COSTA RICAN PATI (BEEF TURNOVER)

Costa Rican Pati (Beef Turnover) image

Provided by Chef Jean

Time 1h

Yield 6-10 paties, 6-10 serving(s)

Number Of Ingredients 16

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2 1/2 cups self raising flour
4 ounces shortening
2 tablespoons butter, room temp
2 tablespoons vegetable oil
1 pinch salt
cold water
1 lb ground beef
1 bell pepper, chopped finely
1 1/2 cups breadcrumbs
1 tablespoon cilantro, chopped
2 tablespoons onions, chopped finely
2 garlic cloves, chopped finely
3 tablespoons vegetable oil
black pepper
salt
hot pepper, to taste

Steps:

For the dough,
combine the shortening, butter and oil with a wooden spoon and slowly add the sifted flour and salt. Sprinkle cold water as needed to create a homogenous mixture. Knead the dough and roll it out onto a flat surface to about 1/8 inch thickness. The idea is to have it thin but not so much that it tears.
For the filling,
sautee the onions, garlic and peppers on a pan with the oil. Once they brown a bit add the ground beef, the cilantro, the salt and pepper and the breadcrumbs. Stir well and cook thoroughly until the mixture is fairly dry. Let cool.
Assembly,.
Cut the pastry into circles or 6 inch squares. You can add the filling to one side, leaving a one inch border to press the edges, or add it into the center and then fold into thirds or fill the circle and cover it with another pastry circle. Each household has its own pati recipe version, so don't be afraid to experiment and use the technique that is easiest for you.
After filling the patties, press the edges with a fork, then punch some holes into the center of the Costa Rica pati with the fork so that the steam from the filling has a place to exit. Bake until golden brown on a 200°C (400°F) oven. Enjoy!

Nutrition Facts : Calories 766.8, Fat 47.4, SaturatedFat 13.5, Cholesterol 61.6, Sodium 309.2, Carbohydrate 60.8, Fiber 3, Sugar 2.5, Protein 23.4