2 cups all purpose flour
1 1/2 tsp Brass Ring Butter Chicken Mix
1/2 cup butter
approx. 1/2 cup water
1 lb ground beef
1 small onion, minced
1 tbsp Brass Ring Jerk Mix OR
1 tbsp Brass Ring Butter Chicken Mix - NOT BOTH
1/2 cup beef broth
1/4 cup bread crumbs (maybe slightly more)
1 egg, beaten
In a pan on medium heat, saute onion for 3 to 4 minutes or until cooked. Add ground beef. While beef is cooking, add BR Jerk or Butter Chicken Mix (NOT BOTH). Once beef is cooked, add broth and simmer. Add only enough bread crumbs to soak up some of the broth while still leaving the mixture moist and juicy - keep in mind more of the broth will soak up while mixture is cooling. Set aside to cool - doesn't have to be cold, just not warm or hot.
In a large bowl, combine flour, BR Butter Chicken Mix and butter. Mix with hands until the butter and shortening crumble and are evenly spread throughout. Put dough hook on mixer and add water, a little at a time, until dough is soft and pliable. You want the dough to be really soft, and it should feel somewhat greasy. It should stick to the counter enough to roll it out, but lift off easily and not stay on the counter.
Preheat oven to 400 F
Roll dough into log and divide into 10 equal pieces. Roll each piece into a round shape, approx. 6" across and 1/8" thick. Add cooled filling to one half of round and fold other side over. Close with fork - push both sides together with end of fork, sealing. Brush tops with egg. Cook for 15 mins or until patties are brown and crispy.
You can also freeze the leftovers. Just thaw and bake at 350 F for 10 mins to reheat.