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Jamaican Meat Patties

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.

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).


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