Jamaican Patties

Jamaican Patties

PASTRY
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
MEAT FILLING
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.

  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 8 inch
    circles. Cover with wax paper or damp cloth until ready to use.
  2. In a heavy skillet, melt the margarine and sauté 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 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.
  4. 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.