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1
To make the pastry, combine the flour, salt, baking powder and curry powder in a large mixing bowl.
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2
Cut the butter into small pieces and add to the bowl.
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3
Working quickly and using your fingertips, squeeze the flour mixture and butter together and toss it by scooping under the mixture with both hands.
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4
When the mixture resembles a very coarse meal, add the water to the bowl.
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5
With floured hands, mix and squeeze the dough just until it forms a ball.
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6
Knead it once or twice to combine it fully (the less kneading, the better).
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7
Separate the dough into 2 pieces, flattening each into a thick pancake; wrap the pieces in plastic, and set them in the refrigerator to chill for at least 15 minutes.
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8
(The dough will keep in the refrigerator up to 5 days.
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9
Remove it from the refrigerator 30 minutes before using it.)
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10
For the filling, heat the oil in a large skillet over medium heat.
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11
Add the garlic and onion, stirring constantly for 30 seconds.
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12
Add the curry powder and cook for 2 minutes, continuing to stir and scrape the bottom of the pan.
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13
(Do not burn!)
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14
Add the pumpkin and 3/4 cup of the water and blend it well with the curry mixture.
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15
Cover the skillet and reduce the heat to low.
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16
Simmer gently for 10 to 15 minutes, or until the pumpkin is soft enough to mash.
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17
Meanwhile, in a pot, add the cabbage and enough water to cover.
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18
Bring to a boil over high heat and cook for 3 minutes.
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19
Drain completely and set aside.
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20
Crush the pumpkin until smooth, add the remaining 3/4 cup water and stir.
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21
Add the cabbage, potato, carrot, chocho, Scotch bonnet pepper, salt and black pepper.
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22
Cover and simmer for 10 minutes.
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23
Remove the vegetable mixture from the skillet and place in a bowl.
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24
Let it cool.
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25
(It can be made ahead and will keep in the refrigerator, covered, for up to 5 days.)
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26
Remove the Scotch bonnet pepper before using.
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27
Preheat the oven to 400F.
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28
Cut each piece of the dough into 9 pieces.
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29
Using a rolling pin on a floured surface, roll out each piece of pastry into a rectangle shape with rounded edges.
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30
Spread a large spoonful of the cooled vegetable mixture over one side of the dough, leaving at least a 1/2-inch border on the outside edge.
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31
Using your finger, paint water around the border.
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32
Fold the other side of the dough over, and roll and crimp the edges.
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33
Lightly press a floured fork around the edge of the patty.
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34
Place onto a cookie sheet and repeat the procedure with the remaining dough.
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35
(The patties may be covered in plastic and frozen at this point for later use.)
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36
Brush each patty with the egg wash and bake for 20 minutes, or until the patties begin to turn a golden color.
