Dough ingredients:
- 2 cups flour.
- ¼ tsp salt.
- ½ tbsp curry
powder.
-.¼ cup solid
shortening.
- ¼ cup
margarine.
- ⅓ cup cold
water.
Meat filling
ingredients:
- 2 tbsp oil.
- 1 small white
onion, finely chopped.
- ¼ tsp chopped
Scotch bonnet pepper.
- 250g lean beef
mince.
- ½ tsp salt.
- ½ tsp freshly
ground black pepper.
- ½ tsp curry
powder.
- ½ tsp dried
thyme.
- ¼ cup
breadcrumbs.
- ¼ cup beef or
chicken stock.
Glaze
ingredients:
- 1 egg, beaten.
- ¼ cup water.
Directions:
- Prepare the
dough by sifting the flour, curry powder and salt into a large bowl.
- Cut in the
shortening and margarine and blend until crumbly.
- Add the cold
water to make a stiff dough.
- Lightly flour
a wooden cutting board and roll out the dough until about 3mm thick.
- Using a
cookie cutter, cut the dough into 10, 20cm circles.
- Cover with
wax paper or a damp cloth until ready to use.
- You can place
the dough in the refrigerator overnight. If you do refrigerate, remove the
dough at least 15 minutes before using.
- Make the
filling by sautéing the onion and Scotch bonnet peppers in margarine in a heavy
frying pan set over a medium-high heat, until softened.
- Add the beef
mince, salt, pepper, curry powder and thyme and mix well.
- Brown the
meat for about 10 minutes, stirring occasionally.
- Add the
breadcrumbs and stock and combine all the ingredients well.
- Cover the
frying pan and simmer for about 10 to 15 minutes, stirring occasionally.
- When all the
liquids have been absorbed, the filling is ready. It should be moist but not
watery. Remove and set aside.
- Preheat the
oven to 200C.
- Uncover the
dough circles and place 2 to 3 tablespoons of filling on one half of each.
- Moisten the
edges of the dough with water and fold the dough circle over the meat filling,
to create filled semi-circles. Pinch the edges closed with a fork.
- Lightly brush
the pastry with a mixture of the egg and water.
- Bake on a
lightly greased baking sheet for 30 to 40 minutes or until the pastries are golden
brown.