Jamaican Beef Patty Food

JAMAICAN BEEF PATTIES

Steps:

• For the dough: Combine flour, salt, and curry powder in work bowl of food processor, pulse to combine. Add the butter or shortening and process until the mixture looks like fine crumbs. In a bowl combine water, vinegar, and egg yolks. Add wet mixture to work bowl and pulse until a ball forms. Cover dough in plastic wrap and let rest in refrigerator for 1/2 hour.
• For the filling: Heat oil in saucepan over medium heat, add onions, scallions, thyme, and Scotch bonnet peppers. When onion begins to soften, add ground beef, salt, and enough water to barely cover meat, simmer over low heat for 20 minutes. Add bread crumbs and adjust with salt and pepper, allow to cool.
• Preheat the oven to 375 degrees F. Roll the dough out to 1/8-inch thick. Cut the dough into 6-inch circles. Place 2 tablespoons of the meat filling onto half of each dough round. Brush the edges of the dough with the egg wash. Fold the dough over the filling to make a half moon shape and press to seal. Place the patties on a parchment lined cookie sheet and place in the oven for 25 to 35 minutes.

JAMAICAN BEEF PATTIES

Steps:

• Preheat oven to 400 degrees F (200 degrees C). In a large bowl, combine flour, 1 1/2 teaspoons curry powder, and pinch of salt. Cut in 1/4 cup margarine and shortening until mixture resembles coarse crumbs. Stir in water until mixture forms a ball. Shape dough into a log, and cut into 10 equal sections. Roll each section into a six inch circle (approximately 1/8 inch thick). Set aside.
• Melt margarine in a skillet over medium heat. Saute onion until soft and translucent. Stir in ground beef. Season with 1 teaspoon curry powder, thyme, 1 teaspoon salt, and pepper. Cook until beef is evenly brown, stirring constantly. Stir in beef broth and bread crumbs. Simmer until liquid is absorbed. Remove from heat.
• Spoon equal amounts of filling into each pastry circle. Fold over and press edges together, making a half circle. Use a fork to press edges, and brush the top of each patty with beaten egg.
• Bake in preheated oven for 30 minutes, or until golden brown.

JAMAICAN BEEF PATTIES (AKA MEAT PIES OR PASTIES)

Steps:

• Make the crust: Combine flour, 1 1/2 teaspoons curry powder, and pinch of salt. Cut in 1/4 cup margarine and shortening until mixture resembles coarse crumbs. Stir in water until mixture forms a ball. Do not overstir; that makes tough crust. Shape dough into a log, and cut into 10 equal sections. Roll each section into a six inch circle (approximately 1/8 inch thick). Set aside.
• Next, prepare the filling.: Melt margarine in a skillet over medium heat. Saute onion until soft and translucent. Stir in ground beef. Season with 1 teaspoon curry powder, thyme, 1 teaspoon salt, and pepper. Cook until beef is browned, stirring constantly. Stir in beef broth and bread crumbs. Simmer until liquid is absorbed. Remove from heat.
• Now make the patties: Spoon some filling into each pastry circle. Fold over and press edges together, making a half circle. Use a fork to press edges, and brush the top of each patty with beaten egg.
• Bake in preheated 375 degree oven for 25 - 30 minutes, or until golden brown.
• NOTE: If you have the time and organization, it might be best to make the filling in advance, long enough to cool down before fillng the pastry. Otherwise, it might melt the pastry somewhat. Just a thought from a review on another recipe.

JAMAICAN BEEF PATTIES

Steps:

• Gather the ingredients.
• In a large bowl, add the flour, turmeric , salt, and vegetable shortening. Rub the shortening into the flour using your fingers until there are tiny pieces of shortening completely covered with flour and it has a sandy texture.
• Pour in 1/2 cup of the ice water and mix with your hands to bring the dough together. Keep adding ice water 1 or 2 tablespoons at a time until the mixture forms a smooth dough.
• Cut the dough into 2 large pieces. Wrap each and refrigerate for 30 to 40 minutes. Alternatively, before refrigerating, divide the dough into 10 to 12 individual pieces-use a food scale if you want them to be the same size.
• Gather the ingredients.
• Place the beef in a large bowl. Add the pepper and allspice. Mix together and set aside.
• Heat the vegetable oil in a large skillet over medium heat until it shimmers. Add the onions and sauté until translucent.
• Add the chili, if using, thyme, and garlic. Continue to sauté for another minute. Season with salt to taste.
• Add the ground beef to the pan and stir to mix, breaking up any large clumps. Let cook until the meat is no longer pink.
• Add the ketchup. Adjust the seasoning, adding more salt if necessary. Pour in the water or broth, stirring to combine.
• Bring the mixture to a boil, then reduce heat and let simmer until most of the liquid has evaporated and whatever is remaining has reduced to a thick sauce.
• Fold in the green onions. Remove from the heat and let cool completely.
• Position 2 racks in the upper and lower third of the oven and heat to 350 F. ​ Generously flour the work surface. Unwrap 1 of the pieces of dough and roll it out into a very large circle.
• Cut out 3 circles with a bowl or dish of approximately 5 inches in diameter. If you divided the dough into 10 to 12 small balls, roll them all out into a circle of approximately 5 inches in diameter.
• Place about 3 heaping tablespoons of the filling onto one half of each circle. Dip a finger into a bit of water and moisten the edges of the pastry.
• Fold over the other half and press to seal. With a fork, crimp the edges to close. Cut off any extra to give the patties a uniform look.
• Place the finished patties on two parchment-lined baking sheets and continue to work until you have rolled out all of the dough and used all of the beef. Place in the fridge until ready to bake.
• Just before baking, beat the egg and the remaining 1 tablespoon of water together to make an egg wash . Brush the assembled patties with egg wash.
• Bake patties until golden brown, 30 to 40 minutes, flipping baking sheets in the oven halfway through cooking. Cool on wire racks. Enjoy warm.

JAMAICAN BEEF PATTIES

Steps:

• --------DoughDirections---------.
• Combine flour, salt, and curry powder in work bowl of food processor, pulse to combine.
• Add butter or shortening and process until mixture looks like fine crumbs.
• In a bowl combine water, vinegar, and egg yolks.
• Add wet mixture to work bowl and pulse until a ball forms.
• Cover dough in plastic wrap and let rest in refrigerator for 1/2 hour.
• ---------FillingDirections----------.
• Preheat oven to 350 degrees.
• Mix together meat, scallions, salt, onion and 1 tablespoon of thyme.
• Place in the frying pan with a teaspoon of cooking oil and cook over medium heat until meat is cooked, about 10 minutes.
• Pour off excess fat.
• Add in breadcrumbs, the rest of the thyme, black pepper, habanero, paprika, and ketchup.
• Cook 15 minutes more, adding water as necessary to keep the mixture moist.
• Cool before filling pastry.
• Roll the dough out to 1/8-inch thick.
• Cut the dough into 6-inch circles or whatever shapes you want.
• Put filling on one half of the dough.
• Brush the edges of the dough with the beaten egg.
• Fold the dough over the filling to make a half moon shape and press the edges together firmly, sealing them with a fork.
• Place the patties on a greased cookie sheet and bake 20-25 minutes.
• If making cocktail size, cut the dough into 3-inch circles.

JAMAICAN MEAT PIE

Steps:

• In a food processor or by hand, mix together, flour, salt, sugar, turmeric blend well Add the butter, shortening, followed by vinegar and water in small amounts, pulse until combined and dough holds together in a ball.
• Place the dough on a well -floured surface. Divide it into 2 and roll it out. Place in the refrigerator for at least 30 minutes until ready to use
• Using a large-mouth glass or bowl about 4-5" cut out circles by gently pressing on the dough and releasing it, shaping the meat pie dough. Continue cutting out the dough until it all has been cut. Refrigerate for at least 30 minutes or until ready to use.
• Add 2 tablespoons of oil to a saucepan, followed by onions, garlic, paprika, thyme curry, chili powder, white pepper, allspice, and chicken bouillon. Let it simmer for about 2 minutes.
• Then add ground meat and breadcrumbs and continue cooking for about 10 or more minutes, stirring frequently to prevent burning. Add about ½ cup of water.
• Finally, add green onions and parsley and adjust for salt and pepper seasoning.
• Remove from stovetop and let it cool.
• Scoop a heaping tablespoon of filling into each circle, and brush with egg white or white around half of the circle. Fold over twist with fingers gently to seal the edges of the meat pie.
• Another way of sealing is by pressing the tines of a fork along the edges of the dough.
• Preheat the oven to 375℉.
• Carefully place each pie on a baking sheet and bake for about 30 minutes .
• You may freeze them to bake later.
• Best served warm.

JAMAICAN BEEF PATTIES

Steps:

• For the dough: Combine the flour, salt, curry powder, and butter in a food processor and pulse to combine.
• In a separate bowl combine water, vinegar, and egg yolks. Add wet mixture to the food processor, and pulse until a ball forms. Cover dough in plastic wrap and let rest in refrigerator for 1/2 hour.
• Heat oil in saucepan over medium heat, add onions, scallions, thyme, and Scotch bonnet peppers. When onion begins to soften, add ground beef, salt, and enough water to barely cover the meat. Simmer, over low heat, for 20 minutes. Add bread crumbs and adjust seasoning with salt and pepper. Remove from the heat and allow to cool.
• Preheat the oven to 375 degrees F.
• Roll the dough out to 1/8-inch thick. Cut the dough into 6-inch circles. Place 2 tablespoons of the meat filling onto half of each dough round. Brush the edges of the dough with the egg wash. Fold the dough over the filling to make a half moon shape and press to seal. Place the patties on a parchment lined cookie sheet and place in the oven for 25 to 35 minutes. ***If making the cocktail size, cut the dough into 3-inch circles.

CLASSIC HAMBURGER

Steps:

• Preheat grill to medium-high (or see Stovetop Variation).
• Combine onion, oil and 1 tablespoon ketchup in a medium saucepan. Cover and cook over medium-high heat, stirring often, until the onion is softened, 5 to 7 minutes. Reduce heat to medium-low, uncover and cook, stirring occasionally, until very soft, 5 to 8 minutes more. Transfer to a medium bowl and let cool for a few minutes.
• Meanwhile, combine the remaining 1 tablespoon ketchup, mayonnaise, relish and vinegar in a small bowl. Set aside.
• Add beef, Worcestershire (or steak sauce) and pepper to the onion and gently combine without overmixing. Form into 4 patties, about 3/4 inch thick.
• Oil the grill rack (see Tip). Grill the burgers, turning once, until an instant-read thermometer inserted in the center registers 165 degrees F, 4 to 5 minutes per side.
• Assemble the burgers on toasted buns with the ketchup-mayonnaise sauce, tomato slices and lettuce.

JAMAICAN BEEF PATTIES

Steps:

• Sift the flour into a bowl then stir in the sugar, salt and turmeric. Add the butter and rub them into the dry ingredients until you have a crumbly texture.
• Gradually add ice water to create a dough. Roll the dough into a ball, wrap in cling wrap and chill in the fridge 1 hour.
• Meanwhile, make the filling. In a large skillet over medium-high heat, add the meat and cook, breaking up with a wooden spoon, about 5 minutes.
• Add the onion and scotch bonnet and cook 3 minutes, until soft. Add the garlic powder, salt and black pepper.
• Dissolve beef cube in boiling water and add to the skillet with the paprika, allspice, breadcrumb or flour and the soy sauce or other sauce. Stir and simmer 20 minutes, then set aside to cool completely.
• When ready to cook, preheat oven to 350F.
• Take the chilled dough out of the fridge. Dust work surface and rolling pin with flour so the dough doesn't stick.
• Roll out the dough, when flat fold it into a square then roll again. Repeat 2 to 3 times to create a traditional patty crust.
• Roll the dough out to about 1/16th thickness.
• Place an upturned bowl or lid about 6 inches in diameter on top and carefully cut around it with a sharp knife. You should get 12 total, with a 6-inch size.
• Divide the meat mixture between each, about 3 tablespoons each and spoon it onto one side of the circle.
• Brush a little milk (or water) around the edge of the dough and carefully fold the patty over so the edges meet. Use your fingers to press and seal them, then use a fork and press around the edges.
• Poke a few holes on top with the fork to make steam holes and place on a baking sheet. Bake 25 minutes, until golden.
• Air fry 325F 10 to 12 minutes, turning halfway.

JAMAICAN BEEF PATTIES

Steps:

• Put all Pastry ingredients (except the water) in a food processor and tap the pulse button to slowly incorporate the butter into the flour. If doing by hand rub butter into flour until it represents fine breadcrumbs, try to work as quick as possible to avoid butter melting
• Add ice-cold water bit by bit and knead with hands into the dough until it forms a playdoh like texture. (you may need a little less/more water than stated above) Try not to handle to much.
• Place pastry covered in the fridge whilst you create the beef filling.
• Heat oil in pan and add onions and red peppers sautee for 5 minutes until soft, add spring onions.
• Add mince, garlic, chilli, paprika, garam masala, turmeric and salt. Stir through until mince has browned
• Finally add dried/fresh thyme and stock. Place lid on and leave to simmer for 15 minutes whilst you cut out pastry.
• Preheat oven to 180°C fan/ 200°C/ 400°F / Gas Mark 6.Remove pastry from fridge, flour surface and roll out very thin.
• Use a saucer/small plate (about 17cm diameter) to cut around the pastry. Re-roll remaining pastry until all used up, you should have 5-6 circles. Or you could use smaller plates and create smaller patties?!
• Now put rolled out circles on to there own bit of parchment paper and add 2-3 tbsp of beef mixture in the middle
• Use finger to dap the outer circle with water
• Fold pastry over the mince and use a fork to crimp the edges together
• Whisk egg with water and brush on pastry to glaze. For a flat pastry fork a hole in the top. For a puffed-up pastry (as I like them) leave out the hole!
• Place all completed patties on to a tray (or two) and cook in the 180°C fan/ 200°C/ 400°F / Gas Mark 6 oven for 20-25 minutes.
• Serve and enjoy!

JAMAICAN BEEF PATTIES

Steps:

• Preheat oven to 350°. In a large skillet, cook beef and onion over medium heat until beef is no longer pink and onion is tender, 6-8 minutes, breaking up beef into crumbles; drain. Stir in curry powder, thyme, pepper and salt; set aside. For crust, in a large bowl, whisk together flour, curry powder and salt. Cut in butter until mixture resembles coarse crumbs. Add water; stir just until moistened. Divide dough into 8 portions. On a lightly floured surface, roll each portion into a 6-in. circle. Place about 1/4 cup filling on 1 half of each circle. Fold crust over filling. Press edges with a fork to seal., Transfer to parchment-lined baking sheets; brush with beaten egg. Bake until light brown, 22-25 minutes. Remove to wire racks. Serve warm. Freeze option: Cover and freeze unbaked pastries on a parchment-lined baking sheet until firm. Transfer to freezer containers; return to freezer. To use, bake pastries on a parchment-lined baking sheet in a preheated 350° oven until heated through, 25-30 minutes.

JAMAICAN BEEF PATTIES

Steps:

• Mix flour, salt, turmeric and curry powder in a large bowl. Add shortening or suet and use your fingertips to rub it together with flour. When shortening is in small pieces and covered with flour, pour in ½ cup ice water and mix with your hands. Keep adding ice water, a few tablespoons at a time, until mixture forms a dough. It may be slightly sticky. Knead dough for two minutes, form into two disks, wrap in plastic and refrigerate while you make filling.
• Heat oil in a deep skillet over medium heat and add scallions, onion, garlic and half the chili pepper. Cook, stirring, until softened but not browned. Add paprika and allspice and stir to coat. Add beef and thyme and stir, breaking up any clumps. Add water just to cover meat. Mix in salt, pepper and sugar and bring to a simmer. Taste for seasonings, adding salt, pepper and chili pepper, if necessary; mixture should be quite spicy. Simmer about 30 minutes, until meat is soft and water is reduced to a sauce. Set aside to cool slightly.
• Heat oven to 375 degrees. Remove one disk of dough from refrigerator and divide it in half. Roll out one half on a lightly floured surface until large enough to cut three circles, each about 6 inches across. (Use the rim of a bowl turned upside down as a guide.) Repeat with remaining dough, setting aside the circles. Use scraps to make additional small patties, if you like.
• When ready to fill, have ready a fork for crimping and a bowl of water. Place two tablespoons of filling on lower half of one circle. Dip a finger into water and moisten the edge of the dough. Fold the top half over, pulling dough gently over filling and making a thick edge all around. Crimp edge with a fork and transfer to an ungreased baking sheet, preferably nonstick. Repeat with remaining dough and filling. Bake about 25 minutes, until top crust is firm and golden. Serve hot as is or inside buns.

JAMAICAN BEEF PATTY

Steps:

• In a large bowl, combine the curry powder, turmeric, salt, flour, butter and sugar and whisk together until it looks like small peas.
• Slowly pour the water in small amount at a time and mix together with your hand until it becomes a ball. To make this process easier, you can use a food processor instead of your hands.
• Wrap the dough with plastic wrap and put it in the fridge for at least 30 minutes or longer, while you make the meat filling.
• Season the lean ground beef with the ground ginger, allspice, black pepper, onion powder, garlic powder and complete seasoning. Set aside.
• In a large skillet, heat the oil and saute the onion, scotch bonnet pepper or red pepper flakes, tomato, scallions (green onions) and garlic for about 2 to 3 minutes.
• Add the seasoned lean ground beef to the sautéed vegetables and herbs. Use a wooden spoon to break it up and let it cook until it is no longer pink. Pour the soya sauce, browning and let it cook a little for about 3 minutes.
• Add the ketchup, curry powder, dried thyme, and bread crumbs and mix together. Pour the water, stir and cover with a lid. Allow to cook for about 10 minutes on low heat. Taste the mixture and adjust if it need more salt.
• Remove from heat and set aside to cool.
• In a small bowl, whisk the egg and water together. Set aside for later.
• Preheat the oven to 350 degrees Fahrenheit and line 2 baking sheets with parchment paper.
• Remove the dough from the fridge and divide into two parts. Put back the other half in the fridge to continue to chill.
• Flour your work station and your rolling pin. Roll out the 1st half of the dough to about 1/8 inch thick. Cut out circles that are about 5 to 6 inches or to your desired circle size.
• On one half of each circle, put about 2 to 3 heaping tablespoon of meat filling. Dip your finger in some water and slightly moisten the edges of each circle. Then fold over the other half and seal. Use a fork to crimp the edges.
• Place each patty on a baking sheet lined with parchment paper. Whisk the egg and water together to make the egg wash. Brush each patty with the egg wash.
• Or if you are baking all the patties in one baking time frame, then place the patties on the baking sheet in the refrigerator until the second set is ready without brushing them with the egg wash. This helps the dough not to get to room temperature. Then when the second set of patties are done assembling and it is baking time, brush all of the patties with the egg wash.
• Bake at 350 degree F for about 25 to 30 minutes.
• For the 2nd half of the dough, repeat the same process.
• Remove from oven once baked. Serve warm and enjoy.

JAMAICAN BEEF PATTIES

Steps:

• Preheat oven to 425 degrees Fahrenheit. In a large bowl, add the flour, curry and salt and sugar and mix. Using a pastry blender or fork, cut in the cold butter and shortening. Keep blending in the butter it resembles the size of small peas. Add the water and stir until flour turns into a ball. Form a ball of dough using your hands. The dough should be sticky but not too sticky.
• Place the dough into a large glass bowl and dust lightly with flour. Cover with plastic wrap and place in the refrigerator for about 20 minutes. Cut the pastry into 8 equal parts. Flatten into a 6 inch circle. Use a bowl to make perfect round circles.

AUTHENTIC JAMAICAN PATTY RECIPE (FLAKY BEEF PATTIES)

Steps:

• Pour plain flour into a large mixing bowl and add a tablespoon each of curry powder, turmeric, baking powder and salt. Mix until evenly distributed.
• Add cubes of butter into the mixing bowl and rub-in until the mixture resembles breadcrumbs.
• Pour half of the milk into the mixture and mix together before pouring the remaining half bit-by-bit mixing each time.
• Use your hands to bring the dough together. Then place in the fridge for at least 30 minutes, you can use this time to prepare the filling.
• Pour the minced (grounded) beef into a large mixing bowl and add a tablespoon of smoked paprika, onion powder, all purpose seasoning, garlic powder and black pepper. Mix together until evenly distributed.
• Add oil to a pan and heat on a high heat. Fry the garlic, onions, spring onions, ginger, thyme and scotch bonnet for 2 to 3 mins.
• Add the minced beef meat into the frying pan and stir continuously, add a tablespoon of smoked paprika, onion powder, all purpose seasoning, garlic powder and black pepper. Continue to fry for 2 to 3 minutes.
• Add 2 tablespoons of soy sauce, ketchup and a tablespoon of browning sauce and mix until evenly distributed.
• Leave to simmer for 5 minutes with the lid on, then continue to stir for 2 to 3 minutes breaking any clumps with the back of your wooden spoon.
• Flour your work surface and roll out the pastry, cut out circle shapes using a bowl (or plate). Add 2 to 3 tablespoons of the beef filling to the lower centre of the pastry.
• Make an egg wash by whisking an egg and use it to coat the edge of one half of the pastry. Fold over the pastry and press the edges together with your fingers. With a fork, dip it in flour and press down to create the authentic patty crimped edges.
• Preheat the oven to 180°C (gas mark 4, 350°F). Coat the pastry with an egg wash and bake in the oven for 20 to 25 minutes.

JAMAICAN BEEF PATTIES

Steps:

• For the pastry, sift together the flour, curry powder, turmeric and salt into the bowl of a food processor. Add the butter and pulse until the mixture looks like coarse sand. With the motor running, gradually add 4-6 tablespoons of ice cold water until the dough starts to come together. Add just enough water to bind the dough.
• Roll the dough into a ball and wrap in cling film. Leave to rest in the fridge for 30 minutes. (You can also prepare the pastry for this recipe in advance, just bring it back to room temperature before rolling out).
• For the filling, heat the oil in a large saucepan, add the onion and a pinch of salt and cook for about 5-10 minutes until softened. Add the garlic, curry powder, chives and thyme (and if you are using fresh Scotch bonnet, add this now too). Leave to cook for another minute, until the aromas are released. Add the minced beef, breaking it up with a wooden spoon and allow it to brown all over for about 5 minutes.
• Add the stock, sugar and scotch bonnet hot sauce, bring to the boil and reduce the heat. Cover the pan with a lid and let the mixture simmer for about 10 minutes. Add the bread, return the lid to the pan and let the mixture continue to simmer for a further 10 minutes. Remove the pan from the heat, season with salt and pepper and leave to cool.
• Preheat the oven to 220C/200 Fan/Gas 7.
• Remove the pastry from the fridge and roll out with a flour-dusted rolling pin onto a large sheet of greaseproof paper to a thickness of about 3mm. Cut out six circles from the pastry, using a side plate as a guide for the sizing.
• Divide the filling between the six circles, spooning the mixture on to one half of each pastry circle and leaving space around the edge to allow for sealing the pastry. Wet the edges of the pastry and fold the non-filled half of the pastry over the filled half and use a fork to press down all around the edges.
• Place the patties on a baking tray, brush with the egg and bake for 20 minutes, or until the pastry is golden and cooked through.
• For the ginger-citrus dressing, whisk together all the ingredients, ensuring they are well combined. Season with salt and pepper.
• For the salad, arrange the tomato, orange and red onion on serving plates and pour over the dressing. Sprinkle over a pinch of sea salt and pepper. Leave to sit for 20 minutes at room temperature, to allow the flavours to develop.
• Serve the patties with the salad alongside.

JAMAICAN BEEF PATTIES

Steps:

• Heat oil over medium heat in a large skillet or pan. Sauté onion and garlic.
• Tip in ground beef and cook until lightly browned. Add the peppers, grated carrot and potato. Mix until well incorporated.
• Add in the paprika, salt, sugar ground black pepper, dried oregano, nutmeg, cinnamon and tomato sauce. Stir until all ingredients are well distributed.
• Pour soy sauce and water. Stir then simmer until the meat is soft and the liquid is reduced and the filling is almost dry.
• Place flour, salt, sugar, ground pepper, turmeric and curry powder in a bowl. Mix everything until fully incorporated.
• Add the butter and vegetable shortening in the center of the mixture and mash using a fork or by hand. Continue mixing in the butter and vegetable shortening until you have a consistent sandy texture.
• Pour ice-cold water into mixture and knead by hand until elastic dough forms. Place the dough in a bowl and cover it in film wrap then refrigerate for at least 5 minutes.
• Pre heat oven at 200° C/390° F Lightly dust the work surface with flour. Dump the dough and flatten using a rolling pin until you have a rough square (approximately 24in X 24in) and 3mm thick.
• Roll the dough into a log shape and cut into 12 equal parts. Take one piece of cut dough and flatten into a 6 inch diameter circle.
• Place 1 1/2 tbsp of beef filling on one side of the dough then fold the dough into a half-moon shape.
• Seal the patty either by crimping the edge of the dough with a fork or fold the edges using your fingers. Arrange them in a baking sheet lined with baking paper and bake in an oven for 20 - 25 minutes. Bon appetit!