6 (7-inch) round or square pastry shells
1 lb. ground beef
1/2 tsp. curry powder
1/2 tsp. garlic powder
1 tsp. onion powder
2 cups bread crumbs
1/2 tsp. allspice
1/2 tsp. ground cumin seeds
1 packet Goya Sazon
1/2 tsp. black pepper
1/2 tsp. thyme
1/2 tsp. cayenne pepper
2 whole onions, peeled
6 whole garlic cloves, peeled and chopped
pinch thyme
1 tsp. hot smoked paprika
1/4 tsp. celery seed

Use pie crusts or tortillas in a turnover press. Tortillas can only be used if your turnover press crimps a tight seal, otherwise, only pie crusts should be used.

Brown ground beef with 1 chopped onion and the whole garlic cloves. Put the second whole onion in a food processor with spices and bread crumbs.

Process until blended. Add cooked meat (leftover steak may also be used). Process until chunky-smooth.

Taste and adjust level of spices and heat. Tasting the filling and adjusting the seasoning is the most important part. A bland filling will make a dull Jamaican patty. The filling should be spicy. You may need more or less spices than the recipe calls for according to the freshness of the spices being used and your taste.

Fill center of pastry. Wet edges of pastry and fold edge over to make a half moon shape. Press and crimp edges.

Fry in hot peanut or vegetable oil, turning once until lightly golden. Drain on paper towels.

Note: If you choose to make your own pie crust, add 1 teaspoon curry powder or a pinch of saffron to give the crust a characteristic Jamaican patty color. Part of a Scotch Bonnet pepper may be added to the filling (or use in place of cayenne) if you like extra heat.

Submitted by: CM