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1
Make the filling: Mix together the onion, scallion, hot pepper, and beef in a medium bowl.
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2
Heat the oil in a large skillet over medium heat.
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3
Add the meat mixture, breaking up the meat with a spoon, and cook until it is brown all over, about 5 minutes.
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4
Stir in the thyme, curry powder, salt, pepper, and 1/2 cup water.
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5
Cover and cook for 30 minutes.
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6
Remove the pan from the heat and allow to cool.
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7
Add the bread crumbs and mix well; set aside.
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8
Make the pastry: Mix the flour with the curry powder and salt in a medium bowl.
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9
Using a pastry blender or 2 forks, cut the shortening into the flour mixture until the mixture looks like small peas.
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10
Gradually add the ice water, mixing just until the pastry comes together.
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11
Gather the pastry in a ball and cover with plastic wrap.
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12
Refrigerate for 1 hour.
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13
Transfer the pastry to a lightly floured board and roll out 1/4 inch thick.
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14
Flour the top edge of a 2 1/2-inch-wide drinking glass and cut out 24 circles.
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15
Roll out each circle 1/8 inch thick and about 6 inches in diameter.
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16
Preheat the oven to 400F.
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17
Grease a baking sheet.
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18
Spoon about 2 tablespoons of the filling onto the upper half of each round, then fold the bottom pastry up into a half-moon shape.
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19
Crimp the edges closed with a fork.
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20
Arrange the patties on the baking sheet.
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21
Bake until golden brown, 30 minutes.
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22
Serve warm or at room temperature.
