Jamaican Meat Patties
- 1 lb. ground beef
- 1 onion, chopped
- 1 clove garlic, minced
- 1/4 C. Frank's RedHot Original Cayenne Pepper Sauce
- 2 1/4 tsp. curry powder, divided
- 1 tsp. dried thyme leaves
- 1 egg, beaten
- 2 sheets folded refrigerated unbaked pie crusts (15 oz. pkg.)
Cook beef, onion and garlic in nonstick skillet 5 minutes or until meat is browned, stirring to separate meat. Drain fat. Stir in Frank's Red Hot Sauce, 1/2 C. water, 2 tsp. curry powder and thyme. Cook 5 minutes or until liquid is evaporated, stirring often. Cool slightly. Mix egg with 1 Tbs. water and remaining 1/4 tsp. curry powder; set aside.
Preheat oven to 400 degrees. Roll out each pie crust sheet into slightly larger round on lightly floured board. Cut out 10 rounds using 5-inch cookie cutter, re-rolling scraps as necessary. Brush edge of rounds with some of egg mixture. Spoon about 3 Tbs. cooled meat mixture in center of each round. Fold rounds in half, pressing edges with floured fork to seal.
Place patties onto lightly greased baking sheets. Brush tops with remaining egg mixture. Bake uncovered at 400 degrees for 15 minutes or until crusts are crisp.
Tip: A small bowl measuring 5-inches across may be used for the cookie cutter. Patties can be prepared ahead and frozen before baking; wrap securely. To make party-size appetizers, use a 3-inch round cutter.
Yield: 10 patties