Two-Bite Jamaican Beef Patties

These bite sized beef patties taste like the real-deal. They are light, flaky, crispy with a bit of a kick. Make them ahead of time to serve as a great party appetizer.

Prep Time 30 minutes
Cook Time 15 minutes
Total Time 45 minutes
Servings 24 patties


  • 1 tsp oil
  • 1 lb ground beef
  • 1 medium onion chopped
  • 2 green onions diced
  • 1 Scotch bonnet pepper** finely chopped and seeded
  • 2 tsp dried thyme
  • 1.5 tsp allspice
  • 2 tsp curry powder
  • 1 tsp salt
  • 1 tsp pepper
  • 1/2 cup breadcrumbs
  • 1/2 cup beef stock
  • 1 box frozen puff pastry sheets Two 10x10 sheets. 454 grams.
  • 1/2 tsp turmuric
  • 3 tbsp water


  1. Thaw the puff pastry for 30 minutes, and ensure it is fully thawed before using.

  2. To make the filling, heat a large pan over medium heat. Add a teaspoon of oil and sautee the onions and Scotch bonnet pepper until the onions have softened. About 3-4 minutes.

  3. Add the ground beef, thyme, allspice, curry powder, salt and pepper. Break up the ground beef with a spatula, and cook until it is browned. About 7-8 minutes.

  4. Add the breadcrumbs and slow pour in the beef stock. Slowly stirring the mixture together. It should be soft, and moist, but not liquidy. If it is too liquidy, add a tablespoon or two of breadcrumbs. If it is too dry, add a tablespoon or two of beef stock.

  5. Remove the mixture from the heat, and set aside to cool.

  6. Preheat oven to 400 degrees.

  7. On a floured surface, roll out the first sheet of puff pastry. Stretch it out a little bit. Sprinkle the sheet with turmuric and spread it all over the pastry sheet. Cut the pastry sheet into 12 pieces.

  8. Lightly grease a 12-cup muffin tin. Place one square of pastry in each muffin cup, turmuric side down. Using a teaspoon, add the beef mixture to each cup. Pull the sides of the dough up, and pinch them together to seal the patties. Use water to to help the seams seal together.

  9. Bake for 15-20 minutes until golden brown. Makes 24 patties.

Recipe Notes

**Scotch bonnet peppers are extremely hot. Make sure you wear gloves when chopping them. Also, you can adjust the heat of these patties by the seeds. If you want them mild, remove the seeds, if you want them a little spicy, only add a couple of seeds. If you're brave and want them extra spicy, just dice up the whole pepper!

These patties freeze extremely well. Make them ahead of time, and keep them in the freezer for a last-minute appetizer if needed. Just thaw before putting them in the oven.