--------------------------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.
