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1
For pastry: Sift the flour, curry powder and salt into a large bowl.
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2
Cut in the shortening and margarine until crumbly.
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3
Add the cold water to make a stiff dough.
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4
Lightly flour a wooden cutting board and roll out the dough until about 1/8-inch thick.
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5
Cut out 8-inch circles.
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6
Cover with wax paper or a damp cloth until ready to use.
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7
You can place the dough in the refrigerator overnight.
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8
If you do refrigerate, remove the dough at least 15 minutes before using.
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9
(The original recipe says it makes 10 circles, but I have never been able to get more than 5-6).
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10
For filling: In a heavy skillet, heat the oil and saute the onion and Scotch Bonnet Pepper until they become limp.
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11
Add the ground beef, salt, pepper, curry powder and thyme and mix well.
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12
Brown the meat for about 10 minutes, stirring occasionally.
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13
Add the breadcrumbs and stock and combine all the ingredients well.
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14
Cover the skillet and simmer for about 10 to 15 minutes, stirring occasionally.
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15
When all the liquids have been absorbed, the filling is ready.
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16
It should be moist but not watery.
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17
Remove the skillet from the stove and preheat oven to 400 degrees F.
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18
Uncover the dough circles and divide filling evenly between them, placing it on one half of each circle.
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19
Moisten the edges of the dough with water and fold the dough circle over the meat filling.
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20
Pinch the edges closed with a fork.
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21
Lightly brush the pastry with a mixture of the egg and water.
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22
Bake on a lightly greased baking sheet for 30 to 40 minutes or until the pastry are golden brown.
