1teaspoonchicken bouillon powder,optional replace with salt
Make the Pie Crust
In a food processor or by hand, mix together, flour, salt, sugar, turmeric blend well Add the butter, shortening, followed by vinegar and water in small amounts, pulse until combined and dough holds together in a ball.
Place the dough on a well -floured surface. Divide it into 2 and roll it out. Place in the refrigerator for at least 30 minutes until ready to use
Using a large-mouth glass or bowl about 4-5" cut out circles by gently pressing on the dough and releasing it, shaping the meat pie dough. Continue cutting out the dough until it all has been cut. Refrigerate for at least 30 minutes or until ready to use.
Make the Meat Pie Filling
Add 2 tablespoons of oil to a saucepan, followed by onions, garlic, paprika, thyme curry, chili powder, white pepper, allspice, and chicken bouillon. Let it simmer for about 2 minutes.
Then add ground meat and breadcrumbs and continue cooking for about 10 or more minutes, stirring frequently to prevent burning. Add about ½ cup of water.
Finally, add green onions and parsley and adjust for salt and pepper seasoning.
Remove from stovetop and let it cool.
Assemble the Jamaican Meat Pies
Scoop a heaping tablespoon of filling into each circle, and brush with egg white or white around half of the circle. Fold over twist with fingers gently to seal the edges of the meat pie.
Another way of sealing is by pressing the tines of a fork along the edges of the dough.
Preheat the oven to 375℉.
Carefully place each pie on a baking sheet and bake for about 30 minutes .
You may freeze them to bake later.
Best served warm.
Please keep in mind that the nutritional information is a rough estimate and can vary significantly based on the products used in the recipe.