INGREDIENTS

INSTRUCTIONS

Note: Scotch Bonnet pepper is a very hot pepper native to Jamaica and
the Caribbean islands. Try to find it at your area's West Indian
grocery stores, or use jalapenos as a substitute. Also known as
habinera peppers. 1. Sift the flour and salt into a large bowl. Cut  in
the shortening and margarine until crumbly. Add the cold water to  make
a stiff dough. Lightly flour a wooden cutting board and roll out  the
dough until about 1/8 inch thick. Cut out 8 inch circles. Cover  with
wax paper or damp cloth until ready to use. 2. In a heavy  skillet,
melt the margarine and saute the onion and Scotch Bonnet  Pepper until
they become limp. Add the ground beef, salt, pepper,  curry powder and
thyme and mix well. Brown the meat for about 10  minutes, stirring
occasionaly. 3. Add the breadcrumbs and stock and  combine all the
ingredients well. Cover the skillet 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 the skillet from the stove and preheat oven to 400  degrees F.
4. Uncover the dough circles and place 2 to 3 tablespoons  of filling
on halfof each. Moisten the edges of the dough with water  and fold the
dough circle over the meat filling. 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 pastry is golden brown. Yield:  From Gemini's MASSIVE MealMaster
collection at www.synapse.com/~gemini

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Nutrition (calculated from recipe ingredients)
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Calories: 230
Calories From Fat: 111
Total Fat: 12.4g
Cholesterol: 36.3mg
Sodium: 280.2mg
Potassium: 102.8mg
Carbohydrates: 21.2g
Fiber: <1g
Sugar: <1g
Protein: 7.6g