Jamaican Patties

Recipe Ingredients

		Dough
2 cups	125g / 4.4oz	All-purpose flour
1 1/2 teaspoons	7.5ml	Baking powder
1 teaspoon	5ml	Curry powder
1/2 teaspoon	2.5ml	Turmeric
1/2 teaspoon	2.5ml	Salt
2/3 cup	131g / 4.6oz	Shortening
1/4 cup	49g / 1.7oz	Butter or margarine
1/3 cup	78ml	Ice water - (approx)
		Filling
2 teaspoons	10ml	Vegetable oil
1 teaspoon	5ml	Onion - chopped (small)
3		Green onions
2		-- garlic, minced
1/4 teaspoon	1.3ml	Cayenne pepper
1 lb	454g / 16oz	Ground beef
1 tablespoon	15ml	Curry powder
1 teaspoon	5ml	Dried thyme
1/2 teaspoon	2.5ml	Turmeric
1/4 teaspoon	1.3ml	Salt
1/4 teaspoon	1.3ml	Pepper
1 cup	237ml	Water
1/2 cup	73g / 2.6oz	Fresh bread crumbs

Recipe Instructions

DOUGH: In large bowl, stir together flour, baking soda, curry powder, turmeric, and salt. Cut in shortening and butter until crumbly. Drizzle in water, stirring with fork and adding up to 2 tbs more water if necessary, to make a soft dough. Form into a ball and flatten to a disc. Wrap and chill for 1 hour.*(Can be refrigerated for up to 5 days or frozen for up to 3 weeks.)*

FILLING: In skillet, heat oil over medium-high heat; cook onion, green onions, garlic and cayenne pepper for 3 minutes or until softened. Remove with slotted spoon and set aside. Over high heat, saute beef for 5 minutes or until no longer pink; drain off fat. Return onion mixture to pan along with curry powder, thyme, turmeric, salt and pepper; cook for 3 minutes over medium heat. Pour in water; bring to a boil. Add crumbs; simmer for 3 minutes or until slightly thickened but still juicy. Let cool.

Source:
*(Can be covered and refrigerated for up to 1 day.)* Divide dough into 16 pieces. On floured pastry cloth and using stockinette-covered rolling pin, roll out each piece into 5-inch circle. Brush edges of top half with water; place 2 heaping tbsp of filling in the center. Fold in half, pressing edges together with fork to seal. Prick twice; place on ungreased baking sheet. *(Patties can be covered and refrigerated for up to 1 day.)* Bake in 375F oven for about 20 minutes or until crisp and golden. Canadian Living Magazine Feb/93 From the collection of K. Deck

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