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Jamaican Meat Patties

Photo: Anastassios Mentis

Active Time: 20 minutes
Total Time: 55 minutes

INGREDIENTS

1 lb lean ground beef
1 cup finely chopped onion
1 Tbsp minced garlic
1⁄2 tsp minced, seeded Scotch bonnet or habanero chile pepper
4 tsp Madras curry powder
2 tsp dried thyme
1⁄2 tsp ground allspice
1⁄4 tsp salt
1⁄3 cup dried bread crumbs
3⁄4 cup chicken broth
8 frozen yellow or white Goya discs (dough for turnovers), thawed
1 large egg, beaten
Good with: deli coleslaw (nice with added grated lime zest, lime juice, diced pineapple and chopped cilantro)

PREPARATION

1. Mix beef, onion, garlic and pepper in a bowl until well blended. Heat a large nonstick skillet over medium-high heat. Add beef mixture and cook, breaking up chunks of meat, until beef is no longer pink.

2. Add curry powder, thyme, allspice and salt; cook, stirring, 1 minute for flavors to blend. Sprinkle with bread crumbs, then broth; stir until simmering. Cover, reduce heat to low and cook 5 to 7 minutes until liquid has almost evaporated. Set aside to cool.

3. Heat oven to 400°F. Coat baking sheet(s) with nonstick spray.

4. Place a large spoonful meat mixture on 1 side of each disc of dough, leaving about a 1⁄4-in. border all around. Moisten edges with water. Fold in half. Press edges with tines of a table fork to seal in filling. Transfer patties to baking sheet(s); brush lightly with egg.

5. Bake 15 minutes or until barely golden.

—Courtesy of Woman's Day Magazine

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