Recipe: Jamaican Beef Patties and Patty Shells

JAMAICAN BEEF PATTIES

"The beef patty is the traditional snack of the island. Patties can be found in every corner of Jamaica. The patties in this cookbook have been perfected over nearly two decades as I've made them for my restaurant customers and family. A warning to you: your friends and family will not let you get away with making this recipe only once."

1 cup dry bread crumbs
2 cups water
2 tablespoons vegetable oil
1 large onion, finely chopped (about 1/2 cup)
5 green onions, finely chopped (about 1 cup)
4 cloves garlic, finely chopped (about 2 tablespoons)
1/2 Scotch bonnet pepper, finely chopped (about 1 teaspoon)
1 pound lean ground beef
2 teaspoons thyme leaves
2 teaspoons curry powder
1 teaspoon salt
1 teaspoon black pepper
15 to 20 patty shells (recipe follows)

TO MAKE THE FILLING:
Stir the bread crumbs and 2 cups water together and set aside.

Heat the oil in a medium saucepan over medium-high heat. Saute the onion, green onions, garlic, and Scotch bonnet pepper until the vegetables are soft.

Reduce heat to medium and add the beef, thyme, curry powder, salt, and black pepper. Saut until the beef is no longer pink, stirring frequently to ensure the filling does not stick to the bottom of the pan.

Stir in the bread crumbs and simmer for 5 to 10 minutes or until the filling has the consistency of creamy mashed potatoes. Remove from the heat and set aside to cool.

TO PREPARE THE PATTIES:
Preheat the oven to 350 degrees F. Lightly grease a baking sheet.

Put 2 heaping tablespoons of filling in the center of each patty shell. Fold the shell in half to create a half-moon shape and with a fork press along the edges to seal, pressing in about 1/2-inch from the edge.

Place the patties on the baking sheet and bake for 20 to 25 minutes or until golden brown. Serve hot.

PATTY SHELLS
Makes 15-20 patty shells

4 cups all-purpose flour
1 teaspoon salt
1 1/2 cups shortening
1 egg
1 tablespoon vinegar

Mix the flour and salt in a large bowl. Cut in the shortening with a knife, then use your hands or a pastry blender to rub the shortening into the flour until the mixture is crumbly.

In a measuring cup, beat the egg. Add the vinegar and enough water to make 1 cup. Stir. Make a well in the center of the flour mixture and add 1/2 cup of the egg mixture. Stir with a fork until the mixture forms a dough, adding more liquid a tablespoon at a time if necessary. Roll the dough into a ball, flatten it into a disk, wrap it in a clean kitchen cloth, and refrigerate it for 1 hour.

Divide the dough into 15 to 20 equal portions, and roll each portion into a ball. On a floured surface roll each ball to the size of a salad plate (about 6 inches in diameter). Fill and bake according to your recipe.

Makes 15-20 patties
Source: Sugar and Spice and Everything Irie by Veda Nugent and Marrett Green