Either rough puff pastry ( using 11/2 cups Flour) or patty pastry ( using 2 cups flour)
Filling
12 oz ground beef
2 tbsp oil
sprig of thyme
3 stalks escallion, chopped
1 small hot pepper
4 slices bread
11/2 cups water
11/2 tbsp. salt
1/2 tbsp pepper
2 egg yolks, beaten or 1/2 cup milk
Prepare pastry and leave to rest in the refrigerator until ready to roll. Fry beef and thyme in oil for 15 minutes. Chop hot pepper finely. Add escallion and hot pepper to meat. Cook, stirringfor 5 minutes. Place bread and water in blender. Allow to soak for 2 minutes, blend. Add this puree, salt and pepper to meat. Cook, stirring, for 3 minutes. ( do not allow the filling to dry out too much.) Discard thyme.
Roll pastry 1/8 inch thick. cut pastry rounds 6 inches in diameter. Divide filling between patties. Brush edges with water. Fold over. Seal. Glaze with egg yolk or milk. Bake on top shelf at 450° F for about 25 minutes until golden brown. serve hot.
