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1
To make the pastry, combine the flour, salt, baking powder and curry powder in a large mixing bowl.
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2
Cut the butter into small pieces and add to the bowl.
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3
Working quickly and using your fingertips, squeeze together the flour mixture and butter and toss it together by scooping under the mixture with both hands.
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4
When the mixture resembles a very coarse meal, add the water to the bowl.
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5
With floured hands, mix and squeeze the dough just until it forms a ball.
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6
Knead it once or twice to combine it fully (the less kneading, the better).
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7
Spread the dough into 2 pieces, flattening each into a thick pancake.
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8
Wrap in plastic and set them in the refrigerator to chill for at least 15 minutes.
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9
(The dough will keep in the refrigerator up to 5 days.
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10
Remove it from the refrigerator 30 minutes before using it.)
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11
For the filling, mix together the beef, onion, scallions, garlic, peppers and thyme in a large bowl.
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12
In a large skillet, heat the oil over high heat until it is very hot, and add the beef mixture.
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13
Fry until the meat is brown and the moisture is evaporated, about 8 minutes.
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14
Add the curry powder, salt and black pepper, stirring constantly over high heat, allowing a crust to form on the bottom of the pan.
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15
Add the water and stir the mixture, scraping the bottom to incorporate the browned crust.
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16
Add the bread crumbs and stir.
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17
The consistency should be like a thick stew.
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18
Add more water as needed.
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19
Cover, reduce the heat to very low and cook for 15 minutes.
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20
Set it aside to cool.
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21
Preheat the oven to 400F.
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22
Cut each piece of the dough into 9 pieces.
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23
Using a rolling pin on a floured surface, roll out each piece of pastry into a rectangle shape with rounded edges.
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24
Spread a large spoonful of the cooled meat mixture over one side of the dough, leaving at least a 1/2- to 3/4-inch border on the outside edge.
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25
Using your finger, paint water around the border.
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26
Fold the other side of the dough over, and roll and crimp the edges.
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27
Lightly press a floured fork around the edge of the patty.
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28
Place the patty onto a cookie sheet and repeat the procedure with the remaining dough.
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29
The patties may be covered in plastic and frozen at this point for later use.
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30
Brush each patty with the egg wash and bake for 20 minutes, or until the patties begin to turn a golden color.
