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Jamaican Cocktail Beef Patties


  • 1 lb. flour
  • 1 teaspoon baking powder
  • 1 teaspoon salt
  • 1/2 cup ground beef suet
  • 1/2 cup vegetable shortening
  • 8 oz.s iced water
  • a pinch of tomato coloring in water OR
  • a drop of annatto coloring to color pastry
  • 1 pound ground beef
  • 2 stalks scallion
  • 1 stalk thyme (about 1/2 tsp. dried thyme)
  • 1 medium onion
  • 2 cups bread crumbs
  • 1/2 teaspoon pepper
  • 1 teaspoon sugar
  • browning (optional)
  • butter
  • oil for glazing


Sift the flour and salt. Mix the suet and vegetable shortening with some of the flour. Mix suet mixture and remaining flour, and add baking powder. Add water with coloring and mix until the ingredients are bound together and leave the basin clean. The dough should be firm. Turn on to a floured board. Knead until free from cracks. Divide dough into 40 pieces and shape into balls. Cover and leave until ready to make patties. Heat mince meat in a sauce pan with just water to cover. Use a fork to separate lumps in the water. Add seasoning, finely chopped, to meat and 1/2 tsp. salt and sugar. Cook until mince is soft, about 30 minutes on low heat. Correct seasoning and add remaining salt. Add bread crumbs and browning if a darker coloring is required. Make sure there is enough gravy to make filling wet. Add butter, and allow to cool before putting into pastry. Preheat oven to 350 F. On a lightly floured board, roll out balls in circles. Put about 1 tsp. of mince in centre of circles and fold over to form a crescent. Press together and crimp with a crimper or fork, brushing a little oil on each patty. Bake for approximately 45 minutes until golden brown or deep fry cocktail patties. Serve hot YIELDS 40 cocktail size patties.

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