Preparation
For the dough:
Put the flour, curry powder and salt in a large bowl. Ask. Container in a food processor with the metal blade Add the butter and margarine. Stir until the mixture is crumbly. Cold water and pulse until a paste forms. Not no more than process.
Roll the dough onto a floured cutting board wood thickness 8.1 inches. (At this point you can use the dough in plastic wrap and refrigerate overnight to cover. Leave at room temperature for 15 minutes standing before proceeding.) Cut circles 8 inches in diameter (with a paper template). Circles covered with plastic wrap, until ready to serve.
For the filling:
In a skillet over medium heat, saute the onion and Scotch Bonnet pepper in margarine until soft. Add the ground beef, curry powder, thyme, allspice, salt and pepper. Roast, stirring frequently, until the meat is browned and cracked, about 10 minutes.
Add the bread crumbs and beef broth in minced meat. Cover and cook 10 minutes over low heat, stirring occasionally, until all the liquid is absorbed. It should not be liquid, while still wet. Remove from heat and let cool for 10 minutes.
Preheat oven to 400 F. Line baking sheets with Silpat baking liners or grease pans.
Showing 2-3 tablespoons of the meat filling in the center of each dough circle. Moisten the edges of the circles, fold in half and the edges with the tines of a fork. Mix the remaining water with the egg. Brush plates of cookies with beaten egg.
Bake until golden brown 30-40 minutes.
Let stand 10 minutes before serving.
Yield: 10 pancakes
No comments:
Post a Comment