Jamaican Patties

Jamaican Patties

  • 2 cups all-purpose white flour
  • 1 teaspoon turmeric
  • 1 teaspoon salt
  • 12 tablespoons (1 1/2 sticks) cold unsalted butter
  • 1/2 cup ice water


  • 1 small onion, minced
  • 1 scotch bonnet pepper, or two jalapeno peppers, minced (include the seeds for more spice, keep them out for less- I used two jalapenos with the seeds and it was pretty high on the spice meter)
  • 1 tablespoon olive oil
  • 1/2 pound ground chicken or beef
  • 1/4 teaspoon dried thyme
  • 1/4 teaspoon chili powder
  • 1/2 teaspoon dried rosemary
  • 1/4 cup chicken or beef stock (depending on which meat you are using)
  • 1/4 cup water
  • salt to taste


  1. In a large bowl whisk together the flour, turmeric and salt. Cut the cold butter into tablespoon size pieces and drop into the flour. Using your fingers break up the butter in the flour until it resembles pea sized pieces. Mix in the ice water with a wooden spoon until a very shaggy dough forms. You will still have big lumps of butter and lots of unincorporated flour. Dump the whole thing out on the counter and using the heel of your hand drag a portion of the dough from one end of the pile to the opposite end. Repeat this procedure until a dough forms. At this point you should not have any big lumps of butter and the dough will be smooth and uniform. Wrap the dough in plastic wrap and refrigerate while you make the filling.
  2. In a medium size skillet heat the olive oil over medium-high heat and add the onion and pepper. Cook, stirring often until they soften, about 4 minutes. Add the ground chicken or beef along with the thyme, chili powder and rosemary. Brown the meat for about 10 minutes until it is no longer pink. Add the stock and water, turn the heat down to medium-low and simmer for 20-25 minutes until the liquid is reduced to a sauce.
  3. Divide the dough, re-warp one half in plastic and return to the fridge. Place the other half on a floured surface and roll out to 1/8 of an inch thick. Using a 5-inch diameter round cutter (I used an upside down bowl) cut out 4 circles. Place 2 scant tablespoons of filling on one half of the dough, leaving a 1/2-inch border near the edge. Using you finger tip, moisten the edge with a bit of water, fold the dough over and seal with a fork. Repeat the procedure with the second half of the dough.
  4. At this point you can freeze the patties if you are making them ahead. Place them on a baking sheet and stick them in the freezer for a bout half an hour. When they are frozen enough to hold their shape and not stick together, place them in a single layer in a large freezer bag. When you are ready to bake simply place the frozen patties in a 350ºF oven for about 40 minutes.
  5. If you are cooking them right ways preheat the oven to 350ºF. Cook the patties on an ungreased baking sheet for 22-25 minutes. Serve hot.


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