Jamaican Beef Patties

In the 1970's I took on a job painting and doing some finish woodworking in a swanky office building in Hartford. Right next to the Civic Center. You know the building that had the roof collapse from the weight of snow during the blizzard of 1978.
While there I met a guy that worked for the computer company who was from Jamaica.
One day we went to a Jamaican bakery for some beef patties and Coco bread for lunch.
I still remember them and that memory is what brings me to this :

Tortiere is a very special and seasonal holiday dish, great for Christmas or Thanksgiving. It's very popular in Canada, though Christmas meat pie might not be typical in the States. A hot, savory meat pie may not sound like traditional Christmas food to everyone, but it is a requirement at the holiday table for many in Canada, not only those with a French heritage. It also could be made into a deep fried turnover similar to Jamaican beef patties.

Basic French Canadian Meat Pie Recipe
Recipe makes 1 9" meat pie or a bout eight turnovers.

1 lb ground beef
½ lb ground pork
1 medium onion, chopped coarsely
2 tsp salt
½ tsp pepper
½ tsp celery salt
½ tsp summer savory
½ cup hot water
1 cup cooked mashed potatoes
Crust for 1 9-inch pie, with top
Method: In a large pan, cook beef, pork and chopped onion until cooked through and all browned. Add water, salt, celery salt and savory seasonings to the meat and let simmer for about 45 minutes, with a lid on the pan.
Then stir in the mashed potatoes, and let cool partially. Spoon the mixture into your pie crust and add top crust. Puncture the top to let steam escape.
Bake at 400F for about 15 minutes, then reduce the oven heat down to 350F and bake for another half an hour. Or if making turnovers: Cook meat mixture as above omitting potatoes, and divide evenly to fill turnover pastries. seal and deep fry until golden brown.