Jamaican Patty
The Jamaican patty is a street snack of spiced beef sealed in a turmeric-yellow pastry. This version stretches the beef with soaked, minced baguette cooked in the soaking water, which gives the filling a soft, moist texture, while thyme, scallion and Scotch bonnet soya sauce supply the seasoning. Lard worked into the dough and the optional fold-and-roll step give a flaky crust that holds up to a hand-held meal.
Instructions
Grind the scallion together with the Scotch bonnet soya sauce until it forms a rough paste. Mix it into the ground beef along with the 1 tsp salt and some of the thyme.
Cook the seasoned beef. While it cooks, put the bread in a saucepan, cover it with cold water and let it soak for a few minutes. Squeeze the bread dry and keep the soaking water.
Pass the bread through a mincing mill, then return it to the saved water with the remaining thyme. Cook until the bread is dry, then combine it with the beef.
Stir in the paprika and cook the filling for 20 minutes. Take it off the heat and let it cool completely.
Sift the flour with the turmeric (or the curry powder and annatto) and the ½ tsp salt. Knead in the lard, then bind with the cold water into a firm dough and knead for 2 minutes.
Roll the pastry out to ⅛ inch thick and cut rounds 6 inches across. For a flakier crust, brush the rolled dough with lard, fold it over and roll again, repeating about 3 times before cutting.
Divide the cooled filling among the rounds and brush the edges with water. Fold the dough over the filling and seal the edges firmly, then brush the tops with milk.
Bake on the top oven shelf at 450°F for about 25 minutes, until the patties are golden brown.
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