Making efficient use of what's in the fridge has been a hallmark of home cooks forever. That's partially how hand-held pies came to be (you did see Alton's "A Pie in Every Pocket" episode, right?). The other day, Jessica used some leftover ground meat from the Goan Chilly Fries to make some Indian-style Beef Patties. This resulted in extra patty dough, that has been sitting in our fridge for a week. Sitting five inches to the right is a box of ground turkey meat leftover from the delicious rosemary meatloaf from Monday night. Being that tomorrow is Sal & Rochelle's son Nick's baptism, and that Rochelle is Jamaican, I guess I was inspired by all these variables.

So I started sauteing one medium onion, finely-diced with kosher salt and ground black pepper in one tablespoon of olive oil and one tablespoon of unsalted butter. I was going to follow the recipe Jessica used for her Jamaican Beef Patties, until I decided I could one up it. I kept thinking about how delicious Golden Krust's patties are and some of the others I've had in Brooklyn (such as along Metropolitan Avenue). I added two large cloves of garlic, minced to the saute.

When the onions were soft, I added a pound of ground turkey, a teaspoon of curry powder, and a teaspoon of thyme. Then I added a teaspoon of cayenne pepper for kick. While continuously cutting through the mixture with a mixing spoon (to keep the meat from forming), I watched it cook. Afterwards I tasted it and realized it needed a boost, so I tossed in a teaspoon of cumin and a teaspoon of dried cilantro. I was looking for the meat to give my tongue that tickle that one comes to expect from West Indian food and finally it was achieved.

So, the recipe modifications were: