INGREDIENTS: Dough 3 ½ cups pastry flour 3/4 tsp. salt 4 Tbsps. sweet butter 8 Tbsps. vegetable shortening 3/4 cup ice waterFilling 1 lb. fabricated certified Angus beef bottom sirloin butt flap, finely diced 3 each Serrano chiles, cleaned, seeded, membrane removed, finely minced 1 tsp. fresh ginger, minced 3 Tbsps. prepared teriyaki liteMarinade 4 each garlic cloves, minced 3 oz. onion, finely diced 1 tsp. cumin powder 3 Tbsps. olive oil 12 stuffed green olives, chopped 2 0z. Roma tomatoes, ...
Register to view this article
Why Register for FREE?
Registering for Premium Content on Restaurant Hospitality will give you INSTANT access to invaluable articles and media content that industry professionals rely on. You will have access to our special reports, feature articles, and industry analysis. It’s FREE, easy and quick.