A flaky half-moon pastry colored golden with turmeric and filled with spiced meat, a staple of the West Indian community in Crown Heights and Flatbush in Brooklyn.

A Jamaican patty is a semicircular pastry with a spiced filling baked inside a flaky shell, often tinted golden yellow with an egg yolk mixture, annatto or turmeric. It is traditionally filled with seasoned ground beef, shows the influence of the Cornish pasty and the Spanish empanada, and is often eaten with coco bread. Jamaicans brought patty recipes to the United States in the 1960s and 1970s, and the patties were then found in restaurants in areas of the New York metropolitan area with high West Indian populations; Brooklyn is home to the largest West Indian community outside the Caribbean.

Where to eat Jamaican patty in Brooklyn

1 editor pick for Jamaican patty in Brooklyn, ranked by editorial score. All Brooklyn signature dishes · Jamaican patty across every city.

Book food experiences in Brooklyn

Williamsburg Food Tasting & Walking Tour★ 4.9 (240)

Viator · 3 h

Williamsburg Food Tasting & Walking Tour

New York City is known for being pricey, but if you know where to look, it doesn’t have to be. Many of the foods that make NYC famous, like pizza, bagels, fried chicke...

fromUSD 95 Check dates

More places near Likkle More Jerk

Not on this list, but close by, nearest first. Every one is in our guide with its address, hours and what to order.

Make it at home

Serves Makes 12 patties2 hr 30 minIntermediate

Ingredients

  • 450 g (about 3 cups plus 2 tablespoons) self-rising flour, plus more for dusting
  • 2 teaspoons sugar
  • 1 1/2 teaspoons kosher salt
  • 3 tablespoons ground turmeric
  • 2 tablespoons chilled butter, diced small
  • 1 cup plus 2 tablespoons ice water
  • 1 pound lean ground beef
  • 1 medium onion, minced
  • 1 Scotch bonnet pepper, seeded and diced
  • 1/2 teaspoon each garlic powder and kosher salt, 1 teaspoon black pepper
  • 1 beef stock cube dissolved in 2/3 cup boiling water
  • 1 teaspoon sweet paprika and 1/2 teaspoon allspice
  • 1 teaspoon breadcrumbs or flour
  • 2 tablespoons dark soy sauce or browning
  • Milk or water for brushing

Method

  1. Stir the flour, sugar, salt and turmeric, rub in the butter until crumbly, add the ice water to form a dough, and chill it for 1 hour.
  2. Brown the beef in a skillet for about 5 minutes, add the onion and Scotch bonnet, and cook 3 minutes.
  3. Add the garlic powder, salt and pepper, then the stock, paprika, allspice, breadcrumbs and soy sauce, simmer 20 minutes, and cool completely.
  4. Heat the oven to 350 F (175 C). Roll the dough out, fold it into a square and roll again, repeating 2 to 3 times, then roll to 1/16 inch thick.
  5. Cut twelve 6 inch rounds, put about 3 tablespoons of filling on each, brush the edge with milk, fold over, and crimp with a fork.
  6. Poke steam holes, set on a baking sheet, and bake 25 minutes until golden.

Editor tip. Cool the filling completely before filling, or the warm meat melts the butter in the pastry and the crust turns tough.

Common allergens: Gluten, Dairy.