Recipe - Jamaican Beef Patties-Carol Miller-Tutzauer Riacmt@ubvmsc.c

500 g Allpurpose flour
One half teaspoon Baking powder
1 teaspoon Ground turmeric (this will
make the pastry
1 teaspoon Salt
1 cup Solid vegetable shortening,
at room temperature
225 ml Very cold water
2 md Onions
3 Scallions, including tops
2 Hot peppers, preferably
Scotch bo
2/3 kg Ground beef or chuck
30 ml Oil
350 g Fresh bread crumbs
Three fourths teaspoon Ground turmeric
Salt and pepper to taste
198 ml Water

1. To make the pastry, sift together the flour, baking powder, turmeric,
and salt. Cut in the shortening with a pastry blender or 2 knives until the
dough has the consistency of cornmeal. Gradually add just enough cold water
to hold the dough together, mixing it in with your fingers or a dough hook.
The key, however, is never overwork your dough!

2. Wrap the dough in foil or plastic wrap and refrigerate while you prepare
the filling. You may also refrigerate the dough as long as overnight, but
then you will need to give it 15 minutes to warm up before using.

3. To prepare the filling, mince the onions, scallions, and peppers in a
food processor, or chop very finely by hand. Add to the beef and mix well.
Heat the oil in a Dutch oven or large skillet, then cook the meat mixture
in it until just lightly browned, about 10 minutes. Add the bread crumbs
and seasonings and stir well. Add the water. Cover and simmer for 2030
minutes, as needed to evaporate excess liquid. The mixture should be just
wet, not runny or dry. Allow to cool while you roll out the pastry.

4. Preheat the oven to 200 =F8C . Divide the dough into 24 evensized
pieces. On a lightly floured surface, roll out each piece of dough to a
thickness of about Three fourths cm a little thicker than pie dough and cut
into a circle using a small saucer (approximately 10 cm across). Keep the
patty dough circles moist by stacking and covering with a damp cloth. After
all the circles are cut, take one at a time, and spoon on enough filling to
cover half of the circle. Fold the other half over, and seal the edges by
crimping with a fork.

5. Bake the patties on ungreased baking sheets for 3035 minutes. Serve hot
when possible; however, Jamaicans will eat them any way they can!

Difficulty : moderate. Precision
: measure ingredients.

Recipe by: Carol MillerTutzauer riacmt@ubvmsc.cc.buffalo.edu Posted to
MCRecipe Digest V1 #580 by kmeade@ids2.idsonline.com (The Meades) on Apr
19, 1997