Ingredients:

  • 2 cups All-Purpose Flour
  • 4 oz Unsalted Butter (very cold, cubed)
  • 1/2 cup Ice Water
  • 1 teaspoon Fine Sea Salt
  • 1 lb Alligator Tail Meat (minced or finely diced)
  • 1/2 cup Yellow Onion (finely diced)
  • 2 tablespoons Dijon Mustard
  • 1 teaspoon Fresh Thyme Leaves
  • 1 tablespoon Worcester Sauce
  • 1/4 cup Plain Breadcrumbs
  • 1 large Egg (beaten, for filling)
  • Salt and Black Pepper (to taste)
  • 1 large Egg (for glaze, beaten with a splash of water)

Instructions:

  1. Mix the Dough: In a large bowl, whisk together the flour and salt. Cut in the cold butter until the mixture resembles coarse breadcrumbs, leaving a few pea-sized pieces of fat intact.
  2. Bind and Rest: Gradually add the ice water, mixing gently until the dough just comes together. Form the dough into a flat disc, wrap tightly, and chill in the refrigerator for a minimum of 45 minutes.
  3. Prepare the Gator Filling: Process or finely mince the alligator meat. In a clean bowl, combine the minced gator meat, diced onion, mustard, thyme, Worcester sauce, breadcrumbs, and the beaten egg (for the filling).
  4. Season: Season generously with salt and pepper. Mix thoroughly but gently until just combined. Fry a teaspoon of the mixture to check seasoning levels, adjusting as necessary.
  5. Preheat and Prepare: Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
  6. Roll, Cut, and Fill: Roll the chilled dough into a large rectangle, about 1/8 inch (3-4 mm) thick. Cut the rectangle into smaller squares or rectangles (approx. 4x6 inches). Spoon a generous line of gator filling down the centre of each piece, leaving a 1-inch border.
  7. Wrap and Crimp: Brush the edges of the pastry with the egg wash (glaze). Fold the pastry over the filling to create a roll or turnover shape. Crimp the edges tightly with a fork to seal.
  8. Glaze and Vent: Brush the tops of the rolls generously with the remaining egg wash. Using a sharp knife, cut 2–3 small vents into the top of each bite to allow steam to escape.
  9. Bake: Bake for 25 to 30 minutes, or until the pastry is deep golden brown and the filling is cooked through (internal temperature should reach 165°F / 74°C). Allow to cool slightly before serving.