---------- Recipe via Meal-Master (tm) v8.04 Title: Jamaican Beef Patties Categories: Meats Yield: 10 Servings --------------------------PASTRY-------------------------- 2 c Flour 1/4 ts Salt 1/4 c Solid shortening 1/4 c (1/2 stick) margarine 1/3 c Cold water -----------------------MEAT FILLING----------------------- 2 tb Margarine 1 Small white onion, Finely chopped 1/4 ts Chopped Scotch Bonnet pepper 1/2 lb Lean ground beef 1/2 ts Salt 1/2 ts Freshly groun black pepper 1/2 ts Curry powder 1/2 ts Dried thyme 1/4 c Breadcrumbs 1/4 c Beef or chicken stock 1 Egg, beaten 1/4 c 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 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 occasionaly. 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 halfof 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. ----- ---------- Recipe via Meal-Master (tm) v8.04 Title: Jamaican Beef Patties Categories: Beef, Appetizers Yield: 24 servings 4 c All purpose flour 1 ts Salt 1 1/4 c Shortening 6 To 8 Tbsp ice water Filling: 1 lg Onion, diced fine 4 Garlic cloves, minced 3 Jalapeno chilies, seeded, -stemmed, and minced 3 tb Vegetable oil 3/4 lb Ground beef 2 ts Each ground coriander, -cumin, and tumeric 1 ts Each ground allspice and -cinnamon 1 Green bell pepper, stemmed, -seeded, and finely chopped 4 Tomatoes minced 1 bn Green onions, minced Salt and pepper to taste 2 Eggs, lightly beaten Servings: 24 patties Pastry: Preheat the oven to 400 deg F. To make the dough: place the flour and salt in a large bowl; mix well. Cut the shortening into small pieces about the size of walnuts. Add to the flour and, using your fingers, rub the flour and shortening together, making a coarse, mealy dough. Add the ice water and gather the dough into a ball. The dough should be firm and not sticky. If the dough is too dry, add a little more water, but if the dough is too sticky, add just enough flour to make it form a ball. Divide the dough into 2 equal balls and cover with plastic wrap. Refrigerate for at least 2 hours or up to 2 days. To make the filling: in a large skillet, cook the onion, garlic, and chilies in the oil over moderate heat for about 10 minutes, stirring from time to time. Add the beef, herbs, spices, bell pepper, and tomatoes, and cook over high heat for 5 minutes, stirring constantly until the mixture is thick and saucy. Add the green onions and cook for 1 minute. Season with salt and pepper and cool to room temperature. To assemble the patties: on a lightly floured surface, divide each ball into 2 equal balls, so that you have 4 equal balls. Flatten into disc shapes, then divide each disc into 6 equal pieces and roll each into a ball. Roll each ball into a 3 1/2 inch diameter circle. Brush the edges with beaten egg. Place about 1 tablespoon of filling on one side of each circle, leaving a 1/4 inch border. Fold the dough over, making a half-moon shape. Seal the edges with the tines of a fork, and brush with the remaining egg. Bake on a lightly greased baking sheet for 25 to 30 minutes, or until the patties are golden brown. Remove from the oven and serve immediately. ----- MMMMM----- Recipe via UNREGISTERED Meal-Master (tm) v8.01 Title: Jamaican Patties Categories: Beef, Pastrypies, Caribbean Yield: 4 servings MMMMM--------------------------FILLING------------------------------- 1/2 lg Onion 250 ml Ground beef 2 ml Salt 2 ml Curry powder 1 ml Thyme 1 ml Pepper 50 ml Bread crumbs 125 ml Water MMMMM---------------------------PASTRY-------------------------------- 250 ml All-purpose flour 5 ml Baking powder 2 ml Curry powder 1 ml Salt 1 ml Turmeric 75 ml Shortening 25 ml Butter 75 ml Cold water Ingredient note: the 75ml shortening and 25ml butter may be replaced with 100ml of Golden Crisco [yellow label package]. If you like spicy food, you may want to add chopped fresh chili pepper the way most Jamaicans do. 1. Peel the onion; then chop it into small pieces. Place it in a frying pan with the ground beef and cook over medium heat until the meat is browned, about 5-10 minutes. Stir the meat frequently. 2. Add the salt, curry powder, thyme and pepper. Cook and stir for 1 minute. Add the bread crumbs and stir; then add the water. Cook over low heat for another 2-3 minutes. The mixture should not be watery. Set aside. 3. Measure the flour, baking powder, curry powder, salt and turmeric into a large bowl. 4. Add the shortening and butter (or substitute), cutting them into the flour mixture with a pastry blender or 2 knives until it resembles course crumbs. 5. Add the cold water, stirring with a fork until you have a ball of dough formed. Divide it into 8 equal portions and set aside. 6. Set the oven to 180C. You'll need a small glass of water and about 50ml of flour to assemble the patties. 7. Sprinkle a little flour (about 15ml) on a wooden board and on the rolling pin. Take one portion of dough and flatten it between your hands; then roll it out to a thin circle about 16cm in diameter. 8. Space a scoop (40-50ml) of the meat mixture on the pastry circle. Dip your fingers into the glass of water and moisten the edges of the dough. Fold the circle in half, covering the meat, and press the edges together with a fork. [The TV advertised patty presses work well for this process] 9. You now have a half-moon shape that can be trimmed cleanly with a knife if the edges are a little ragged. Prick through the top crust of the patty with a fork and place the patty on a baking sheet. Continue making the rest of the patties in the same manner, sprinkling more flour on the board if the dough begins to stick. 10. Bake for 25-30 minutes until the crust is cooked and lightly browned. Serve hot or cold. 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