We decided to try the beef patties again and they came out well, but compromises were made!

The day prior, I made the beef mixture. Just good quality grass fed ground chuck. I browned it and drained the fat. Then I sautéed diced onions, pressed garlic, habanero pepper, a beef cube, a little thyme–then add the beef into the pot and some stock if needed to allow it to simmer a bit. I also boiled a potato when I was making some rice, I smashed it into the beef mixture just to hold some moisture. You can also add some frozen green peas (which I forgot…). 

We let this cool and put in the fridge overnight. 

The pastry was new to us, so we tried a few ways. We did two cups of flour to 2 sticks of butter. It came out well but I think a little lard would be a good addition for the taste and mouth feel but not great for my hips!

Add a small amount of cold water at a time to form a ball. Split in two and place in the fridge for about 30 minutes. 

Roll out and press into a circle. 

Fill and fold, use water to seal the edges and a fork to press down. Use an egg wash to get a nice crust. 

We baked at 350 until golden! 

Give it a try!

Yum!

Here we used:

2 lbs ground beef

1 large onion

2 habanero peppers

1 baked or boiled potato, smashed

AP flour, 8 cups

Butter, 8 sticks +\- lard

Salt, pepper

A rolling pin, however a bottle of wine will also work…

Cheers to the Houston crew who were my test tasters!