The most popular patty from the Caribbean is the Jamaican beef patty, it is quite famous.  We have our beef patty which is a bit different in shape as well as flavor.  The Guyanese beef patty has a more buttery crust and the meat filling is seasoned differently but it’s just as good.  I love Jamaican beef patties but the Guyanese beef patty definitely has my heart.  


This recipe completes the trio of guyanese pastries, which are cheese roll, pine tarts and beef patty.  This is a great entertaining recipe and always one of the first things to go whenever it is served.  Its best described as well seasoned ground beef wrapped up in a savory pastry crust.   The crust is buttery and flaky but holds together nicely, this will not crumble on you, it’s perfect!  For me it’s all about the perfect ratio between the crust and the filling and I like it not too thin but not too thick.  

These are perfect picnic food, I mean what’s better than a hand held pie?  I’ve attached a step by step video below and please subscribe to my YouTube Channel if you haven’t already done so!  I’ve had a few people ask about my patty pan and where to find it.  You can’t exactly walk into any store and find these shallow tart pans; mine was given to me by my mom who’s friend sent her a few straight from England.  I haven’t been able to find the ones that are fluted but I did find it on Amazon by searching for mince pie pan.   These can also be done without the pan but I prefer the classic shape of the Guyanese beef patty!  The recipe and video are below so please be sure to check it out!


Servings: 16 -18 patties


  • 1 lb ground beef
  • 2 tsp canola oil
  • 2 garlic cloves, finely chopped
  • 1 small onion, chopped
  • 1 tbsp chopped thyme
  • 1 tsp finely chopped hot pepper
  • 3 scallion, chopped
  • 1 tsp black pepper
  • salt to taste
  • 1 egg yolk
  • 1 tsp water
  • 2/3 cup cold butter, cut into pieces
  • 2/3 cup shortening
  • 4 cups all purpose flour
  • 3/4 cup water


  • In a pot over a medium fire heat 2 tsp of canola oil. Saute onions and garlic until tender, add meat, thyme,diced pepper, black pepper, salt.
  • Cook for about 5 mins stirring to make sure meat doesn't clump. Add 1/4 cup of water and cook for about 20 minutes, until the beef is tender.
  • Add scallion and cook for 2 mins. Remove from heat and allow to cool.
  • To make the pastry, in a large bowl add flour, butter and shortening and using your fingers rub the butter and shortening into the flour until it resembles coarse crumbs. Add ice cold water and mix to form a soft dough. Form pastry into a disk then wrap with cling wrap then place into the fridge for 30 minutes.
  • To make the patties, roll pastry on a well floured surface and cut into 4 inch circles. Place pastry circle in tartlet pan. Dough should come all the way up the sides. Place enough beef mixture to fill, do not overstuff.
  • In a small bowl mix egg yolk and water with a fork. Baste the edges of the pastry with the egg wash then cover with another 4 inch circle of pastry and press edges together with a fork.
  • Brush tops with egg wash, prick with a fork and bake in a 375 degree oven for 20 mins or until golden brown.
  • Allow to cool for a few minutes before carefully removing from tartlet pan and allow to cool before serving.


Author: Jehan Powell

*Pastry adapted from Tastes Like Home