Either rough puff pastry ( using 1 1/2 cups Flour) or patty pastry ( using 2 cups flour)
12 oz ground beef
2 tbsp oil
sprig of thyme
3 stalks scallion, chopped
1 small hot pepper
4 slices bread
11/2 cups water
11/2 tbsp. salt
1/2 tbsp pepper
2 egg yolks, beaten or 1/2 cup milk
Prepare pastry and leave to rest in the refrigerator until ready to roll.
Fry beef and thyme in oil for 10 minutes.
Chop hot pepper finely. Add scallion and hot pepper to meat.
Continue cooking for a further 5 mins stirring continuously.
Place bread and water in a blender and leave to soak for a few minutes, blend.
Add this puree, salt and pepper to meat.
Cook, stirring, for 3 minutes. Discard thyme.
Roll pastry 1/8 inch thick.
Cut pastry rounds 6 inches in diameter. Divide filling between patties.
Brush edges with water. Fold over and seal. Glaze with egg yolk or milk. Bake on top shelf at 450° F for about 30minutes until golden brown.