12910 Serves 12 Wed Aug 06 08:11:04 -0700 2008 Tue Feb 03 05:58:18 -0800 2009 Licensed http://www.chow.com/recipes/12910 Tue, 03 Feb 2009 13:58:18 GMT Meat-filled turnovers are popular throughout the West Indies. Known as patties, pastechis, pasteles, or pies, they are quite similar, with slight variations in seasonings. They are eaten out of hand from vendors in the markets or on the streets. This version from Jamaica is filled with beef, but lamb or mutton, goat, fish, and shrimp are common fillings.

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All advance preparation may be found in the ingredient list.

Mix the mango and salt together and set aside for 2 hours in a colander to drain. Discard the liquid.

Cover the tamarind pulp with boiling water and allow to soak for 30 minutes. Press the pulp through a sieve and reserve the liquid.

Combine the diced mango and the tamarind liquid with all the other chutney ingredients in a heavy saucepan. Bring to a boil, lower the heat, and simmer for 30 to 45 minutes, stirring often to prevent sticking. The mango pieces should remain intact.

Adjust seasonings for salt and ladle into 3 sterilized 1-pint [480-mL] jars. Seal the tops. Allow to cool to room temperature, then refrigerate. (The chutney can be stored, refrigerated, for weeks.)

Sift the flour, curry powder, and salt together in a chilled bowl. Using a pastry knife, cut the butter and lard into the flour mixture to resemble coarse meal.

Pour 4 tablespoons [60 mL] of the water into the mixture, mix lightly, and gather into a ball. If the dough crumbles, add more water by drops until the dough holds together. Dust the ball with flour, then wrap in plastic film and refrigerate at least 1 hour. (The dough can be made 1 day in advance.)

Sauté the annatto seeds in the oil for 2 minutes, or until the seeds have colored the oil.

Remove and discard the seeds, then add the beef. Break up the beef as it browns. Add the onion, garlic, and chile. Cook until the onion is translucent and tender.

Add the tomatoes, salt and pepper, curry powder, and thyme. Cook, stirring occasionally, for about 5 minutes, or until the mixture is fairly dry.

Add the bread and cook 3 to 4 minutes more. Remove from the heat and allow to cool to room temperature.

Roll out the pastry on a floured surface to ⅛ inch [3 mm] thick. Cut the dough into thirty-six 3-inch [8-cm] circles.

Place about 2 tablespoons [30 mL] of the filling on one side of the pastry circle. Lightly brush the inside edge of the dough with egg white. Fold the dough over to form a half-moon shape and crimp the edges with the tines of a fork.

Place the patties on a parchment-lined cookie sheet and bake at 375°F [190°C] for about 20 minutes, or until flaky and golden brown on the edges. (The patties may be prepared ahead of time and frozen or refrigerated, then reheated for service.)

Serve 3 patties per person, hot or warm, accompanied by the mango chutney.

]]> http://www.chow.com Arthur L. Meyer 50 Main 4 medium unripe mangoes, about 2 pounds [900 g], peeled and cut into 1-inch [2.5-cm] dice

]]> 2 tablespoons [30 mL] salt

]]> 8 ounces [225 g] tamarind pulp

]]> ½ cup [120 mL] boiling water

]]> 2 cups [480 mL] cane vinegar or malt vinegar

]]> 3 cups [720 mL] light brown sugar

]]> 4 garlic cloves, minced

]]> ¼ cup [60 mL] onion, grated

]]> ½ cup [120 mL] ginger, julienne

]]> ½ cup [120 mL] raisins

]]> 1½ teaspoons [8 mL] ground allspice

]]> 1 tablespoon [15 mL] mustard seeds

]]> 2 Scotch bonnet or habanero chiles, minced

]]> Salt to taste

]]> 4 cups [960 mL] flour

]]> 1½ teaspoons [8 mL] curry powder

]]> ½ teaspoon [3 mL] salt

]]> 3 ounces [85 g] unsalted butter

]]> 3 ounces [85 g] lard

]]> 4 to 5 tablespoons [60 to 75 mL] cold water

]]> 1 teaspoon [5 mL] annatto seeds

]]> 2 tablespoons [30 mL] vegetable oil

]]> 1 pound [450 g] lean ground beef

]]> 1 onion, finely diced

]]> 3 garlic cloves, minced

]]> 1 to 2 Scotch bonnet or habanero chiles, minced

]]> 1 cup [240 mL] tomatoes, seeded and chopped

]]> Salt and pepper to taste

]]> 1 teaspoon [5 mL] curry powder

]]> ½ teaspoon [3 mL] dried thyme

]]> 2 slices bread, soaked in milk and squeezed dry, chopped

]]> 1 egg white, well beaten

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