Jamaican Jerk Beef Patties
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Jamaican jerk seasoned beef patties are a popular dish in Jamaica. In this recipe, the patties are made into the perfect size for a party appetizer!
Oh, hey y’all! It’s day two of “Jamaica Week” on WhitneyBond.com, where I’m sharing all of my favorite recipes inspired by my recent trip to Couples Resort in Ocho Rios, Jamaica!
Yesterday, I shared a Sweet Potato Soup Recipe inspired by a 5 course dinner at The Verandah restaurant located inside Couples Resort Tower Isle. Today, I’m sharing a dish that is a Jamaican staple, beef patties!
Be sure to check out these recipes for Caramelized Plantain Pancakes & Jalapeno Pumpkin Dip, also inspired by the trip!
From the moment we stepped off the plane in Montego Bay, there were signs everywhere for Juici Patties, a local purveyor of beef patties.
On the ride from the airport to the resort, our driver was telling us all about the local food scene. He said that beef patties were a must-try! Luckily for us, we never had to leave the resort to try these local favorites.
The pool grill offered several traditional Jamaican dishes like Jerk Chicken and Beef Patties, which we would snack on by the pool every afternoon.
The key ingredient to an authentic Jamaican beef patty is the scotch bonnet pepper, a hot pepper indigenous to Jamaica.
Since I can’t get the peppers in San Diego, I used my favorite Jamaican Jerk Seasoning from Saint Ann, Jamaica, which features Scotch Bonnet Peppers as one of the main ingredients.
But, don’t worry, you don’t have to travel to Jamaica to find this Jerk Seasoning, (even though you should because Jamaica is awesome! 😉 ) Thanks to Amazon you can order this authentic Jamaican Jerk Seasoning to be delivered right to your door!
The beef patties served at Couples Resort were large enough to eat one for a meal, with a side of jerk chicken of course! 😉 I decided to make them appetizer size when recreating the dish at home, as I feel like they’re the perfect party food!
Jamaican Jerk Beef Patties Ingredients
- 2 sheets puff pastry dough
- 2 tbsp coconut oil
- 1 cup diced onion
- 2 tbsp Jamaican Jerk Seasoning Paste
- 1 lb. ground beef
- ½ cup beef broth
- ½ cup bread crumbs
- 1 egg (beaten) + 1 tbsp water
Creamy Coconut Jerk Dipping Sauce Ingredients (optional)
- ½ cup coconut milk
- ½ cup sour cream
- 1 tbsp fresh lime juice
- 1 tbsp jerk seasoning
- 2 tbsp honey
Remove the puff pastry sheets from the package and thaw on the countertop for 30-40 minutes.
Preheat the oven to 400°F.
Add the coconut oil to a large skillet over medium heat. Once the oil melts, add the onions and jerk seasoning paste. Cook 5-7 minutes, then add the ground beef and cook until browned. Drain any grease, then add the beef broth and bread crumbs, simmer over low heat for 5-10 minutes, or until the liquid is absorbed.
Set the beef mixture aside.
Unroll the puff pastry dough onto floured parchment paper and use a rolling pin to roll the dough just slightly thinner.
Use a 3″ round pastry cutter to cut each sheet of puff pastry dough into 9 circles.
Remove the excess puff pastry, then use your hands to stretch each circle of dough slightly bigger.
Combine the egg and water to form an egg wash. Use your finger or a pastry brush to brush the edges of each circle of dough.
Place a heaping spoonful of the beef mixture inside each piece of dough.
Pull one side of the dough over the beef mixture and use a fork to seal the edges shut.
Place all of the beef patties on a baking sheet and brush the tops with the remaining egg wash.
Place in the oven to bake for 20-25 minutes.
While the beef patties are baking, if you’d like to serve with dipping sauce, place all of the dipping sauce ingredients into a blender or food processor and blend until smooth and creamy.
I can’t wait to take these hand-held Jamaican treats to holiday parties this year!
Such a unique & delicious appetizer, that’s sure to impress everyone!
Thank you to Couples Resorts for providing our stay in Jamaica and inspiring this delicious recipe for Jamaican Jerk Beef Patties!
Jamaican Jerk Beef Patties
Ingredients
Beef Patties
- 17.3 oz package puff pastry dough, 2 sheets - thawed
- 2 tbsp coconut oil
- 1 cup onion, diced
- 2 tbsp jerk seasoning
- 1 lb ground beef
- ½ cup beef broth
- ½ cup bread crumbs
- 1 egg
- 1 tbsp water
Creamy Jerk Coconut Dipping Sauce (optional)
- ½ cup coconut milk
- ½ cup sour cream
- 1 tbsp fresh lime juice
- 1 tbsp jerk seasoning
- 2 tbsp honey
Instructions
- Remove the puff pastry sheets from the package and thaw on the countertop for 30-40 minutes.
- Preheat the oven to 400°F.
- Add the coconut oil to a large skillet over medium heat.
- Once the oil melts, add the onions and jerk seasoning.
- Cook 5-7 minutes, then add the ground beef and cook until browned.
- Drain any grease, then add the beef broth and bread crumbs, simmer over low heat for 5-10 minutes, or until the liquid is absorbed.
- Set the beef mixture aside.
- Unroll the puff pastry dough onto floured parchment paper and use a rolling pin to roll the dough just slightly thinner.
- Use a 3 inch round pastry cutter to cut each sheet of puff pastry dough into 9 circles.
- Remove the excess puff pastry, then use your hands to stretch each circle of dough slightly bigger.
- Combine the egg and water to form an egg wash.
- Use your finger or a pastry brush to brush the edges of each circle of dough.
- Place a heaping spoonful of the beef mixture inside each piece of dough.
- Pull one side of the dough over the beef mixture and use a fork to seal the edges shut.
- Place all of the beef patties on a baking sheet and brush the tops with the remaining egg wash.
- Place in the oven to bake for 20-25 minutes.
- While the beef patties are baking, if you’d like to serve with dipping sauce, place all of the dipping sauce ingredients into a blender or food processor and blend until smooth and creamy.
Video
Notes
Nutrition Facts
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13 Comments on “Jamaican Jerk Beef Patties”
Are you using hot and spicy jerk or mild
Hi Suzy, I’m using hot and spicy, but if you prefer mild, you can use that instead.
My friend served these to me, enjoyed them so much made them myself. Very tasty.
Thank you for sharing.
R.C.Moore
Awesome! Love to hear that Rachel! Thanks for sharing!
These look so good 🙂 I love easy and healthy dinners!
These sound delicious, I love how simple they are to make!
I can’t wait to try this out!
Just made these for dinner. I just made them large. 2 pie shells thinned out a bit then cut in half. 1/4 of the meat mixture in each section. Took us right back to CSS/SSB even though it’s -5 F right now. Lucky for us we have the Walkerswood Jerk spices at our local grocery store.
Awesome! Thanks so much for sharing Scott!
For future reference, you can use Habanero peppers in place of Scotch Bonnet peppers.
Thanks for the recipe! Brings me back to our many stays in Jamaica at Couples.
Thanks for the tip Jeff!
Sounds so good and easy! Do you think I could sub the beef for shredded chicken? We’re not big ground beef eaters in my house.
Hi Heather, yes, shredded chicken would be great in this recipe as well! They actually served both beef and chicken patties in Jamaica, and both were delicious! Enjoy 🙂