Jamaican Beef Patties

by Nyani-Iisha Martin

Filling:

2 lbs ground beef

1 can beef stock or 1 packet beef bouillon

10 sprigs of thyme (or 2 tsp)

1 big onion

2 bay leaves

2 small hot peppers (or 2 tsp powdered red pepper)
For most authentic taste, use habaneros or scotch bonnets. For weak American palates use jalapenos.

2 teaspoon paprika

1 generous tsp black pepper

1 generous cup bread crumbs

salt, if necessary.

De-seed peppers. Grind in food processor with onion, black pepper, and 1 can beef stock or 1 cup water. Pour into pan and mix beef in really well (no lumps). Add bay leaves, paprika, thyme (tied together into a spreading bouquet) and bouillon if using. Simmer uncovered until the mixture is pasty rather than liquidy (i.e., the liquid has boiled off, but the mixture is still moist-wet). Remove bay leaves and thyme, taste and correct seasonings. Add breadcrumbs, mix well, and leave to cool.

Pastry:

1 1/4 cups shortening

4 to 5 cups flour

1 level teaspoon salt

1 1/4 cups water

1 1/2 tbsp turmeric

1 tsp rum or 1/2 tsp vanilla

Mix shortening, water, rum, and salt in a saucepan and heat until shortening dissolves. Mix flour and turmeric thoroughly in a big bowl; add shortening mixture and stir until a soft sticky dough forms. The mixture should definitively be a dough rather than a batter; add flour as necessary to achieve this. Turn into a bowl, cover with plastic wrap, and refrigerate overnight. Use *cold*.

Assembly:

Roll dough out to about 1/4 to 1/8 inch thick.

Hard way:
Cut dough into circles. Add filling, crimp edges shut with fork.

Easy way:
Cut dough into squares. Add filling, fold dough twice to cover. (Fold the points inward from the edges. A three-inch square of dough will take 1 level tablespoon and one level teaspoon of filling.)

Either way, put filled patties on a lightly greased baking sheet. Bake at 400 degrees for about 20-25 minutes, until noticeably browned.

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