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Jamaican Beef Patties

2 lbs ground beef
1 can beef stock or 1 packet beef boullion
10 sprigs of thyme (or 2 tsp)
1 big onion
2 bay leaves
2 small hot peppers (or 2 tsp powdered red pepper)
2 teaspoon paprika
1 generous tsp black pepper
1 generous cup breadcrumbs
salt, if necessary.

De-seed peppers. Grind in cuisinart with onion, black pepper, and 1 can
beef stock or 1 cup water. Pour into pan and mix beef in really well (no
lumps). Add bay leaves, paprika, thyme (tied together into a spreading
bouquet) and boullion if using. Simmer uncovered until the mixture is
pasty rather than liquidy (i.e., the liquid has boiled off, but the
mixture is still moist-wet). Remove bay leaves and thyme, taste and
correct seasonings. Add breadcrumbs, mix well, and leave to cool.


1 1/4 cups shortening
4 to 5 cups flour
1 level teaspoon salt
1 1/4 cups water
1 1/2 tbsp turmeric
1 tsp rum or 1/2 tsp vanilla

Mix shortening, water, rum, and salt in a saucepan and heat until
shortening dissolves. Mix flour and turmeric thoroughly in a big
bowl; add shortening mixture and stir until a soft sticky dough
forms. The mixture should definitively be a dough rather than a
batter; add flour as necessary to achieve this. Turn into a bowl,
cover with plastc wrap, and refrigerate overnight. Use *cold*.

Roll dough out to about 1/4 to 1/8 inch thick. Cut dough into
circles. Add filling, crimp edges shut with fork.

(Lazy way: Cut dough into squares. Add filling, fold dough twice
to cover. Fold the points inward from the edges. A three-inch square
of dough will take 1 level tablespoon and one level teaspoon of

Either way, put filled patties on a lightly greased baking sheet.
Bake at 400 degrees for about 20-25 minutes, until noticeably

Variation: For chicken patties use 2 lbs ground chicken, and 1 can
chicken stock and 1 packet chicken boullion or 2 packets. Reduce
all seasonings to 2/3 the original amount.


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