Cart Items: 0  Total: $0.00 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.