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1
In large bowl, stir together flour, baking soda, curry powder, tumeric, and salt.
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2
Cut in shortening and butter until crumbly.
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3
Drizzle in water, stirring with fork and adding up to 2 tbsp.
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4
more water, if necessary, to make a soft dough.
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5
Form into a ball and flatten to a disc.
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6
Wrap and chill for 1 hour.
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7
* Filling: In skillet, heat oil over medium-high heat; cook onion, green onions, garlic and cayenne pepper for 3 minutes or until softened.
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8
Remove with slotted spoon and set aside.
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9
Over high heat, saute beef for 5 minutes or until no longer pink; drain off fat.
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10
Return onion mixture to pan along with curry powder, thyme, tumeric, salt and pepper; cook for 3 minutes over medium heat.
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11
Pour in water; bring to a boil.
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12
Add crumbs; simmer for 3 minutes or until slightly thickened but still juicy.
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13
Let cool.
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14
** Divide dough into 16 pieces.
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15
On floured pastry cloth and using stockinette-covered rolling pin, roll out each piece into a 5-inch circle.
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16
Brush edges of top half with water; place 2 heaping tbsp of filling in the centre.
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17
Fold in half, pressing edges togther with fork to seal.
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18
Prick twice; place on ungreased baking sheet.
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19
*** Bake in 375F oven for about 20 minutes or until crisp and golden.
