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Jamaican Meat Patties
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    Jamaican Meat Patties

    PASTRY:

  • 2 Cup flour
  • 1/4 ts salt
  • 1/4 c solid shortening
  • 1/4 c (1/2 stick) margarine
  • 1/3 c cold water
  • MEAT FILLING:
  • 2 ts margarine
  • 1 sm white onion, finely chopped
  • 1/4 ts chopped Scotch Bonnet pepper (very fruity and spicy local hot pepper; substitute accordingly)
  • 1/2 lb lean ground beef
  • 1/2 ts salt
  • 1/2 ts freshly ground black pepper
  • 1/2 ts curry powder
  • 1/2 ts dried thyme
  • 1/4 c bread crumbs
  • 1/4 c beef or chicken stock
  • 1 egg, beaten
  • 1/4 c water
  • 1. Sift the flour and salt into a large bowl. Cut in the shortening and margarine until crumbly. Add the cold water to make a stiff dough. Lightly flour a wooden cutting board and roll out the dough until about 1/8 inch thick. Cut out 8-inch circles. Cover with wax paper or a damp cloth towel until ready to use.

    2. In a heavy skillet, melt the margarine and saute the onion and Scotch Bonnet pepper until they become limp. Add the ground beef, salt, pepper, curry powder, and thyme and mix well. Brown the meat for about 10 minutes, stirring occasionally.

    3. Add the bread crumbs and the stock, and combine all the ingredients well. Cover the skillet and simmer for about 10 to 15 minutes, stirring occasionally. When all the liquids have been absorbed, the filling is ready. It should be moist but not watery. Remove the skillet from the stove and preheat the oven to 400 deg F.

    4. Uncover the dough circles and place 2 to 3 T of filling on each half. Moisten the edges of the dough with water and fold the remaining half over the meat filling. Pinch the edges closed with a fork. Lghtly brush the postry with a mixture of the egg and water.

    Bake on a lightly greased baking sheet for 30 to 40 minutes or until pastry is golden brown.

    **Note: The Spanish call their delectable meat pies pasteles. In the islands the patties were transformed to utilize native ingredients, such a potatoes, plaintains, and bananas. The frugal Indian and African population saved scraps of meat left over from meals, ground them up with seasonings, and enclosed them in pastry.

    From: Sugar Reef Caribbean Cooking by Devra Dedeaux, Roundtable Press, ISBN 0-07-062457-7
    Posted By: bill jernigan, bill.jernigan@Juno.com
    Post Date: Sat, 30 Jan 1999

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