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Jamaican Patty Pops

Jamaican Patty Pops

  • Author: Recipe courtesy of Carole, The Yum Yum Factor
  • Yield: 8 patties 1x


Puff pastry Jamaican Patty Pops are a hearty treat! The addition of mushrooms helps keep the filling nice and moist.



2 sheets of puff pastry, thawed but still cold
1 egg beaten with splash milk and ½ tsp turmeric
beef/mushroom filling
Kosher salt or fleur de sel and fresh thyme
popsicle sticks
2 tbsp butter
250 grams ground beef
100 grams button mushrooms (approx. 4 large), rough chop
1 onion, rough chop
3 scallions, greens included, rough chop
2 cloves garlic, rough chop
1 scotch bonnet pepper, seeded and chopped or to taste
1 tsp curry powder
½ tsp allspice
1 tsp kosher salt
a few grinds of fresh, black pepper
¼ cup fresh breadcrumbs
between ¼ and ½ cup chicken stock


First whiz up your bread to make your fresh crumbs. I use a crusty Italian style bun and put aside.

Next, throw your mushrooms into the food processor and pulse until finely ground and put aside.

Now, put the onion, scallion, garlic and scotch bonnet pepper into the food processor and pulse until minced.

Melt the butter over medium heat in a frying pan and sauté the scallion mixture for about five minutes until softened but not browned. Using a spatula, scrape the mixture out into a bowl and set aside. Now add the ground mushrooms and the beef to the pan and start to cook it, smashing the beef down with your spatula as you stir so that you don’t end up with big chunks of meat. You want the meat/mushroom mixture to be crumbly.

When it’s almost cooked, add the scallion mixture back into the pan and continue to cook until there is no pink colour at all left to the meat.

Throw in the curry, allspice, salt and pepper, bread crumbs and 1/4 cup of chicken stock and stir well to combine. Cover the pan and let it cook for about ten minutes, checking it from time to time to make sure it’s not getting too dry. You want it to be very moist but not liquidy so if you need to , add a slurp more stock during this time to keep the mixture the right consistency.

Remove the pan from the heat and let the mixture cool to room temperature while you prepare the rest of the stuff. You can make this a day ahead and refrigerate it until you need it as well.

Preheat the oven to 375°F

Lay out one of your sheets of puff pastry (I worked with it right on the parchment it was wrapped up in). Keep the other roll of pastry in the fridge until you need it. If you use something else, put a piece of parchment onto your baking sheet.

Cut it in thirds one way and then into four strips the other so that you have 12 rectangles. Now, cut each rectangle in half so you now have 24 small rectangles.

Now, lay out 12 of the rectangles and brush each one with the egg wash and stick a little popsicle stick on to it, pressing lightly into the pastry. Now put a heaping tbls of meat/mushroom filling in the middle. Top that with another piece of puff pastry and seal all four sides with the tines of a fork. Prick two rolls of holes on top and move to a parchment lined cookie sheet.

Repeat with the second roll of pastry and when you have all 24 pastry puffs on the cookie sheet, brush them all with the egg wash, lay a tiny sprig of fresh thyme on top of each one and sprinkle the whole thing with some coarse salt.

Pop those in the oven and cook them for about 15 minutes, until they have puffed up and are starting to brown a bit. They are best right out of the oven but they are still really good at room temp.


Tip: If you want to make a larger beef patty, just cut the sheet in half lengthwise and then in quarters the other way so you end up with 8 larger rectangles, skip the popsicle stick and make 8 full size patties. They make a great dinner with a big salad on the side.

They also reheat easily – just pop them on a cookie sheet and bake in a 350F oven for about 6 minutes.

Makes approx. 24 appetizer sized patty pops or 8 full sized patties