Costa Rican Pati (Beef Turnover)
- Ready In:
For the dough
- 2 1⁄2 cups self raising flour
- 4 ounces shortening
- 2 tablespoons butter, room temp
- 2 tablespoons vegetable oil
- 1 pinch salt
- cold water
For the filling
- 1 lb ground beef
- 1 bell pepper, chopped finely
- 1 1⁄2 cups breadcrumbs
- 1 tablespoon cilantro, chopped
- 2 tablespoons onions, chopped finely
- 2 garlic cloves, chopped finely
- 3 tablespoons vegetable oil
- black pepper
- hot pepper, to taste
- For the dough,
- combine the shortening, butter and oil with a wooden spoon and slowly add the sifted flour and salt. Sprinkle cold water as needed to create a homogenous mixture. Knead the dough and roll it out onto a flat surface to about 1/8 inch thickness. The idea is to have it thin but not so much that it tears.
- For the filling,
- sautee the onions, garlic and peppers on a pan with the oil. Once they brown a bit add the ground beef, the cilantro, the salt and pepper and the breadcrumbs. Stir well and cook thoroughly until the mixture is fairly dry. Let cool.
- Cut the pastry into circles or 6 inch squares. You can add the filling to one side, leaving a one inch border to press the edges, or add it into the center and then fold into thirds or fill the circle and cover it with another pastry circle. Each household has its own pati recipe version, so don’t be afraid to experiment and use the technique that is easiest for you.
- After filling the patties, press the edges with a fork, then punch some holes into the center of the Costa Rica pati with the fork so that the steam from the filling has a place to exit. Bake until golden brown on a 200°C (400°F) oven. Enjoy!
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RECIPE SUBMITTED BY
<p>I am a trained chef, but my career has taken a back seat to my family and my sanity. I do work part time as a pastry chef/prep cook/expo at a small restaurant. It's really nice to work part time and do something I love.</p> <p>I have a five year old son, a newborn baby girl (as of 2013) and have been married for 8 years. <br /><br /><br /></p>