Ingredients:
PASTRY
1 egg, beaten
3 cups all-purpose flour
1 tsp salt
1 tsp baking powder
1 cup vegetable shortening
½ tsp yellow food colouring
1 cup iced water
FILLING
2 tbs vegetable oil
2 garlic cloves, minced
1 onion, finely chopped
1 lb ground beef
1 large sprig of thyme
½ cup chopped chives
2 hot pepper, seeded and chopped
¼ tsp allspice powder
1 tsp sugar
2 tbs tomato paste
2 cups bread crumbs
Directions
To make the pastry:
1. Place all the dried ingredients into
a bowl.
2. Cut the shortening into ½ inch
pieces and add to the flour, breaking the shortening into tiny pieces the size
of small peas or bread crumbs.
3. Add the colouring to the water, then
add just enough water to the mixture to bring the pastry together with your
hands. Form it into a ball, divide in half, then wrap in plastic and refrigerate
until ready for use.
To make the filling:
4. Heat the oil in a sauté pan with a
lid. Add the garlic and onion and cook until fragrant.
5. Add the beef and stir. Add the
thyme, chives, hot pepper, allspice, sugar, and salt to taste.
6. Stir in the tomato paste and cook until
the meat is brown in colour.
7. Cover and simmer for about 15 minutes,
adding a little water to prevent sticking. Stir in the bread crumbs and adjust
seasoning to taste.
8. Leave to cool.
9. Preheat oven to 400ºF.
1. Roll
out the pastry to about ¼ inch thickness
and stamp out circles about 4 inches in diameter.
1.
Place
about 2 teaspoons of the filling on the lower half of each pastry circle.
1.
Fold
top over bottom to form a half moon.
1.
Seal
with a fork.
1.
Brush
with beaten egg. Repeat until all the pastry and filling is used up.
1.
Place
the patties on a baking sheet and bake for about 15–20 minutes until golden
brown.
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