Jamaican meat patties
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | tablespoons | Oilve oil |
| 1 | Onion;finely chopped | |
| 3 | Garlic cloves;finely chopped | |
| 1 | pounds | Ground beef; lean |
| 1 | tablespoon | Curry powder salt freshly ground black pepper |
| ½ | cup | Bread crumbs, dry |
| ½ | cup | Chicken stock ;or water |
| 2 | Green onions;finely chopped | |
| 2 | cups | Flour;all purpose |
| ½ | teaspoon | Tumeric salt |
| ⅔ | cup | Shortening or Butter;cold, diced ice water or more if necessary |
| 1 | Egg; lightly beaten | |
Directions
PASTRY
Heat oil in large heavy skillet. Add onions and garlic. Cook, stirring till onion wilts. Add ground meat. Cook, stirring until meat is browned and combined with onions. Sprinkle with curry, salt and pepper. Cook about 5 minutes. Stir in breadcrumbs and stock or water.
Cook, stirring often, about 20 minutes. Mixture should be thick but not dry. Stirin green onions.
Make pastry by combining flour with tumeric and salt. Cut in butter or shortening until in tiny bites. Add water; gather into a ball.
Roll out to about ¼" thivkness and cut into 4" circles. Gather remaining dough together and lightly cut out again. Place about 1 Tbsp filling on each circle. Brush edges with lightly beaten egg, fold over and seal. Preheat oven to 400F. Place patties on cookie sheets lined with aluminium foil. Brush lightly with remaining lightly beaten egg. Bake 25 to 30 till browned. MAKES: Approx 30 Patties These can be made ahead and frozen.
SOURCE: Marion Kane, The Toronto Star