Jamaican Patties

Directions

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 tablespoons 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, sauté 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 tablespoons 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℉ (190℃) oven for about 20 minutes or until crisp and golden.