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Prep Time: 0 Minutes Cook Time: 50 Minutes |
Ready In: 50 Minutes Servings: 24 |
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The Pepper Pantry: Habenero by David Dewitt and Nancy Gerlach. This is very tasty. Love the pastry. It is suppose to yield 24 patties, but I had about 19 and that was pushing it. There was not enough filling for 24. Ingredients:
pastry |
4 cups all-purpose flour |
1/2 tsp baking powder |
2 tsp ground turmeric |
1 tsp salt |
1 cup shortening |
1/2 cup cold water (i used about 1 1/2 cups) |
filling |
1/2 pound ground pork |
1/2 pound ground beef |
2-3 habanero chiles, stems and seeds removed, minced |
1 small onion, chopped |
1/4 cup minced green onions, including the tops |
1/4 cup diced red pepper |
2 cloves garlic, minced |
1 tbs grated ginger |
2 tsp dried thyme |
1/2 tsp ground turmeric |
1/4 tsp ground cumin |
1/4 tsp ground cinnamon |
1/4 tsp ground cardamom |
1 tbs soy sauce |
1/2 cup water or chicken broth |
1 cup soft bread crumbs |
salt and freshly ground pepper |
2 egg yolks, beaten |
Directions:
1. To make the pastry, sift the dry ingredients together. Cut the shortening into the dry ingredients using either a pastry cutter or a couple of forks until it is the consistency of cornmeal. Add just enough water to hold the dough together, being careful not to overwork or the crust will be tough. Wrap the dough in plastic wrap and refrigerate while making the filling.
2. Brown the pork and beef in a skillet, draining off any excess fat. Add the habaneros, onion, green onions, bell pepper, garlic, ginger, thyme, spices and soy sauce. Cook until the onions are soft. Add the broth, reduce the heat, cover, and simmer for 15 minutes. Remove from heat and season with salt and pepper. Add the bread crumbs, combine thoroughly and allow to cool.
3. Preheat the oven to 400 degrees. Divide the dough into 24 euqal portions. On a lightly floured surface, roll out the dough into 6-inch circles and place 2-3 heaping tbs of the filling in the center. Moisten the edges with water and fold the dough over to form a crescent. Crimp the edges with a fork.
4. Place on an ungreased baking sheet and brush the tops of each one with the egg. Bake for 25 minutes to 30 minutes, or until golden brown.
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