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 for non-veg patties
• 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)
• 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:
• Heat the margarine in a heavy skillet. Saute the onion and Scotch Bonnet pepper until soft.
• Add the ground beef, salt, pepper, curry powder and thyme and mix well.
• Brown the meat for 10 mins, stirring occasionally.
• Now add the breadcrumbs and stock. Mix well.
• Cover and simmer for about 10 to 15 minutes, stirring occasionally.
• Cook till it semi -dries.
• For the patties.
• Pre-heat the oven to 450 degrees.
• Knead the flour, turmeric, salt and ghee with water to form a firm dough.
• Roll out the dough to 1/8-inch thickness and cut 6-inch round pieces.
• For an extra flakiness in the crust, brush the rolled out dough with ghee, fold and roll again.
• Repeat this 3 times.
• Make the dough into circles, place 2 to 3 tbsp of the filling and spread it on half the circle.
• Moisten the edges of the circle with water and fold over the filling.
• Pinch the edges closed with a fork.
• Lightly brush the patty 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.