2 cups Flour
1/4 tsp Salt
1/4 cup Solid shortening (Crisco)
1/4 cup (1/2 stick) margarine
1/3 cup Cold water
2 tbs Margarine
1 small white onion, finely chopped
1/4 tsp Chopped Scotch Bonnet pepper
1/2 lb Lean ground beef
1/2 tsp Salt
1/2 tsp Freshly ground black pepper
1/2 tsp Curry powder
1/2 tsp Dried thyme
1/4 cup Breadcrumbs
1/4 cup Beef or chicken stock
1 Egg, beaten
1/4 cup Water
Note: Scotch Bonnet pepper is a very hot pepper native to
Jamaica and the Caribbean islands. Try to find it at your
area’s West Indian grocery stores, or use jalapenos as a
substitute. Also known as habinera peppers.
- 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 8 inch
circles. Cover with wax paper or damp cloth until ready to use.
- In a heavy skillet, melt the margarine and sautÃ© 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.
- Add the breadcrumbs and stock and combine all the
ingredients well. Cover the skillet and simmer for about
10 to 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 oven to
400 degrees F.
- Uncover the dough circles and place 2 to 3 tablespoons of
filling on half of each. Moisten the edges of the dough with
water and fold the dough circle 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.
Yield: 10 patties.