Jamaican Patties


1 1/2 teaspoons Baking powder
1 teaspoon Curry powder
1/2 teaspoon Tumeric
1/2 teaspoon Salt
2/3 cup Shortening
1/4 cup Butter or margarine
cup (approx) ice water
2 teaspoons Vegetable oil
1 small Onion, chopped
2 Cloves, garlic, minced
1/4 teaspoon Cayenne pepper
1 pound Ground beef
1 tablespoon Curry powder
1 teaspoon Dried thyme
1/2 teaspoon Tumeric
1/4 teaspoon Salt
1/4 teaspoon Pepper
1 cup Water
1/2 cup Fresh bread crumbs


DOUGH: In large bowl, stir together flour, baking soda, curry powder, tumeric, and salt. Cut in shortening and butter until crumbly. Drizzle in water, stirring with fork and adding up to 2 tb 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, tumeric, 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.*(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 centre. Fold in half, pressing edges togther with fork to seal. Prick twice; place on ungreased baking sheet.*(Patties can be covered and refrigerated for up to 1 day.)* Bake in 375 F oven for about 20 minutes or until crisp and golden.




16.0 servings


Thursday, December 10, 2009 - 12:23am



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