Jamaican-style Patties

Jamaican Chicken Patty

Jamaican style patties is one of Jamaica’s most popular lunch staples. These meat-filled turnovers are traditionally made from seasoned ground meat (traditionally beef) baked inside a flaky turmeric-tinged crust. The thin, crisp, flaky, yellow crust is a signature feature of Jamaican patties. Think of Jamaican style patties are a softer, more moist cousin of the Spanish empanada. Like the empanada or even the mounds of seasoned meat Americans call patties, the meat used to make these meat pies is generously seasoned with a blend of herbs and spices. The filling is then cooked and cooled before it is folded inside a crust and baked. Below you will find a complete step by step recipe and instructional video for making these delicious Jamaican treats.

Jamaican style patties
Because my patties always seem to burst open as they bake, I like to fold the edges before I crimp them with the fork.
Jamaican Chicken Patty

Jamaican- style Chicken Patties

Course: Snack
Cuisine: Jamaican
Keyword: patty, empanada, Jamaican snack
Prep Time: 1 hour 30 minutes
Cook Time: 1 hour
Cooling Time: 4 hours
Servings: 4
Calories: 913kcal
Author: ChefSian
Cost: 7
Spicy seasoned meat folded inside a flaky crust and baked to crisp golden perfection.
Print Recipe


The Crust

  • 3 C all purpose flour
  • 2 TB turmeric powder
  • 2 tsp salt
  • 6 oz cold butter cubed
  • 3 oz ice water

The Filling

  • ½ lb ground chicken
  • ¼ C onion, chopped
  • 2 cloves garlic, minced
  • 1 tsp salt
  • ¼ tsp ground allspice
  • 1 tsp thyme leaves
  • ½ C bell peppers, minced
  • 2 oz butter
  • ½ C seasoned breadcrumbs
  • ¾ C water


To make the crust

  • Combine the flour, turmeric and salt. Mix well. Use a fork, mixer, or your hands to crumble the butter into the flour. Mix until flour is sandy. It is ok if a few bits of butter remain. slowly mix in the ice water to form a firm dough. Knead for a few minutes until a soft yellow ball remains. Cover the dough and refrigerate until ready to form the patties.

To make the filling

  • Heat a skillet or pot over medium heat. Add the meat. Crumble it with a fork as it heats through. One ingredient at a time, stir in the spices and the butter. Leave the breadcrumbs and water for last. Stir until the butter melts. When the butter is fully melted, reduce the meat to med-low. Cover the pot and let it simmer for 10 minutes. After 10 minutes, stir in the breadcrumbs and water. Stir well. Cover and let it simmer for another 5 to 10 minutes. Remove from the heat. Pour into a heatproof container and chill for 2 to 24 hours.

To make the patties

  • Preheat oven to 350°
    When you are ready to bake. Remove the dough from the refrigerator. Divide the dough into 5 or 6 smaller pieces. Use a rolling pin to roll each piece into a 7 inch round. Trim the edges if necessary. Reserve any scraps. Repeat until dough is all used.
    Scoop about 2 TB of cooled filling into the center of each round. Use your finger or a pastry brush to brush the edges of the dough with water. Fold in half. Crimp edges with the tines of a fork to seal patties. Place patties in single layer on a baking sheet. Bake in the center of the oven for 20 to 30 minutes. Serve warm.
    20 minutes if you like your crust soft but flaky
    30 minutes if you like your crust crisp and flaky.


 *Shape patties and freeze them until you are ready to bake. Bake frozen patties in a preheated oven and bake for 30 to 40 minutes. 
**Freeze any excess filling. 


Calories: 913kcal | Carbohydrates: 87g | Protein: 23g | Fat: 52g | Saturated Fat: 11g | Cholesterol: 49mg | Sodium: 2521mg | Potassium: 591mg | Fiber: 5g | Sugar: 2g | Vitamin A: 2664IU | Vitamin C: 27mg | Calcium: 71mg | Iron: 7mg

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