- 1 large onion, minced
- 1 scallion, trimmed and minced
- 1 hot chile pepper (Scotch bonnet, if possible), seeded and minced
- 1 pound lean ground beef
- ¼ cup vegetable oil
- ½ teaspoon dried thyme
- 1 tablespoon curry powder
- Salt, to taste
- Freshly ground black pepper, to taste
- 1½ cups dried bread crumbs
- 4 cups all-purpose flour
- 1 tablespoon curry powder
- 1 teaspoon salt
- 1 cup (2 sticks) margarine, butter, vegetable shortening
- 8 to 12 tablespoons ice water
- Make the filling: Mix together the onion, scallion, hot pepper, and beef in a medium bowl.
- Heat the oil in a large skillet over medium heat. Add the meat mixture, breaking up the meat with a spoon, and cook until it is brown all over, about 5 minutes. Stir in the thyme, curry powder, salt, pepper, and ½ cup water. Cover and cook for 30 minutes.
- Remove the pan from the heat and allow to cool. Add the bread crumbs and mix well; set aside.
- Make the pastry: Mix the flour with the curry powder and salt in a medium bowl. Using a pastry blender or 2 forks, cut the shortening into the flour mixture until the mixture looks like small peas. Gradually add the ice water, mixing just until the pastry comes together. Gather the pastry in a ball and cover with plastic wrap. Refrigerate for 1 hour.
- Transfer the pastry to a lightly floured board and roll out ¼ inch thick. Flour the top edge of a 2½-inch-wide drinking glass and cut out 24 circles. Roll out each circle 1/8 inch thick and about 6 inches in diameter.
- Preheat the oven to 400°F. Grease a baking sheet.
- 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. Crimp the edges closed with a fork. Arrange the patties on the baking sheet. Bake until golden brown, 30 minutes. Serve warm or at room temperature.
- Makes 24 patties, serves 6