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1
Place the French baguette in a bowl and cover it with water.
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2
We want it to get completely soaked in water.
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3
Leave it aside for later use.
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4
In a large bowl, add the flour, margarine and vegetable fat.
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5
Mix with a beater using the dough hook.
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6
Keep beating and slowly add the baking powder, salt and sugar.
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7
Then add the beer and the achiote paste.
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8
To prepare the filing, chop in the food processor the onion, sweet and panamanian or red peppers, celery stalk, garlic and sprig of thyme.
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9
Add to the beef and mix well.
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10
Add salt to taste.
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11
Preheat oven to 350F.
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12
Cover your working place with flour and knead the dough on it.
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13
Make sure your table is always covered with flour so the dough won't sick to it.
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14
Use a roller to make the dough as thin as you can without breaking it.
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15
Make circles on the dough.
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16
They should be around 7 to 10 cm.
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17
Fill them with the filling (about 1.5 tbsp per pati or as much as you can get in it) and close them like empanadas.
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18
Use a fork to secure the ends and make sure they are completely sealed.
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19
Place on a greased sheet and take to the oven.
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20
Bake for 8 minutes at 350F and then broil for 5 minutes.
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21
Enjoy!
