MMMMM----- Recipe via UNREGISTERED Meal-Master (tm) v8.01
 
       Title: Jamaican Patties
  Categories: Beef, Pastrypies, Caribbean
       Yield: 4 servings
 
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     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
 
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     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.
 
   :    -=[PAM]=-
   From: “Paul A. Meadows” <ag441@ccn.Cs.Ddate: Tue, 5 Dec 1995
 
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