Serves : 4
Preparation time: 35 minutes
Cooking Time: 45 minutes
Ingredients
Dough
- 1 l (4 cups) flour
- 15 ml (1 tablespoon) turmeric
- 5 ml (1 tsp.) salt
- 250 ml (1 cup) unsalted butter
- 120 ml (8 tbsp.) ice water
- 450 g (16 oz) ground beef
- 1 large onion, finely chopped
- 60 ml (4 tbsp.) oil
- 2 garlic cloves, minced
- 15 ml (1 tbsp) curry powder
- 2 or 3 jalapenos, seeds and membranes removed, finely chopped
- 3 ml (1/2 tsp.) thyme
- 375 ml (1 ½ cups) breadcrumbs
- 125 ml (1/2 cup) water
- Salt and pepper to taste
Preparation
- Preheat oven, rack in center, to 200°C (400°F).
- Blend flour, turmeric, salt, butter and water in food processor or by hand. Refrigerate for 30 minutes.
- Meanwhile, in a hot frying pan, fry the ground beef and onion in the oil until browned.
- Add the garlic, curry powder, chillies, thyme, breadcrumbs and water, stir and cook for 10 minutes over medium heat. Check the seasoning and leave the stuffing to cool.
- Using a rolling pin, roll out the dough on the work surface and, using a pastry cutter, cut out around twenty pastry circles.
- On each pastry circle, spread the filling, fold the pastry into a half-moon shape and pinch the edges to seal.
- Place the pastries on an ovenproof tray lined with a silicone mat, and bake for 30 minutes.
