One of my outlaws in Toronto's Jamaican community just sent me the patty recipe below but I suspect they got it from a book or internet recipe as they love helping but avoid rules sometimes:-) Hope this does not break any rules:-) Enjoy but be careful with the Scotch Bonnet peppers please!!!
Jamaican Patty & Coco Bread
2 Yeast packets
1 teaspoon Sugar
1/4 cup Water
1 1/2 teaspoons Salt
3/4 cup Milk warm
1 Egg lightly beaten
3 cups Flour
1/4 lb Butter melted
2 cups Flour
1/4 teaspoon Salt
1/2 tablespoon Curry Powder
1/4 cup Shortening solid
1/4 cup Margarine (1/2 stick)
1/3 cup Water cold
2 tablespoons Margarine
1 White Onion finely chopped
1/4 teaspoon Pepper scotch bonnet chopped
1/2 lb Beef lean ground
1/2 teaspoon Salt
1/2 teaspoon Pepper freshly ground
1/2 teaspoon Curry Powder
1/2 teaspoon Thyme Leaves
1/2 teaspoon Allspice ground
1/4 cup Italian Bread Crumbs
1/4 cup Chicken Stock or Beef
1 Egg beaten
1/4 cup Water
1. First, make the Coco bread and you can warm it in the oven or cook it while your patties are cooling.
2. To make the Coco bread, Dissolve the yeast and sugar in the 1/4 cup of water, then add in the milk, salt and egg while stirring. Pour half of the flour and stir.
3. Then slowly add flour to the mixture until it becomes stiff.
4. Knead the dough for about 10 minutes until smooth. In a clean bowl, add oil and roll the dough in it until coated.
5. Cover the dough with a damp towel and let it rise for 1 hour. Preheat the oven to 425. Cut the dough into 10 pieces and roll each piece out.
6. Brush each rolled piece of dough with melted butter and fold it in half. Brush dough with more butter on and fold it again.
7. Place the folded dough pieces on a well-greased cookie sheet and pre-heat the oven to 425 degrees and place a pan filled with water on the bottom rack.
8. Bake the coco bread for about 15 minutes or until golden brown.
9. Next, prepare the pastry for the patty. Sift the flour, curry powder and salt into a large bowl. Cut in the shortening and margarine until crumbly.
10. Add the cold water to make a stiff dough. Lightly flour a wooden cutting board and roll out the dough until about 1/8-inch thick. Cut out 8-inch circles. Cover with wax paper or damp cloth until ready to use. You can place the dough in the refrigerator overnight.
11. If you do refrigerate, remove the dough at least 15 minutes before using. Next, prepare the beef filling.
12. In a heavy skillet, melt the margarine and saute the onion and Scotch bonnet pepper until they become limp. Add the ground beef, salt, pepper, curry powder and thyme and mix well.
13. Brown the meat for about 10 minutes, stirring occasionally. Add the breadcrumbs and stock and combine all the ingredients well.
14. Cover the skillet and simmer for about 10 to 15 minutes, stirring occasionally.
15. When all the liquids have been absorbed, the filling is ready. It should be moist but not watery.
16. Remove the skillet from the stove and preheat oven to 400 degrees. Next, fill the patties. Uncover the dough circles and place 2 to 3 tablespoons of filling on half of each.
17. Moisten the edges of the dough with water and fold the dough circle over the meat filling. Pinch the edges closed with a fork. Lightly brush the pastry with a mixture of the egg and water.
18. Bake on a lightly greased baking sheet for 30 to 40 minutes or until the pastry are golden brown.