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1
Sift the flour 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 damp cloth until ready to use.
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7
In a heavy skillet, melt the margarine and saute the onion and Scotch Bonnet Pepper until they become limp.
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8
Add the ground beef, salt, pepper, curry powder and thyme and mix well.
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9
Brown the meat for about 10 minutes, stirring occasionally.
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10
Add the breadcrumbs and stock and combine all the ingredients well.
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11
Cover the skillet and simmer for about 10 to 15 minutes, stirring occasionally.
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12
When all the liquids have been absorbed, the filling is ready.
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13
It should be moist but not watery.
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14
Remove the skillet from the stove and preheat oven to 400 degrees F.
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15
Uncover the dough circles and place 2 to 3 tablespoons of filling on half of each.
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16
Moisten the edges of the dough with water and fold the dough circle over the meat filling.
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17
Pinch the edges closed with a fork.
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18
Lightly brush the pastry with a mixture of the egg and water.
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19
Bake on a lightly greased baking sheet for 30 to 40 minutes or until the pastry is golden brown.
