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1 1/4 cups all-purpose flour
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1 cup whole-wheat pastry flour (see Note)
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1 teaspoon ground turmeric
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1/4 teaspoon baking powder
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4 tablespoons cold unsalted butter
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8 ounces 93%-lean ground beef
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1 bunch scallions, minced
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1 teaspoon minced scotch bonnet chile pepper (see Tip), or to taste
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1/4 cup fine dry breadcrumbs (see Note)
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1/4 teaspoon ground turmeric
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Ingredient Note: : Whole-wheat pastry flour, lower in protein than regular whole-wheat flour, has less gluten-forming potential, making it a better choice for tender baked goods. You can find it in the natural-foods section of large supermarkets and natural-foods stores. Store in the freezer.
We like Ian’s brand of coarse dry whole-wheat breadcrumbs, labeled “Panko breadcrumbs.” Find them in the natural-foods section of large supermarkets. To make your own breadcrumbs, trim crusts from firm sandwich bread. Tear the bread into pieces and process in a food processor until coarse crumbs form. (To make fine dry breadcrumbs, process until very fine). Spread on a baking sheet and bake at 250°F until dry, about 10 to15 minutes. One slice of bread makes about 1/3 cup dry breadcrumbs.
Kitchen tip: One of the hottest chile peppers, Scotch bonnets come in vivid shades of red, orange and green and are used throughout the Caribbean. Though they look similar to habaneros, Scotch bonnets have a citrus note that makes them undeniably different. You can control the heat of a dish a little by discarding the membranes that hold the seeds, which are the spiciest part of chile peppers, along with the seeds themselves. Be sure to wash your hands thoroughly after handling hot peppers or wear rubber gloves. If you can’t find Scotch bonnet peppers, habaneros can be substituted.
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