Menu
To make the Pastry , sift together the flour, baking powder, turmeric, and salt. Cut in the shortening with a pastry blender or 2 knives until the dough has the consistency of cornmeal. Gradually add just enough cold water to hold the dough together, mixing it in with your fingers or a dough hook. The key however, is to never over work your dough.
Wrap the dough in foil or plastic wrap, and refrigerate while you prepare the Filling. You may also refrigerate the dough as long as overnight, but then you will need to give it 15 minutes to warm before using.
To prepare the Filling, mince the onions, garlic, & scallions. Add to the beef and mix well. Heat the oil in a large skillet, then cook the meat mixture in it until lightly browned, about 10 minutes. Add the breadcrumbs and seasonings and stir well. Add the stock water. Cover and simmer for 20 to 30 minutes, as needed to evaporate excess liquid. The mixture should be just wet, not runny or dry. Allow to cool while you roll out Pastry.
Preheat the oven to 400 degrees F. Divided the dough into 24 even sized pieces. On a lightly floured surface, roll out each piece of dough to a thickness of about 3/8 inch – a little thicker than pie dough – and cut into a circle using a small saucer (approx. 4 inches across). Keep the patty dough circles moist by stacking and covering with a damp cloth. After all the circles are cut, take one at a time and spoon on enough Filling to cover half of the circle. Fold the other half over, and seal the edges by crimping with a fork. Brush with egg wash.
Bake the patties on ungreased baking sheets for 30-35 minutes. Serve hot when possible: however, Jamaicans will eat them any way they can!
Welcome to the Islands!
After spending 2 years in the Caribbean preparing Jamaican Jerk Chicken, Chef Krista returned to Curly´s her restaurant in Lackawanna, to prepare Caribbean delights. Krist´s Jerkalicious and Hellaciuos hot sauces are now available to everyone.
