Recipe#5799

Title: Jamaican Beef Patties

From: Becky 
Date: Mon, 28 Jul 1997 16:02:30 -0700 

      Yield: 10 Servings
--------------------------PASTRY--------------------------
      2 c  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 tb Margarine
      1    Small white onion,
           Finely chopped
    1/4 ts Chopped Scotch Bonnet pepper
    1/2 lb Lean ground beef
    1/2 ts Salt
    1/2 ts Freshly groun black pepper
    1/2 ts Curry powder
    1/2 ts Dried thyme
    1/4 c  Breadcrumbs
    1/4 c  Beef or chicken stock
      1    Egg, beaten
    1/4 c  Water
  Note: Scotch Bonnet pepper is a very hot pepper native
  to Jamaica and the Caribbean islands. Try to find it
  at your area's West Indian grocery stores, or use
  jalapenos as a substitute. Also known as habinera
  peppers. 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 damp cloth 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 occasionaly. 3. Add the breadcrumbs
  and 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 oven to 400 degrees F. 4. Uncover the dough
  circles and place 2 to 3 tablespoons of filling on
  halfof each. Moisten the edges of the dough with water
  and fold the dough circle over the meat filling. Pinch
  the edges closed with a fork. Lightly brush the pastry
  with a mixture of the egg and water. Bake on a lightly
  greased baking sheet for 30 to 40 minutes or until the
  pastry is golden brown. Yield: 10 patties.