2 T vegetable oil
1 lb extra lean ground beef
1 medium onion, finely diced
3 garlic cloves, minced
1/4 t red pepper flakes or to taste
3 scallions, white and green parts, minced
1 T curry powder
1 T dried thyme leaf
1/2 t ground cumin
large pinch each: kosher salt and fresh black pepper
1/2 c plain dry bread crumbs
1/2 c chicken stock (homemade or low-sodium store-bought)
In a medium nonstick frying pan, heat the oil over medium heat. Add the beef, onion, garlic, red pepper flakes and scallions. Stir frequently, breaking up the beef until the meat is lightly browned (6 – 7 min). Add the remaining filling ingredients and simmer, stirring often, for 10 – 15 min. The filling will thicken when you add the bread crumbs, but keep stirring and cooking until the filling is moist, but not wet. Remove from heat and set aside to cool for at least 15 min.
1 pkg discos & 2 additional (12 discos), defrosted
Preheat oven to 400° F. Line a rimmed baking sheet with a Silpat (silicone mat) or parchment paper and set aside. On your counter top, place a small bowl of cool water next to your work area. Set out a large flat plate or platter on which you will form the patties. Take one disco and set it on the plate. Place 1 heaping T meat filling in the center. Wet your finger in the water, and run your finger around the entire edge of the disco. Fold the disco over to form a half-moon, and press down on the seam to seal. To strengthen the seal, press into the seam with the tines of a fork. Place the patty on the baking sheet, and continue until all of the patties are formed. Crack the egg into a small bowl and beat it with 1 T water. Using a pastry brush, paint the tops of the patties with this egg glaze. Bake at 400 F for 18 – 20 min until the tops of the patties are lightly browned. Serve warm. Or, let the patties cool completely and pack into zip-lock bags to refrigerate or freeze. Reheat in a warm oven before serving. Makes 10 – 12.