Spicy Jamaican Beef Crescents

By akselden

Ingredients

• Pastry:
• 2 cups (500 ml.) all-purpose flour
• 1/2 tsp (2 ml) granulated sugar
• 1/2 tsp (2 ml) salt
• 2/3 cup (150 ml) vegetable shortening, cubed
• 1/2 cup (125 ml) chicken stock
• 1 egg, beaten
• Filling:
• 1/2 lb. (250 g) ground beef
• 2 tsp (10 ml) cornstarch
• 112 tsp (2 ml) minced garlic
• 114 cup (50 ml) finely chopped green onion
• 2 tbsp (30 ml) soy sauce
• 1 tbsp (1.5 ml) red wine vinegar
• 1/2 tsp (2 ml) dried thyme
• 1/4 tsp (1 ml) ground allspice
• 1/4 tsp (1 ml) ground ginger
• 1/4 tsp (1 ml) salt
• 1/8 tsp (0.5 ml) black pepper
• 1/8 tsp (0.5 ml) nutmeg
• A few dashes hot sauce

Preparation

Step 1

1. To make filling, in a large nonstick skillet over medium-high heat, cook beef for 3-4 minutes, breaking up as it cooks, until no longer pink and most of juices have evaporated (drain off any excess if necessary)1.Stir in cornstarch and garlic. Cook, stirring, until any -remaining moisture is absorbed. Stir in green onions, soy sauce, vinegar, thyme, allspice, ginger, salt, pepper, nutmeg and hot sauce. Allow to cool completely.
2. To make pastry, blend flour, sugar and salt in food processor. Pulse in shortening until crumbly. Cover and process, while adding chicken stock through feed tube, just until soft dough forms. Transfer dough to floured work surface; form into smooth disc. Roll out to 1/8" (8 mm) thickness.(If dough is too soft to roll out, wrap and refrigerate until chilled.) Cut out 3" (8 cm) circles, reserving scraps. Place rounded teaspoon (5+ ml) of beef filling on each circle. Brush water around edges; fold dough over filling to make turnovers, crimping edges to seal. Brush with beaten egg . Gather and re-roll scraps to make about 30 crescents.
3. To freeze, place in single layer on wax-paper- or parchment-lined baking sheet until frozen solid; transfer to plastic freezer containers (crescents do not have to be in a single layer)..
4. To bake from frozen, place on ungreased baking sheets and bake in preheated 350°F (180°C) oven for 30 minutes until golden. Makes about 30.