Patty - you've gotta try 'em!

If you eat nothing else local in your Cahuita visit, make sure to try a patty.  These spicy meat turnovers are simply delicious and very filling.  They're a cheap and easy way to have instant picnic food for your trip into the National Park too.

Are you vegetarian?  Then try a patty filled with sweetened plantain or pineapple instead. 

The patty stand is open at the weekend on the lefthand turn before the National Park Hotel on the way to the park entrance.  Listen out for the distinctive bell on Tuesdays and Thursdays to buy your patty from Einer on his bicycle patty delivery service through the town center.

Why not make your own patty at home too with this great recipe from food.com?

Costa Rican Pati (Beef Turnover)By Chef Jean on May 11, 2011

• Prep Time: 40 mins
• Total Time: 1 hr
• Serves: 6-10, Yield: 6.0 paties

About This Recipe"Whether you call them pati, pattie, patty or paty, these traditional Costa Rican turnovers are one of the best things this cuisine has to offer. They are easy to make and easy to carry around and eat. Make a bunch and take them to work or school as an alternative to sandwiches. I have no idea on prep time, cook time or yield, I just estimated. Posted for ZWT."
IngredientsFor the doughFor the filling

• • 2 1/2 cups self raising flour
  • 4 ounces shortening
  • 2 tablespoons butter, room temp
  • 2 tablespoons vegetable oil
  • 1 pinch salt
  • cold water
  • 1 lb ground beef
  • 1 bell pepper, chopped finely
  • 1 1/2 cups breadcrumbs
  • 1 tablespoon cilantro, chopped
  • 2 tablespoons onions, chopped finely
  • 2 garlic cloves, chopped finely
  • 3 tablespoons vegetable oil
  • black pepper
  • salt
  • hot pepper, to taste

Directions

1. For the dough,
2. combine the shortening, butter and oil with a wooden spoon and slowly add the sifted flour and salt. Sprinkle cold water as needed to create a homogenous mixture. Knead the dough and roll it out onto a flat surface to about 1/8 inch thickness. The idea is to have it thin but not so much that it tears.
3. For the filling,
4. sautee the onions, garlic and peppers on a pan with the oil. Once they brown a bit add the ground beef, the cilantro, the salt and pepper and the breadcrumbs. Stir well and cook thoroughly until the mixture is fairly dry. Let cool.
5. Assembly,.

Page 2 of 2Costa Rican Pati (Beef Turnover) (cont.)Directions

1. Cut the pastry into circles or 6 inch squares. You can add the filling to one side, leaving a one inch border to press the edges, or add it into the center and then fold into thirds or fill the circle and cover it with another pastry circle. Each household has its own pati recipe version, so don’t be afraid to experiment and use the technique that is easiest for you.
2. After filling the patties, press the edges with a fork, then punch some holes into the center of the Costa Rica pati with the fork so that the steam from the filling has a place to exit. Bake until golden brown on a 200°C (400°F) oven. Enjoy!

Nutrition FactsServing Size: 1 (133 g)
Servings Per Recipe: 6

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