MMMMM----- Meal-Master Recipe via Home Cookin 3.3
 
       Title: Meat Patties (Jamaica)
  Categories: Home Cookin,
       Yield: 4
 
            Keywords: Ground Beef
            From Sugar Reef Caribbean
            Cooking by
            Devra Dedeaux, Roundtable
            Press,
            ISBN 0-07-062457-7
            PASTRY: 2 Cup 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 ts margarine
       1 sm white onion, finely chopped
     1/4 ts chopped Scotch Bonnet
            pepper (very fruity and
            spicy local hot pepper;
            substitute
            accordingly)
     1/2 lb lean ground beef
     1/2 ts salt
     1/2 ts freshly ground black
            pepper
     1/2 ts curry powder
     1/2 ts dried thyme
     1/4 c  bread crumbs
     1/4 c  beef or chicken stock
       1    egg, beaten
     1/4 c  water
 
   Note:  The Spanish call their delectable meat pies pasteles.  In 
   the islands the patties were transformed to utilize native 
   ingredients, such a potatoes, plaintains, and bananas.  The 
   frugal Indian and African population saved scraps of meat left 
   over from meals, ground them up with seasonings, and enclosed 
   them in pastry. 
   
   
   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 a damp cloth towel 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 occasionally. 
   
   3.  Add the bread crumbs and the 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 the oven 
   to 400 deg F. 
   
   4.  Uncover the dough circles and place 2 to 3 T of filling on 
   each half.  Moisten the edges of the dough with water and fold 
   the remaining half over the meat filling.  Pinch the edges closed 
   with a fork. Lghtly brush the postry with a mixture of the egg 
   and water. 
   
    Bake on a lightly greased baking sheet for 30 to 40 minutes or 
   until pastry is golden brown.
 
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