Recipe - Meat Patties (Jamaica)

PASTRY
2 cup Flour
One fourth teaspoon Salt
One fourth cup Shortening
One fourth cup Margarine (or butter)
1/3 cup Cold water

MEAT FILLING
2 teaspoon Margarine (or butter)
1 small White onion, finely chopped
One fourth teaspoon Chopped Scotch Bonnet
(Habanero) Pepper
One half pound Lean ground beef
One half teaspoon Salt
One half teaspoon Freshly ground black pepper
One half teaspoon Curry powder
One half teaspoon Dried thyme
One fourth cup Bread crumbs
One fourth cup Beef or chicken stock

GLAZE
1 Egg, beaten
One fourth cup Water

1. Sift the flour and salt into a large bowl. Cut in the shortening and
margarine until crumbly. Add the cold water to make a stiff dough. Lightly
flour a wooden cutting board and roll out the dough until about 1/8 inch
thick. Cut out 8inch circles. Cover with waxed paper or a damp cloth towel
until ready to use. 2. In a heavy skillet, melt the margarine and saute the
onion and Scotch bonnet pepper until they become limp. Add the ground beef,
salt, pepper, curry powder, and thyme and mix well. Brown the meat for
about 10 minutes, stirring occasionally. 3. Add the bread crumbs and the
stock and combine all the ingredients well. Cover the skillet and simmer
for about 10 or 15 minutes, stirring occasionally. When all the liquids
have been absorbed, the filling is ready. It should be moist but not
watery. Remove the skillet from the stove and preheat the oven to 400 F. 4.
Uncover the dough circles and place 2 to 3 tablespoons of filling on each
half. Moisten the edges of the dough with water and fold the remaining half
over the meat filling. Pinch the edges closed with a fork. Lightly brush
the pastry with a mixture of the egg and water. Bake on a lightly greased
baking sheet for 30 to 40 minutes or until the pastry is golden brown.
Posted to MCRecipe Digest V1 #467 by Nancy Berry nlberry@prodigy.net on
Feb 02, 1997.