Make A Jamaican Patty

In addition to the flag, the Jamaican patty is a symbol of the island.

A patty is to Jamaicans what hamburger is to Americans, or pizza to Italians. The crusty, crescent-shaped pastry filled with meat or vegetables is a national obsession eaten at lunch, for Sunday brunch, and as late morning or mid-afternoon snacks. Thought to have originated during English colonization of the island, Jamaican patty started with beef filling but now runs the gamut from chicken, vegetables, beans, fish and lobster. Whatever the filling, patty connoisseurs swear that the secret to a true Jamaican patty lies in a flaky crust.

Instructions

1. A patty and a box drink make for an inexpensive Jamaican lunch.

Make the pastry by sifting the flour, turmeric and salt into a bowl. Add the butter and mix well with fingers until the mixture resembles breadcrumbs. Mix in enough of the water to form a dough. Wrap in plastic and refrigerate for two hours. Remove 15 minutes before ready to use.

2. Heat the oil for the filling in a large saucepan. Saute the onion, garlic, hot pepper, thyme, chives, parsley and tomatoes until soft. Add the meat and all other spices and season to taste with salt and pepper. Add water and cook over medium heat for 25 minutes until all liquid has evaporated and the meat is browned. Add rum, if using, just before removing the saucepan from the stove. Let cool.

3. Preheat the oven to 400 degrees F. Roll out the dough and cut into 8-inch circles about 1/8-inch thick. Place 3 tbsp. of the cooled meat mixture on one side of each circle, fold the other half over so that the edges meet. Moisten the edges with water and crimp together with a fork until sealed. Place the patties on a greased baking sheet. Brush the tops with the beaten egg yolks and bake in the center of the oven for about 30 minutes or until golden brown, and serve hot. This recipe makes 18 patties.

4. Skip the butter and use beef suet instead to make a flakier and true Jamaican patty crust. Use 12 oz. of suet instead of the cup of softened butter.

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