Ingredients
-
2
-
1 1/2
-
1
-
1/4
-
1/4
-
1/3
-
-
2
-
1
-
1
-
1
-
1
-
1
-
1
-
1/2
Directions
Jamaican Beef Patties (Aka Meat Pies or Pasties), From allrecipes com I haven’t tried them yet , The pastry was lovely, flaky and flavourful and everything I wanted It was a little hard to work with, and I would have liked a little more, to make two more patties and use up all the filling The filling was drier than I expected and not spicy at all; tasty, but a bit bland I added half a bell pepper and reduced the onion by 1/3 I also added 1/2 tsp garlic powder and a heavy dash of paprika I think next time I would want to add something to make it a little more saucy and flavourful, maybe reducing the bread crumbs as they soaked up a lot of the broth I think a lot depends on the quality and ingredients of the curry powder you use Also, total time for me was more like 90 minutes (including 25 minutes of cooking time) And used pre-cooked ground beef!
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Steps
|
1
Done
|
Make the Crust: Combine Flour, 1 1/2 Teaspoons Curry Powder, and Pinch of Salt. Cut in 1/4 Cup Margarine and Shortening Until Mixture Resembles Coarse Crumbs. Stir in Water Until Mixture Forms a Ball. Do not Overstir; That Makes Tough Crust. Shape Dough Into a Log, and Cut Into 10 Equal Sections. Roll Each Section Into a Six Inch Circle (approximately 1/8 Inch Thick). Set Aside. |
|
2
Done
|
Next, Prepare the Filling.: Melt Margarine in a Skillet Over Medium Heat. Saute Onion Until Soft and Translucent. Stir in Ground Beef. Season With 1 Teaspoon Curry Powder, Thyme, 1 Teaspoon Salt, and Pepper. Cook Until Beef Is Browned, Stirring Constantly. Stir in Beef Broth and Bread Crumbs. Simmer Until Liquid Is Absorbed. Remove from Heat. |
|
3
Done
|
Now Make the Patties: Spoon Some Filling Into Each Pastry Circle. Fold Over and Press Edges Together, Making a Half Circle. Use a Fork to Press Edges, and Brush the Top of Each Patty With Beaten Egg. |
|
4
Done
|
Bake in Preheated 375 Degree Oven For 25 - 30 Minutes, or Until Golden Brown. |
|
5
Done
|
Note: If You Have the Time and Organization, It Might Be Best to Make the Filling in Advance, Long Enough to Cool Down Before Fillng the Pastry. Otherwise, It Might Melt the Pastry Somewhat. Just a Thought from a Review on Another Recipe. |
