Jamaican Beef Patties

 

A staple of the Jamaican diet, this spicy pastry is wonderfully appetizing.

 

Pastry

2 cups all-purpose flour                                             

1 1⁄2 ts curry powder

1 dash salt                                                                  

1⁄4 c margarine

¼ c shortening                                                            

1⁄3 c water

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Meat Filling

2 Tb margarine                                                          

1 lb ground beef

1 small onion, finely diced                                         

1 ts curry powder

1 ts dried thyme                                                         

1 ts salt

1 ts black pepper                                                       

1⁄2 c beef broth

1⁄2 c  dry breadcrumbs                                             

1 egg, beaten

 

To make the crust:

Combine flour, 1 1/2 teaspoons curry powder, and pinch of salt.

Cut in 1/4 cup margarine and shortening until mixture resembles coarse crumbs.

Stir in water until mixture forms a ball. Do not overstir; that makes a tough crust.

Shape dough into a log, and cut into 10 equal sections.

Roll each section into a six inch circle (approximately 1/8 inch thick). Set aside.

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Next, prepare the filling:

Melt margarine in a skillet over medium heat. Saute onion until soft and translucent.

Stir in ground beef. Season with 1 teaspoon curry powder, thyme, 1 teaspoon salt, and pepper.

Cook until beef is browned, stirring constantly. Stir in beef broth and bread crumbs.

Simmer until liquid is absorbed. Remove from heat.

Now make the patties: Spoon some filling into each pastry circle.

Fold over and press edges together, making a half circle. Use a fork to press edges, and brush the top of each patty with beaten egg.

Bake in preheated 375 degree oven for 25 - 30 minutes, or until golden brown.

 

NOTE: If you have the time and organization, it is best to make the filling in advance, long enough to cool down before filling the pastry. Otherwise, it melts the pastry somewhat. Just another little trick of the trade. These can also be made with poultry or wild game for a different taste.