INGREDIENTS FOR BEEF FILLING:
2 lbs ground beef
1/2 teaspoon Accent
8 sprigs of thyme
2 ozs escallion
2 small hot peppers
1 teaspoon paprika
half a loaf french bread
1 teaspoon salt
1 Grind escallion and hot peppers in a mincing mill.
2 Add to ground beef with salt.
3 Place meat in a saucepan making a well in the center into which place 4 sprigs of thyme.
4 Cook without adding any water or fat until meat has lost its broth and only certain amount of oil remains.
5 Pour off excess oil and add this to the paprika to be used later on, strained for coloring meat.
6 While meat is being cooked, pour sufficient cold water over bread in a saucepan to cover and soak for a few minutes, then squeeze dry, saving water.
7 Pass bread through mincing mill and return the ground bread water with 4 sprigs of thyme and cook until bread is dry.
8 Combine meat and cooked bread.
9 Add color, paprika in sufficient quantity to color the meat to taste.
10 Cook together for a further 20 mins.
11 Add Accent . Remove from fire. Cool for filling pastry circles.
INGREDIENTS FOR PASTRY:
11 ozs suet (beef fat or shortening)
4 cups flour
1 level teaspoon salt
2/3 cup iced water
1 Trim all skin and fatty membrane from suet and set overnight in freezer.
2 Next day, with a very sharp knife shave suet as finely as possible.
3 Combine salt and flour, then work in suet as you would shortening in plain pastry, cutting it in with two knives.
4 Add iced water in sufficient amount to have a dough which can be rolled out.
5 Form into a ball and with a rolling pin, pat gently, turning the dough over once or twice in order to have it all properly held together.
6 Set overnight wrapped in wax paper in freezer.
7 Next day, pull off enough dough (after defrosting) to roll into a circle the size of a breakfast saucer.
8 Dip dough in flour before rolling.
9 Roll quite thin and cut in a circle. (use saucer for help) In the center of each circle place a spoonful of meat, fold dough over to form a crescent shape seal edges with egg white or by crimping the edge and folding dough slightly under.
10 Do not prick the pastry.
11 Bake on ungreased tin sheet in a hot oven for about 35 mins.
12 This recipe will make about 3 dozen regular patties. if cocktail patties are needed, use a smaller cutter than a saucer.
13 Serving 3 dozen regular size patties.Try different fillings for experiment.
2 lbs ground beef
1/2 teaspoon Accent
8 sprigs of thyme
2 ozs escallion
2 small hot peppers
1 teaspoon paprika
half a loaf french bread
1 teaspoon salt
1 Grind escallion and hot peppers in a mincing mill.
2 Add to ground beef with salt.
3 Place meat in a saucepan making a well in the center into which place 4 sprigs of thyme.
4 Cook without adding any water or fat until meat has lost its broth and only certain amount of oil remains.
5 Pour off excess oil and add this to the paprika to be used later on, strained for coloring meat.
6 While meat is being cooked, pour sufficient cold water over bread in a saucepan to cover and soak for a few minutes, then squeeze dry, saving water.
7 Pass bread through mincing mill and return the ground bread water with 4 sprigs of thyme and cook until bread is dry.
8 Combine meat and cooked bread.
9 Add color, paprika in sufficient quantity to color the meat to taste.
10 Cook together for a further 20 mins.
11 Add Accent . Remove from fire. Cool for filling pastry circles.
INGREDIENTS FOR PASTRY:
11 ozs suet (beef fat or shortening)
4 cups flour
1 level teaspoon salt
2/3 cup iced water
1 Trim all skin and fatty membrane from suet and set overnight in freezer.
2 Next day, with a very sharp knife shave suet as finely as possible.
3 Combine salt and flour, then work in suet as you would shortening in plain pastry, cutting it in with two knives.
4 Add iced water in sufficient amount to have a dough which can be rolled out.
5 Form into a ball and with a rolling pin, pat gently, turning the dough over once or twice in order to have it all properly held together.
6 Set overnight wrapped in wax paper in freezer.
7 Next day, pull off enough dough (after defrosting) to roll into a circle the size of a breakfast saucer.
8 Dip dough in flour before rolling.
9 Roll quite thin and cut in a circle. (use saucer for help) In the center of each circle place a spoonful of meat, fold dough over to form a crescent shape seal edges with egg white or by crimping the edge and folding dough slightly under.
10 Do not prick the pastry.
11 Bake on ungreased tin sheet in a hot oven for about 35 mins.
12 This recipe will make about 3 dozen regular patties. if cocktail patties are needed, use a smaller cutter than a saucer.
13 Serving 3 dozen regular size patties.Try different fillings for experiment.