From leig@aol.com Wed Jun 18 12:48:02 1997 Date: 16 Jun 1997 12:16:45 -0500 From: LeiG Newsgroups: rec.food.recipes Subject: Jamaican Meat Patties Followup-To: poster Jamaican Meat Patties For Crust: 375g(12oz) self rising flour 1 teaspoon salt 250 g(8 oz) butter 350ml (12oz)of cold water 1 teaspoon of paprika Put all the above in a large enough bowl to mix and add approximately a third of the water or enough to make a soft dough. Knead gently and set aside in a cool place. For Filling: 1kg (2 pounds) of ground beef 2 cups breadcrumbs 1 teaspoon of very finely chopped hot red pepper 1 medium onion, fine diced 2 cloves of crushed garlic a few leaves of fresh thyme salt to taste 250ml (8fl.oz) of hot water Fry the beef in a pan very gently, letting the fat run off and which you should then strain. Add the other ingredients and the boiling water. Cook for another 15 minutes . (The authour would mince or blend the ingredients with the water and mix the paste into the ground beef and cook it for the same length of time.) Taste to adjust your seasonings, then roll out the pastry very thin to 1/2cm(1/8inch) . Cut in small rounds and put some filling on one half of the pastry. Fold and press edges with a fork to seal. Brush with a little oil, which the Jamaicans sometime colour reddish with annotto, and bake for approximately 25 minutes at 180deg C(350degF, Gas mark 4). leig@aol.com(Lei Gui) Bronx,NY http://www.geocities.com/Heartland/Meadows/3658 ~~~~ Rec.food.recipes is moderated; only recipes and recipe requests are accepted for posting. Please read the "Posting Guidelines" article which is now available on line: http://www.duke.edu/~tfdpress/rfrpost.html. Recipes/articles go to recipes@rt66.com; requests go to cocina@mbay.net; questions/comments go to tfdpress@acpub.duke.edu. Please allow several days for your submission to appear.