Title: Jamaican beef patties
 Categories: Beef, Appetizers
      Yield: 24 servings
 
      4 c  All purpose flour
      1 ts Salt
  1 1/4 c  Shortening
      6    To 8 Tbsp ice water
           Filling:
      1 lg Onion, diced fine
      4    Garlic cloves, minced
      3    Jalapeno chilies, seeded,
           -stemmed, and minced
      3 tb Vegetable oil
    3/4 lb Ground beef
      2 ts Each ground coriander,
           -cumin, and tumeric
      1 ts Each ground allspice and
           -cinnamon
      1    Green bell pepper, stemmed,
           -seeded, and finely chopped
      4    Tomatoes minced
      1 bn Green onions, minced
           Salt and pepper to taste
      2    Eggs, lightly beaten
 
  Servings: 24 patties
  
  Pastry:
  
  Preheat the oven to 400 deg F.  To make the dough: place the flour
  and salt in a large bowl; mix well.  Cut the shortening into small
  pieces about the size of walnuts.  Add to the flour and, using your
  fingers, rub the flour and shortening together, making a coarse,
  mealy dough.  Add the ice water and gather the dough into a ball.
  The dough should be firm and not sticky. If the dough is too dry, add
  a little more water, but if the dough is too sticky, add just enough
  flour to make it form a ball. Divide the dough into 2 equal balls and
  cover with plastic wrap. Refrigerate for at least 2 hours or up to 2
  days.
  
  To make the filling: in a large skillet, cook the onion, garlic, and
  chilies in the oil over moderate heat for about 10 minutes, stirring
  from time to time.  Add the beef, herbs, spices, bell pepper, and
  tomatoes, and cook over high heat for 5 minutes, stirring constantly
  until the mixture is thick and saucy.  Add the green onions and cook
  for 1 minute. Season with salt and pepper and cool to room
  temperature.
  
  To assemble the patties:  on a lightly floured surface, divide each
  ball into 2 equal balls, so that you have 4 equal balls.  Flatten
  into disc shapes, then divide each disc into 6 equal pieces and roll
  each into a ball.  Roll each ball into a 3 1/2 inch diameter circle.
  Brush the edges with beaten egg.  Place about 1 tablespoon of filling
  on one side of each circle, leaving a 1/4 inch border.  Fold the
  dough over, making a half-moon shape.  Seal the edges with the tines
  of a fork, and brush with the remaining egg.
  
  Bake on a lightly greased baking sheet for 25 to 30 minutes, or until
  the patties are golden brown.  Remove from the oven and serve
  immediately.