INGREDIENTS :

• .5 pint green gungo peas
• 2 medium sized chopped onion
• 1 clove garlic
• 1 scotch bonnet hot pepper (for spice version)
• 1 tablespoon black pepper
• Salt for taste
• 3 slices bread
• 2 teaspoons cooking oil
• 1 ounce margarine
• 1 cup water

METHOD:

1. Soak peas
2. Sauté chopped onion, pepper & garlic in oil
3. Soften bread with a little water & mash into soft pulp
4. Add peas bread, margarine & seasoning.
5. Cook for 20 minutes
6. When cool use as fill for patty pastry

• 11 ozs suet (beef fat or shortening)
• 4 cups flour
• 1 level teaspoon salt
• 2/3 cup iced water

METHOD:

1. Trim all skin and fatty membrane from suet and set overnight in freezer.
2. Next day, with a very sharp knife shave suet as finely as possible.
3. Combine salt and flour, then work in suet as you would shortening in plain pastry, cutting it in with two knives.
4. Add iced water in sufficient amount to have a dough which can be rolled out.
5. Form into a ball and with a rolling pin, pat gently, turning the dough over once or twice in order to have it all properly held together.
6. Set overnight wrapped in wax paper in freezer.
7. Next day, pull off enough dough (after defrosting) to roll into a circle the size of a breakfast saucer.
8. Dip dough in flour before rolling.
9. Roll quite thin and cut in a circle. (use saucer for help)
10. In the center of each circle place a spoonful of gungo peas filling, fold dough over to form a crescent shape seal edges with egg white or by crimping the edge and folding dough slightly under.
11. Do not prick the pastry.
12. Bake on ungreased tin sheet in a hot oven for about 35 mins.
13. This recipe will make about 3 dozen regular patties. if cocktail patties are needed, use a smaller cutter than a saucer.
14. Serving 3 dozen regular size patties.Try different fillings for experiment.