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Meat Patties (Jamaica)
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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