cocoa powder included. Coco bread is a simple folded yeast roll about the size of (or a little bigger than) a meat pie. It’s not uncommon to place a meat pie in the bun and eat it like a sandwich! What! A sandwich & pie in one bite! Wow! AND don’t forget the hot sauce for more heat.
Vegetarian, Vegan, or Gluten-Free? No Problem!
You could sub the ground meat with your favorite veggies like zucchini and mushrooms to make this dish vegetarian. I enjoy eating the ground meat over rice without the crust. The meat mixture goes GREAT with coconut rice! My fav.!
Jamaican Patty Final Thoughts
What a fun dish to create and make! Granted, this is NOT the easiest dish in the world because of all of the steps, but they are not difficult. I love the addition of turmeric to the pie dough; so pretty! The meat mixture was actually easy to put together once you have your ingredients ready to go; this is a BIG, important step to consider before beginning to cook the meat. Overall, this is a great dish that truly represents Caribbean cuisine focusing on Jamaica more specifically.
Baker’s Final Thoughts on the Jamaican Patty
While there are many steps, I don’t think you can mess up this dish following the directions. The keys to making successful mini meat pies are planning and patience. One of the best secrets in professional cooking (from my understanding) is the “mise en place”. Before you begin cooking, try to measure out your ingredients and cut, chop, dice, and/or mince any and all ingredients. The prep will make the actual cooking process go smoothly and move more quickly. Win!
Finally, I like that this recipe can be flexible. If you LOVE spice, go for it! Add as much spice as you want. If you don’t like spice, no worries… leave it out! For vegetarians, replace the meat with your favorite veggies in the same amount as the meat. The filling is so flavorful, I honestly don’t think you need the pie crust, great news for gluten-free folks, too!
Taster’s Final Thoughts on the Jamaican Patty
To reinforce the idea of these being the perfect street food, these mini pies are super easy to eat on the go. Scott has even been taking them to the gym as a post-workout snack. I have a feeling I’ll be getting requests for more of these sooner than later. 😉 As for flavor, I loved the meat filling with or without the spice. If you use a high-quality meat with fresh, quality herbs and spices, the filling is quite tasty. Scott said he couldn’t taste the turmeric in the pie dough, but honestly, the turmeric is mostly for color anyway. The cold butter and shortening provide a nice flake and crust to the dough as an appealing contrast to the meat filling. This recipe is a keeper in my book. I WILL be making more. In fact, I can’t wait to make these for our friends and guests in the future.
Check out my YouTube video on making this dish. “Jamaican Patty: Spice & Herb Meat Filling Wrapped in a Buttery & Flaky Turmeric Crust”
Jamaican Patty: Spice & Herb Meat Filling Wrapped in a Buttery & Flaky Turmeric Crust
Ingredients
Pie Dough:
- 480 g (4 cups) all-purpose flour fluffed, scooped, & leveled off if using measuring cup
- 1½ tsp (12 g) salt
- 2 tsp (8 g) turmeric
- 4 oz (8 tbsp) cold butter
- 4 oz (8 tbsp) cold shortening place in fridge overnight or for at least 30 min. before beginning recipe
- ⅔- ¾ cup ICE cold water place ice & water in a measuring glass before beginning recipe
- 1 egg to brush over the dough
Meat Filling:
- 1 tbsp vegetable oil
- 1 tbsp butter
- 1 medium onion small dice
- 4 garlic cloves minced
- 1 tbsp fresh ginger minced
- 1 lb ground beef or ground turkey, chicken, lamb, etc.
- 1 tsp curry powder
- 1 tsp cumin
- ½ tsp ground allspice
- 1 tbsp fresh thyme chopped (or 1 tsp dried thyme)
- 1 scotch bonnet chili pepper or habanero seeded and finely chopped (opt.)
- 4 scallions white and green parts chopped
- ¼ cup fresh Italian parsley chopped (or 1 tsp dried parsley)
- ½ cup beef broth chicken or veggie broth/stock or water
- 1 tsp salt add 1½ tsp if using water in place of broth/stock
- ½ tsp ground black pepper
- ¼ -½ tsp ground cayenne pepper based on heat preference
Instructions
Prepare Pie Dough:
- Dice the butter and keep it in the refrigerator. Add shortening to fridge. Add ice and at least 1 cup of water to a measuring glass and place it in the fridge.
- In a large bowl, combine flour, salt, and turmeric. Use a pastry blender (cutter) to cut in the diced butter and shortening until the mixture resembles small peas or coarse cornmeal. You could use a food processor or rub the fat between your fingers.TIP: Avoid touching the dough as the heat from your hands could warm up the butter and shortening potentially limiting the flakiness as it bakes.
- Slowly pour in water beginning with ⅔ cup. Use a fork to toss the dry and wet ingredients together. Push the mixture against the side of the bowl to ensure the water moistens the ingredients. Continue adding water a tablespoon at a time until all the mixture is just moistened.
- Remove the dough from the bowl and divide it in half. Wrap each half loosely in plastic wrap. Shape each dough into a disk and place them in the fridge for at least 30 minutes.
Cook Meat Filling:
- In a large (12-inch) skillet, add oil and butter and heat on medium heat until the butter has melted and is sizzling. Add diced onion and cook until translucent, about 5 minutes.TIP: Use 2 tbsp of either butter or oil depending on what you have. If using oil only, the oil is hot enough when a piece of diced onion is placed in the pan and the oil sizzles around it.
- Add garlic and ginger and cook until fragrant, about a minute.
- Add ground beef, curry, cumin, allspice, thyme, and hot chili pepper, if using. Break up the meat and mix all ingredients together. Cook for about 10 minutes until the beef has browned and the spices are fragrant.
- Add scallions, parsley, and broth or water, salt, and both peppers. When the mixture begins to boil, decrease the heat and simmer uncovered for about 10 minutes until the meat mixture has thickened. Taste mixture and add more seasoning as desired. Set aside to cool before filling the pie dough.
Shape Pie Dough & Assemble
- Preheat oven to 375˚F (190˚C). Line a large baking sheet with parchment paper and set aside. Beat the egg into a small bowl. Set aside.
- Remove one dough half from the fridge. On a lightly floured work surface, roll out the dough into a ⅛-inch thick circle. Cut out rounds using a wide-mouth drinking glass or round bowl that measures 4-6 inches in diameter. You may also want to roll out each dough round even more once cut out to ensure a thin round.
- Spoon 1½ -2 tbsp of meat mixture onto one-half of each circle leaving ½ -inch space from the edge. Brush the circle edges with the egg. Fold the other half over so the edges meet creating a half moon. Use fork tines dipped in flour to crimp and seal the dough edges.
- Place each filled pastry ½-inch apart on the parchment-lined baking sheet and cover with plastic wrap (to keep from drying out) until the baking sheet is full and ready to bake. Lightly brush the tops of each pastry with the beaten egg. (While half of the pastries are baking, repeat above steps with the other half of the dough and meat mixture making the remaining half of the recipe.)
- Bake each pan for 30 minutes or until the pastries are golden brown. Serve immediately and enjoy!
Video
Notes
You might be interested in these other savory recipes.
The Berry Rolls (My Grandma’s Recipe)
Venezuelan Ham Bread (Pan de Jamón)
Colombian Pandebono Gluten Free Cheese Rolls
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