Beef patties, jamaican style

PASTRY 2 cups flour 1 tsp salt 3/4 cup vegetable shortening 1/4 - 1/3 cup
  ice water
  
  FILLING 1 lb ground beef 1 scallion, white part only, chopped 1 tsp salt 2
  tsp black pepper 1/2-3/4 tsp crumbled dried thyme about 4 inches of french
  or Italian bread 1 tsp paprika 1 small red pepper, minced, or drops of
  Caribbean hot sauce, to taste.
  
  Make the pastry.  Combine the flour and salt in a bowl, and workin the
  shortening until the dough resembles coarse meal.  Add just enough water to
  make the dough hold together.  Wrap the dough in plastic wrap and let it
  rest in the refrigerator for several hours or overnight.  Make the filling.
  Combine the beef, scallion, salt, black pepper, and half the thyme. Cook
  the mixture in a skillet just until the meat loses its pink color but is
  not browned. While the meat cooks, soad the bread inwater to cover for
  about 5 minutes.  Squeeze the bread but save the water. Grind the bread in
  a food processor or meat grinder.  Put the bread and water in a saucepena
  with the rest of the thyme and cook until most the othe water has
  evaporated.  Add the bread and the paprika to the meat. Stir in the red
  pepper or hot sauce and cook over low heat, stirring often, for about 20
  minutes.  Roll the dough out about 1/8 inch thick; the dough should not be
  too thin or it may break when filled.  Cut out circles about 6 inches in
  diameter.  Place a heaping tablespoon of meat in the center of each circle.
  Using your finger, moisten the edges of the dough with water. Fold the
  dough over to make a half circle, and crimp the edges with a fork. Repeat
  until dough and meat are used upp. Place the patties on ungreased baking
  sheets.  Bake about 35 minutes, or until golden brown. Makes about 15
  patties.
  
  Converted by MMCONV vers. 1.50
 
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