Caribbean Meat Pockets
Serves: 2
Kirstin Bosco
1 January 1970
Based on User reviews:
47
Spice
52
Sweetness
55
Sourness
40
mins
Prep time (avg)
5.2
Difficulty
Ingredients:
3 cups
All-Purpose Flour2 tsps
Curry Powder1 tsp
Salt1 cup
Vegetable Shortening1.5 cups
Water1 cup
Vegetable Oil1 clove
Garlic (minced)450 g
Ground Beef1 tsp
Dried Thyme1 tsp
Ground Black Pepper1 cup
Bread CrumbDirections:
1
Whisk together the flour, 1 tablespoon curry powder, and 1 teaspoon of salt in a mixing bowl
2
Mix in the vegetable shortening until the mixture resembles cornmeal
3
Stir in the egg and water until the dough is no longer crumbly
4
Wrap with plastic wrap, and refrigerate while preparing the filling
5
Heat the vegetable oil in a large skillet over medium heat
6
Cook and stir the onion, green onion, garlic, and jalapeno peppers until the onion has softened and turned translucent, about 5 minutes
7
Stir in the ground beef, and cook until browned and crumbly, about 15 minutes
8
Drain excess fat from the pan, then stir in the thyme, 2 teaspoons curry powder, 1 teaspoon salt, black pepper, and the 1 1/2 cups of water
9
Bring to a simmer, cover, and cook until the water has evaporated
10
Transfer the beef mixture to a food processor, sprinkle in the bread crumbs, and process until the mixture has become a paste
11
Preheat an oven to 400 degrees F (200 degrees C)
12
Line two baking sheets with parchment paper
13
Roll out the dough on a lightly floured surface to just under 1/4-inch thick
14
Cut 20 6-inch circles out of the dough
15
Divide the beef mixture among half of the circles, mounding in the center
16
Place the unfilled circles over the filling, and use a fork to seal the edges closed
17
Arrange on the baking sheets
18
Bake in the preheated oven until golden brown and hot on the inside, about 25 minutes