| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Meats | Jamaican | Appetizers | 16 | Patties |
INGREDIENTS
| 2 | c | All-purpose flour |
| 1 1/2 | t | Baking powder |
| 1 | t | Curry powder |
| 1/2 | t | Tumeric |
| 1/2 | t | Salt |
| 2/3 | c | Shortening |
| 1/4 | c | Butter or margarine |
| 1/3 | c | approx ice water |
| 2 | t | Vegetable oil |
| 1 | Onion, chopped | |
| 3 | Green onions | |
| 2 | Cloves, garlic minced | |
| 1/4 | t | Cayenne pepper |
| 1 | lb | Ground beef |
| 1 | T | Curry powder |
| 1 | t | Dried thyme |
| 1/2 | t | Tumeric |
| 1/4 | t | Salt |
| 1/4 | t | Pepper |
| 1 | c | Water |
| 1/2 | c | Fresh bread crumbs |
INSTRUCTIONS
DOUGH: In large bowl, stir together flour, baking soda, curry powder, tumeric, and salt. Cut in shortening and butter until crumbly. Drizzle in water, stirring with fork and adding up to 2 tb more water if necessary, to make a soft dough. Form into a ball and flatten to a disc. Wrap and chill for 1 hour.*(Can be refrigerated for up to 5 days or frozen for up to 3 weeks.)* FILLING: In skillet, heat oil over medium-high heat; cook onion, green onions, garlic and cayenne pepper for 3 minutes or until softened. Remove with slotted spoon and set aside. Over high heat, saute beef for 5 minutes or until no longer pink; drain off fat. Return onion mixture to pan along with curry powder, thyme, tumeric, salt and pepper; cook for 3 minutes over medium heat. Pour in water; bring to a boil. Add crumbs; simmer for 3 minutes or until slightly thickened but still juicy. Let cool. *(Can be covered and refrigerated for up to 1 day.)* Divide dough into 16 pieces. On floured pastry cloth and using stockinette-covered rolling pin, roll out each piece into 5-inch circle. Brush edges of top half with water; place 2 heaping tbsp of filling in the centre. Fold in half, pressing edges togther with fork to seal. Prick twice; place on ungreased baking sheet. *(Patties can be covered and refrigerated for up to 1 day.)* Bake in 375 F oven for about 20 minutes or until crisp and golden. Source: Canadian Living Magazine Feb/93 From the collection of K. Deck
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Nutrition (calculated from recipe ingredients)
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Calories: 257
Calories From Fat: 165
Total Fat: 18.2g
Cholesterol: 26.5mg
Sodium: 223.1mg
Potassium: 121.4mg
Carbohydrates: 15.6g
Fiber: <1g
Sugar: <1g
Protein: 7.3g