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Old 05-05-2008, 09:23 AM
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Jamacian Beef Patties

I've discovered a new "favorite" recipe for ground beef. I've made it several times, and my family loved it and wants it again. You can make your own pastry from the recipe here, or simply use piecrust or refrigerated biscut dough rolled out. I've also served the meat over rice, and that was great too. Don't be put off by the long recipe. It's very flavorful and not "hot" at all. Oh... and PS: My husband who "hates" curry loved this dish.

Jamacian Beef Patties

Pastry recipe:

2 C. flour
1/4 tsp salt
1/2 TBS. Curry Powder ( I use sweet curry)
1/4 C. solid shortening
1/4 C margerine
1/3 C. cold water


Meat filling recipe:

2 TBS margerine
1 very small white onion,. minced
1/4 tsp. chopped Scotch Bonnet pepper (I omitted this)
1/2 lb lean ground beef
1/2 tsp. salt
1/2 tsp. ground black pepper
1/2 tsp. curry powder
1/2 tsp. dried thyme
1/2 tsp.allspice (I used less than 1/4 tsp)
1/4 C. plain breadcrumbs (seasoned breadcrumbs are not a good substitute)
1/4 C. beef or chicken stock/broth
1 egg, beaten
1/4 C. water

Instructions:

Make Pastry:

Sift the flour, curry powder and salt into a large bowl. Cut in the shortening and margerine until crumbly. Add the cold water to make a stiff dough. Lightly flour your work surface, and roll the dough out to 1/8 in. thick. Cut out 8" circles. Cover with wax paper or damp cloth until ready to use. Dough can be refrigerated overnight, but remove from fridge at least 20 mins before using

Make Meat Filling:

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

Add breadcrumbs and stock, and combine all the ingredients well. Reduce heat, cover the skillet and simmer for about 10-15 mins stirring occasionally. When all the liquids have been absorbed the filling is ready. It should be moist but not watery. Remove skillet from stove, and preheat oven to 400*.

Prepare the pastries:

Uncover the dough circles, and place 2-3 TBS.of filling on half of each circle. Moisten the edges of the dough with water and fold the dough over the meat filling. Pinch the edges closed with a fork. Lightly brush the pastry with a mixture of the egg and water. Bake on lightly greased baking sheet for 30-40 mins. or until the pastries are golden brown.

Yield: 10 pastries.

Comments: As I said, my family does not like spicy food, so I ommitted the scotch bonnet, or any chili peppers. But I know some of you like things hot, so let me know how it tastes...

I did not make the pastry. I used biscuts rolled flat, and pie curst dough, but I added some curry powder to the egg wash. If you use a buttery biscut dough, you dont need to grease the baking sheet.

I served the patties with Goya frozen fried sweet plantains and green beans. Last night I didn't have enough dough, so I made only four pockets, and the rest was served over rice with a tossed salad.

(I used the sweet Indian curry that I have in the house. It's less sharp than the Jamacian curry if you can find it)
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