Jamaican patty

Jamaican patty

Jamaican patties
Type	Pastry
Place of origin	Jamaica

A Jamaican patty is a pastry that contains various fillings and spices baked inside a flaky shell, often tinted golden yellow with an egg yolk mixture or turmeric. It is made like a turnover but is more savoury. As its name suggests, it is commonly found in Jamaica, and is also eaten in other areas of the Caribbean, such as the Caribbean coast Nicaragua and Costa Rica. It is traditionally filled with seasoned ground beef, but fillings can include chicken, pork, lamb, vegetables, shrimp, lobster, fish, soy, ackee, mixed vegetables or cheese. In Jamaica, the patty is often eaten as a full meal, especially when paired with coco bread. It can also be made as bite-sized portions called cocktail patties. Among the Jamaican diaspora in the UK, the pastry is more like that of a suet crust, and often made with the fat from curry goat which provides the yellow colour.

The beef patty is a product of colonialism and migration developed after the introduction of the Cornish pasty in the Caribbean, mixed with cumin and curry seasonings of Indian indentured servants in Jamaica and cayenne pepper from African slaves. "The firecracker taste of the Scotch bonnet, a hot pepper indigenous to Jamaica, sealed the flavour."