MMMMM----- Meal-Master Recipe via Home Cookin 3.3
       Title: Jamaican Beef Patties
  Categories: Home Cookin,
       Yield: 4
            PASTRY: 4 Cup all-purpose
     1/2 ts baking powder
       1 ts ground turmeric [this
            will make the pastry yellow
            in color like the ones
            you mentioned
            in your request]
       1 ts salt
       1 c  solid vegetable
            shortening, at
            room temperature
         x  1 Cup very cold water
            FILLING:2 medium-size
       3    scallions, including tops
       2    hot peppers, preferably
   1-1/2 lb ground beef or chuck
       2 ts oil
       5 c  fresh bread crumbs (3/4 lb)
     3/4 ts ground turmeric
            Salt and pepper to taste
     3/4    to 1 Cup water
   To make the pastry, sift together the flour, baking powder, 
   turmeric, and salt.  Cut in the shortening with a pastry blender 
   or 2 knives until the dough has the consistency of cornmeal.  
   Gradually add just enough cold water to hold the dough together, 
   mixing it in with your fingers or a dough hook.  The key, 
   however, is never overwork your dough! 
   Wrap the dough in foil or plastic wrap and refrigerate while you 
   prepare the filling.  You may also refrigerate the dough as long 
   as overnight, but then you will need to give it 15 minutes to 
   warm up before using. 
   To prepare the filling, mince the onions, scallions, and peppers 
   in a food processor, or chop very finely by hand.  Add to the 
   beef and mix well.  Heat the oil in a Dutch oven or large 
   skillet, then cook the meat mixture in it until just lightly 
   browned, about 10 minutes.  Add the bread crumbs and seasonings 
   and stir well.  Add the water.cover and simmer for 20 to 30 
   minutes, as needed to evaporate excess liquid. The mixture should 
   be just wet, not runny or dry.  Allow to cool while you roll out 
   the pastry. 
   Preheat the oven to 400 deg F.  Divide the dough into 24 
   even-sized pieces.  On a lightly floured surface, roll out each 
   piece of dough to a thickness of about 3/8 inch -- a little 
   thicker than pie dough -- and cut into a circle using a small 
   saucer (approximately 4 inches across). Keep the patty dough 
   circles moist by stacking and covering with a damp cloth.  After 
   all the circles are cut, take one at a time, and spoon on enough 
   filling to cover half of the circle.  Fold the other half over, 
   and seal the edges by crimping with a fork. 
   Bake the patties on ungreased baking sheets for 30 to 35 minutes. 
    Serve hot when possible; however, Jamaicans will eat them any 
   way they can! 
   Yield: 24 patties 
   From Jerk: Barbecue from Jamaica by Helen Wilensky, Crossing 
   Press, ISBN 0-89594-439-1