Ingredients:

• 1.5 cup – flour
• 1/2 cup – ghee/ clarified butter/ lard
• 1/2 tsp – Turmeric powder (skip for veg-patties)
• 1/2 tbsp – Jamaican curry powder
• 1/2 tsp – salt
• 1/4 cup – full-fat Milk or an Egg
• 1/2 cup – cold water
• For the non-veg filling:
• 2 tbsp – oil/margarine
• 1 – small chopped Onion
• 1/4 tsp – chopped scotch bonnet pepper
• 1/2 lb. – ground Beef (or chicken, Pork or turkey, as you like)
• 1/2 tsp – salt
• 1/2 tsp – freshly ground black pepper
• 1/2 tsp – Jamaican curry powder
• 1/2 tsp – dried Thyme
• 1/4 cup – breadcrumbs
• 1/4 cup – Beef or Chicken stock

Method:

1. For the non-veg filling:
2. In a heavy skillet, melt the margarine and saute the onion and Scotch Bonnet pepper till soft.
3. Add the ground beef, salt, pepper, curry powder and thyme. Mix well.
4. Brown the meat for about 10 mins, stirring occasionally.
5. Add the breadcrumbs and stock and mix well.
6. Cover and simmer for about 10-15 mins, stirring occasionally.
7. When all the liquids have been absorbed, the filling is ready – moist but not watery.
8. Making the patties:
9. Pre-heat the oven to 450 degrees.
10. Knead the flour, turmeric, salt and ghee with water to form a firm dough. Skip the turmeric for veg patties.
11. Roll out this dough to 1/8 inch thick and cut 6 inch rounds out.
12. For extra flakiness in the patty-crust, brush the rolled out dough with ghee, fold and roll again. Repeat 3 times.
13. Cover with a moist cheese-cloth if you have yet to make the filling.
14. Uncover the dough circles and place 2 to 3 tbsp of filling on half of each.
15. Moisten the edges of the dough with water and fold the dough circle over the filling. Pinch the edges closed with a fork.
16. Lightly brush the pastry with a mixture of the egg and water (plain milk for veg patties).
17. Bake on a lightly greased baking sheet on the top rack for 30-40 mins or till the patties are golden brown.
18. Serve hot with some hot-n-spicy scotch sauce and a drink called cola-champagne you get at Caribbean/Jamaican stores or restaurants.

Recipe courtesy of Mearl Fernandes