Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

4 c All purpose flour 2 ts Each ground coriander,
1 ts Salt -cumin, and tumeric
1 1/4 c Shortening 1 ts Each ground allspice and
6 To 8 Tbsp ice water -cinnamon
Filling: 1 Green bell pepper, stemmed,
1 lg Onion, diced fine -seeded, and finely chopped
4 Garlic cloves, minced 4 Tomatoes minced
3 Jalapeno chilies, seeded, 1 bn Green onions, minced
-stemmed, and minced Salt and pepper to taste
3 tb Vegetable oil 2 Eggs, lightly beaten
3/4 lb Ground beef

Servings: 24 patties

Pastry:

Preheat the oven to 400 deg F. To make the dough: place the flour
and salt in a large bowl; mix well. Cut the shortening into small
pieces about the size of walnuts. Add to the flour and, using your
fingers, rub the flour and shortening together, making a coarse,
mealy dough. Add the ice water and gather the dough into a ball.
The dough should be firm and not sticky. If the dough is too dry, add
a little more water, but if the dough is too sticky, add just enough
flour to make it form a ball. Divide the dough into 2 equal balls and
cover with plastic wrap. Refrigerate for at least 2 hours or up to 2
days.

To make the filling: in a large skillet, cook the onion, garlic, and
chilies in the oil over moderate heat for about 10 minutes, stirring
from time to time. Add the beef, herbs, spices, bell pepper, and
tomatoes, and cook over high heat for 5 minutes, stirring constantly
until the mixture is thick and saucy. Add the green onions and cook
for 1 minute. Season with salt and pepper and cool to room
temperature.

To assemble the patties: on a lightly floured surface, divide each
ball into 2 equal balls, so that you have 4 equal balls. Flatten
into disc shapes, then divide each disc into 6 equal pieces and roll
each into a ball. Roll each ball into a 3 1/2 inch diameter circle.
Brush the edges with beaten egg. Place about 1 tablespoon of filling
on one side of each circle, leaving a 1/4 inch border. Fold the
dough over, making a half-moon shape. Seal the edges with the tines
of a fork, and brush with the remaining egg.

Bake on a lightly greased baking sheet for 25 to 30 minutes, or until
the patties are golden brown. Remove from the oven and serve
immediately.

Source: Rolled, Wrapped, and Stuffed by Janet Hazen Posted by Linda
Davis

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