By Elissa Wa
Dice or grate the cold butter and leave it in the freezer for 30 minutes to firm up.
Mix all dry ingredients together in a large mixing bowl.
Add half of the cold butter and mix with the flour to ensure even distribution.
Slowly add the cold water and start kneading the dough, being careful not to overwork it.
Wrap the dough and refrigerate for 1 hour.
Roll out the dough on a floured surface until it's about 1.5 inches thick.
Add a quarter of the cold butter and fold it into the dough.
Refrigerate the dough for about 30 minutes.
Roll it out into a rectangular sheet approximately 3mm thick.
Place two tablespoons of beef filling into two separate piles on the dough.
Fold over the dough, cut, crimp the edges, and bake at 425°F for 15-20 minutes or 25-30 minutes from frozen.
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By Elissa Wa
This recipe is ready in 90 and features unsalted butter, All purpose flour, curry powder and other delicious ingredients. Contains 250 calories total.
Dice or grate the cold butter and leave it in the freezer for 30 minutes to firm up.
Mix all dry ingredients together in a large mixing bowl.
Add half of the cold butter and mix with the flour to ensure even distribution.
Slowly add the cold water and start kneading the dough, being careful not to overwork it.
Wrap the dough and refrigerate for 1 hour.
Roll out the dough on a floured surface until it's about 1.5 inches thick.
Add a quarter of the cold butter and fold it into the dough.
Refrigerate the dough for about 30 minutes.
Roll it out into a rectangular sheet approximately 3mm thick.
Place two tablespoons of beef filling into two separate piles on the dough.
Fold over the dough, cut, crimp the edges, and bake at 425°F for 15-20 minutes or 25-30 minutes from frozen.
Calories per Serving: 250
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