My local Metro often has fresh ones in three-packs, spicy, mild and veggie. Not every week, but fairly often.
I do like the looks of that second one, but I’ll probably have to Amazon for Jamaican curry and allspice.
This has been alluded within the thread, but for clarity there are different fillings for Jamaican patties, not only beef.
The most common are beef, lamb, chicken, vegetable and ackee & saltfish.
Ackee & saltfish (pronounced without the “t”) is great, but if you’ve never had it before, I recommend trying it in a more direct form, with a side of dumplings (boiled or fried) or rice or yam first. Not in a patty.
Same in NJ. A local one I used to go to would cut the pattie in half and top it with mozzarella cheese, and throw it in the pizza oven. I’m sure the traditionalists would scoff, but they were delicious.
For some reason the pastry is often a neon yellow colour. Is this a fashion thing? Are 80s swimwear and Hypercolor T-shirts popular in Jamaica? 
The yellow color is from the addition of turmeric to the pastry. Whether the reason for it is for taste, aesthetics, or both, probably a little of both, I would guess. You of all people should understand the usage of spices that are employed as much or more for their colorful property as for their flavor, Dr_Paprika
I like Jamaican patties, but the ones I’ve had were mostly pastry. To get a really good one you can’t skimp on the filling.
I had never heard of them until my first time in Canada in 2006. Pasties, empanadas, samosas, and calzones, yes. Jamaican patties, no.
I always, ALWAYS put paprika on my deviled eggs.
Even though it tastes like nothing.
They just wouldn’t be complete without it.
I use turmeric as a source of healthy curcuminoids. I get they add it to pastry for the nice colour. But there are many pastries and this is not a ting with most of them.
Half Jamaican here. Slather on some Grace Scotch Bonnet Pepper Sauce on your patties.
Jamaicans definitely buy their curry powder at the store. I am partial to Blue Mountain brand, but Chief is another popular one. Do not buy the McCormick’s curry powder… it ain’t the same.
The signature flavors of Jamaican cuisine are thyme, allspice, bay leaf, curry powder, and scotch bonnet. Pretty much everything we make has these in some degree…
You need better paprika (says the man about to get into the kitchen and whip up some chicken paprikash). But, yeah, it’s there as much for the visual interest.
Rice&Peas on Sunday? I had a Jamaican dude get in my face for ordering rice&peas on a weekday night. He said it was bad mojo. We ended up very happy, dancing and singing.
Try using sumac instead. It’s still red, but it adds a bit of tanginess.
Thanks for the suggestion! I’m picking some up to try it.
I see that Trader Joe’s has their own brand of Jamaican beef patties. Plus I found some Jamaican restaurants locally that serve them. I have been to one in Northfield (Cleveland area) but they don’t have the patties. Looks like a quest for lunch tomorrow.
Got my 1lb. bag of allspice berries from Amazon. I now have all the ingredients to make this…except habanero or scotch bonnet peppers. I do have plenty of Jalapenos on hand. Would it be heresy to make the filling with Jalapeno peppers? Should I wait until I can get the proper peppers?
Eh, it’s kind of labor-intensive anyway, might be best to wait until the weekend to make.
I love jalapeño peppers. That said, any time I’ve substituted jalapeños for habaneros or scotch bonnets, I’ve been disappointed.
For another sauce option, you can’t go wrong with Pickapeppa.
There’s a small, newly opened Jamaican grocer in the Greens of Lyndhurst shopping center (next to Skyline Chili). They have FANTASTIC handmade patties, which you can get frozen or fresh.
It’s a very different flavor, that’s for sure. I mean, you can still do it, but it will be different.