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1
Make the pastry dough: In a medium bowl, stir together the flour, curry powder, salt, and cayenne.
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2
Using a pastry blender or two knives, cut in the shortening until it resembles coarse meal.
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3
Tossing with a fork, gradually sprinkle in the ice water, mixing just until the mixture is moist enough to hold together when pinched between your thumb and forefinger.
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4
(You may need to add more water.)
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5
Gather the dough and form it into a flat disk, wrap it in waxed paper, and refrigerate at least 1 hour or overnight.
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6
Make the filling: Heat the butter in a large skillet.
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7
Add the ground beef, onion, chile pepper, and garlic.
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8
Cook over medium-high heat, stirring often, until the meat is no longer pink, about 5 minutes.
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9
Then add the flour, curry powder, salt, thyme, and allspice, and stir for 1 minute.
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10
Stir in the tomato paste and water and cook until thickened, about 1 minute.
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11
Remove the skillet from the heat and allow the filling to cool completely.
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12
Position a rack in the top third of the oven, and preheat to 400.
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13
Lightly grease a baking sheet.
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14
On a lightly floured work surface, roll out the dough to form a 12- by 14-inch rectangle about 1/8 inch thick.
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15
Cut it into eight 6- by 3-inch rectangles.
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16
Place about 1/4 cup of the filling in the center of each rectangle, fold it over to enclose the filling, and press the edges with a fork to seal them.
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17
Transfer the patties to the prepared baking sheet, and brush them lightly with the beaten egg.
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18
Bake until golden brown, 25 to 30 minutes.
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19
Serve hot, warm, or at room temperature.
