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Categories:
vegetable oil lean ground beef onion garlic fresh chili pepper green onions curry powder ground cumin thyme salt ground pepper breadcrumbs beef stock flour curry powder salt unsalted butter water
Viewed: 28 - Published at: 6 years agoIngredients
- 3 tablespoons vegetable oil
- 1 12 lbs lean ground beef
- 1 medium onion, finely chopped
- 3 garlic cloves, minced
- 1 fresh chili pepper, seeded and minced
- 3 green onions with tops, minced
- 1 tablespoon curry powder
- 12 teaspoon ground cumin
- 1 tablespoon dried thyme
- 14-12 teaspoon salt
- 14-12 teaspoon fresh ground pepper
- 12 cup dry breadcrumbs, coarse
- 12 cup beef stock or 12 cup chicken stock
- 1 12 cups all-purpose flour
- 1 teaspoon curry powder
- 14 teaspoon salt
- 10 tablespoons unsalted butter or 10 tablespoons margarine, cut into bits
- 14 cup water, ice-cold
Method
- To make the filling: In a medium skillet, heat the oil over medium heat.
- Add the beef, onion, garlic, chili pepper and scallions.
- Saute, stirring constantly until the mixture gives off its moisture, about 8 minutes.
- Add the remaining filling ingredients and simmer, stirring often, for 20 minutes.
- The filling should be moist but not wet.
- Set aside to cool.
- To make the pastry: Sift the flour, curry powder and salt into a large mixing bowl.
- Mix in the butter and rub with your fingers until it is the consistency of cornmeal.
- Add the ice water, 1 tablespoon at a time, until the dough just holds together.
- Cover, refrigerate for 1 hour.
- Heat the oven to 400 degrees F.
- On a lightly floured board, roll out the pastry about 1/8-inch thick.
- Using a 4-inch round cookie cutter, cut the pastry into disks.
- Place 1 tablespoon of the filling slightly below the center of each round.
- Fold over the pastry to form a half moon and seal the edges with the tines of a fork.
- Place the patties on a lightly greased baking sheet.
- Bake for 30 minutes, or until golden brown.
