Beef Patties, Jamaican Style

Recipe Ingredients

		Pastry
2 cups	125g / 4.4oz	All-purpose flour
1 teaspoon	5ml	Salt
3/4 cup	148g / 5.2oz	Vegetable shortening
1/4 cup	59ml	Ice water - to 1/2 cup
		Filling
1 lb	454g / 16oz	Ground beef
1		Scallion, white part only - chopped
1 teaspoon	5ml	Salt
2 teaspoons	10ml	Black pepper
1/2 teaspoon	2.5ml	Crumbled dried thyme - to 3/4 teaspoon
		About 4 inches of French or Italian bread
1 teaspoon	5ml	Paprika
1 teaspoon	5ml	Red pepper - minced (small)
		(or drops of Caribbean hot sauce to taste)

Recipe Instructions

Make the pastry. Combine the flour and salt in a bowl, and work in the shortening until the dough resembles coarse meal. Add just enough water to make the dough hold together. Wrap the dough in plastic wrap and let it rest in the refrigerator for several hours or overnight.

Make the filling. Combine the beef, scallion, salt, black pepper, and half the thyme. Cook the mixture in a skillet just until the meat loses its pink color but is not browned.

While the meat cooks, soak the bread in water to cover for about 5 minutes. Squeeze the bread but save the water. Grind the bread in a food processor or meat grinder. Put the bread and water in a saucepan with the rest of the thyme and cook until most of the water has evaporated.

Add the bread and the paprika to the meat. Stir in the red pepper or hot sauce and cook over low heat, stirring often, for about 20 minutes.

Roll the dough out about 1/8-inch thick; the dough should not be too thin or it may break when filled. Cut out circles about 6 inches in diameter.

Place a heaping tablespoon of meat in the center of each circle. Using your finger, moisten the edges of the dough with water. Fold the dough over to make a half circle, and crimp the edges with a fork. Repeat until dough and meat are used up.

Place the patties on ungreased baking sheets. Bake about 35 minutes, or until golden brown. This recipe yields about 15 patties.

Source:
THE BROOKLYN COOKBOOK by Lyn Stallworth and Rod Kennedy Jr. (c) 1991 - Alfred A. Knopf, New York - 415 pages - $23.00 - As reprinted in the Mar/Apr, 1992 issue of Cookbook Digest

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