Title: Jamaican Patties
Categories: Patties Jamaican Appetizer Magazine Blank
Yield: 16 Patties

DOUGH
2	c	All-purpose flour
1 1/2	ts	Baking powder
1	ts	Curry powder
1/2	ts	Tumeric
1/2	ts	Salt
2/3	c	Shortening
1/4	c	Butter or margarine
1/3	c	(approx) ice water
FILLING
2	ts	Vegetable oil
1	sm	Onion, chopped
3		Green onions
2		Cloves, garlic, minced
1/4	ts	Cayenne pepper
1	lb	Ground beef
1	tb	Curry powder
1	ts	Dried thyme
1/2	ts	Tumeric
1/4	ts	Salt
1/4	ts	Pepper
1	c	Water
1/2	c	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. Source: Canadian Living Magazine Feb/93

From the collection of K. Deck

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