Jamaican beef hand pies

  • Prep Time10 mins
  • Total Time30 mins
Jamaican beef hand pies

Photo: Erik Putz

On chilly days, there's nothing quite like a Jamaican patty to warm up the soul. These pies are easy to pull together and the not-to-spicy filling will please your picky eater.


  • 2 tsp canola oil

  • 1 onion, finely chopped

  • 250 g lean ground beef

  • 2 garlic cloves, minced

  • 1/4 tsp salt

  • 1/4 cup ketchup

  • 2 tbsp Italian bread crumbs

  • 1 tbsp mild curry powder

  • 1/4 tsp ground allspice

  • 1 egg

  • pinch turmeric

  • 400 g-pkg ready-made pastry dough rolls


  • Position rack in bottom third of oven, then preheat to 375F. Line a baking sheet with parchment.

  • Heat a large frying pan over medium heat. Add oil and cook onion until soft, about 3 min. Add beef, garlic and salt, and cook, stirring often, until no pink remains. Stir in water, ketchup, bread crumbs, curry powder and allspice, and simmer, about 3 min. Remove from heat and set aside.

  • Beat egg with 1 tbsp water and turmeric in a small bowl. Unroll pastry dough and cut each circle into quarters (8 pieces total). Scoop 3 tbsp beef mixture into the centre of each dough wedge. Brush edges of dough with egg wash, then fold 1 side over filling to form a triangular packet. Seal edges with the tines of a fork. Brush tops with remaining egg wash. Using a sharp paring knife, cut 2 or 3 small slits on the top of each pie.

  • Bake until tops and bottoms are golden-brown, 18 to 20 min. Pies will keep well refrigerated in a covered container up to 2 days.

Nutrition (per serving)

Protein 9g, Carbohydrates 28g, Fat 19g, Fibre 1g, Sodium 469mg.

Originally published in the Today’s Parent January/February 2019 issue. Photo by Erik Putz.