Let’s turn up the heat in your kitchen with these 20 Spicy Jamaican Patty Recipes that promise to delight your taste buds! Perfect for home cooks looking to add some Caribbean flair to their meal rotation, these patties are a vibrant mix of comfort and spice. Whether you’re craving a quick dinner or a flavorful snack, keep reading to discover your next favorite recipe that’s sure to impress!
Classic Beef Jamaican Patty
You’re about to embark on a culinary journey to the heart of Jamaica with this Classic Beef Jamaican Patty recipe. Perfect for beginners, this guide will walk you through each step to create a flavorful, golden-brown patty that’s sure to impress.
Ingredients
- 2 cups all-purpose flour, sifted for lightness
- 1/2 cup cold unsalted butter, cubed
- 1/4 cup ice water, chilled to perfection
- 1 tsp turmeric, for that vibrant yellow hue
- 1 lb ground beef, lean and finely textured
- 1 small onion, diced finely for sweetness
- 2 cloves garlic, minced for a pungent kick
- 1 tbsp Jamaican curry powder, aromatic and bold
- 1/2 tsp thyme, dried and fragrant
- 1/2 tsp salt, to enhance flavors
- 1/4 tsp black pepper, freshly ground
- 1/4 cup breadcrumbs, for binding the filling
- 1 egg, beaten for a glossy finish
Instructions
- In a large bowl, combine the sifted flour and turmeric. Add the cubed cold butter, using your fingers to rub it into the flour until the mixture resembles coarse crumbs.
- Gradually add the ice water, stirring until the dough comes together. Wrap in plastic and chill for 30 minutes to ensure flakiness.
- While the dough chills, heat a skillet over medium heat. Add the ground beef, breaking it apart until no pink remains, about 5 minutes.
- Add the diced onion and minced garlic to the skillet, cooking until soft and translucent, about 3 minutes. Stir in the curry powder, thyme, salt, and black pepper, cooking for another minute to release the spices’ aromas.
- Remove from heat and mix in the breadcrumbs. Let the filling cool slightly.
- Preheat your oven to 375°F (190°C). Roll out the chilled dough on a floured surface to 1/8-inch thickness. Cut into 6-inch circles.
- Spoon the beef filling onto one half of each circle, leaving a border. Brush the edges with beaten egg, fold over, and crimp with a fork to seal.
- Place the patties on a baking sheet, brush the tops with more beaten egg, and bake for 25 minutes, or until golden and crisp.
Unbelievably flaky and bursting with the bold flavors of Jamaica, these patties are a delight. Serve them warm with a side of spicy mango chutney for an extra kick, or enjoy them as is for a truly authentic experience.
Spicy Chicken Jamaican Patty
Over the years, the Spicy Chicken Jamaican Patty has carved its niche in the hearts of food enthusiasts, blending fiery spices with tender chicken encased in a flaky, golden crust. Today, we’ll guide you through creating this Caribbean delight, ensuring every step is clear and manageable, even for beginners.
Ingredients
- 2 cups all-purpose flour, sifted for lightness
- 1/2 cup cold unsalted butter, cubed
- 1/4 cup ice-cold water
- 1 lb ground chicken, preferably thigh meat for juiciness
- 1 tbsp Jamaican jerk seasoning, for authentic heat
- 1/2 cup finely diced onions, for a sweet crunch
- 1/4 cup diced scotch bonnet peppers, adjust for spice level
- 1 tsp freshly ground allspice, for depth
- 1/2 tsp salt, to enhance flavors
- 1 egg, beaten for egg wash
Instructions
- In a large bowl, combine the sifted all-purpose flour and cubed cold unsalted butter. Use your fingertips to rub the butter into the flour until the mixture resembles coarse breadcrumbs.
- Gradually add ice-cold water, one tablespoon at a time, mixing until the dough just comes together. Tip: Overworking the dough can make it tough, so stop as soon as it forms a ball.
- Wrap the dough in plastic wrap and chill in the refrigerator for 30 minutes. This rest period helps the gluten relax, ensuring a flaky crust.
- While the dough chills, heat a skillet over medium heat. Add the ground chicken, breaking it apart with a spoon, and cook until no longer pink, about 5 minutes.
- Stir in the Jamaican jerk seasoning, finely diced onions, diced scotch bonnet peppers, freshly ground allspice, and salt. Cook for another 3 minutes, allowing the flavors to meld. Tip: Taste the filling now to adjust the seasoning if needed.
- Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper.
- On a lightly floured surface, roll out the chilled dough to 1/8-inch thickness. Cut into 6-inch circles.
- Spoon the spicy chicken filling onto one half of each dough circle, leaving a border. Brush the edges with beaten egg, fold over, and crimp with a fork to seal.
- Place the patties on the prepared baking sheet, brush the tops with the remaining beaten egg, and bake for 25 minutes, or until golden brown. Tip: For an extra glossy finish, brush with egg wash again halfway through baking.
Kick back and enjoy the fruits of your labor as you bite into the Spicy Chicken Jamaican Patty, where the flaky crust gives way to a moist, boldly seasoned filling. Serve these patties with a side of cool cucumber salad to balance the heat, or pack them for a picnic to savor the flavors of the Caribbean under the sun.
Vegetable Jamaican Patty
Delving into the world of Jamaican cuisine, the Vegetable Jamaican Patty stands out as a flavorful, spiced pastry that’s both satisfying and versatile. Perfect for beginners, this recipe breaks down the process into manageable steps, ensuring a delicious outcome every time.
Ingredients
– 2 cups all-purpose flour, sifted for lightness
– 1/2 cup cold unsalted butter, cubed for easy blending
– 1/4 cup ice-cold water, to bind the dough
– 1 tbsp turmeric powder, for that signature golden hue
– 1 tsp ground allspice, aromatic and warm
– 1/2 tsp salt, to enhance flavors
– 1 cup finely diced carrots, for a sweet crunch
– 1 cup chopped scallions, fresh and pungent
– 1/2 cup green peas, frozen and thawed for convenience
– 1 tbsp olive oil, rich and fruity
– 1/2 tsp cayenne pepper, for a subtle heat
Instructions
1. In a large bowl, combine the sifted all-purpose flour, turmeric, allspice, and salt, whisking to distribute the spices evenly.
2. Add the cold, cubed butter to the flour mixture, using your fingertips to rub it in until the mixture resembles coarse breadcrumbs.
3. Gradually add the ice-cold water, stirring with a fork until the dough comes together. Tip: Handle the dough as little as possible to keep it tender.
4. Wrap the dough in plastic and chill in the refrigerator for 30 minutes to firm up.
5. While the dough chills, heat the olive oil in a pan over medium heat. Sauté the carrots, scallions, and peas until soft, about 5 minutes. Stir in the cayenne pepper for heat.
6. Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper.
7. Roll out the chilled dough on a floured surface to 1/8-inch thickness. Cut into 6-inch circles. Tip: Use a bowl as a guide for perfect circles.
8. Spoon the vegetable filling onto one half of each dough circle, leaving a border. Fold the other half over and crimp the edges with a fork to seal.
9. Bake for 25 minutes, or until the patties are golden and crisp. Tip: For an extra shine, brush the patties with an egg wash before baking.
10. Remove from the oven and let cool slightly before serving.
Ready to enjoy, these Vegetable Jamaican Patties boast a flaky, buttery crust encasing a vibrant, spiced filling. Serve them with a side of tangy mango chutney for a delightful contrast or pack them for a picnic to enjoy the flavors outdoors.
Cheese and Spinach Jamaican Patty
Always looking for a way to spice up your snack game? This Cheese and Spinach Jamaican Patty combines the flaky, buttery crust of traditional Jamaican patties with a creamy, savory filling that’s packed with flavor.
Ingredients
- 2 cups all-purpose flour, sifted for lightness
- 1/2 cup cold unsalted butter, cubed
- 1/4 cup ice water, to bind the dough
- 1 cup fresh spinach, finely chopped
- 1 cup sharp cheddar cheese, grated
- 1/2 teaspoon ground turmeric, for color
- 1/2 teaspoon sea salt, for seasoning
- 1/4 teaspoon freshly ground black pepper, for a slight kick
Instructions
- In a large mixing bowl, combine the sifted all-purpose flour and cold, cubed unsalted butter. Use your fingertips to rub the butter into the flour until the mixture resembles coarse breadcrumbs.
- Gradually add ice water, one tablespoon at a time, mixing until the dough just comes together. Tip: Overworking the dough can make it tough, so stop as soon as it forms a ball.
- Wrap the dough in plastic wrap and refrigerate for 30 minutes to allow the gluten to relax, making it easier to roll out.
- While the dough chills, mix the finely chopped fresh spinach, grated sharp cheddar cheese, ground turmeric, sea salt, and freshly ground black pepper in a bowl to create the filling.
- Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper.
- On a lightly floured surface, roll out the chilled dough to about 1/8-inch thickness. Cut into 6-inch circles using a round cutter or a bowl.
- Spoon 2 tablespoons of the spinach and cheese filling onto one half of each dough circle, leaving a small border around the edges.
- Fold the dough over the filling to create a half-moon shape. Press the edges together firmly, then crimp with a fork to seal. Tip: For extra shine, brush the patties with an egg wash before baking.
- Bake in the preheated oven for 20-25 minutes, or until the patties are golden brown and crispy.
The patties emerge from the oven with a golden, flaky crust that gives way to a molten, cheesy center flecked with vibrant spinach. Serve them warm with a side of tangy mango chutney for a delightful contrast in flavors.
Curry Goat Jamaican Patty
Gathering the vibrant flavors of Jamaica into a handheld delight, the Curry Goat Jamaican Patty is a savory pastry that combines spicy, tender goat meat with a flaky, golden crust. This recipe walks you through creating this island favorite with precision, ensuring even beginners can achieve delicious results.
Ingredients
– 2 cups all-purpose flour, sifted for lightness
– 1/2 cup cold unsalted butter, cubed for easy blending
– 1/4 cup ice water, to bind the dough
– 1 lb goat meat, trimmed and cut into small chunks
– 2 tbsp Jamaican curry powder, for authentic heat
– 1 tbsp garlic, minced to release its aroma
– 1/2 cup onion, finely diced for sweetness
– 1 scotch bonnet pepper, seeded and minced for a fiery kick
– 1 cup coconut milk, rich and creamy for depth
– 1 tsp thyme, fresh and fragrant
– 1/2 tsp allspice, ground for warmth
– Salt to taste, enhancing all flavors
Instructions
1. In a large bowl, combine the sifted flour and cubed butter, using your fingers to rub them together until the mixture resembles coarse crumbs.
2. Gradually add ice water, one tablespoon at a time, mixing until the dough just comes together. Tip: Overworking the dough makes it tough.
3. Wrap the dough in plastic and chill for 30 minutes to relax the gluten, ensuring a flaky crust.
4. While the dough chills, heat a large pan over medium heat and brown the goat meat chunks, about 5 minutes per side, to develop flavor.
5. Add the minced garlic, diced onion, and scotch bonnet pepper to the pan, sautéing until soft, about 3 minutes.
6. Stir in the Jamaican curry powder, thyme, and allspice, coating the meat and vegetables evenly.
7. Pour in the coconut milk, bring to a simmer, and cook covered for 1.5 hours, or until the meat is tender. Tip: Low and slow cooking tenderizes the goat meat perfectly.
8. Preheat your oven to 375°F and roll out the chilled dough to 1/8 inch thickness.
9. Cut the dough into circles, spoon the cooled curry goat filling onto one half, fold over, and crimp the edges with a fork.
10. Bake for 25 minutes, or until the patties are golden brown. Tip: Brushing with an egg wash before baking gives a glossy finish.
Mouthwatering and aromatic, these Curry Goat Jamaican Patties offer a crispy exterior with a juicy, flavorful filling. Serve them with a side of cool cucumber salad to balance the heat, or enjoy as a hearty snack on the go.
Jerk Pork Jamaican Patty
Just when you thought your taste buds had experienced all the flavors the world has to offer, along comes the Jerk Pork Jamaican Patty, a spicy, savory delight that’s sure to become a new favorite. This recipe breaks down the process into manageable steps, ensuring even beginners can achieve delicious results.
Ingredients
– 1 lb ground pork, preferably lean and fresh
– 2 tbsp jerk seasoning, authentic and fiery
– 1 tbsp allspice, freshly ground for maximum aroma
– 1/2 cup breadcrumbs, fine and golden for perfect binding
– 1/4 cup chicken stock, rich and homemade for depth of flavor
– 2 tbsp olive oil, extra virgin for a smooth finish
– 1 egg, farm-fresh for binding the patty mixture
– 1 package puff pastry sheets, thawed and buttery for the perfect crust
Instructions
1. Preheat your oven to 375°F (190°C) to ensure it’s ready for baking.
2. In a large mixing bowl, combine the ground pork, jerk seasoning, allspice, breadcrumbs, chicken stock, and egg. Mix until just combined to avoid overworking the meat.
3. Divide the mixture into 8 equal portions, shaping each into a flat patty about 1/2 inch thick for even cooking.
4. Heat the olive oil in a large skillet over medium heat. Cook the patties for 3-4 minutes on each side, or until golden brown, to lock in the flavors.
5. Roll out the puff pastry sheets on a lightly floured surface. Cut into squares large enough to wrap each patty, ensuring a snug fit.
6. Place a cooked patty in the center of each pastry square. Fold the pastry over the patty, sealing the edges with a fork to create a decorative pattern.
7. Transfer the patties to a baking sheet lined with parchment paper. Bake for 20-25 minutes, or until the pastry is puffed and golden brown.
8. Let the patties cool for 5 minutes before serving to allow the flavors to meld together beautifully.
Oven-fresh, these Jerk Pork Jamaican Patties boast a flaky, buttery crust that gives way to a juicy, spiced filling. Serve them with a side of mango salsa for a sweet contrast to the heat, or enjoy them as is for a truly authentic experience.
Ackee and Saltfish Jamaican Patty
Welcome to the vibrant world of Jamaican cuisine with this Ackee and Saltfish Jamaican Patty recipe, a delightful fusion of flavors that brings the Caribbean to your kitchen. Perfect for beginners, this guide will walk you through each step to create this savory pastry.
Ingredients
- 2 cups all-purpose flour, sifted for lightness
- 1/2 cup cold unsalted butter, cubed for easy blending
- 1/4 cup ice-cold water, to bind the dough
- 1/2 tsp salt, to enhance the pastry’s flavor
- 1 cup canned ackee, drained and gently rinsed
- 1/2 cup salted codfish, pre-soaked and flaked
- 1 small onion, finely diced for a sweet crunch
- 1/2 bell pepper, thinly sliced for color and texture
- 2 tbsp vegetable oil, for sautéing
- 1/2 tsp thyme, dried for earthy aroma
- 1/4 tsp black pepper, freshly ground for a slight kick
- 1 egg, beaten for a golden glaze
Instructions
- In a large bowl, combine the sifted all-purpose flour and salt. Add the cubed cold butter, using your fingers to rub it into the flour until the mixture resembles coarse breadcrumbs.
- Gradually add the ice-cold water, a tablespoon at a time, mixing until the dough just comes together. Tip: Avoid overworking the dough to keep the pastry flaky.
- Wrap the dough in plastic wrap and chill in the refrigerator for 30 minutes to relax the gluten.
- While the dough chills, heat vegetable oil in a skillet over medium heat. Sauté the diced onion and sliced bell pepper until soft, about 5 minutes.
- Add the flaked salted codfish, ackee, thyme, and black pepper to the skillet. Gently stir to combine, cooking for another 5 minutes. Tip: Be careful not to mash the ackee to maintain its texture.
- Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper.
- On a lightly floured surface, roll out the chilled dough to 1/8-inch thickness. Cut into 6-inch circles.
- Spoon the ackee and saltfish mixture onto one half of each dough circle, leaving a border. Fold the other half over to enclose the filling, crimping the edges with a fork to seal.
- Brush each patty with the beaten egg for a glossy finish. Bake for 25 minutes, or until golden brown. Tip: Rotate the baking sheet halfway through for even browning.
Unwrap the flavors of Jamaica with these golden, flaky patties, where the creamy ackee and savory saltfish filling create a harmonious blend. Serve them warm with a side of spicy jerk sauce for an extra kick, or enjoy them as a hearty snack on their own.
Shrimp Jamaican Patty
Now, let’s dive into creating a flavorful Shrimp Jamaican Patty that’s sure to impress. This dish combines the vibrant spices of Jamaica with succulent shrimp, all wrapped in a flaky, golden crust.
Ingredients
- 1 cup all-purpose flour, sifted for lightness
- 1/2 teaspoon turmeric, for a vibrant color
- 1/4 cup cold unsalted butter, cubed
- 1/4 cup ice water, to bind the dough
- 1/2 pound medium shrimp, peeled and deveined
- 1 tablespoon Jamaican jerk seasoning, for authentic heat
- 1 tablespoon rich extra virgin olive oil
- 1/2 cup finely diced onion, for sweetness
- 1/4 cup diced bell pepper, for crunch
- 1 clove garlic, minced, for depth
Instructions
- In a large bowl, combine the sifted all-purpose flour and turmeric. Add the cold, cubed butter and use your fingertips to rub it into the flour until the mixture resembles coarse crumbs.
- Gradually add the ice water, one tablespoon at a time, mixing until the dough just comes together. Wrap in plastic and chill for 30 minutes to relax the gluten.
- Heat the olive oil in a skillet over medium heat. Add the onion, bell pepper, and garlic, sautéing until soft, about 5 minutes.
- Add the shrimp and Jamaican jerk seasoning to the skillet. Cook until the shrimp are pink and opaque, about 3 minutes per side. Remove from heat and let cool slightly.
- Preheat your oven to 375°F. Roll out the chilled dough on a floured surface to 1/8-inch thickness. Cut into 6-inch circles.
- Place a portion of the shrimp mixture on one half of each dough circle. Fold the other half over to enclose, crimping the edges with a fork to seal.
- Bake on a parchment-lined baking sheet for 20-25 minutes, or until the patties are golden brown and flaky.
Flaky, spicy, and utterly delicious, these Shrimp Jamaican Patties are a testament to the power of simple ingredients transformed by bold flavors. Serve them with a side of mango salsa for a refreshing contrast to the heat.
Lobster Jamaican Patty
You’re about to embark on a culinary journey that combines the luxurious taste of lobster with the bold flavors of a Jamaican patty. This recipe is designed to guide you through each step with precision, ensuring a delicious outcome.
Ingredients
- 1 cup all-purpose flour, sifted for lightness
- 1/2 tsp turmeric, for that vibrant golden hue
- 1/4 tsp cayenne pepper, for a subtle kick
- 1/2 cup unsalted butter, cold and cubed
- 1/4 cup ice water, to bind the dough
- 1 lb lobster meat, cooked and finely chopped
- 1 small onion, finely diced
- 1 clove garlic, minced
- 1 tbsp fresh thyme, finely chopped
- 1/2 tsp allspice, ground for depth
- 1/4 cup heavy cream, for richness
- Salt, to season
Instructions
- In a large bowl, combine the sifted all-purpose flour, turmeric, and cayenne pepper.
- Add the cold, cubed unsalted butter to the flour mixture. Use your fingertips to rub the butter into the flour until the mixture resembles coarse breadcrumbs.
- Gradually add the ice water, a tablespoon at a time, mixing until the dough just comes together. Tip: Avoid overworking the dough to keep it tender.
- Wrap the dough in plastic wrap and refrigerate for 30 minutes to rest.
- While the dough chills, heat a skillet over medium heat. Sauté the finely diced onion and minced garlic until translucent, about 3 minutes.
- Add the finely chopped lobster meat, fresh thyme, and ground allspice to the skillet. Cook for another 2 minutes, then stir in the heavy cream. Season with salt to taste. Remove from heat and let cool.
- Preheat your oven to 375°F (190°C). Roll out the chilled dough on a lightly floured surface to about 1/8-inch thickness.
- Cut the dough into circles using a 5-inch round cutter. Spoon the lobster filling onto one half of each circle, leaving a border. Fold the dough over the filling and crimp the edges with a fork to seal.
- Place the patties on a baking sheet lined with parchment paper. Bake for 25 minutes, or until golden brown. Tip: For an extra glossy finish, brush the patties with an egg wash before baking.
Now, these Lobster Jamaican Patties boast a flaky, buttery crust encasing a creamy, spiced lobster filling. Serve them warm with a side of mango salsa for a refreshing contrast.
Callaloo Jamaican Patty
Blending the vibrant flavors of the Caribbean with a comforting, handheld format, the Callaloo Jamaican Patty is a delightful fusion that’s perfect for any meal. This guide will walk you through creating these savory pastries with a flaky crust and a richly seasoned filling, ensuring a delicious result every time.
Ingredients
- 2 cups all-purpose flour, sifted for lightness
- 1/2 cup cold unsalted butter, cubed
- 1/4 cup ice water, to bind the dough
- 1 tsp salt, for seasoning
- 1 tbsp turmeric powder, for color and earthiness
- 2 cups callaloo leaves, finely chopped and packed
- 1/2 cup coconut milk, creamy and rich
- 1 small onion, finely diced
- 2 cloves garlic, minced
- 1 scotch bonnet pepper, seeded and minced for heat
- 1 tsp thyme, dried and fragrant
- 1/2 tsp allspice, ground for warmth
- 1 egg, beaten for egg wash
Instructions
- In a large bowl, combine the sifted flour, cubed butter, and salt. Use your fingertips to rub the butter into the flour until the mixture resembles coarse breadcrumbs.
- Gradually add the ice water, a tablespoon at a time, mixing until the dough just comes together. Tip: Avoid overworking the dough to keep the pastry flaky.
- Wrap the dough in plastic and chill in the refrigerator for 30 minutes to relax the gluten.
- While the dough chills, heat a large skillet over medium heat. Add the onion, garlic, and scotch bonnet pepper, sautéing until soft and fragrant, about 3 minutes.
- Stir in the callaloo leaves, coconut milk, thyme, and allspice. Cook, stirring occasionally, until the callaloo is tender and the mixture has thickened, about 10 minutes. Let cool slightly.
- Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper.
- On a lightly floured surface, roll out the chilled dough to 1/8-inch thickness. Cut into 6-inch circles.
- Spoon 2 tablespoons of the callaloo filling onto one half of each dough circle. Fold the other half over to enclose the filling, crimping the edges with a fork to seal.
- Brush the tops of the patties with beaten egg for a golden finish. Bake for 25 minutes, or until the crust is golden and flaky.
Serve these Callaloo Jamaican Patties warm for the best texture, with the crust shattering delicately to reveal the moist, flavorful filling inside. They pair wonderfully with a tangy mango chutney or a crisp, green salad for a complete meal.
Sweet Potato Jamaican Patty
Unleash the vibrant flavors of the Caribbean with this Sweet Potato Jamaican Patty recipe, a delightful twist on the classic that’s both nutritious and bursting with flavor. Perfect for beginners, this guide will walk you through each step to create these golden, flaky pastries filled with a sweet and spicy mixture.
Ingredients
- 2 cups all-purpose flour, sifted for lightness
- 1/2 cup cold unsalted butter, cubed
- 1/4 cup ice water, to bind the dough
- 1 large sweet potato, peeled and diced into 1/2-inch cubes
- 1 tbsp olive oil, for sautéing
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1 tsp ground allspice, for authentic Jamaican flavor
- 1/2 tsp cayenne pepper, for a subtle heat
- 1/2 tsp salt, to enhance the flavors
- 1/4 cup brown sugar, for a touch of sweetness
- 1 egg, beaten, for egg wash
Instructions
- In a large bowl, combine the sifted all-purpose flour and cold cubed butter. Use your fingertips to rub the butter into the flour until the mixture resembles coarse breadcrumbs.
- Gradually add ice water, one tablespoon at a time, mixing until the dough just comes together. Wrap in plastic and chill for 30 minutes to relax the gluten.
- While the dough chills, heat olive oil in a skillet over medium heat. Add the finely chopped onion and minced garlic, sautéing until translucent, about 3 minutes.
- Add the diced sweet potato, ground allspice, cayenne pepper, salt, and brown sugar to the skillet. Cook, stirring occasionally, until the sweet potato is tender, about 10 minutes. Let the filling cool slightly.
- Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper.
- On a lightly floured surface, roll out the chilled dough to 1/8-inch thickness. Cut into 6-inch circles.
- Spoon 2 tablespoons of the sweet potato filling onto one half of each dough circle. Fold the other half over to enclose the filling, crimping the edges with a fork to seal.
- Brush each patty with beaten egg for a golden finish. Bake for 25 minutes, or until the pastry is golden and crisp.
- Whisk together a simple glaze of powdered sugar and milk if you prefer a sweeter finish, drizzling over the warm patties before serving.
Warm from the oven, these Sweet Potato Jamaican Patties offer a perfect balance of sweet and spicy, encased in a buttery, flaky crust. Serve them alongside a crisp green salad or enjoy as a hearty snack on their own.
Cornmeal Jamaican Patty
On a quest to bring a taste of the Caribbean to your kitchen? Let’s dive into making Cornmeal Jamaican Patties, a delightful twist on the classic with a crumbly, golden crust and a spicy, savory filling that’s sure to impress.
Ingredients
- 2 cups of finely ground yellow cornmeal
- 1 cup of all-purpose flour, sifted for lightness
- 1/2 cup of cold unsalted butter, cubed
- 1/2 cup of ice-cold water
- 1 tsp of salt, for seasoning
- 1 lb of ground beef, lean and freshly ground
- 1 small onion, finely diced for sweetness
- 2 cloves of garlic, minced for aroma
- 1 tbsp of Jamaican curry powder, vibrant and spicy
- 1/2 tsp of thyme, dried and fragrant
- 1/4 tsp of allspice, ground for warmth
- 1 Scotch bonnet pepper, seeded and minced for heat
- 1/2 cup of beef broth, rich and savory
- 1 egg, beaten for glazing
Instructions
- In a large bowl, combine the cornmeal, flour, and salt. Add the cubed butter and use your fingers to rub it into the dry ingredients until the mixture resembles coarse crumbs.
- Gradually add the ice-cold water, stirring until the dough comes together. Wrap the dough in plastic and chill in the refrigerator for 30 minutes to firm up.
- While the dough chills, heat a skillet over medium heat. Add the ground beef, breaking it apart with a spoon, and cook until no longer pink, about 5 minutes.
- Add the onion, garlic, curry powder, thyme, allspice, and Scotch bonnet pepper to the skillet. Cook for another 3 minutes, stirring constantly to blend the flavors.
- Pour in the beef broth and simmer the mixture for 10 minutes, or until the liquid has reduced. Remove from heat and let it cool slightly.
- Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper.
- On a floured surface, roll out the chilled dough to 1/8-inch thickness. Cut into 6-inch circles.
- Spoon the beef mixture onto one half of each dough circle, leaving a border. Fold the other half over the filling and crimp the edges with a fork to seal.
- Brush each patty with the beaten egg for a golden finish. Bake for 25 minutes, or until the crust is golden and crisp.
Vibrant in flavor and texture, these Cornmeal Jamaican Patties boast a buttery, crumbly crust encasing a richly spiced beef filling. Serve them warm with a side of mango salsa for a refreshing contrast or enjoy them as a hearty snack on their own.
Fish Jamaican Patty
Mastering the art of making a Fish Jamaican Patty is simpler than you might think, especially when you follow these detailed steps. This guide will walk you through creating this flavorful dish with ease, ensuring a delicious outcome every time.
Ingredients
- 1 cup all-purpose flour, sifted for lightness
- 1/2 teaspoon turmeric powder, for vibrant color
- 1/4 cup cold unsalted butter, cubed
- 1/4 cup ice water, to bind the dough
- 1/2 lb fresh cod fillet, finely chopped
- 1 tablespoon olive oil, for sautéing
- 1 small onion, finely diced
- 1 garlic clove, minced
- 1 teaspoon thyme leaves, freshly picked
- 1/2 teaspoon allspice, ground
- 1/4 teaspoon cayenne pepper, for a subtle heat
- Salt, to season
Instructions
- In a large bowl, combine the sifted all-purpose flour and turmeric powder.
- Add the cold, cubed unsalted butter to the flour mixture. Use your fingertips to rub the butter into the flour until the mixture resembles coarse breadcrumbs.
- Gradually add the ice water, a tablespoon at a time, mixing until the dough just comes together. Tip: Avoid overworking the dough to keep the pastry flaky.
- Wrap the dough in plastic wrap and chill in the refrigerator for 30 minutes.
- While the dough chills, heat the olive oil in a pan over medium heat. Sauté the finely diced onion and minced garlic until translucent, about 3 minutes.
- Add the finely chopped cod fillet, thyme leaves, ground allspice, cayenne pepper, and salt to the pan. Cook for 5 minutes, stirring occasionally, until the fish is cooked through. Tip: The filling should be moist but not watery.
- Preheat your oven to 375°F (190°C).
- Roll out the chilled dough on a lightly floured surface to about 1/8-inch thickness. Cut into 6-inch circles.
- Place a generous spoonful of the fish filling onto one half of each dough circle. Fold the other half over to encase the filling, pressing the edges to seal. Tip: Use a fork to crimp the edges for a decorative finish.
- Bake the patties on a parchment-lined baking sheet for 20-25 minutes, or until golden brown.
The Fish Jamaican Patty offers a delightful contrast between the flaky, buttery crust and the spicy, savory filling. Serve them warm with a side of tangy mango salsa for an extra burst of flavor.
Lentil Jamaican Patty
Mastering the art of making Lentil Jamaican Patties is easier than you think, especially when you follow these detailed steps. This guide will walk you through creating these flavorful, spiced pastries that are perfect for any meal.
Ingredients
- 1 cup dried green lentils, rinsed and drained
- 2 cups all-purpose flour, plus extra for dusting
- 1/2 cup cold unsalted butter, cubed
- 1/4 cup ice water
- 1 tbsp curry powder, freshly ground for maximum flavor
- 1 tsp ground turmeric, for vibrant color
- 1/2 tsp cayenne pepper, for a subtle heat
- 1 small onion, finely diced
- 2 cloves garlic, minced
- 1 tbsp fresh thyme leaves
- 1/2 tsp salt, finely ground
- 1/4 tsp black pepper, freshly cracked
- 1 tbsp olive oil, for sautéing
Instructions
- In a medium saucepan, combine the lentils with 2 cups of water. Bring to a boil over high heat, then reduce to a simmer, cover, and cook for 20 minutes until tender. Drain any excess water and set aside.
- While the lentils cook, prepare the pastry dough. In a large bowl, mix the flour and salt. Add the cubed butter, using your fingers to rub it into the flour until the mixture resembles coarse crumbs.
- Gradually add ice water, 1 tablespoon at a time, mixing until the dough just comes together. Form into a disk, wrap in plastic, and chill for 30 minutes.
- Heat olive oil in a skillet over medium heat. Add the onion and garlic, sautéing until soft and fragrant, about 5 minutes.
- Stir in the cooked lentils, curry powder, turmeric, cayenne, thyme, salt, and pepper. Cook for another 5 minutes, allowing the flavors to meld. Remove from heat and let cool slightly.
- Preheat your oven to 375°F (190°C). On a floured surface, roll out the chilled dough to 1/8-inch thickness. Cut into 6-inch circles.
- Place a generous spoonful of the lentil mixture on one half of each dough circle. Fold the other half over to enclose the filling, crimping the edges with a fork to seal.
- Bake on a parchment-lined baking sheet for 25 minutes, or until the pastry is golden brown and flaky.
The patties emerge from the oven with a crisp, buttery crust giving way to a warmly spiced, hearty lentil filling. Try serving them with a side of mango chutney for a sweet and spicy contrast that elevates the dish.
Mushroom Jamaican Patty
For those looking to spice up their meal routine, the Mushroom Jamaican Patty offers a delightful blend of flavors wrapped in a flaky, golden crust. This guide will walk you through creating this savory treat with precision and ease.
Ingredients
- 2 cups all-purpose flour, sifted for lightness
- 1/2 cup cold unsalted butter, cubed
- 1/4 cup ice water, to bind the dough
- 1 tbsp curry powder, for a warm, aromatic spice
- 1/2 tsp salt, to enhance flavors
- 1 cup finely chopped mushrooms, for a meaty texture
- 1/2 cup diced onions, for sweetness
- 1 clove garlic, minced, for a pungent kick
- 1 tbsp olive oil, for sautéing
- 1/4 tsp thyme, for earthy notes
- 1/4 tsp allspice, for a hint of sweetness
Instructions
- In a large bowl, combine the sifted flour and salt. Add the cubed butter, using your fingers to rub it into the flour until the mixture resembles coarse crumbs.
- Gradually add ice water, one tablespoon at a time, mixing until the dough just comes together. Tip: Overworking the dough can make it tough.
- Wrap the dough in plastic and chill in the refrigerator for 30 minutes to relax the gluten.
- While the dough chills, heat olive oil in a pan over medium heat. Sauté onions and garlic until translucent, about 3 minutes.
- Add mushrooms, curry powder, thyme, and allspice. Cook until the mushrooms are tender and the spices are fragrant, about 5 minutes. Tip: Letting the filling cool slightly before assembling prevents the dough from becoming soggy.
- Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper.
- On a floured surface, roll out the chilled dough to 1/8-inch thickness. Cut into 6-inch circles.
- Place a generous spoonful of the mushroom mixture on one half of each dough circle. Fold the other half over to create a half-moon shape, crimping the edges with a fork to seal.
- Bake for 25 minutes, or until the patties are golden brown and flaky. Tip: For an extra glossy finish, brush the patties with an egg wash before baking.
With its flaky crust and richly spiced mushroom filling, this Jamaican Patty is a testament to the power of simple ingredients coming together. Serve it with a side of tangy mango chutney to balance the warmth of the spices.
Pepperoni Jamaican Patty
Ready to spice up your meal routine with a fusion twist? The Pepperoni Jamaican Patty combines the bold flavors of Jamaican spices with the familiar comfort of pepperoni, creating a dish that’s both exciting and approachable for any home cook.
Ingredients
- 2 cups all-purpose flour, sifted for lightness
- 1/2 cup cold unsalted butter, cubed
- 1/4 cup ice water
- 1 tsp turmeric, for vibrant color
- 1/2 lb ground beef, lean and finely textured
- 1/2 cup diced pepperoni, spicy and thinly sliced
- 1 small onion, finely chopped for sweetness
- 1 tbsp Jamaican curry powder, aromatic and warm
- 1/2 tsp thyme, dried and fragrant
- 1/4 tsp allspice, ground for depth
- 1/2 tsp salt, to enhance flavors
- 1/4 tsp black pepper, freshly ground
- 1 egg, beaten for glaze
Instructions
- In a large bowl, combine the sifted flour and cubed butter. Use your fingertips to rub the butter into the flour until the mixture resembles coarse crumbs.
- Gradually add ice water, 1 tablespoon at a time, mixing until the dough just comes together. Tip: Handle the dough as little as possible to keep it tender.
- Wrap the dough in plastic and chill in the refrigerator for 30 minutes to firm up.
- While the dough chills, heat a skillet over medium heat. Add the ground beef, pepperoni, and onion, cooking until the beef is browned and the onion is soft, about 5 minutes.
- Stir in the Jamaican curry powder, thyme, allspice, salt, and black pepper. Cook for another 2 minutes until fragrant. Remove from heat and let cool slightly.
- Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper.
- On a lightly floured surface, roll out the chilled dough to 1/8-inch thickness. Cut into 6-inch circles.
- Spoon the filling onto one half of each dough circle, leaving a border. Fold the other half over the filling and crimp the edges with a fork to seal. Tip: For a shiny finish, brush the tops with beaten egg before baking.
- Bake for 25 minutes, or until the pastry is golden brown and crisp.
Just out of the oven, these patties boast a flaky, buttery crust with a juicy, spiced filling that’s perfectly balanced by the pepperoni’s heat. Serve them with a side of cool cucumber salad to complement the warmth of the spices.
BBQ Chicken Jamaican Patty
Ready to spice up your meal prep with a fusion dish that’s bursting with flavors? This BBQ Chicken Jamaican Patty combines the smoky sweetness of barbecue with the bold spices of Jamaican cuisine, all wrapped in a flaky, golden crust. Perfect for beginners, this recipe walks you through each step to ensure delicious results.
Ingredients
- 2 cups all-purpose flour, plus extra for dusting
- 1/2 cup unsalted butter, cold and cubed
- 1/4 cup ice water
- 1 tsp salt
- 1 lb boneless, skinless chicken thighs, diced into small pieces
- 1/2 cup smoky BBQ sauce
- 1 tbsp Jamaican jerk seasoning
- 1/2 cup finely diced yellow onion
- 1/4 cup chopped fresh cilantro
- 1 egg, beaten (for egg wash)
Instructions
- In a large bowl, combine the flour and salt. Add the cold, cubed butter and use your fingers to rub it into the flour until the mixture resembles coarse crumbs.
- Gradually add the ice water, 1 tablespoon at a time, mixing until the dough just comes together. Tip: Avoid overworking the dough to keep the crust flaky.
- Wrap the dough in plastic wrap and refrigerate for 30 minutes to allow the gluten to relax.
- While the dough chills, heat a large skillet over medium heat. Add the diced chicken, onion, and jerk seasoning, cooking until the chicken is no longer pink, about 5-7 minutes.
- Stir in the BBQ sauce and cilantro, cooking for an additional 2 minutes until the mixture is well combined. Remove from heat and let cool slightly.
- Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper.
- On a lightly floured surface, roll out the chilled dough to 1/8-inch thickness. Cut into 6-inch circles.
- Spoon the chicken mixture onto one half of each dough circle, leaving a 1/2-inch border. Fold the other half over and crimp the edges with a fork to seal.
- Brush each patty with beaten egg for a golden finish. Tip: The egg wash adds shine and helps seal the edges.
- Bake for 25-30 minutes, or until the crust is golden brown and flaky. Tip: Rotate the baking sheet halfway through for even browning.
The BBQ Chicken Jamaican Patty offers a delightful contrast between the tender, spicy filling and the crisp, buttery crust. Serve these patties hot with a side of cool, creamy coleslaw to balance the heat, or pack them for a picnic to enjoy the flavors on the go.
Garlic Butter Shrimp Jamaican Patty
Preparing a Garlic Butter Shrimp Jamaican Patty is an exciting way to bring a taste of the Caribbean to your kitchen, combining succulent shrimp with rich, buttery flavors encased in a flaky pastry. This guide will walk you through each step to ensure your patties are bursting with flavor and perfectly cooked.
Ingredients
- 1 lb large, fresh shrimp, peeled and deveined
- 2 tbsp unsalted butter, creamy and rich
- 3 cloves garlic, minced to aromatic perfection
- 1 tsp smoked paprika, for a hint of warmth
- 1/2 tsp sea salt, finely ground
- 1/4 tsp black pepper, freshly cracked
- 1 tbsp fresh parsley, finely chopped for brightness
- 1 package Jamaican patty dough, thawed to room temperature
- 1 egg, farm-fresh, beaten for egg wash
Instructions
- In a large skillet over medium heat, melt the unsalted butter until it’s frothy and fragrant, about 1 minute.
- Add the minced garlic to the skillet, sautéing until golden and aromatic, approximately 30 seconds, being careful not to burn.
- Introduce the peeled and deveined shrimp to the skillet, seasoning with smoked paprika, sea salt, and black pepper. Cook until the shrimp turn pink and opaque, about 2 minutes per side.
- Remove the skillet from heat and stir in the fresh parsley, allowing the residual heat to wilt the herbs slightly.
- Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper for easy cleanup.
- Roll out the Jamaican patty dough on a lightly floured surface to 1/8-inch thickness, then cut into 6-inch circles.
- Place a generous tablespoon of the garlic butter shrimp mixture onto one half of each dough circle, leaving a small border for sealing.
- Fold the dough over the filling, pressing the edges firmly with a fork to seal. Brush the tops with the beaten egg wash for a golden finish.
- Bake in the preheated oven for 20-25 minutes, or until the patties are golden brown and flaky.
Creating these Garlic Butter Shrimp Jamaican Patties results in a delightful contrast between the crispy, buttery crust and the juicy, flavorful shrimp filling. Serve them hot with a side of mango salsa for an extra tropical twist or enjoy them as a satisfying snack on their own.
Thai Curry Jamaican Patty
Preparing a Thai Curry Jamaican Patty combines the vibrant flavors of Thai cuisine with the hearty, comforting form of a Jamaican patty, creating a fusion dish that’s both exciting and familiar. Let’s dive into the methodical process of crafting this unique dish, ensuring every step is clear and achievable for beginners.
Ingredients
- 1 cup all-purpose flour, sifted for lightness
- 1/2 cup unsalted butter, cold and cubed
- 1/4 cup ice-cold water
- 1 tbsp Thai red curry paste, aromatic and spicy
- 1/2 lb ground beef, lean and finely textured
- 1/4 cup coconut milk, creamy and rich
- 1 small onion, finely diced
- 1 garlic clove, minced to release its pungent aroma
- 1/2 tsp turmeric, for a warm, earthy color
- Salt, to enhance all the flavors
Instructions
- In a large mixing bowl, combine the sifted all-purpose flour and cold, cubed unsalted butter. Use your fingertips to rub the butter into the flour until the mixture resembles coarse breadcrumbs.
- Gradually add the ice-cold water, one tablespoon at a time, mixing until the dough just comes together. Tip: Handle the dough as little as possible to keep it flaky.
- Wrap the dough in plastic wrap and refrigerate for 30 minutes to relax the gluten, making it easier to roll out.
- While the dough chills, heat a skillet over medium heat. Add the finely diced onion and minced garlic, sautéing until translucent and fragrant, about 3 minutes.
- Add the ground beef to the skillet, breaking it apart with a spoon, and cook until no longer pink, about 5 minutes. Tip: Drain excess fat for a leaner filling.
- Stir in the Thai red curry paste, coconut milk, and turmeric, cooking for another 2 minutes until the mixture is well combined and aromatic. Season with salt to taste.
- Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper.
- On a lightly floured surface, roll out the chilled dough to 1/8-inch thickness. Cut into 6-inch circles.
- Place a generous spoonful of the beef mixture onto one half of each dough circle. Fold the other half over to enclose the filling, crimping the edges with a fork to seal.
- Bake the patties on the prepared baking sheet for 20-25 minutes, or until golden brown and crisp. Tip: For an extra glossy finish, brush the patties with an egg wash before baking.
Layers of flaky, buttery pastry give way to a spicy, coconut-infused beef filling, offering a delightful contrast in textures and flavors. Serve these patties with a side of sweet chili sauce for dipping, or slice them open to reveal the vibrant filling for an impressive presentation.
Chocolate Jamaican Patty
Mastering the art of combining sweet and savory, the Chocolate Jamaican Patty is a delightful twist on the classic, offering a rich, cocoa-infused crust enveloping a spiced, tender filling. This guide will walk you through creating this unique treat with precision and ease.
Ingredients
- 2 cups all-purpose flour, sifted for lightness
- 1/4 cup unsweetened cocoa powder, rich and dark
- 1/2 cup cold unsalted butter, cubed
- 1/4 cup ice water, chilled to perfection
- 1 tsp salt, finely ground
- 1 lb ground beef, lean and freshly sourced
- 1 tbsp curry powder, aromatic and vibrant
- 1/2 tsp allspice, freshly ground
- 1/4 cup breadcrumbs, golden and crispy
- 1 egg, farm-fresh for egg wash
Instructions
- In a large mixing bowl, combine the sifted all-purpose flour, unsweetened cocoa powder, and salt, whisking them together until uniformly mixed.
- Add the cold, cubed unsalted butter to the dry ingredients, using your fingertips to rub the butter into the flour until the mixture resembles coarse crumbs.
- Gradually add the ice water, one tablespoon at a time, mixing until the dough just comes together. Tip: Avoid overworking the dough to ensure a flaky crust.
- Wrap the dough in plastic wrap and refrigerate for 30 minutes to allow the gluten to relax, making it easier to roll out.
- While the dough chills, heat a skillet over medium heat and cook the ground beef until no longer pink, about 5 minutes. Drain any excess fat.
- Stir in the curry powder, allspice, and breadcrumbs into the cooked beef, cooking for an additional 2 minutes to blend the flavors. Remove from heat and let cool slightly.
- Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper.
- On a lightly floured surface, roll out the chilled dough to 1/8-inch thickness. Cut into 6-inch circles using a round cutter or a bowl.
- Place a generous spoonful of the beef mixture onto one half of each dough circle, leaving a border. Fold the other half over to enclose the filling, crimping the edges with a fork to seal.
- Beat the farm-fresh egg and brush it over the patties for a glossy finish. Bake for 20-25 minutes, or until the crust is firm and slightly crisp. Tip: For an even bake, rotate the baking sheet halfway through.
After baking, the Chocolate Jamaican Patties emerge with a crisp, cocoa-kissed crust giving way to a warmly spiced, succulent filling. Serve them fresh from the oven with a side of mango chutney for a contrasting sweet tang, or enjoy them as a standalone snack that’s as visually striking as it is delicious.
Conclusion
Kickstart your culinary adventure with these 20 Spicy Jamaican Patty Recipes that promise to delight your taste buds! Whether you’re craving something fiery or mildly spiced, this roundup has something for everyone. Don’t forget to try these recipes, share your favorites in the comments, and spread the love by pinning this article on Pinterest. Happy cooking!
Michael Johnson is the founder of Pan Mastery, Inspired by his blacksmith grandfather’s legacy has a deep appreciation for hand-crafted pots and pans, he provides invaluable guides, reviews, and recipes to enhance your culinary journey.