From previous steps
- Rested dough
- Finished filling
Step 4: Roll & fill the dough
Preheat the oven to 400°F/204°C. Remove your dough from the fridge. While the oven preheats, roll out the dough and fill the patties: Roll out the dough into a sheet as thin as you can go (around 1/8” or 3mm). Next, stamp out as many ~8” or 20cm circles as you can from the dough: trace your knife around a plate or lid as a guide. As you cut the dough into circles, lightly dust each with flour and set aside for the filling step. Any leftover dough can be rerolled and cut into remaining circles until you run out. You should be able to make 6-8 circles. Now, you can fill each circle: Add about 65g or 1/8 of the filling to one-half of a dough circle. Fold the dough over and press the edges to seal the filling in, pushing out any air as you go. It should become a perfect half-circle pouch, with a sealed edge. Fold the sealed edge over itself back towards the filling, and then use a fork to crimp the folded edge all the way around. Add the completed patty to a baking sheet. Repeat with remaining beef patty dough circles and filling.
Step 4: Roll & fill the dough
From previous steps
- Rested dough
- Finished filling
Preheat the oven to 400°F/204°C. Remove your dough from the fridge. While the oven preheats, roll out the dough and fill the patties: Roll out the dough into a sheet as thin as you can go (around 1/8” or 3mm). Next, stamp out as many ~8” or 20cm circles as you can from the dough: trace your knife around a plate or lid as a guide. As you cut the dough into circles, lightly dust each with flour and set aside for the filling step. Any leftover dough can be rerolled and cut into remaining circles until you run out. You should be able to make 6-8 circles. Now, you can fill each circle: Add about 65g or 1/8 of the filling to one-half of a dough circle. Fold the dough over and press the edges to seal the filling in, pushing out any air as you go. It should become a perfect half-circle pouch, with a sealed edge. Fold the sealed edge over itself back towards the filling, and then use a fork to crimp the folded edge all the way around. Add the completed patty to a baking sheet. Repeat with remaining beef patty dough circles and filling.