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Ингредиенты
- 4 c. All purpose flour
- 1/2 tsp Baking pwdr
- 1 tsp Grnd turmeric
- 1 tsp Salt
- 1 c. Solid vegetable shortening, at room temp
- 1 c. Very cool water, about
- 2 med Onions
- 3 x Scallions, including tops
- 2 x Warm peppers, preferably Scotch Bonnets
- 1 1/2 lb Grnd beef or possibly chuck
- 2 Tbsp. Oil
- 5 c. Fresh bread crumbs (about 3/4 lb)
- 3/4 tsp Grnd thyme
- 3/4 tsp Grnd turmeric Salt and pepper to taste
- 3/4 x -(up to)
- 1 c. Water
Инструкции
- To make the pastry sift together the flour, baking pwdr, turmeric and salt. Cut the shortning into the mix with a pastry blender or possibly 2 knives till the dough has the consistancy of cornmeal. Gradually add in just sufficient cool water to hold the dough together, mixing with a dough hook or possibly your fingers. Do not overwork the dough. Wrap in plastic and chill while preparing the filling, or possibly overnight. Let hot 15 min before using.
- Chop onions, scallions and peppers finely. Add in to the beef and mix well.
- Heat oil in large skillet, and cook the meat mix till lightly browned, about 10 minutes. Add in bread crumbs and seasonings and stir well. Add in water, cover and simmer 20-30 min or possibly as needed to evaporate the excess water.
- The mix should be just wet, not runny or possibly dry. Allow to cold while rolling out the pastry.
- Preheat oven to 400F. Divide dough into 24 pcs. Roll out each on a lightly floured surface till about 3/8" thick, cut into a circle using a saucer (about 4" across). Keep moist by stacking and cover with a damp cloth. After all are cut, take one and spoon on sufficient filling to cover half the circle. Fold the other half over and crimp with a fork. Bake on ungreased baking sheets for 30-35 min. Serve warm.
- other Jamaican recipes. She says these are the Jamaican hamburger; they are an everyday meal, and they are rarely made at home - people go to the patty shop. Other fillings include seafood, and they come in mild and warm versions. Can be frzn, then rebaked.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 223g | |
| Recipe makes 12 servings | |
| Calories 638 | |
| Calories from Fat 283 | 44% |
| Total Fat 31.87g | 40% |
| Saturated Fat 8.62g | 34% |
| Trans Fat 5.77g | |
| Cholesterol 39mg | 13% |
| Sodium 612mg | 26% |
| Potassium 312mg | 9% |
| Total Carbs 66.17g | 18% |
| Dietary Fiber 3.6g | 12% |
| Sugars 3.69g | 2% |
| Protein 20.43g | 33% |
