Ingredients

• 1.5 cup - flour
• 1/2 cup - ghee/ clarified butter/ lard
• 1/2 tsp - turmeric powder (skip for veg-patties)
• 1/2 tbsp - Jamaican curry powder
• 1/2 tsp - salt
• 1/4 cup - full-fat milk or an egg
• 1/2 cup - cold water
• For the non-veg filling:
• 2 tbsp - oil/margarine
• 1 - small chopped onion
• 1/4 tsp - chopped scotch bonnet pepper
• 1/2 lb. - ground beef (or chicken, pork or turkey, as you like)
• 1/2 tsp - salt
• 1/2 tsp - freshly ground black pepper
• 1/2 tsp - Jamaican curry powder
• 1/2 tsp - dried thyme
• 1/4 cup - breadcrumbs
• 1/4 cup - beef or chicken stock

How to Make Non Veg Jamaican Patties

• For the non-veg filling:
• In a heavy skillet, melt the margarine and saute the onion and Scotch Bonnet pepper till soft.
• Add the ground beef, salt, pepper, curry powder and thyme. Mix well.
• Brown the meat for about 10 mins, stirring occasionally.
• Add the breadcrumbs and stock and mix well.
• Cover and simmer for about 10-15 mins, stirring occasionally.
• When all the liquids have been absorbed, the filling is ready - moist but not watery.
• Making the patties:
• Pre-heat the oven to 450 degrees.
• Knead the flour, turmeric, salt and ghee with water to form a firm dough. Skip the turmeric for veg patties.
• Roll out this dough to 1/8 inch thick and cut 6 inch rounds out.
• For extra flakiness in the patty-crust, brush the rolled out dough with ghee, fold and roll again. Repeat 3 times.
• Cover with a moist cheese-cloth if you have yet to make the filling.
• Uncover the dough circles and place 2 to 3 tbsp of filling on half of each.
• Moisten the edges of the dough with water and fold the dough circle over the filling. Pinch the edges closed with a fork.
• Lightly brush the pastry with a mixture of the egg and water (plain milk for veg patties).
• Bake on a lightly greased baking sheet on the top rack for 30-40 mins or till the patties are golden brown.
• Serve hot with some hot-n-spicy scotch sauce and a drink called cola-champagne you get at Caribbean/Jamaican stores or restaurants.