To make the pastry, sift together the flour, baking powder, turmeric, and salt. Cut in the shortening with a pastry blender or 2 knives until the dough has the consistency of cornmeal. Gradually add just enough cold water to hold the dough together, mixing it in with your fingers or a dough hook. The key, however, is never overwork your dough!
Wrap the dough in foil or plastic wrap and refrigerate while you prepare the filling. You may also refrigerate the dough as long as overnight, but then you will need to give it 15 minutes to warm up before using.
To prepare the filling, mince the onions, scallions, and peppers in a food processor, or chop very finely by hand. Add to the beef and mix well. Heat the oil in a Dutch oven or large skillet, then cook the meat mixture in it until just lightly browned, about 10 minutes. Add the bread crumbs and seasonings and stir well. Add the water.cover and simmer for 20 to 30 minutes, as needed to evaporate excess liquid. The mixture should be just wet, not runny or dry. Allow to cool while you roll out the pastry.
Preheat the oven to 400 deg F. Divide the dough into 24 even-sized pieces. On a lightly floured surface, roll out each piece of dough to a thickness of about 3/8 inch -- a little thicker than pie dough -- and cut into a circle using a small saucer (approximately 4 inches across). Keep the patty dough circles moist by stacking and covering with a damp cloth. After all the circles are cut, take one at a time, and spoon on enough filling to cover half of the circle. Fold the other half over, and seal the edges by crimping with a fork.
Bake the patties on ungreased baking sheets for 30 to 35 minutes. Serve hot when possible; however, Jamaicans will
eat them any way they can!
From: Jerk: Barbecue from Jamaica by Helen Wilensky, Crossing Press, ISBN 0-89594-439-1
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