mix the spices and flour |
You will need:
300g / 10.6oz (2C) all purpose flour (plus more for working the dough)
175g / 6.2oz (3/4C) unsalted butter (cold and cubed)
5ml / 1tsp curry powder
5ml / 1tsp ground anatto seed (achiote)
5ml / 1tsp ground black pepper
2.5ml / 1/2tsp tumeric
to taste kosher salt (about 5ml / 1tsp)
as needed egg wash
Method
- cube the butter and keep it cold
- mix all the flour, spices and salt
- add the butter to the flour and use your fingertips to break up the butter
- when you start to get a pea-sized crumb, add the ice water
- mix until the dough is just shy of coming together
- turn the dough out on a floured surface
- when the dough has come together, divide into portions (ours were 100g each)
- use your hands to form disks with the dough and wrap with plastic
- let the dough rest (I left mine overnight, but a 1/2 hour will be fine)
- on a floured surface again, roll the disks out thin
- transfer to a paper lined tray
- place your filling on half the patty and egg wash the edge
- fold the dough over and crimp the edge with a fork
- cut a few vents in the top
- heat the oven to 375F / 191C if you have convection, or 400F / 204C in a still oven
- cook about 15 minutes, rotating if necessary
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