All Easy Recipes. Cook all that you can cook. Beef Patties
 
What You Need:            (To Make: 12 patties)
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FILLING
  • 1 tablespoon olive oil
  • 2 cloves garlic, peeled and crushed
  • jalapeno pepper, seeded and minced
  • 1 medium yellow onion, peeled and cut into small dice
  • 2 scallions, finely chopped
  • 1 pound lean ground beef
  • 1 teaspoon dried thyme, whole
  • 1 tablespoon curry powder
  • 1 teaspoon paprika
  • cup bread crumbs
  • cup water
  • Salt and freshly ground black pepper to taste

    DOUGH
  • 3 cups all-purpose flour
  • 2 teaspoons curry powder
  • 1 teaspoon salt
  • cup margarine
  • cup Crisco
  • 1 egg
  • 1 tablespoon distilled white vinegar
  • 3-4 tablespoons ice water

  • How To Cook:
    FILLING:
    1. Heat a large frying pan. Add the oil, garlic, jalapeno, onions, and scallions and saute for a few minutes. Add the ground beef and cook over medium heat until crumbly.

    2. Stir in the thyme, curry powder, paprika, and bread crumbs. Stir in the water and cook over low heat just until the water is absorbed.

    3. Add the salt and pepper. Allow to cool.

    DOUGH:
    1. In a large bowl, stir the flour, curry powder, and salt together. Cut in the shortenings using a pastry blender. Keep working the flour and shortenings until the mixture is rather grainy, like coarse cornmeal.

    2. Mix the egg and vinegar together and, using a wooden fork, stir the mixture into the flour. Add enough ice water so that the dough barely holds together.

    3. Place on a marble pastry slab or a plastic countertop and knead for just a few turns, enough so that the dough holds together and becomes rollable. Keep the remaining dough refrigerated as you work.

    4. Roll out a golf-ball-size piece of dough to at least 6 inches. Use a 6-inch plate as a template to cut out a circle. Put 3 tablespoons of the cooled filling in the middle of dough.

    5. Fold the circle over to form a half moon. Seal the pie by pushing down with a fork to crimp the edges.

    6. Bake at 400F for 25 to 30 minutes on an ungreased baking sheet. A nonstick baking sheet is best.


     
     
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