Makes about 12 patties
4 cups of GF all purpose flour
1 tsp of kosher salt
1 tablespoon of turmeric
½ cup of butter
½ cup of unsalted butter
5 tablespoons of water
1lb of lean ground beef
1 tablespoon of vegetable oil
2 teaspoons of seasoning salt
½ cup of unseasoned GF bread crumbs
2 habanero peppers, finely diced and seeded
¼ cup of chicken stock
3 cloves of minced garlic
1 & ½ teaspoons of thyme
½ cup of chopped scallions
1 small onion, chopped
1 egg, beaten
In a large bowl, sift together the four cups of flour, kosher salt and turmeric. Using a pastry blender or fork, cut in the butter. Keep blending in the butter until it is the size of small peas. Add in the five tablespoons of water and stir until flour comes together in a ball. Add a little more water if necessary. Place the dough into a large glass bowl and dust lightly with flour. Cover with plastic wrap and place in the refrigerator for at least an hour.
In a large saucepan over medium heat add 1 tablespoon of vegetable oil. Add the ground beef chopped onion and cook until is browned. Drain the excess liquid from the meat. Stir in the seasoning salt, peppers, garlic, thyme and scallions. Stir in the breadcrumbs and add the ¼ cup of chicken stock to moisten.
Simmer for 5-10 minutes or until most of the liquid from the chicken stock has evaporated but the mixture should be somewhat moist.
Let the meat mixture cool down to room temperature.
Using a pastry board, take some of the pastry dough, (about the size of a golf ball) and roll it into a circle to your desired thickness. (1/8th to 1/4 inch)
Place some of the meat mixture inside the middle of the rolled dough. Fold and seal using a fork to crimp the edges. If you have turnover molds, they work pretty well too.
Repeat this procedure for remaining patties.
Place the patties on a baking sheet and brush each patty with the beaten egg. Bake them in a 400-degree oven for about 15-20 minutes or until golden brown. Serve hot.