Lovely flaky pastry that is flavoured with cumin and red chili peppers , surrounding moist beef! Can't get any better than that! My friends and family ask me to make these all the time!
* 4 cups all-purpose flour
* 4 teaspoons baking powder
* 1 teaspoon salt
* 1 1/3 cups shortening
* 1/2 cup butter
* 1 cup cold water
* 2 tablespoons olive oil
* 2 medium onions , finely chopped
* 2 garlic cloves , minced
* 2 lbs ground beef
* Aji Colorado Chile pod paste or one small can of tomato paste
* 1 1/2 teaspoons salt
* 1 1/2 teaspoons dried basil, parsley or oregano
* 1 teaspoon black pepper
* 1 teaspoon of cumin.
Aji colorado Paste10 dry California red chili pods 3 cloves of garlic 1 teaspoon of cumin 1/2 cup of water
To make the pastry: In a large bowl, stir the flour, baking powder, curry, salt and turmeric. Cut in the butter and shortening until the mix resembles fine crumbs. Pour water in and make a soft dough. Gather the dough into a ball and wrap in wax paper. Chill for 1 hour.
To make the filling: In a large pan, heat the oil over medium heat. Cook the onions and garlic until soft. Place in a small bowl and set aside. Increase the heat to high. In the same pan, cook the beef until it is no longer pink. Drain the fat and stir in the onion mix, red chili pod paste, salt, oregano, black peppers. Cook over medium heat for 3 minutes.
Assembly: Divide pastry in half and roll 2 long sausage shapes. Slice each roll crosswise into roughly 12 equal pieces. Roll each piece out into a 6" circle. Spoon some filling into the circle. Wet the edges of the circle with a little water and fold in half, making sure the edges meet. Trim into a neat half moon shape and imprint the edges with fork prongs.
Bake in a preheated 350 degree oven for 28 minutes or until the pastry is lightly brown.