Ingredients - Pastry
- 1lb flour
- 1/2 cup ice cold water
- 1/2 cup melted butter
- 1/2 cup shortening
- 1 tsp salt
- 1 Teaspoon of baking powder
- 1 Teaspoon of curry powder medium hot
- 1 Teaspoon on turmeric or 1 drop of annotto
Ingredients - Meat
- 1lb ground beef
- 1 medium onion
- 4 scallion (or 1 more medium onion)
- 2 stalks fresh thyme or 2 tsps ground thyme
- 1/2 cup breadcrumbs
- 1 scotch bonnet pepper (or 1 tbsp curry powder / chilli sauce)
- 2 cloves garlic
- 1 cup water
- 1 tsp salt
- 1 tsp pepper
- 1 tsp paprika
- 1/2 tsp sugar
- 1 teaspoon nutmeg
Method - Pastry
- Sieve flour.
- Stir in baking powder, curry powder, salt and turmeric.
- Work the butter and shortening in with fingertips until mixture resembles breadcrumbs.
- Slowly drizzle in the water until the mixture has a dough-like consistency (it should only be slightly sticky)
- Roll the dough in to a ball.
- Wrap in cling film and place in the fridge for 1 hour.
Method - Meal
- Cut onion + scallion in to fine pieces.
- Fry gently – so they do not quite get time to brown.
- Add meat, thyme, garlic, peppers (finely chopped), salt, pepper, paprika, sugar and nutmeg.
- Fry until mixture is fairly dry, drain off excess fat if necessary.
- Add water and breadcrumbs, cook until the mixture has a thick, saucy texture.
Combining the pastry with the filling:
- Roll the pastry on a floured board until it is about 1/8 of an inch thick.
- Cut as many circles (about the size of a saucer) out of the dough as you can.
- Place 1 tablespoon of the filling on one side of each pastry circle.
- Moisten the edges of each patty with water and fold pastry over to make a crescent shape. Seal the edge of each patty by crimping with a fork.
- Preheat oven to 375 deg f, 200 C or gas mark 6. Place patties on aluminium foil and cook for 35 minutes (or until golden brown).
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