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Spice Island Patties – Everting ‘Arie, Mon!

March 16, 2012

Jilly and Bobby went on a little cruise one year. Well, actually it was a pretty extensive cruise -from Florida to St. Thomas,  St. Lucia, Barbados, St. Kitts and St. Maarten, then back to ‘Lauderdale and home to AlbertaFor two people from the prairies, it was an incredible experience sailing over water that in some places was 27,000′ deep. That’s a lot of ocean!

When we got back, we had a little party because everting ‘Arie, Mon!   All right!  The multi-coloured wrap behind the table in this shot is at an angle on purpose because that’s how we felt for several days until we got our land legs back.

The many beautiful islands that make up the Caribbean are not called the Spice Islands for nothing. Everywhere, food is enhanced with locally grown herbs and spices, making for some delicious savourings, one being…


Two sets of hands makes this recipe more manageable when you get to assembling the patties. Makes 18-20 and freezes well.


This is one of the best pastries I’ve come across. Remarkably simple and forgiving. It’s all in the mixture of the shortening and butter or margarine.

4 c. flour
1/2 tsp. salt
1/2 c. shortening
1/2 c. (1/2 stick) margarine or butter
2/3 c. cold water

I Tbsp. turmeric -adds a little flavour, a lot of colour

Meat Filling

2 Tbsp. olive oil
1 small white onion finely chopped

2-3 garlic cloves, smashed

2 tsp. chopped Scotch Bonnet pepper (or 3 habanera peppers)
1 lb. lean ground beef
1  tsp. salt
1/2 – 1 tsp. freshly ground black pepper
1/2 – 1 tsp. curry powder (can increase this depending on your preferences)
1/2 – 1 tsp. coriander (can increase this depending on your preferences)
1/2 – 1 tsp. dried thyme

1/2 c. breadcrumbs
1/2 c. beef stock

1 c. small frozen peas

1/2 c. chopped red pepper
1 egg, beaten
1/2 c. water

Note: Scotch Bonnet pepper is a very hot pepper native to the Caribbean islands. Try to find it in West Indian grocery stores, or use jalapenos as a substitute. Also known as habanera peppers.


Sift the flour and salt into a large bowl. Cut in the shortening and margarine until crumbly. Add the cold water to make a stiff dough. Lightly flour a wooden cutting board* and roll out the dough until about 1/8 inch thick. Cut out 8 inch circles. Cover with wax paper or damp cloth until ready to use. You may need to add more water to this pastry.

*The turmeric will stain the counter and can only be scrubbed out with a bleach rinse, so use a plastic cutting board for the pastry, if possible.

In a large frying pan, melt the margarine or butter and shortening, then sauté the garlic, onion and Scotch Bonnet Pepper until they become limp. Add the ground beef, peas and peppers, salt, pepper, curry powder and thyme and mix well. Brown the meat for about 10 minutes, stirring occasionally.

Add the breadcrumbs and stock and combine all the ingredients well. Cover and simmer for about 10 – 15″, stirring occasionally. When all the liquids have been absorbed, the filling is ready. It should be moist but not watery. Remove the pan from the stove and preheat oven to 400 degrees F.

Uncover the dough circles and place 2 to 3 tablespoons of filling on half of each. Depending on the degree of hotness you like, you can sprinkle a few drops of Frank’s RedHot sauce each patty packet – “you knowthat **** they put on everything” and/or add some sliced pickled jalapeno peppers.

This is where an extra set of hands helps so get your friends, family or spouse in on the final prep. This is one of the few recipes my husband (aka Bobby) loves to help out with because he knows the end result is going to be so tasty.

Moisten the edges of the dough with water and fold the dough circle over the meat filling. Pinch the edges closed with a fork. Lightly brush the pastry with a mixture of the egg and water. Bake on a lightly greased baking sheet for 30 to 40 minutes or until the pastry is golden brown.

Serve with Zatarain’s Black Beans & Rice–Rice.aspx, slices of cool avocado and additional hot sauce.  What else goes well with tasty island food but a nice rum drink!

From Jilly with heart.


From → Recipes, Travel

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