| NGREDIENTS: | | | | 1/2 teaspoon Freshly ground black pepper |
| Below is a delicious recipe for Jamaican Beef Patties: | | | | 1/2 teaspoon Curry powder |
| | | | | 1/2 teaspoon Dried thyme |
| | | | | 1/4 cup Breadcrumbs |
| PASTRY | | | | 1/4 cup Beef or chicken stock |
| | | | | 1 Egg, beaten |
| 2 cups Flour | | | | 1/4 cup Water |
| 1/4 teaspoon Salt | | | | |
| 1/2 tablespoon curry powder | | | | In a heavy skillet, melt the margarine and sauté the |
| 1/4 cup Solid shortening | | | | onion and Scotch Bonnet Pepper until they become |
| 1/4 cup (1/2 stick) margarine | | | | limp. Add the ground beef, salt, pepper, curry powder |
| 1/3 cup Cold water | | | | and thyme and mix well. Brown the meat for about 10 |
| | | | | minutes, stirring occasionally. |
| Sift the flour, curry powder and salt into a large bowl. | | | | |
| Cut in the shortening and margarine until crumbly. Add | | | | Add the breadcrumbs and stock and combine all the |
| the cold water to make a stiff dough. Lightly flour a | | | | ingredients well. Cover the skillet and simmer for about |
| wooden cutting board and roll out the dough until about | | | | 10 to 15 minutes, stirring occasionally. When all the |
| 1/8-inch thick. Cut out 8-inch circles. Cover with wax | | | | liquids have been absorbed, the filling is ready. It should |
| paper or damp cloth until ready to use. You can place | | | | be moist but not watery. Remove the skillet from the |
| the dough in the refrigerator overnight. If you do | | | | stove and preheat oven to 400 degrees F. |
| refrigerate, remove the dough at least 15 minutes | | | | |
| before using. | | | | Uncover the dough circles and place 2 to 3 |
| | | | | tablespoons of filling on half of each. Moisten the |
| MEAT FILLING | | | | edges of the dough with water and fold the dough |
| | | | | circle over the meat filling. Pinch the edges closed with |
| 2 tablespoon oil | | | | a fork. Lightly brush the pastry with a mixture of the |
| 1 Small white onion, Finely chopped | | | | egg and water. Bake on a lightly greased baking sheet |
| 1/4 teaspoon Chopped Scotch Bonnet pepper | | | | for 30 to 40 minutes or until the pastry are golden |
| 1/2 lb. Lean ground beef | | | | brown. |
| 1/2 teaspoon Salt | | | | |