Jamaican Beef Patties

Jamaican Beef Patties

2 cups all-purpose flour
1/2 Tablespoons curry powder
1/4 teaspoon salt
1/4 cup solid shortening
1/4 cup (1/2 stick or 4 Tablespoons) cold margarine I think you could get away without the margarine
1/3 cup icy cold water

Meat filling:
2 tablespoons butter I would use olive oil instead
1 small white onion, finely chopped
1/4 teaspoon chopped Scotch Bonnet pepper
1/2 pound lean ground beef
1/2 teaspoon curry powder
1/2 teaspoon dried thyme, crushed
1/2 teaspoon ground allspice berries
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
1/4 cup breadcrumbs
1/4 cup beef or chicken stock
1/4 cup water
1 egg beaten

For the pastry:

Whisk together flour, curry powder, and salt in a large bowl. Place in the
bowl of a food processer fitted with the metal blade. Add shortening and
margarine. Pulse until mixture is crumbly. Add cold water and pulse just
until a dough forms. Do not over process. Roll dough on a floured wooden
cutting board to 1/8 inch thickness. ( At this point, you may cover the
dough ball in plastic wrap and refrigerate overnight. Let rest at room
temperature for 15 minutes before proceeding. Cut circles 8 inches in
diameter. Cover circles with plastic until ready to use.

For the filling:

In a heavy skillet over medium heat, saute onion and scotch bonnet chili
peppers in olive oil until softened. Add ground beef, curry powder, thyme,
allspice, salt and pepper. Saute, stirring often, until beef is browned and
broken apart, about 10 minutes.

Stir breadcrumbs and beef stock into the ground beef. Cover and simmer for
10 minutes, stirring occasionally. until all the liquid has been absorbed.
It should not be watery, yet still remain moist. Remove from heat and let
cool for 10 minutes.

Preheat oven to 400. Lightly grease the pan.

Place 2 to 3 tablespoons of the meat filling in the center of each pastry
circle. Moisten the edges of the circles, fold in half, and seal edges with
the tines of a fork. Mix remaining water with the egg. Brush the tops of the
patties with the egg wash.

Bake 30 to 40 minutes until golden.

Let rest for 10 minutes before serving.

Yield: 10 patties