Patty is to Jamaica what pizza is to Italy, the hamburger to the U.S. and wine to the French. Photo by Grace Cameron
March-June 2009, JamaicanEats magazine
FOR THE PASTRY
- 4 cups flour
- 2 teaspoons ground, dried turmeric or annatto (see Glossary for annatto)
- 1 teaspoon salt
- 1 cup butter, softened
- 3 tablespoons cold water
- Sift the flour, turmeric or annatto into a bowl.
- Add butter and mix well with fingers until the mixture resembles breadcrumbs.
- Mix in enough of the water to form a dough.
- Wrap in plastic and refrigerate for 2 hours.
FOR THE FILLING
- 2 tablespoons vegetable or yellow cooking oil
- 1 large onion, finely chopped
- 2 cloves garlic, finely chopped
- 2 fresh hot peppers, deseeded and finely chopped
- 1 sprig fresh thyme, finely chopped
- 4 sprigs chive, finely chopped
- 2 sprigs parsley, finely chopped
- 4 large tomatoes, peeled and chopped
- 3/4-pound prime ground beef (chicken or fish)
- 1/4 teaspoon fresh ground turmeric or annatto
- 1/4 teaspoon fresh ginger
- 1/4 teaspoon ground cumin
- 1 teaspoon allspice (pimento)
- 1/2 teaspoon ground cardamom
- Salt and pepper, to taste
- 1/2 cup water or (beef or chicken) stock
- 1 tablespoon brown rum
- Heat oil in a large saucepan. Fry the onion, garlic, hot peppers, thyme, chive, parsley and tomatoes until soft.
- Add meat and all other spices. Season to taste with salt and pepper.
- Add water or stock and cook over medium heat for 25 minutes until liquid has evaporated and the meat is nice and thick.
- Add rum just before pot from the stove. Let cool.
FOR THE GLAZE AND MAKING THE PATTIES
- 2 egg yolks, well beaten
- Preheat oven to 400 degrees F or 200 degrees C.
- Roll out pastry and cut into circles 7 to 12 inches in diameter, using a saucer.
- Place 2 tablespoons of the cooked meat mixture on one side of the circle, fold the other half over so that the edges meet, and crimp together with a fork until well sealed.
- Place the patties on a baking dish lined with aluminium foil or make sure the baking dish is well oiled and floured.
- Brush the tops with the beaten egg yolks.
- Bake in the centre of the oven for approximately 30 minutes, until golden brown.
- Serve piping hot.
Makes 12 to 18 patties.
-By Rosemary Parkinson
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