Ingredients
For the Pastry
– 2 cups all-purpose flour
– 1 teaspoon salt
– 1/2 teaspoon turmeric powder (for color)
– 1/2 cup cold unsalted butter (cut into cubes)
– 1/2 cup cold water
For the Filling
– 1 lb (450g) ground beef
– 1 small onion (finely chopped)
– 2 cloves garlic (minced)
– 1 small green bell pepper (finely chopped)
– 1 teaspoon dried thyme
– 1 teaspoon ground allspice
– 1/2 teaspoon ground black pepper
– 1 teaspoon salt (or to taste)
– 1 tablespoon tomato paste
– 1/2 cup beef broth
– 1 tablespoon vegetable oil
For the Egg Wash
– 1 large egg (beaten)
– 1 tablespoon water
Instructions
In a large bowl, combine the flour, salt, and turmeric powder. Add the cold butter cubes and use a pastry cutter or your fingers to cut the butter into the flour until the mixture resembles coarse crumbs.
Gradually add the cold water, mixing until the dough comes together. Be careful not to overwork the dough.
Divide the dough into two equal parts, flatten into discs, and wrap in plastic wrap. Refrigerate for at least 30 minutes.
In a large skillet, heat the vegetable oil over medium heat. Add the chopped onion, garlic, and bell pepper. Cook until the vegetables are soft and fragrant.
Add the ground beef to the skillet and cook until browned. Drain any excess fat.
Stir in the dried thyme, ground allspice, ground black pepper, salt, and tomato paste. Cook for another 2-3 minutes.
Pour in the beef broth and simmer until the liquid is mostly absorbed and the mixture is thick. Remove from heat and let it cool.
Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper.
On a lightly floured surface, roll out one of the dough discs to about 1/8-inch thickness. Use a round cutter (about 4-5 inches in diameter) to cut out circles.
Place a spoonful of the beef filling in the center of each circle. Fold the dough over to create a half-moon shape and press the edges with a fork to seal.
Repeat with the remaining dough and filling. Place the patties on the prepared baking sheet.
In a small bowl, whisk together the beaten egg and water to make the egg wash. Brush the tops of the patties with the egg wash.
Bake for 20-25 minutes, or until the pastry is golden brown and crisp.
Allow the patties to cool slightly before serving.
