INGREDIENTS

INSTRUCTIONS

PASTRY
FILLING
To make the pastry sift together the flour, baking powder, turmeric and
salt. Cut the shortning into the mixture with a pastry blender or 2 knives
until the dough has the consistancy of cornmeal.  Gradually add just enough
cold water to hold the dough together, mixing with a dough hook or your
fingers. Don't overwork the dough.  Wrap in plastic and refrigerate while
preparing the filling, or overnight.  Let warm 15 minutes before using.
Chop onions, scallions and peppers finely.  Add to the beef and mix well.
Heat oil in large skillet, and cook the meat mixture until lightly browned,
about 10 min.  Add bread crumbs and seasonings and stir well.  Add water,
cover and simmer 20-30 minutes or as needed to evaporate the excess water.
The mixture should be just wet, not runny or dry.  Allow to cool while
rolling out the pastry.
Preheat oven to 400F.  Divide dough into 24 pieces.  Roll out each on a
lightly floured surface until 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 enough filling to cover
half the circle. Fold the other half over and crimp with a fork. Bake on
ungreased baking sheets for 30-35 minutes. Serve hot.
From 'Jerk, Barbecue from  Jamaica', by Helen Willinsky, which has many
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 hot
versions. Can be frozen, then rebaked.
Mike <mkbowers@ucdavis.edu>
CHILE-HEADS ARCHIVES
From the Chile-Heads recipe list.  Downloaded from Glen's MM Recipe
Archive, http://www.erols.com/hosey.

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