Subj : St. Leander 03
To   : All
From : Dave Drum
Date : Fri Mar 12 2021 15:17:00

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Leander's Beef Patties
 Categories: Beef, Vegetables, Herbs, Pastry
      Yield: 8 Servings
 
      1 lb Ground beef
      8 oz Can sweet green peas
      2    Beef bouillon
      1 tb Worcestershire sauce
      1    Yellow onion; minced fine
      2 tb Fresh chopped thyme
      6    Wiri-wiri peppers
           +=OR=+
    1/2    Minced habernero
      3 tb Fine minced celery leaves
      2    Blades scallion; minced
      1 ts Allspice
      1 ts Ground coriander
    1/2 ts Salt
      1 tb Vegetable oil
           Egg wash (1 egg beaten w/1
           - tb water)
           Pastry Dough
      3 c  Flour
     12 tb Cold butter
    1/4 c  Shortening
      1 ts Salt
      8 tb Iced water
 
  PASTRY: Sift flour and salt in a large mixing bowl. Dice
  butter into tiny cubes and add. Add shortening.
  
  Use fingertips to mix together.
  
  Add cold water one tbspn at a time or until all dry
  ingredients has been absorbed.
  
  Mold into a ball, wrap in plastic. Refrigerate for 30
  minutes before using.
  
  PATTIES: Season meat with salt, pepper, Worcestershire
  sauce, onion, allspice, wiri wiri pepper, and coriander.
  
  In a skillet, add oil and heat then add meat and
  bouillon Saute on high heat or 2 minutes.
  
  Add thyme, sweet green peas, and continue to cook for 1
  minute Remove immediately in order to have a half-cooked
  meat mixture Cool to room temperature.
  
  Add scallions and celery leaves and incorporate using
  a spatula.
  
  Roll out pastry dough and cut rounds using a biscuit
  cutter.
  
  Fill center with approximately 1 1/2 tbsp meat filling.
  
  Brush egg wash around the edges, top with another round
  of pastry dough. Press to seal edges with fingers, then
  use a fork to create indentations on edge. This will
  create a nice finish.
  
  Finally, prick the top with a fork, and baste with egg
  wash. Place on a greased flat sheet pan, and bake @
  375ºF/190ºC for 25 minutes.
  
  Cool on a rack, but serve warm.
  
  RECIPE FROM: http://www.guyanadining.com
  
  Uncle Dirty Dave's Archives
 
MMMMM

.... My pessimism suspects even the sincerity of the other pessimists!
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