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