Guyanese Beef Patties

Ingredients 

• 4 cups of All Purpose flour
• 1 cup butter (chilled in the freezer for about 30 minutes)
• 1/4 cup vegetable shortening
• ½ cup ice cold water
• 2 egg yolks +1 tablespoon water beaten

For the filling

• 1/2 lb of ground beef
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1/2 teaspoon salt
• 1 wiri wiri pepper seeds and veins removed
• 1 tablespoon casareep
• 2 tablespoons ketchup
• 1 teaspoon thyme fresh or dried
• 1 cup frozen peas and carrots
• 1/4 cup chicken/vegetable broth or water

Instructions 

Making the dough

1. Add flour to a large mixing bowl, followed by salt and mix together well. Then grate chilled butter using the shred side of a cheese grater into the flour

1. Using a pastry blender or fork blend the butter into the flour but do not over blend, leaving little bits of butter creates a really flaky texture. Then add the vegetable shortening and combine until it is fully mixed and crumbly
2. Add the ice water a little at a time and press the flour together to form a dough ball. Do not knead the dough as this will remove the flaky texture
3. Place in a ziplock bag and refrigerate for about 30 minutes.

Making the filling

1. Add ground meat to a hot skillet or sauté pan on medium heat and cook until all of the pinkness in the meat is gone

1. Add garlic powder, onion powder, cassareep, ketchup, pepper and salt and cook for about 5 minutes
2. Add chicken broth and thyme and cook for an additional 3-5 minutes, then remove from the heat.
3. Let cool completely before adding to the pastry dough

Assembling the Patties

1. Preheat the oven to 350°F

1. Remove pastry dough from the refrigerator and and divide into two, returning half to the refrigerator while you work on your patties
2. Working with the remaining half, roll the dough out until it is ⅛ th inch thick, then using a circular mold (hand pie or biscuit cutter) cut 12 circles that are about 2 1/2 to 3 inches in diameter (bottom of the patties) and 12 circles that are 3 to 3 1/2 inches in diameter (tops for the patties). You may need to cut 12 circles first then press the dough back together and roll it out and cut the other 12 circles
3. Next add about 1 1/2 tablespoons of meat filling to the center of each bottom piece of dough. Then brush the perimeter of the disk with water and then place the second disk on top.
4. Then using a fork seal the edge of the patty and then pierce the top to allow air to escape during cooking
5. Place on a greased baking sheet, repeat these steps with the remaining dough
6. Brush the patties with the egg wash and bake in 350 °F oven for 20-25 minutes (or until golden brown), then remove and let cool before serving. (metemgee)