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Meat Patties

Meat Patties
Filling:
1 tablespoon vegetable oil
3/4 pound ground beef or chicken
2 teaspoons curry powder
1 teaspoon ground black pepper
2 large scallions
1 medium onion
1 teaspoon Tortuga Hell-Fire Hot Pepper Sauce
OR about 1/16th teaspoon finely minced, seeded Scotch bonnet
2 cloves garlic
1 teaspoon seasoned salt
1/2 teaspoon dried thyme
1 teaspoon ground allspice
1/4 teaspoon ground cumin
1 tablespoon Tortuga Dark Rum

Pastry:
2 cups flour
4 tablespoons lard, chilled
4 tablespoons unsalted butter, chilled
1/2 teaspoon salt
1 teaspoon curry powder or ground turmeric (for color)
About 2 - 3 tablespoons ice water

Directions:
Sift together the flour, curry powder & salt into a large bowl. Using a pastry blender, cut the lard & butter into the flour until it resembles coarse meal. Add enough water to make a soft dough you can work with. Flour your hands & form the dough into a large ball & place on a floured surface. Knead, turning once or twice, until it is smooth. Wrap the pastry in wax paper or plastic wrap & chill overnight or at least 12 hours. To make the patties: Preheat oven to 400. Line a backing sheet with aluminum foil & grease lightly. When ready to make the patties, divide the dough into about 24 pieces, each enough to roll out into 6 inch circles. Place about 2 tablespoons of meat filling on one side of each circle & fold dough over to form a semi-circle. Crimp & seal edge by flattening with a fork. Transfer to baking sheet & bake at 400 F for 25-30 minutes, or until pastries are golden brown.