Jamaican Patty
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The Jamaican patty is a yellow, often turmeric- or egg yolk-colored pastry filled with spiced meat---traditionally beef. Cornish miners who moved to Jamaica in the mid-1800s brought with them the English turnover; in Jamaica, the patty was filled with flavors recalling the country's history of slavery and indentured servitude---cayenne peppers from Africa, cumin and curry from India---and finished with the flavor of the Jamaican Scotch Bonnet pepper.
Learn more about the politics of the Jamaican Patty from The Politics of Cuisine on Instagram.
Recipe from here.
Ingredients
Pastry:
2 cups all-purpose flour
1 ½ teaspoons curry powder
1 pinch salt
¼ cup margarine
¼ cup shortening
⅓ cup water
Filling:
2 tablespoons margarine
1 small onion, finely diced
1 pound ground beef
1 teaspoon curry powder
1 teaspoon dried thyme
1 teaspoon salt
1 teaspoon pepper
½ cup beef broth
½ cup dry bread crumbs
1 egg, beaten
Directions
Preheat the oven to 400 degrees F (200 degrees C).
Prepare pastry: Combine flour, curry powder, and salt in a bowl. Cut in margarine and shortening until mixture resembles coarse crumbs. Stir in water until mixture forms a ball. Shape dough into a log and cut it into 10 equal pieces. Roll each piece into a 6-inch circle (approximately 1/8-inch thick) on a lightly floured surface; set aside.
Prepare filling: Melt margarine in a skillet over medium heat. Sauté onion until soft and translucent, 2 to 3 minutes. Stir in ground beef; season with curry powder, thyme, salt, and pepper. Cook, stirring constantly, until beef is evenly browned, 8 to 10 minutes. Stir in beef broth and bread crumbs. Simmer until liquid is absorbed; remove from heat.
Spoon equal amounts of filling onto each pastry circle. Fold over and press edges together, making a half-circle. Use the back of a fork to seal edges, then brush tops with beaten egg. Place pastries on a baking sheet.
Bake in the preheated oven until golden brown, about 30 minutes.
Makes 10