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 for non-veg patties
• 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)
• 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. Heat the margarine in a heavy skillet. Saute the onion and Scotch Bonnet pepper until soft.
3. Add the ground beef, salt, pepper, curry powder and thyme and mix well.
4. Brown the meat for 10 mins, stirring occasionally.
5. Now add the breadcrumbs and stock. Mix well.
6. Cover and simmer for about 10 to 15 minutes, stirring occasionally.
7. Cook till it semi -dries.
8. For 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.
11. Roll out the dough to 1/8-inch thickness and cut 6-inch round pieces.
12. For an extra flakiness in the crust, brush the rolled out dough with ghee, fold and roll again.
13. Repeat this 3 times.
14. Make the dough into circles, place 2 to 3 tbsp of the filling and spread it on half the circle.
15. Moisten the edges of the circle with water and fold over the filling.
16. Pinch the edges closed with a fork.
17. Lightly brush the patty with a mixture of the egg and water (plain milk for veg patties).
18. Bake on a lightly greased baking sheet on the top rack for 30-40 mins or till the patties are golden brown.
19. Serve hot with some hot-n-spicy scotch sauce.

Recipe courtesy of Lil’ Chef