Jamaican Beef Patties: a recipe

You know that feeling when you walk into someone’s house and the smell alone makes your mouth water? It’s that exact feeling I had the other day at a friend’s place as soon as I walked in. His dad had just taken out a fresh batch of Jamaican beef patties from the oven and the aroma was unreal. Warm, spicy and rich – a wholesome scent.

Now I’ve had Jamaican beef patties many times before. Some from a few local spots and others at Notting Hill Carnival, but none of them hit quite like they did the other day. Having never attempted to make them myself, I decided to give it a shot at home and not gonna lie, they turned out incredibly well.

In this week’s recipe post, we’re go through all the elements needed to make the perfect Jamaican beef patties at home. Everything from the key ingredients for the spiced beef filling through to how to make your very own the buttery, flaky, golden pastry.

Now, a few important points. First, let’s talk heat. Scotch bonnets are non-negotiable – they bring the right amount of sharp heat, spice and depth that take this dish from good to unforgettable. If you can, try to hunt them down. That being said, if you’re finding them hard to come by and can’t order any online, swap them out for some habanero chilli’s or something similar.