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Categories:
flour achiote paste vegetable fat beer sugar salt margarine baking powder ground beef onion sweet pepper celery garlic thyme French baguette pepper
Viewed: 76 - Published at: 8 years agoIngredients
- 3 cup all purpose flour
- 1/2 tsp achiote paste
- 1/2 cup vegetable fat
- 175 ml beer
- 1 tsp sugar
- 1 tsp salt
- 1/4 stick margarine
- 1 1/2 tsp baking powder
- 1/2 kg ground beef
- 1/2 onion
- 1 sweet pepper
- 1 celery stalk
- 1/2 head garlic
- 1 sprig of thyme
- 1/2 french baguette
- 1 panamanian pepper (or red pepper)
Method
- Place the French baguette in a bowl and cover it with water.
- We want it to get completely soaked in water.
- Leave it aside for later use.
- In a large bowl, add the flour, margarine and vegetable fat.
- Mix with a beater using the dough hook.
- Keep beating and slowly add the baking powder, salt and sugar.
- Then add the beer and the achiote paste.
- To prepare the filing, chop in the food processor the onion, sweet and panamanian or red peppers, celery stalk, garlic and sprig of thyme.
- Add to the beef and mix well.
- Add salt to taste.
- Preheat oven to 350F.
- Cover your working place with flour and knead the dough on it.
- Make sure your table is always covered with flour so the dough won't sick to it.
- Use a roller to make the dough as thin as you can without breaking it.
- Make circles on the dough.
- They should be around 7 to 10 cm.
- Fill them with the filling (about 1.5 tbsp per pati or as much as you can get in it) and close them like empanadas.
- Use a fork to secure the ends and make sure they are completely sealed.
- Place on a greased sheet and take to the oven.
- Bake for 8 minutes at 350F and then broil for 5 minutes.
- Enjoy!
