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Jamaican Jerk Patties

Updated: Feb 14


2 pounds ground meat (Beef, turkey, pork, whatever you prefer)

1 medium onion, diced

1 red bell pepper, seeded and diced

1 poblano or 2 jalapenos, seeded

2 garlic cloves, minced

Olive oil

1 pack of The Spice Apothecary’s The Jerk Seasoning

½ cup of chicken stock

1 tablespoon Gravy Master

1 tablespoon Worcestershire sauce

1 tablespoon corn starch

6 ounces shredded cheddar

Chopped, fresh parsley

Salt and black pepper to taste

2 sheets of thawed puff pastry

1 egg, beaten for eggwash

Preheat oven to 350 degrees F.

Heat olive oil in a saute pan. Add onions, pepper and garlic. Saute 3-4 minutes, add in the packet of The Jerk seasoning. Cook another 4-6 minutes until softened and fragrant. Move the veggies to the side and add in the ground meat. Stir to mix, breaking up any large clumps. Let cook until the meat is no longer pink. Combine the veggies and sprinkle with the corn starch. Add in the stock, Gravy Master and Worcestershire sauce. Combine well and simmer until slightly thickened. Add in cheese and parsley, mix well. Season with salt and black pepper to taste. Allow the mixture to cool slightly.

Roll the sheets of puff pastry out until they are a bit thinner, then cut into 6” rounds. You can use a saucer, small pot lid, whatever you have that has a 6” diameter. You can also get fancy and make a template using a 6” circle of parchment paper.

Add 2-3 heaping tablespoons of filling to half of the pastry round. Dip a pastry brush (or your finger) in water, an wet the edges of the pastry dough. Fold over, press down and crimp with the tines of a fork.

Line 2 sheet pans with parchment and spray with cooking spray. Place the patties on the trays, brush with the eggwash and bake for 25-30 minutes at 350 F until golden brown.

Allow to sit a few minutes and serve.


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