Jamaican beef patty in Toronto is a turmeric-yellow flaky pastry turnover filled with spiced ground beef, often served in coco bread. The Toronto-style buttery crust differs from the Jamaican original.

The Jamaican patty arrived in Toronto with Caribbean migration through the 1970s and 1980s. Patty King opened in 1981 in Kensington Market, supplying convenience stores citywide; Caribbean Queen of Patties followed in 1995. The patty-in-coco-bread sandwich, a soft white roll wrapping a hot patty, is Toronto's distinct contribution to the dish and the most-eaten street food after the peameal bacon sandwich.

Where to eat Jamaican beef patty in Toronto

2 editor picks for Jamaican beef patty in Toronto, ranked by editorial score. All Toronto signature dishes · Jamaican beef patty across every city.

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Make it at home

Serves Makes 12 patties2 hrIntermediate

Ingredients

  • 400g all-purpose flour
  • 1 tablespoon turmeric powder
  • 1 teaspoon curry powder
  • 1 teaspoon salt
  • 200g cold butter, cubed
  • 120ml cold water
  • 500g ground beef
  • 1 onion, finely diced
  • 2 cloves garlic, minced
  • 1 Scotch bonnet pepper, finely chopped
  • 2 teaspoons curry powder
  • 1 teaspoon thyme
  • 1 teaspoon allspice
  • 120ml beef stock
  • 1 egg, beaten, for wash

Method

  1. Whisk flour, turmeric, curry powder and salt in a bowl. Cut in cold butter until pea-sized. Add cold water and bring together into a dough. Wrap and chill 30 minutes.
  2. Brown ground beef in a heavy skillet, breaking up clumps. Add onion, garlic and Scotch bonnet. Cook 5 minutes until softened.
  3. Stir in curry powder, thyme and allspice. Pour in beef stock, simmer 10 minutes until thickened. Cool completely.
  4. Roll dough on a floured surface to 3mm thickness. Cut 15cm circles.
  5. Place 2 tablespoons of filling on each circle. Fold over, crimp the edges with a fork. Brush with egg wash.
  6. Bake at 200C for 25 minutes until the pastry is golden and the crust crackles.

Editor tip. Toronto patties have a flakier, butterier crust than Jamaican originals. Use cold butter, don't overwork the dough, and generous turmeric for the yellow.

Common allergens: Gluten.