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1
Preparation - pastry
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2
Sieve flour
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3
Stir in baking powder, curry powder, salt and turmeric
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4
Work the butter and shortening in with fingertips until mixture resembles breadcrumbs
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5
Slowly drizzle in the water until the mixture has a dough-like consistency (it should only be slightly sticky)
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6
Roll the dough in to a ball
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7
Wrap in cling film and place in the fridge for 1 hour
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8
Preparation - filling
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9
Cut onion + scallion in to fine pieces
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10
Fry gently - so they do not quite get time to brown
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11
Add meat, thyme, garlic, peppers (finely chopped), salt, pepper, paprika, sugar and nutmeg
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12
Fry until mixture is fairly dry, drain off excess fat if necessary
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13
Add water and breadcrumbs, cook until the mixture has a thick, saucy texture
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14
Combining the pastry and filling
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15
Roll the pastry on a floured board until it is about 1/8 of an inch thick
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16
Cut as many circles (about the size of a saucer) out of the dough as you can.
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17
Place 1 tablespoon of the filling on one side of each pastry circle
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18
Moisten the edges of each patty with water and fold pastry over to make a crescent shape
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19
Seal the edge of each patty by crimping with a fork
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20
Cooking
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21
Preheat oven to 375 deg f, 200 C
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22
Place patties on aluminium foil
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23
Cook for 35 minutes (or until golden brown)
