Jamaican Patties Recipe

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.

Things You'll Need

  • 2c All-purpose flour
  • 1 1/2ts Baking powder
  • 1ts Curry powder
  • 1/2ts Tumeric
  • 1/2ts Salt
  • 2/3c Shortening
  • 1/4c Butter or margarine
  • 1/3c (approx) ice water
  • 2ts Vegetable oil
  • 1sm Onion, chopped
  • 3 Green onions
  • 2 Cloves, garlic, minced
  • 1/4ts Cayenne pepper
  • 1lb Ground beef
  • 1tb Curry powder
  • 1ts Dried thyme
  • 1/2ts Tumeric
  • 1/4ts Salt
  • 1/4ts Pepper
  • 1c Water
  • 1/2c Fresh bread crumbs

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