Jamaican beef hand pies



10 min


30 min

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)

  • Calories
  • 332,
  • Protein
  • 9 g,
  • Carbohydrates
  • 28 g,
  • Fat
  • 19 g,
  • Fibre
  • 1 g,
  • Sodium
  • 469 mg.

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