---------- Recipe via Meal-Master (tm) v8.04
 
       Title: Jamaican Beef Patties
  Categories: Meats
       Yield: 10 Servings
 
 --------------------------PASTRY--------------------------
       2 c  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 tb Margarine
       1    Small white onion,
            Finely chopped
     1/4 ts Chopped Scotch Bonnet pepper
     1/2 lb Lean ground beef
     1/2 ts Salt
     1/2 ts Freshly groun black pepper
     1/2 ts Curry powder
     1/2 ts Dried thyme
     1/4 c  Breadcrumbs
     1/4 c  Beef or chicken stock
       1    Egg, beaten
     1/4 c  Water
 
   Note: Scotch Bonnet pepper is a very hot pepper native
   to Jamaica and the Caribbean islands. Try to find it
   at your area’s West Indian grocery stores, or use
   jalapenos as a substitute. Also known as habinera
   peppers. 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 damp cloth 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 occasionaly. 3. Add the breadcrumbs
   and 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 oven to 400 degrees F. 4. Uncover the dough
   circles and place 2 to 3 tablespoons of filling on
   halfof each. Moisten the edges of the dough with water
   and fold the dough circle 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 a lightly
   greased baking sheet for 30 to 40 minutes or until the
   pastry is golden brown. Yield: 10 patties.
 
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