Caribbean patí (Costarrican dish)


3 cup all purpose flour
1/2 tsp achiote paste
1/2 cup vegetable fat
175 ml beer
1 tsp sugar
1 tsp salt
1/4 stick margarine
1 1/2 tsp baking powder
For the filing
1/2 kg ground beef
1/2 onion
1 sweet pepper
1 celery stalk
1/2 head garlic
1 sprig of thyme
1/2 french baguette
1 panamanian pepper (or red pepper)


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

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