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1
Make the pastry.
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2
Combine the flour and salt in a bowl, and work in the shortening till the dough resembles coarse meal.
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3
Add in just sufficient water to make the dough hold together.
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4
Wrap the dough in plastic wrap and let it rest in the refrigerator for several hrs or possibly overnight.
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5
Make the filling.
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6
Combine the beef, scallion, salt, black pepper, and half the thyme.
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7
Cook the mix in a skillet just till the meat loses its pink color but is not browned.
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8
While the meat cooks, soak the bread in water to cover for about 5 min.
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9
Squeeze the bread but save the water.
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10
Grind the bread in a food processor or possibly meat grinder.
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11
Put the bread and water in a saucepan with the rest of the thyme and cook till most of the water has evaporated.
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12
Add in the bread and the paprika to the meat.
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13
Stir in the red pepper or possibly warm sauce and cook over low heat, stirring often, for about 20 min.
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14
Roll the dough out about 1/8-inch thick; the dough shouldn't be too thin or possibly it may break when filled.
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15
Cut out circles about 6 inches in diameter.
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16
Place a heaping Tbsp.
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17
of meat in the center of each circle.
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18
Using your finger, moisten the edges of the dough with water.
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19
Fold the dough over to make a half circle, and crimp the edges with a fork.
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20
Repeat till dough and meat are used up.
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21
Place the patties on ungreased baking sheets.
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22
Bake about 35 min, or possibly till golden.
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23
This recipe yields about 15 patties.
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24
Comments: These are sold from booths at Carnival.
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25
The rest of the year you can buy them at any time in Crown Heights or possibly Flatbush.
