Source: FamilyTime Community

Caribbean Meat Pies
I met a sweet, Christian lady from the Caribbean. She makes these wonderful, spicy, little meat pies that she calls beef patties. She said they’re common fare down there, with small variations from island to island. She doesn`t use a recipe but she taught
Rating:
Serves:
Prep Time: 0 minutes
Cook Time: 0 minutes

 

 
Filling:
2 lbs ground beef
1/2 onion, chopped fine
1/2 bell pepper, chopped fine
1/2 to 1 tomato, chopped
1 or 2 small jalapeño pepper, (s) with seeds OR hot sauce, to taste
Dough:
2-1/2 to 3 cups all-purpose flour
3 heaping Tbs shortening
2 tsp salt
water
Spices:
garlic powder
black pepper
crushed red pepper
salt
vinegar




Brown the ground beef and drain. Add the rest of the ingredients for filling, cover and simmer while you prepare the dough.

For the dough: Mix dry ingredients and cut shortening into flour. Add enough water to form a ball. If you’ve ever made biscuits then you will have no problem with this as it comes out the consistency of biscuit dough. Do not over work the dough, too much handling will make it tough.

Add spices to meat mixture. She just poured these in so I can only tell you that she used a lot! (she sprinkled garlic powder until the top of the mixture was yellow!) But she warned me to add all of the spices then taste, BUT don’t add any more spice until after I had put in the salt. She let me taste it before she put in the salt and then after it had been salted, and boy did all those spices come alive when the salt was added! So I would say try a little more salt before you add anything else. She then sprinkled flour over it, stirred and added a little water. You don’t want enough to make a gravy just enough to moisten everything and hold it together.

Tear off a small ball of dough and roll it out thin (I would say slightly less than ¼”). Spoon meat mixture onto dough, folded dough over and seal like a turnover. These are to be small – about the length of your finger and about two finger widths wide. Fry in hot oil, turning once until golden brown. If you can’t fry right away, put the pies in the freezer, do not store uncooked pies in the refrigerator or the dough will get soggy.

**(All measurements are estimates)