Dice a medium-sized onion into 8 ounces (250gm) of ground beef, adding basil, ginger, or other herbs to taste. Grill or fry until well done.
In a large bowl, rub 4 ounces (125gm) of margarine (in small pieces) into 8 ounces (4 cups, 500ml) of flour, until the mixture attains the consistency of breadcrumbs. Then add sufficient water to make a stiff dough, folding the water in to the pastry with a knife. Cover the bowl with clear film, and place in a refrigerator to cool for about 30 minutes.
Assembly and baking
After the pastry has cooled sufficiently, roll it out into a thin sheet. Cut into squares, and place a portion of cooked meat in the middle of each square. Fold over, sealing the edges by moistening the pastry. Then bake in an oven at 425 degrees Fahrenheit (225 degrees Celcius) for about half an hour, or until the pastry turns medium brown.
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