Jamaican Patties

3 tbsp vegetable oil
1 medium onion, finely chopped
4 medium garlic cloves, minced

1½ lbs lean ground beef or turkey

1 fresh hot chili pepper, seeded and minced
3 scallions (including some of the green) minced
1 tbsp dried thyme

1 tbsp curry powder

Salt and freshly ground pepper
½ cup coarse, dry bread crumbs
½ cup fresh or canned beef of chicken stock

½ tsp ground cumin

Pastry

1½ cups all-purpose flour
1½ tsp curry powder
¼ tsp salt
10 tbsp (1¼ stick's) unsalted butter or margarine, diced
¼ cup cold water

Glazing of Pastry

1 egg whisked.

Preparation

The Filling

In a medium skillet, heat the oil over medium heat. Add the beef, onion, garlic, chili pepper and scallions.

Stirring constantly, until the mixture gives off its moisture average of 9 minutes.

Add the remaining filling ingredients and simmer, stirring often, for 25 minutes on low to medium heat.

The delicious filling should be moist but not wet. Place to cool.

The Pastry

To make the pastry, first sift the flour, curry powder and salt into a large mixing bowl.

Mix in the butter and rub with your fingers until it is the consistency of bread crumbs.

Add the cold water, 1 tablespoon at a time, until the dough just holds together.

Cover and refrigerate for 1 hour.

The Final steps

Preheat the oven to 400°F.

On a lightly floured board, roll out the pastry about 1/8 inch thick.

Using about a 5-inch round cookie cutter, start cutting the pastry into circles.

Place 1 tablespoon of the filling slightly below the center of each round.

Fold over the pastry to form a crescent shape, and seal the edges with the ends of a fork.

Place the patties on a lightly greased baking sheet.

Glaze the tops of the pastry with a light mix of egg wash. (1 egg whisked)

Bake for 30 minutes, or until golden brown.