---------- 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.
 
   Source: Rolled, Wrapped, and Stuffed by Janet Hazen
   Posted by Linda Davis
 
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