Delores' Spicy Jamaican Beef Patties
- Sage Of Thyme
- May 25
- 1 min read
Updated: May 28

These Jamaican patties have a flaky crust, a filling that’s actually meat (shocking, I know), and enough flavor to make you forget those sad store-bought patties. Make them once, and you'll never purchase store-made patties again!
Quick notes:
Butter is better
I used pure unsalted Irish butter for my patty dough. Cold butter makes for a flakier pastry.
Hate kneading dough or too tired?
If you hate making dough, you can purchase the already-made patty dough in the freezer section.
Watch the salt
If you use salted butter then omit the salt from the dough.
Cold
When adding water to your dough make sure it is ice cold.
Scotch bonnet pepper?
You can find scotch bonnet peppers at a Jamaican grocery store. If you can't find it you can substitute a habanero pepper instead. For every pound of meat, I typically use its equivalent in peppers. For example, if I use 2 pounds of meat then I would use 2 scotch bonnet peppers. You can adjust to your spicy level by adding more or less (or you can leave out the peppers altogether).
How to cut your dough

I usually cut my dough in a rectangular shape but you can use any circular thing in your kitchen to make circle patties.
Fill it

Fold it

Seal it

Egg Wash & Bake

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