Jamaican jerk seasoned beef patties are a beloved snack across Jamaica. This recipe scales them down to perfect bite-size patties for a party appetizer.
On a recent trip to Ocho Rios, Jamaica, I fell in love with the bold, spicy flavors of traditional Jamaican beef patties. These flaky, savory pockets are everywhere on the island—on street carts, in local bakeries and even poolside at resorts. After sampling a few varieties, I recreated the flavors at home, turning the classic meal-sized patty into a smaller, hand-held appetizer that’s ideal for parties and holiday gatherings.
The essential flavor in a true Jamaican patty comes from scotch bonnet peppers and jerk seasoning. If fresh scotch bonnets aren’t available where you live, a good-quality jerk seasoning paste or powder captures the same smoky, hot, aromatic profile. For convenience I used a Jamaican jerk seasoning paste to build the filling—its heat and spices provide the signature kick without having to track down fresh peppers.
At the resort the patties were large enough for a full meal, often paired with jerk chicken or a side salad. For entertaining, I prefer making smaller rounds—about three inches wide—so guests can easily grab and enjoy them as an appetizer. Puff pastry makes a quick, flaky shell; it crisps beautifully and keeps the filling contained for easy eating.
Ingredients
For the Beef Patties
- 2 sheets puff pastry dough, thawed
- 2 tbsp coconut oil
- 1 cup diced onion
- 2 tbsp Jamaican jerk seasoning paste
- 1 lb ground beef
- 1/2 cup beef broth
- 1/2 cup bread crumbs
- 1 egg + 1 tbsp water (for egg wash)
Creamy Coconut Jerk Dipping Sauce (optional)
- 1/2 cup coconut milk
- 1/2 cup sour cream
- 1 tbsp fresh lime juice
- 1 tbsp jerk seasoning
- 2 tbsp honey
Equipment & Timing
- Servings: about 18 small patties
- Prep time: 30 minutes (plus pastry thaw time)
- Cook time: 20–25 minutes
- Total time: approximately 50 minutes
- Author: Whitney Bond
Instructions
- Remove the puff pastry from the package and let it thaw on the counter for 30–40 minutes so it becomes workable.
- Preheat the oven to 400°F (200°C).
- Heat the coconut oil in a large skillet over medium heat. Add the diced onion and the jerk seasoning paste; cook for 5–7 minutes until the onions are softened and fragrant.
- Add the ground beef to the skillet and cook until browned, breaking it up as it cooks. Drain any excess grease.
- Stir in the beef broth and bread crumbs. Simmer over low heat for 5–10 minutes until the mixture is thick and the liquid is absorbed. Remove from the heat and let it cool slightly.
- On a lightly floured surface or on floured parchment, unroll the puff pastry and use a rolling pin to roll it just a little thinner. Using a 3-inch round cutter, cut nine circles from each sheet.
- Gather scraps, re-roll if necessary, and stretch each circle slightly with your hands so it will hold more filling.
- Mix the egg with 1 tbsp water to make an egg wash. Brush the edges of each circle with the egg wash.
- Place a heaping spoonful of the cooled beef mixture in the center of each circle. Fold one side over to form a half-moon and press the edges together. Use a fork to crimp and seal the edges.
- Arrange the patties on a baking sheet. Brush the tops with additional egg wash for a glossy, golden finish.
- Bake in the preheated oven for 20–25 minutes, until puff pastry is puffed and deep golden brown. Remove and let cool slightly before serving.
- If serving with the optional dipping sauce, combine all sauce ingredients in a blender or food processor and blend until smooth. Chill briefly before serving.
Serving Suggestions
These mini patties are excellent served warm as an appetizer at parties or holiday gatherings. They pair well with a cool, creamy coconut jerk dipping sauce, crisp slaw, or a simple lime wedge. For a heartier snack, serve larger patties alongside rice, beans, or grilled jerk chicken.
Notes & Nutrition
Nutrition information below does not include the optional dipping sauce. One small patty is roughly 249 calories, with about 17 g fat and 7 g protein. Adjust the heat by reducing or increasing the jerk seasoning to suit your guests’ preferences. If scotch bonnet peppers are available, minced fresh pepper can be added for an authentic extra kick—handle carefully and use sparingly.
Thank you to the inspiration from Jamaica for these flavorful hand-held treats. They’re unique, delicious, and guaranteed to impress your guests.