Jamaican Me Crazy

lamb meat pies

(Contributed by Garry Vroegh <a043140t@bc.seflin.org>)

Ingredients Directions

Pastry

2¼ cups all-purpose flour
1 teaspoon Jamaican or Columbo spice blend (or curry powder)
½ teaspoon salt
1/8 teaspoon cayenne pepper
¾ cup vegetable shortening (chilled)
1/3 cup ice water

Meat Filling

1 pound ground lamb (lean)
2 Tablespoon butter (unsalted)
1 medium onion (chopped)
½ hot & fresh chile pepper (preferably a Scotch Bonnet or milder if you prefer)
1 garlic clove (minced)
1 Tablespoon all-purpose flour
2 teaspoons Jamaican or Columbo spice blend (or curry powder)
½ teaspoon salt
½ teaspoon thyme (dried)
¼ teaspoon cilantro
¼ teaspoon allspice
2 Tablespoons tomato paste
2 Tablespoons water
1 large egg (well beaten)

Dough

In a medium bowl, stir the Jamaican spice blend or Colombo powder, flour, salt and cayenne together. Using a pastry blender (or just two knives, which is a lot more work), cut in the shortening until the mixture looks like coarse meal. Tossing with a fork, gradually sprinkle in the ice water, mixing just until the mixture is moist enough to hold together when pinched between you thumb and forefinger. You amy need to add a little more water.
Gather the dough and form it into a flat disc, wrap it in waxed paper, and refrigerate over night.
Filling

Heat the butter in a larger skillet. Add the lamb, onion, chile pepper, garlic, and brown well over medium-high heat, stirring often, for about 5-8 minutes. Drain and discard all the fat.
Now add the flour, Jamaican spices (Colombo powder), salt, thyme, cilantro, allspice, and stir for a minute. Stir in the tomato paste and water, and cook until thickened. (These are all one minute steps.) Remove from the heat and allow the filling to cool completely.
The Pies

Position the rack in the top third of the oven, and pre-heat to 400°. Lightly grease the baking sheet.
On a lightly floured work surface (like the counter top), roll out the dough to form a 12 × 14 inch rectangle about 1/8 inch thick. Cut this into eight, 6 × 3 inch rectangles. Place about ¼ cup of the filling in the center of each rectangle, fold it over to enclose the filling, and press the edges with a fork to seal them in.
Transfer to the prepared, baking sheet, and brush them lightly with the beaten egg. Bake until golden brown. (about 25 to 30 minutes). Serve hot, warm, or at room temperature.

Ingredients	Directions
Pastry 2¼ cups all-purpose flour 1 teaspoon Jamaican or Columbo spice blend (or curry powder) ½ teaspoon salt 1/8 teaspoon cayenne pepper ¾ cup vegetable shortening (chilled) 1/3 cup ice water Meat Filling 1 pound ground lamb (lean) 2 Tablespoon butter (unsalted) 1 medium onion (chopped) ½ hot & fresh chile pepper (preferably a Scotch Bonnet or milder if you prefer) 1 garlic clove (minced) 1 Tablespoon all-purpose flour 2 teaspoons Jamaican or Columbo spice blend (or curry powder) ½ teaspoon salt ½ teaspoon thyme (dried) ¼ teaspoon cilantro ¼ teaspoon allspice 2 Tablespoons tomato paste 2 Tablespoons water 1 large egg (well beaten)	Dough In a medium bowl, stir the Jamaican spice blend or Colombo powder, flour, salt and cayenne together. Using a pastry blender (or just two knives, which is a lot more work), cut in the shortening until the mixture looks like coarse meal. Tossing with a fork, gradually sprinkle in the ice water, mixing just until the mixture is moist enough to hold together when pinched between you thumb and forefinger. You amy need to add a little more water. Gather the dough and form it into a flat disc, wrap it in waxed paper, and refrigerate over night. Filling Heat the butter in a larger skillet. Add the lamb, onion, chile pepper, garlic, and brown well over medium-high heat, stirring often, for about 5-8 minutes. Drain and discard all the fat. Now add the flour, Jamaican spices (Colombo powder), salt, thyme, cilantro, allspice, and stir for a minute. Stir in the tomato paste and water, and cook until thickened. (These are all one minute steps.) Remove from the heat and allow the filling to cool completely. The Pies Position the rack in the top third of the oven, and pre-heat to 400°. Lightly grease the baking sheet. On a lightly floured work surface (like the counter top), roll out the dough to form a 12 × 14 inch rectangle about 1/8 inch thick. Cut this into eight, 6 × 3 inch rectangles. Place about ¼ cup of the filling in the center of each rectangle, fold it over to enclose the filling, and press the edges with a fork to seal them in. Transfer to the prepared, baking sheet, and brush them lightly with the beaten egg. Bake until golden brown. (about 25 to 30 minutes). Serve hot, warm, or at room temperature.

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Last modified: Sat Jan 9 20:30:56 EST 1999