Keith’s Jamaican Beef Patty Recipe

Watch Keith’s Jamaican Patty filling video

Watch Keith’s Jamaican Patty Crust Video

Don’t even think about making this recipe without using my spices! if you are going to go through the trouble of making it, use the best ingredients!

4.8 from 16 reviews

Keith’s Jamaican Beef Patty Recipe

If you are looking for the real deal jamaican beef patty recipe this is it! follow it to the T and I promise it will be the best, most flakey patty you will ever eat. Dont take shortcuts! Use Keith Lorren Seasonings to get the full flavor! if you want the best taste, use the best spices!
  • • 2 lbs ground turkey or beef
  • • 8 sprigs of fresh thyme or 4 tablespoons
  • • 2 oz scallion or about 10-13 stalks
  • • 2 scotch bonnet peppers, seeded
  • • 2 loaf french bread
  • • 6 cups water
  • • 2 tablespoons Jamaican Keith all purpose seasoning’s
  • • 2 teaspoons garlic powder
  • • 2 teaspoon onion powder
  • • 2 teaspoon ground allspice
  • • 2 tablespoon Keith’s beef bouillion/ demi glace
  • • 2 tablespoons browning
  • • 2 teaspoon msg (optional)
  • • 2 small onions
  • • 2 oz gelatin
  • • 2 teaspoon salt
  • • 3 cup suet (beef lard)
  • • ¼ cup butter flavored crisco
  • • 4½ cups sifted un bleached flour
  • • 1½ level teaspoon salt
  • ⅛ teaspoon baking powder
  • • 4 teaspoons yellow coloring powder
  • • 1 egg
  • • ⅔ cup iced water
  • 1 tablespoon white vinegar
  • 5 teaspoons sugar
  • **Keith’s Complete seasoning
  • (can be purchased at

  1. Filling:
  2. Directions
  3. Grind scallion/onions, and peppers in a mincing mill.
  4. Add to ground beef/turkey with all other seasonings
  5. Cook without adding any water or fat until meat has lost its broth and only certain amount of oil remains.
  6. While meat is being cooked, pour sufficient cold water over bread in a saucepan to cover and soak for a few minutes,
  7. Pass bread/ little water through mincing mill until it is a semi thick paste. Add to cooked meat. Along with water.Continue to cook until meat mixture is thickened similar to the texture of warm oatmeal about 10-15 minutes.
  8. Remove from fire. Cool for filling pastry circles.
  9. If patties need more seasoning, blend spices as listed and add until desired taste is achieved
  10. This recipe can be cut in half for smaller amounts
  11. Crust Instructions:
  12. METHOD:
  13. If you can purchase suet that is already processed in that the membrane is taken off and it is in small pieces that resemble small rods, then you can skip steps 2&3. Suet must be frozen while being used.
  14. Trim all skin and fatty membrane from suet and set overnight in freezer.
  15. Next day, with a very sharp knife shave suet as finely as possible. Food processor works well but suet must be frozen.
  16. Combine salt and flour, sugar, yellow color powder. Place flour mixture and suet, shortening in large food processor. Process until mixture has coarse pea sized pieces of fat
  17. mix egg, and iced water. Add water mixture in sufficient amount to have a dough which can be rolled out. mix gently just until it comes together. do not over work pastry.
  18. Form into a ball and with a rolling pin, pat gently, turning the dough over once or twice in order to have it all properly held together.
  19. Set for 2 hours in refrigerator or overnight (wrapped in plastic wrap).
  20. Next day, pull off enough dough to mimic the size of a tennis ball
  21. Dip dough in flour before rolling.
  22. On a floured surface, roll dough quite thin. Dust top lightly with flour and Fold into about 5 layers. Fold in half and roll out again (should be about1/8 inch thick) and cut in a circle. (use saucer for help) In the center of each circle place a spoonful of meat, fold dough over to form a crescent shape seal edges by crimping with fork. Trim excess with knife for professional look. Do not prick the pastry.
  23. Bake on un greased tin sheet in a 345 oven for about 35 -45mins or until pastry is lightly browned
  24. This recipe will make about 3 dozen regular patties. if cocktail patties are needed, use a smaller cutter than a saucer.
  25. Serving 3 dozen regular size patties. Try different fillings for experiment.


Keith Lorren

How to make

Written by

Keith Lorren is a man with a mission to unite the world through food. He has literally traveled around the world and developed unique, delicious soul food recipes that draw people together around the dinner table.

82 Comments to “Keith’s Jamaican Beef Patty Recipe”

  1. Marcia says:

    Hello Keith,

    I just stumbled across your video on utube making the patties and I really enjoyed looking at your video, you did an excellent job in showing people how to make the patties from scratch. Keep up the great work and best of luck in your future endeavors.

  2. Maurice Rodriguez says:

    Hello Keith,
    Thanks for your great recipes.

    If I may just bring to your attention, there is a spelling mistake in the title of your recipe (unless of course it meant to be there on purpose)

    Keith’s Jamacian Beef Patty Recipe (Jamacian should be Jamaican) :-)

    Have a great day!


    Maurice Rodriguez

  3. Cheese says:

    You sell your beef suet at $99.00 for 20lbs. Since Im only cooking for home and friends do you sell smaller quanties?

  4. Israelite Lady says:

    Will the beef patties be atleast a little flaky w/o the suet because 20 lbs would be a waste for my family of four? Love your videos by the way :-)

  5. Ashmead says:

    What is a alternate replacement for the beef suet?
    And what amount of replacement shortening in ounces etc.would you use for the same recipe?

    • Keith Lorren says:

      Good day Ashmead, I have not found the perfect combination of alternative fats to duplicate the flavor and texture that beef suet gives, but when i do ill be sure to post it for you. Everything else ive tried came out horrible. Where are you located? We have Beef suet available on our website.

  6. Luisa says:

    Hi keith

    Thanks for the dreat Recepie .
    Whats is best recepies for the veggies patties ?


  7. Ava says:

    If there’s one thing I miss about everyday life in Jamaica, it’s patty and cocobread for lunch.

    I tried making patties from someone else’s recipe once, out of desparation due to homesickness. Boy was that recipe intimidating… they took what seemed like forever to make, and in the end didn’t even taste right. What a disappointment!

    I’m really looking forward to using your recipe though… looks so simple. My only obstacle now is making room in the freezer for the beef suet.

    You’ll definitely be hearing from me on the results!

  8. Sandra says:

    Hi Keith,
    Just wondering where you got the patty crust receipt from as its one of the best kept secrets know to only a chosen few. Your crust looks quite flaky, but does it also have bread like texture to it? A real authentic patty crust is soft but also flaky almost like a croissant. I have always thought maybe there is some yeast in it. Every time I have tried to make the crust it comes out disastrous & more like a pie crust. I will give your crust a try but still not sure if it will have that slight bread texture to it. Hope I am not disappointed.
    Thanks for the video :)

    • Keith Lorren says:

      i developed the recipe my self through lots of trial and error and experimenting. I love cooking!!!! :-) and im passionate about patties!

    • Keith Lorren says:

      i know you will enjoy it! the bit of baking powder i add in it helps with the texture. i am sure you will have to experiment with your technique, learning the right amount of water to get it just right and not overworking the dough. you must also leave the fat in chunks like i showed in the video to get the right flake and texture.

    • Keith Lorren says:

      Thanks so much for stopping by! in my ebook i have recipes for many types of patty fillings :-D

  9. Kim says:

    Can you purchase suet from a farmers market or somewhere else since u don’t sell smaller quantities ?

  10. Errol says:

    Hi Keith, I have been trying to make the patty crust for years by using other people’s recipes but failed. I stumbled across your video and tried your recipe for the crust, when I finished, it was slamming. I know its been a well kept secret so I really, really appreciate you revealing it to us novice. I am a vegatarian so I won’t be purchasing your suet but I will support in other ways.
    Nuff Respect and wish all the best.

    • Keith Lorren says:

      Thanks so much for those comments! in our ebook, there are many other filing recipes for the patty crust including my fav, plantain tart. Thank you again for stopping by and writing. Please support us by purchasing our spices and telling your friends about us:-) have a fantastic day!

  11. gwen says:

    Hi keith, im in the uk and have tried looking everywhere for unbleached flour and crisco but cant find them, what could I use instead? Thanks.

    • Keith Lorren says:

      you can use margarine and white flour :-) thanks for stopping by and please support us by purchasing our spices. we have great flat rate shipping to UK for 17.95 usd. Have a wonderful day!

  12. Renee says:

    Hi Keith,

    Very nice presentation on the recipe but that level of lard is very unhealthy. If you must an alternative is beef dripping – alternatively I make a pastry with self-raising flour salt margerine curry powder and paprika for colour – combined with cold water and chill for at least 1 hour. Very flaky and healthy too!

    • Keith Lorren says:

      I understand what you are saying about the fat level, but Every once in a while you want a real Jamaican beef patty! I have tested other items, and other restaurants patties in Jamaica and in the states. Mine is simply the best hahahah. gotta have the fat :-) thanks so much for stopping by. for the crust color, my coloring is natural its made from annatto.

    • Keith Lorren says:

      Greetings and salutations to the UK :-D

  13. CYNTHIA says:

    Hi Keith;

    Loving the patty video, but do you have a small amount that i can try and not the whole 20lbs, i will like to try them out for the foot ball game next month. keep up the great work. please let me know if you sell the fat in a small amount.

  14. jacqueline says:

    Fantastic authentic recipe Keith! Thank you for sharing.
    Does your e-book also have a recipe for super soft cocoa or hardo bread to go with these?
    Everyone is wondering how I know how to cook Jerk chicken and soul food overnight, lol!
    We have shredded beef suet in the UK, but i will be ordering your spices and book.
    keep up the top chef work!
    Best wishes

    • Keith Lorren says:

      hello thank you so much for visiting and writing. Yes there is a recipe for the coco bread in my ebook. and my ebook comes with a free package of our famous Jerk Seasoning. Thank you for your support. make sure to use our all purpose seasoning in the patty filling. makes a huge difference! :-D

  15. crystal says:

    Where can i bye suet besides your website.

  16. Nicole says:

    Hi Kieth,
    I want to make these for my boyfriend for his birthday, but he can’t eat 3 dozen….not in 1 day at least. Can I freeze these and heat them up later??

    • Keith Lorren says:

      thanks for stopping by! Form the patties un baked, and freeze them. do not stack them on top of eachother until they are completely frozen. bake at the desired time and they will be fresher than fresh! Thanks for your support! :-)

  17. Mike says:


    Instead of combining all ingredients in a food proccesser, How about a High Powered Blender? ie: VitaMix Blender?

    • Keith Lorren says:

      Greetings! thanks for visiting! yes that should work as long as you do not liquefy it. Looking forward to hearing how you enjoy! Also please use our spices for the best flavor! :-) Thanks for your support.

  18. Nigel Breach says:

    Hi, I’ve seen your video on Oxtail stew.
    I would like some of your oxtail seasoning.
    Can you supply?

    Nigel Breach

    • Keith Lorren says:

      Greetings! thank you for watching! please click on the link and on that page my oxtail seasoning along with the other seasonings are there. we also have an option to buy the oxtail seasoning in bulk at wholesale prices. Please let me know if there is anything else i can help you with. Thanks again for visiting! :-D

  19. Natalie says:

    I bought Keith Lorren’s spice collection as a Christmas gift for not only myself but for a few friends of mine! All of the spices were so delicious and well balanced! My friends and I love them. I enjoyed the fact that they were not overly salty like the store bought spices, and made my food taste like a masterpiece! I cant wait to have them in stores here in New York!! You have a customer for life! Thank you for sharing your spices with us!!

    Love Natalie!

  20. Clarissa says:

    I watched your Youtube video and trusted you immediately, I ghought to myself that, anyone who has that much enthusiasm for food must create great tasting dishes. When I made your Patties, boy was I impressed! In two weeks I’ve made them three times…..the pastry is just wonderful.
    I can’t thank you enough for supplying me with this recipe. No more shop bought rubbish for me!

    • Keith Lorren says:

      Thanks so much for the feedback my friend! Yes I am very passionate about my cooking and flavors! Wait until you try my spices! then you will really be thrilled. i go through great lengths to create the best flavor profiles and cant wait to hear what you think of them! :-) Thanks again for stopping by and taking the time to write! May you have a great evening! :-)

  21. millicent says:

    I love your video on YouTube, I went to your website to print the recipe it did not allow me to print the beef patty recipe, it came up blank on the print page.

  22. Rugi J. says:

    I’m not sure where this man came from but he is my new favorite resource for recipes. I made 200 cocktail patties for a CARIBBEAN catering event using Keith’s recipe and they were a hit! The dough was so tasty my filling was right on point althought I wish I had Keith’s Jamaican Seasoning. Just note if you are looking for beef suet at a butcher shop ask for BTS this is how butchers commonly refer to it. Anyway thanks so much.

    New Fan

  23. Jon says:

    I must say you are the man! I love your desire and passion for cooking. My wife is Jamaican and I am American. I had a taste of their culture when we got married on the island and been wanting more ever since. I made the patties and she loved them the crust was just like you said “the best and Flaky. Thank you so much for sharing your recipes. Next I must conquer jerk chicken.

    New fan I am!

    • Keith Lorren says:

      You should check out my Caribbean Soul Ebook! there are tons of great Jamaican recipes in there! also please try my irish moss recipe. its amazing!! :-D Looking forward to hearing how you enjoy! i drink that moss every week. Keeps my love life spicy! :-D

      • Chef Peter Augello says:

        Hey Keith… I am presently teaching an Internatioi Foods class in a high school setting and found your youtube videos very helpful in regards to Jamaican foods. Would enjoy preparing the beef patties in my classes which is why I’m here…Thanks,

        Mr. Pete Augello
        Valley Stream Cental High School District

        • Chef Peter Augello says:

          Sorry for the typos…more of a chef then an english grammer teacher
          “International” and “Instructor”

        • Keith Lorren says:

          Thank you for the kind visit my friend! please make sure to try our spices with our recipes so that you get the real authentic taste. We also have a great oxtail recipe as well as a Caribbean cookbook that will teach your students the real way to prepare these ethnic meals. Also please see our Ethiopian recipes.

  24. Nell says:

    Love your recipes and spices! wish you were on the food network! who do we have to talk to to get you on tv!! :-D

  25. Ms. Veronica says:

    Love your recipe! So very authentic! It’s so funny how many people want to change your recipe! I have never bought beef lard online but I can see where 20lbs would work! For REAL people that enjoy REAL food. I use Manteca to fry chicken etc. its the same thing. Love your site and will be shopping for some of your spices, etc. Keep up the great work!!

  26. Courtney says:

    Where can I find beef lard? I want to make these they seem so flavorful and fattening!! I love fattening foods and specially good pastry crust that’s flaky. I seen so many recipes online but yours seem the best. I’m half nigerian we make a pastry called meat pie but I don’t like it because it seem a little dry and the pastry isn’t flaky. I’m so picky about pastry because I bake so much and I graduated from culinary school. But this recipe is really on point I must try soon. Does the Mexican store sell beef lard?? I notice they use some type of lard for tamales I wonder if I can use that for the pastry?? And where can I find the yellow coloring and I use curry instead? And I notice it calls for two loaf of French bread is it that much bread it can I use regular bread crumbs if I can how much? I know my post it long. Lol thanks for the response!

  27. John Haralson says:

    Keith Your Recipes Are The Very Best

  28. Jatone says:


    Can you create recipes for your version of these two side dishes : Spicy Garlic Kale and Cajun French Fries or any type of Fries?

    Thank you!

  29. Jatone says:

    Oh! And can you create a recipe for your version of coconut shrimp? Thanks again.

  30. Nancy B Grant says:

    OMG where to start, all in one days work. I made Peruvian chicken with the free spice I received from you. Absolutely delicious! I also made the beef patties and wish I could upload a picture so that you can see my beautiful work. The filling is absolutely delicious, exactly the way I like it. Needless to say, I have a happy bunch at home. I can’t thank you enough for sharing these wonderful recipes. You invented beef patties :)

  31. m. taylor says:

    Love the patties! How are they after freezing/re-heating?Do I heat in oven? How well do they travel-state to state?
    Keep up the great job, look forward to new videos using other fillings and non meat veggie patties

  32. Ann Hathaway says:

    I love Jamaican beef patties. I first tried them in N.Y.C. several years ago. Just made it back to the big city, and had plans on purchasing, freezing and bring some home. Plans failed!! Ive decided to make my own, after several hour of research, I’ve decide to start with you recipe. I love lots of flavor and you recipe has what my family and I desire in taste. I will let you know….

    Ann H.

  33. Patty Lover says:

    Hi Keith, Congratulations!
    You recipe is really good, the video shows how to, and you have on line store, then you should be credited by our efforts to develop our own beef patty recipe.
    It`s difficult to buy suet trough borders, anyway, I have a question: The beef suet is not processed? Comes from liver o any part of beef? This remind me the pork rind unprocessed and then the fried pork rind and lard, or even pork rind pickles…

  34. Andrea says:

    Hi Keith,I like the way you handle yourself in the kitchen,you make me want to eat eat eat.Keep it going guy,love you.

  35. Yanet Macias says:


    I made this recipe and the filling is perfect, however the crust is not. It was a pain to work with it, fell apart as I was rolling it, it was super hard to keep together and once baked it had the texture of a shortbread cookie, not at all like a Jamaican patty dough. What did I do wrong?

    • Keith Lorren says:

      greetings! what kind of fat did you use in the crust? if you dont use beef suet, it will not work. it also sounds like you over worked the fat that you used into the crust. the fat should be like pea sized pieces

  36. Teelo says:

    Thank you so much for your informative videos and recipes! I look forward to making this soon.

  37. Moms the Wurd! says:

    Hi Keith! Great recipe but I’m having a pastry problem…I can only find beef suet frozen in a powder form! How can I make this work? Butchers look at me like they don’t know what I’m talking about then say they don’t have it. Please tell me there hope! Where I live patties are few and not very good!

    • Keith Lorren says:

      Yes you can melt it down, freeze it and grind it in a meat grinder or food processor to get the pea size pieces. :-) thanks for stopping by

  38. Wayne says:

    All I can say is WOW!!! Minus making my crust was a little too thick, I made the Perfect beef patties with your awesome recipe. My wife and friends all give big thumbs up. I will definitely pay attention to other recipes you share, and show support by ordering from your site in the near future. Thank you for sharing.

  39. Having a hard time finding the yellow coloring powder.Do you sell it?

  40. Sam says:

    Hi Keith,

    I live in England, where can I buy your spices over here?

    • Keith Lorren says:

      Greetings my friend, currently our products are only available through mail order through our website or on Amazon. Please let us know which spices you would like and we will mail them for you.

  41. Phyllis Johnson says:

    Hi Keith

    I bought the beef suet from your website and followed your directions to make the beef patties. I was a bit disappointed in the crust – it looked as if it was frying in the oven – very oily.

    I processed the suet very fine in the food processor – I don’t know if that could be the reason. I used thee cups. One thing I noticed is that your suet looked like small rods – how did you get it to look like that – I thought that was how you sold it.

    I am determined to make this right.

    Please e-mail me with any suggestions.



    • Keith Lorren says:

      Greetings! thanks for writing! Yes a fine powder is the wrong texture for sure. the fat must be in chunks. one of the best ways to process the suet is to render it in a pot (melt it down) then strain it for clarity, and then freeze it into chunks which can be placed into a meat grinder. when it is passed through a meat grinder, it comes out looking like the small rods as I had in the video. you can also process it without rendering or melting it by adding the suet straight into the meat grinder. if you have ground all of the suet, you can simply melt it back together and start over. Im certain it will come out perfect if you follow those tips :-) you can always call us at 800-906-7514 and we will walk you through the process

  42. Shan says:

    Hi Keith. I am as passionate about cooking as you are and I enjoyed using your patty recipe. My only challenge is getting the right beef suet. Can you tell me where I could purchase the suet that’s in your recipe. Thank you so much!

  43. Shan says:

    hat was supposed to be a five star rating for sure! Made an error.

    • Keith Lorren says:

      thanks so much for the love my friend!! we have tons of great patty recipes in our caribbean soul ebook! and also try the patties with Keith Lorren spices! its life changing I promise!

  44. Eloise says:

    Excellent patty recipe. My family and friends went wild over it….begging me to make more. It freezes well also. I tried a couple of your cake recipes as well and was really pleased. Keep up the great work.

  45. Jennifer says:


    Can you please provide a link where I can buy your Caribbean Cook Book. I says ‘unavailable’ on Amazon :-(

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