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1
Mix flour, salt, turmeric and curry powder in a large bowl.
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2
Add shortening or suet and use your fingertips to rub it together with flour.
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3
When shortening is in small pieces and covered with flour, pour in 1/2 cup ice water and mix with your hands.
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4
Keep adding ice water, a few tablespoons at a time, until mixture forms a dough.
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5
It may be slightly sticky.
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6
Knead dough for two minutes, form into two disks, wrap in plastic and refrigerate while you make filling.
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7
Heat oil in a deep skillet over medium heat and add scallions, onion, garlic and half the chili pepper.
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8
Cook, stirring, until softened but not browned.
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9
Add paprika and allspice and stir to coat.
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10
Add beef and thyme and stir, breaking up any clumps.
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11
Add water just to cover meat.
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12
Mix in salt, pepper and sugar and bring to a simmer.
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13
Taste for seasonings, adding salt, pepper and chili pepper, if necessary; mixture should be quite spicy.
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14
Simmer about 30 minutes, until meat is soft and water is reduced to a sauce.
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15
Set aside to cool slightly.
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16
Heat oven to 375 degrees.
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17
Remove one disk of dough from refrigerator and divide it in half.
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18
Roll out one half on a lightly floured surface until large enough to cut three circles, each about 6 inches across.
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19
(Use the rim of a bowl turned upside down as a guide.)
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20
Repeat with remaining dough, setting aside the circles.
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21
Use scraps to make additional small patties, if you like.
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22
When ready to fill, have ready a fork for crimping and a bowl of water.
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23
Place two tablespoons of filling on lower half of one circle.
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24
Dip a finger into water and moisten the edge of the dough.
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25
Fold the top half over, pulling dough gently over filling and making a thick edge all around.
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26
Crimp edge with a fork and transfer to an ungreased baking sheet, preferably nonstick.
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27
Repeat with remaining dough and filling.
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28
Bake about 25 minutes, until top crust is firm and golden.
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29
Serve hot as is or inside buns.
