Description
An Haitian delicacy, these are pastries filled with beef inside, but the filling can be replaced by chicken, vegetable mix or any other type of your liking.
Description
An Haitian delicacy, these are pastries filled with beef inside, but the filling can be replaced by chicken, vegetable mix or any other type of your liking.
Ingredients:
1 cup cold water
1 teaspoon salt
3 cups bread flour
1 tablespoon white vinegar
1 cup vegetable shortening
1/4 cup butter (at room temperature)
2 teaspoons of parsley
2 chopped shallots
1 chopped garlic clove
1 lb pound ground beef
Hot pepper to taste
1 egg yolk, beaten
Instructions:
First, prepare the filling. Pound to paste the parsley, hot pepper, shallot, and garlic. Add seasoning paste to cooked beef and mix well. Cook covered on medium heat for about 10 minutes. Stir constantly. Filling is ready when all liquid is absorbed.
Mix the salt in with 2 cups of flour in a mixing bowl. Make a hole in the center. Pour in water and vinegar. Mix lightly to make a soft dough. Place the dough in refrigerator 30 minutes.
Mix together shortening, butter and rest of the flour. It will form a soft paste that is easy to spread. Take the chilled dough and roll it into a rectangle 1/4 inch thick. Leaving a one inch margin around the edge, spread the butter mix over 2/3 of the dough. Fold the dough into thirds like you were folding a letter, starting with the portion of dough with no butter. Refrigerate for 30 minutes to allow the dough to relax, and so the butter doesn't get displaced when rolling out again.
Roll out the dough again to a rectangle which 3 times longer than large. Take one end of the dough and fold it two-thirds of the dough's length toward the other end. Now, take the other end and fold it the opposite way. You should now have three layers of dough. Refrigerate for 30 minutes. Roll out again, but move the rolling pin along the folded sides (i.e. turn the dough 90 degrees). Repeat process up to 5 times.
Refrigerate dough overnight.
Preheat oven at 400 F. Place a pan of water on the bottom rack of the oven.
Roll the dough to about 1/2 inch thickness. Cut the dough into 2 1/2 inch rounds. Place a tablespoonful of beef on one side of the dough rounds. Fold and lightly press ends together. Place the patties on a baking sheet. Brush the tops and edges of the patties with egg yolk before placing in the oven. Bake until golden brown, around 45 minutes.
PS Beef filling can be replaced with chicken, cod or any other type of your liking.
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