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LOCATION: Recipes >> Caribbean >> Meatpies 06

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4 cups all-purpose flour
1/2 teas. baking powder
1 teas. ground turmeric
1 teas. salt
1 cup solid vegetable shortening, at room temp.
approx. 1 cup very cold water

2 medium-sized onions
3 scallions, including tops
2 hot peppers, preferably Scotch bonnets
1 1/2 pounds ground beef or chuck
2 tablsp. oil
5 cups fresh bread crumbs (3/4 lb.)
3/4 teas. ground thyme
3/4 teas. ground turmeric
salt and pepper to taste
3/4 to 1 cup water

Sift together the flour, baking powder, turmeric and salt. Cut in
the shortening with a pastry blender or 2 knives until the dough
has the consistency of cornmeal. Gradually add just enough cold
water to hold the dough together, mix ing it in with your fingers
or a dough hook. The key, however, is never overwork your dough.
Wrap the dough in foil or plastic wrap and refrigerate while you
prepare the Filling. You may also refrigerate the dough as long
as overnight, but then you will need to give it 15 minuets to warm
up before using.

Mince the onions, scallions and peppers in a food processor, or
chop very finely by hand. Add to the beef and mix well. Heat the
oil in a Dutch oven or large skillet, then cook the meat mixture
until just lightly browned, about 10 minutes. Add the bread crumbs
and seasonings and stir well. Add the water. Cover and simmer
for 20 to 30 minutes, as needed to evaporate excess liquid. The
mixture should be just wet, not runny or dry. Allow to cool while
you roll out the Pastry.

Preheat the oven to 400F. Divide the dough into 24 even-sized
pieces. On a lightly floured surface, roll out each piece of dough
to a thickness of about 1/4 inch----a little thicker than pie
dough----and cut into a circle using a small saucer (approx. 4
inches across). Keep the patty dough moist by stacking and covering
with a damp cloth. After all the circles are cut, take one at a
time and spoon on enough Filling to cover half of the circle. Fold
the other half over and seal the edges by crimping with a fork.

Bake the patties on ungreased baking sheets for 30 to 35 minutes.
Serve hot when possible. These freeze very well and they can be
eaten at room temperature as a snack.

Yield: 24 patties


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