Uncover the exotic flavors of the Caribbean with this irresistible Jamaican Beef Patty recipe, a classic that combines a delicious ground beef filling with a delicious, flaky, golden pastry crust. This popular Jamaican street food can be enjoyed as a snack or a light meal.

This authentic Jamaican beef patty recipe lets you choose from a variety of tasty fillings, so it’s easy to make ahead of time and excellent for freezing.

Ingredients

For the Beef Filling

• 2 lb lean ground beef

• 1 small yellow onion, finely chopped

• 2–3 stalks escallion (green onion), finely chopped

• 2 sprigs fresh thyme, leaves stripped

• 4 cloves garlic, minced

• 1 Scotch Bonnet pepper, finely chopped (use gloves!)

• 1 tsp paprika

• 1/3 tsp ground allspice

• 1 tbsp olive oil

• 1 tsp sea salt

• 1 tsp black pepper

• 1 beef bouillon cube

• 1 tbsp salted butter

• 2 tbsp ketchup

• 2½ tsp browning

• ½ cup plain breadcrumbs

• 2 cups water

• 1 tbsp hoisin sauce (optional)

For the Pastry

• 4 cups all-purpose flour

• 2½ tsp turmeric powder

• 2 tsp granulated sugar (brown or white)

• 1½ tsp salt

• 1 cup cold shortening

• ½ cup cold salted butter

• 1 cup ice-cold water

For the Egg Wash

• 1 large egg

• 1 tbsp water

Instructions

1. Make the Beef Filling

1. Brown the Beef:
   Heat olive oil in a large skillet over medium-high heat. Add ground beef and break it up with a spoon. Cook until nicely browned, about 6–8 minutes. Drain excess fat if needed.

2. Sauté Aromatics:
   Push the beef to the sides and add onion, escallion, thyme, garlic, and Scotch Bonnet to the center. Cook, stirring, for 2–3 minutes until fragrant and softened.

3. Season & Simmer:
   Stir everything together, then add paprika, allspice, salt, pepper, bouillon, ketchup, browning, hoisin (if using), and butter. Mix well.

4. Add Water & Cook:
   Pour in 2 cups water. Bring to a boil, then reduce heat to medium-low. Simmer uncovered for 10–15 minutes, until the liquid is reduced by half and the filling is thick and saucy.

5. Finish the Filling:
   Stir in breadcrumbs until the mixture holds together and looks moist but not wet. Remove from heat and let cool completely (this helps keep the pastry crisp).

2. Make the Pastry Dough

1. Combine Dry Ingredients:
   In a large mixing bowl, whisk together flour, turmeric, sugar, and salt.

2. Cut in Fats:
   Cut cold butter and shortening into cubes. Using a pastry cutter or your fingertips, quickly work them into the flour until the mixture looks like coarse crumbs (pea-sized pieces are fine). If it starts to warm, pop the bowl in the fridge for a few minutes.

3. Add Water & Chill:
   Drizzle in the ice-cold water, mixing just until a shaggy dough forms (you might not need all the water). Turn onto a floured surface and knead briefly until it comes together—don’t overwork! Divide into two disks, wrap in plastic, and chill at least 30 minutes.

3. Assemble the Patties

1. Preheat Oven:
   Heat your oven to 350°F (175°C). Line a baking sheet with parchment paper.

2. Roll & Fill:
   Roll out one dough disk at a time on a floured surface to about 1/8-inch (3mm) thick. Cut out 5–6 inch rounds (use a bowl as a guide).

3. Fill:
   Place 2–3 tbsp cooled beef filling on one half of each round, leaving a ½-inch border. Fold dough over to make a half-moon. Press edges to seal, then crimp with a fork.

4. Egg Wash:
   Beat egg and water together. Place patties on the baking sheet and brush tops with egg wash.

4. Bake

• Bake 30–35 minutes, until the pastry is golden brown and crisp. Cool a few minutes before serving—the filling will be piping hot!

If this Jamaican Beef Patties Recipe made your mouth water, tell everyone about it! Pin the picture below to your Pinterest board to share a bit of Caribbean magic with your friends.

Recipe Variations & Suggestions for Jamaican Patties

Vegetarian Patty: Use Jamaican Callaloo instead of ground beef for a meat-free alternative.

Cheesy Jamaican Beef Patty: Add sliced cheddar on top of the beef prior to folding the dough to make a cheesy delight.

Spicier Jamaican Beef Patty: boost the amount of Scotch Bonnet pepper for a hotter patty.

Jerk Chicken Patty: Instead of the ground beef mixture, you can use shredded jerk chicken for a unique twist.

Turmeric Substitutes: If you can’t find turmeric, you can use curry powder or a combination of both turmeric and curry powder to get the color and flavor you want.

Seafood Jamaican Patty: Add cooked shrimp or fish to the filling for a delicious seafood variation.

Sweet Potato Jamaican Patty: Instead of ground beef, use a spiced sweet potato filling to make a nutritious and delicious option.

Gluten-Free Jamaican Patty: Gluten-sensitive people can use a gluten-free flour blend instead of all-purpose flour in the crust.

Mini Jamaican Patties: Make smaller, bite-sized patties perfect for parties and appetizers.

Curry Goat Patty: Use tender, cooked curry goat meat as the filling for a more exotic and flavorful patty.

Behold the delicious and easy-to-make Vanilla-Infused Condensed Milk Sauce! Intended to go perfectly with my gourmet Italian bread pudding, it’s a match made in culinary heaven. But hold on; there’s more! This delicious syrup doesn’t have favorites. It goes well with cheesecake, flapjacks, or any other sweet treat that needs a tantalizing topping.

The Best Vanilla Condensed Milk Sauce

Last summer, I was in a small Italian village where I learned how to make the easiest and most delicious bread pudding sauce ever. The locals couldn’t stop talking about it, and that’s when I knew I had to tell everyone about this beautiful thing I’d made.

This easy vanilla sauce was initially made to go with my recipe for Italian Bread Pudding, but it got so much praise that I had to give it its own moment in the spotlight.

This rich bread pudding sauce is made with condensed milk, making it an indulgent treat that will take any dessert to the next level. What’s best? You only need four basic ingredients, and you probably already have them all in your kitchen.

If you love bread pudding as much as the people in this village and I do, don’t miss the original Italian Bread Pudding recipe that inspired this delicious sauce. It’s just as easy and tasty as the sauce it goes with, so it’s perfect for a night of eating and telling stories.

Ingredients you’ll need

Condensed milk: Sweetened condensed milk is a delicious mix of whole milk and sugar. It is essential to our sauce because it gives it a rich, creamy base.

Vanilla extract: Vanilla extract comes from tiny pods of vanilla beans. This magical essence gives our creation a hint of sweetness and warmth that is hard to resist.

A touch of butter: Just a little bit is enough to give our sauce a glossy sheen and a deeper flavor, taking it to new heights.

Milk: Milk is the perfect balancer, and it helps adjust the thickness of the sauce so that it is just right for drizzling over desserts or breakfast treats.

Rum (Optional): If you like a little kick, you can add a tablespoon of rum to the sauce to give it a new depth of flavor. This is an optional addition, but it can make the sauce more suitable for adults, making it perfect for a special occasion or just because.

How to Make Vanilla Condensed Milk Sauce

Step 1: Pop open a can of condensed milk and pour its silky contents into a medium saucepan set over medium heat.

Step 2: Add the butter and stir it in gently until it’s completely mixed in.

Step 3: Infuse the mixture with vanilla and milk, stirring steadily for a full, hypnotic minute. If you’re using rum, now is the time to add it. 

Step 4: Take the pan off the heat and pour the warm sauce over the dessert of your choice.

There’s no need for any magic in the kitchen to make this delicious sauce come to life. Just a little stirring will do the trick, impressing your guests and making your taste buds happy.

Condensed Milk Sauce Variations

Bourbon Bliss: Replace the milk in the sauce with bourbon to make it a spirited, bourbon-flavored treat.

Anise Fun: Add 1/6 teaspoon of anise extract to the sauce for a fragrant twist.

Almond Allure: If you add 1/6 teaspoon of almond extract, your taste buds will be captivated by the flavor of almonds.

Cinnamon Enchant: Sprinkle in 1/2 teaspoon of cinnamon for a warm, cozy feeling.

Orange Voyage: Use 1/2 teaspoon of orange zest and 1 tablespoon of fresh orange juice to add a tangy twist.

Minty Vibe: Add 1/8 teaspoon of peppermint extract to enjoy a cool, minty sensation.

Chocolate Delight: Whisk in 2 tablespoons of unsweetened cocoa powder to make the sauce taste like a chocolate dream.

With our delicious Vanilla Condensed Milk Sauce, you can do almost anything. Start your culinary adventure by trying out these tempting flavors or coming up with your own new combinations.

Storing Condensed Milk Sauce

• After taking the sauce off the heat, let it cool to room temperature.
• Transfer the condensed milk sauce to an airtight container, such as a glass jar with a tight-fitting lid, to keep it fresh and prevent any spills.
• Store the container in the fridge for up to a week.

Vanilla Condensed Milk Sauce Recipe

Get ready to make some magic in your kitchen with this delicious Vanilla Condensed Milk Sauce Recipe! It’s not only delicious but also easy to make. Get ready to show off and satisfy your taste buds with this delicious treat!

Ingredients

• 1 can of sweetened condensed milk
• 2 Tbsp of milk
• 2 ½ tsp of vanilla extract
• 1 Tbsp of butter
• 1 Tbsp of Rum (Optional)

Instructions

• Prepare your ingredients: a can of sweetened condensed milk, two tablespoons of milk, 2 ½ teaspoons of vanilla extract, and one tablespoon of butter. (You can add 1 Tbsp of rum if you like)
• Open a can of condensed milk and pour the milk into a medium saucepan. Gently heat the milk over medium heat.
• Add the butter and stir until it all blends together nicely.
• Add the vanilla and milk and mix them well for 1 minute. If you are using rum, now is the time to add it. 
• Take the pan off the heat and pour the warm vanilla syrup over your favorite dessert.

Hey, if you love this delicious Vanilla Condensed Milk Sauce Recipe, why not tell your friends? Share the picture below on your Pinterest account to make your followers drool with joy. 😜

Vanilla Condensed Milk Sauce Video

Prepare to be blown away by the Philippines’ most famous dish, Filipino Chicken Adobo. This mouthwatering dish will quickly become one of your favorite Asian chicken dishes. The best part? Most likely, you already have everything you need in your kitchen.

This masterpiece is easy to make, and the result is nothing short of spectacular: juicy, tender chicken covered in a sweet and savory glaze with a touch of heat from peppercorns.

Now, let’s talk about chicken thighs, which are the main attraction. You don’t want to switch these for chicken breasts, trust me! The rich, juicy flavor that makes this dish a real winner comes from the thighs.

Filipino Chicken Adobo Taste

Filipino Chicken Adobo will take you on a trip through the world of food, where flavors come together in perfect harmony. The taste experience starts with the glaze, which is a wonderful mix of savory and sweet flavors with a tangy undertone and the deep flavor of soy.

With each bite, you can taste the many different layers of flavor. The garlic and onion create a rich, savory base, while the bay leaves add an earthy flavor. The peppercorns add a very light heat that tickles the taste buds without being too much.

The chicken is so tender because it was simmered in the delicious sauce for 25 minutes. This extended cooking time lets the flavors come together perfectly and turns the chicken thighs into a delightful, tender treat.

The result is a taste that feels like it has been slowly cooked for hours until it is just right, making every bite a moment to enjoy.

Ingredients & Substitutes

Discover the enchantment of Filipino Chicken Adobo through the flawless symphony of its key ingredients:

Chicken thighs: Boneless, skinless chicken thighs are needed because their higher fat content turns the sauce into a magical glaze. Using chicken breast won’t do.

Soy sauce: Use all-purpose or light soy sauce to add that signature depth of flavor. Dark soy sauce should be avoided because it has a completely different flavor.

White vinegar: The best choice is regular white vinegar. But you can substitute other clear vinegar like rice wine, apple cider, or sherry vinegar.

Onion and garlic: Onion and garlic are aromatic ingredients that make a strong, savory base that adds to the overall flavor complexity.

Peppercorns: Peppercorns add a subtle hint of heat, or you can use coarsely cracked pepper for a similar effect. I strongly advise you to use Peppercorns. 

Sugar: Brown sugar is best because of its rich, caramel-like flavors, but white sugar will do in a pinch.

Bay leaves: Whether they are fresh or dried, these leaves add an earthy taste to the dish. If you don’t have any, don’t worry, your adobo will still be delicious.

Green onion (optional): Green onion is a garnish that can be added for a touch of freshness and to make the dish look nicer.

How to Make Filipino Chicken Adobo

Step 1: Mix the chicken and the ingredients for the marinade in a bowl. Let the chicken marinate for at least 20-25 minutes or overnight for a better flavor.

Step 2: Heat 1 tbsp of oil over high heat in a skillet. Take the chicken out of the marinade and put it in the pan. Save the marinade for later. Sear each side for about a minute or until they are nicely browned on both sides. The chicken shouldn’t be fully cooked yet.

Set the partially cooked chicken aside while you prepare the next step.

Step 3: Heat the rest of the oil in the same pan and cook the garlic and onion for about 1 1/2 minutes, or until the garlic and onion start releasing aroma.

Step 4: Add the reserved marinade, water, sugar, and black pepper to the skillet. Bring the mixture to a simmer, then lower the heat to medium-high and let it simmer for 5 minutes.

Step 5: Put the smooth side of the chicken back into the pan. Let it simmer uncovered for 20 to 25 minutes, turning the chicken halfway through. The sauce will get thick and jam-like as it cooks down.

If the sauce needs to get thicker, take the chicken out and let it cook without it. This way, it will thicken up faster. Once the glaze is the right thickness, put the chicken back in the pan and coat it with the tasty glaze.

Step 6: Serve your Filipino chicken adobo: glazed chicken on a bed of warm rice, ready to be savored and enjoyed.

Tips for the Best Filipino Chicken Adobo

Marinate longer: If you want the chicken to have deeper, more intense flavors, marinate it overnight instead of just for 20 minutes. This lets the flavors fully soak into the chicken, making the dish more delicious.

Sear with care: Make sure to sear the chicken over high heat to give it a rich, golden crust. This step makes the texture and taste of the finished dish better.

Be patient: Be patient and let the sauce simmer and thicken to your liking. This process concentrates the flavors and makes the dish’s signature glaze, which is a jam-like sauce.

Adjust heat: As needed, adjust the heat. While the sauce is simmering, keep an eye on the heat and adjust it as needed to keep a gentle simmer. This will help the sauce thicken, and the chicken stays soft.

Fresh garnish: Don’t forget the green onion garnish, which is optional but adds a bit of freshness and color to the dish and makes it look and taste better.

More Delicious Filipino Recipes

Filipino Chicken Tocino Recipe

Filipino Beef Caldereta Recipe

Buko Pandan Recipe (Filipino Coconut Dessert)

Kare-Kare Recipe (Filipino Oxtail Stew)

Ensaymada Recipe (Filipino Buns)

Homemade Sisig Recipe (Filipino Pork Belly)

Homemade Beef Tapa

Filipino Maja Blanca Recipe

Filipino Chicken Adobo Recipe

Filipino Chicken Adobo, a tasty dish from the Philippines, will take you on a mouthwatering journey. This famous dish has tender chicken covered in a luscious, savory-sweet glaze, making it a one-of-a-kind culinary experience. With simple ingredients and easy-to-follow steps, you can make this delicious Asian dish in no time.

Ingredients

For the Marinade:

• 3 garlic cloves, minced
• 1/3 cup soy sauce
• 1/3 cup + 2 tbsp white vinegar
• 4 fresh bay leaves or 3 dried

For Cooking:

• 1.5 lb. chicken thigh fillets, boneless and skinless
• 2 Tbsp of vegetable oil, separated
• 3 garlic cloves, minced
• 1 brown onion, diced
• 1 1/2 cups of water
• 2 Tbsp of brown sugar
• 1 Tbsp of whole black pepper
• For serving: 2 Tbsp of green onions (optional)

Instructions

• Combine the chicken thighs and the ingredients for the marinade in a bowl. Let the chicken marinate for at least 20 minutes or overnight for a richer flavor.
• In a skillet, heat 1 tbsp of oil over high heat. Take the chicken out of the marinade and put it in the pan. Save the marinade for later. Sear each side for about a minute or until they are nicely browned on both sides. The chicken shouldn’t be cooked yet.
• Set your partially cooked chicken thighs aside as you prepare for the next step.
• In the same pan, heat the rest of the oil and cook the garlic and onion for about 1 1/2 minutes or until the garlic and onion release an aroma.
• Add the reserved marinade, sugar, water, and black pepper to the pan. Bring the mixture to a boil, then turn the heat down to medium-high and let it simmer for 5 minutes.
• Put the chicken back in the pan with the smooth side facing down. Let it simmer without a lid for 20 to 25 minutes, turning the chicken halfway through. The sauce will thicken until it jam-like texture.
• If the sauce needs to get thicker, take the chicken out and let the sauce cook on its own for a while. This way, it will thicken more quickly. Once the glaze is the right thickness, put the chicken back in the pan and coat it with it.
• Serve your tasty chicken adobo: glazed chicken on a warm rice pillow, ready to be savored and enjoyed.

Fancy this delightful Filipino Chicken Adobo recipe? Give your Pinterest friends a treat to spread the joy! Pin the picture below to your board because good food, laughter, and Adobo are meant to be shared.