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Jamaican Pattie Pot Pie

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Jamaican Pattie Pot Pie

Jamaican Pattie Pot Pie combines Caribbean flavours of brazen curries and hot peppers with a flaky crust. Works as a spicy casserole or tasty side dish.
Any people who have spent any time down south will have most likely seen, if not tasted Jamaican meat pies. Many of those same people fell in love with the brazen flavour profile created by curries and hot peppers. It’s a meal or treat that is loved the world around. This is our version of Jamaican Pattie Pot Pie.

Sidekick/Hubby Geoff and I had the pleasure of being married in Jamaica, so these hot and pungent tastes hold a special place in our heart as well as in our tummies. G likes his Jamaican Pattie Pot Pies with enough spices to burn your lips off, while I enjoy a more conservative level of heat. Adjust the spices to suit your own tastes’ in this one. In our home we separate the batch into two and make one batch super spicy and another as a tamer version for those who are not as courageous.

These can be made into patties, but as the dough doesn’t have the same glutenous stretch as a regular non-keto pastry, we prefer to cut our losses and save ourselves the aggravation of trying to work the dough into turnover shapes and just make our version into a pot pie.

  • Prep Time10 min
  • Cook Time30 min
  • Total Time40 min


For the stew

  • 1 lb ground pork (or beef, or a combination of both)
  • 1 Tbsp bacon fat or butter
  • 1/2 medium onion, chopped
  • 2 cloves of garlic, chopped
  • 3 jalapeños, chopped
  • Red pepper (Habanero or scotch bonnet), chopped
  • 1/2 cup water
  • 1 tsp curry powder
  • 1 tsp ancho chilli powder
  • 1 tsp dried thyme
  • 2 tsp ground coriander
  • 2 tsp ground cumin
  • 1 tsp red pepper flakes
  • 1/2 tsp allspice
  • 1/2 tsp turmeric
  • 1 tsp garlic powder
  • 1/4 cup confectioners swerve
  • salt & pepper to taste- we used 1 tsp salt and 1/2 tsp pepper

Using our own pastry recipe-

  • Add 1 tsp turmeric and omit the sweetener.



Add ground meat and bacon fat to a large saute pan on medium heat and begin to brown.
After 5 minutes, push meat back to the sides of the pan and add the chopped onion to the pan centre.
After 5 minutes, push the onion back with the meat and add garlic and peppers.
After 5 minutes, push the peppers back and add all spices to the centre of the pan. Adding the spices to the oil directly will help the spices bloom.
After 5 minutes, combine all ingredients and reduce heat.
Add water and cover. Simmer for 10 minutes.
Let Cool

The final steps in putting this dish together depend on your own preference. We lined the bottom of a casserole dish with a single layer of pastry and pre-baked the shell according to the pastry instructions.  We then let all ingredients cool and placed the meat filling in the shell and topped with a top crust. Baking one last time according to the pastry instructions.

You can do a version with just a top, where you omit the lower pre-baked shell and you can also separate the dough into smaller sections and roll them into individual pies or turnovers.

Find our pastry recipe here on our website and also in ECK1

I roll the crust up on the very edge creating a lip that is double or triple thickness of the rest of the crust. Then use my finger and thumb to gently pinch a decorative edge on the outside of the pie. While you’re working the kinks out of your pastry is a great time to experiment with the crust edge.

Use a fork for a quick and easy fuss free pastry edge.

  • Nutrition & Macro Information

  • Amount per serving
  • Calories0
  • % Daily Value*

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