Prep 30 mins
Cook 40 mins
They originally hailed from haiti and are now everywhere in the islands. This recipe is slightly different from either of the two others. From "Caribbean Cooking". Start it over night because the dough needs to sit 12 hours-not included in prep
- 473.18 ml all-purpose flour
- 7.39 ml curry powder
- 2.46 ml salt
- 118.29 ml vegetable shortening or 118.29 ml margarine
- ice water
- 1 onion
- 2 green onions
- 1 scotch bonnet peppers (seeds removed) or 1 jalapeno (seeds removed)
- 340.19 g ground beef
- 44.37 ml oil
- 177.44 ml unseasoned breadcrumbs
- 2.46 ml dried thyme
- 4.92 ml curry powder
- salt and pepper
- 118.29 ml water
- To prepare pastry:.
- sift together flour, curry powder, salt and then cut in the shortning until it resembles small peas. Add enough ice water to hold dough together, wrap in plastic and refridgerate 12 hours.
- To make filling:.
- Finely chop the onions and chile pepper, then mix thoroughly with the ground beef. Heat oil in a skillet and cook meat until browned, about 10 minutes. Stir in breadcrumbs, thyme, curry powder, salt and pepper.
- Mix the filling well and then add 1/2 cup of water. Cover and simmer about 30 minutes. Cool.
- Take dough out of fridge about 15 minutes before using. Roll out to 1/4 inch thickness and using a saucer to measure, cut into 4 inch circles. Sprinkle a little flour on each circle4 before stacking and cover stack with damp cloth.
- Preheat oven to 400. Setting out first pastry circle top with 1/12th the filling to cover half of it Fold over the other half and seal edges by pressing with a fork. Repeat with remaining. Bake 30 minutes or until golden brown.
I totally cheated with the dough - I had a can of crescent roll dough to use up. Even so, these were great! Next time will use the real dough! Filling was excellent. I also had to add extra water. Maybe use fewer crumbs next time?
These were awesome patties Marra. Who knew that they would be so easy to make. The taste is very authentic. We loved these spicy meat treats. The flavor and texture are excellent. The flavor from the onions, curry, meat and scotch bonnets make this pattie special. The dough was lovely to work with and the filling was easy to make but did need more liquid so I added 1 1/4 cups of water in total. I will be making these again often. Thank you so much for sharing. I can't wait to make these for my dil's mother.
Very delicious! When I put it the breadcrumbs, there wasn't any moisture left in the mixture to simmer it for 30 minutes, so I added more. The dough in this is really great; pliable and well-flavored.