Jamaican Patties

Prepare Filling

1. Simmer for ½ hour:
   • 450–500g Ground Beef or Chicken.
   • 225–250g Water (enough to cover the meat).
   • 30g Olive Oil.
2. Stir in:
   • 100g Onion, chopped.
   • 30g Garlic, chopped.
   • 20g Scotch Bonnet Pepper, chopped.
   • 3g Salt.
   • 2g Thyme, ground.
   • 2g Black Pepper.
3. Stir in (for BEEF only):
   • 60g Scallions, chopped.
   • 4g Paprika.
   • 3g Allspice, ground.
4. Stir in (for CHICKEN only):
   • 20g Molasses.
   • 15g Lime Juice.
   • 3g Ginger, ground.
   • 4g Allspice, ground.
5. Slowly stir in, one at a time:
   • 50g Breadcrumbs, dried (add more water if needed).
   • 60g Butter, cold, unsalted.

Prepare Dough

1. Mix until crumbly but still coarse.
   • 500g Flour.
   • 250g Butter.
   • 30g Turmeric.
   • 15g Sugar.
   • 5g Salt.
2. Mix in:
   • 250g Ice Water.
3. Refrigerate for at least 30 minutes.

Build

1. Divide dough into 12 pieces, rolled into balls.
2. Flatten with a rolling pin to about 4mm thick.
3. Spoon 12^th of the filling onto the centre of each circle.
4. Fold in half, and pinch and twist around the seam to seal it.
5. Place on a baking tray, or put into individual zip bags and store in freezer.

Bake

Place on a lined baking sheet and place on middle rack of a preheated 375°F oven for 25–30 minutes.

Suggestions

• Be careful not to over-mix the dough. If there aren't noticeable lumps of butter, the crust will be short (like a Cornish pasty, not flaky (as it should be).
• Add frozen vegetables to the filling (e.g. peas for beef, corn for chicken).
• The ingredient proportions for the dough are required, but one should experiment with the various filling ingredients.