INGREDIENTS

INSTRUCTIONS

DOUGH
FILLING
DOUGH: In large bowl, stir together flour, baking soda, curry powder,
tumeric, and salt. Cut in shortening and butter until crumbly. Drizzle in
water, stirring with fork and adding up to 2 tb more water if necessary, to
make a soft dough. Form into a ball and flatten to a disc. Wrap and chill
for 1 hour.*(Can be refrigerated for up to 5 days or frozen for up to 3
weeks.)*
FILLING: In skillet, heat oil over medium-high heat; cook onion, green
onions, garlic and cayenne pepper for 3 minutes or until softened. Remove
with slotted spoon and set aside. Over high heat, saute beef for 5 minutes
or until no longer pink; drain off fat. Return onion mixture to pan along
with curry powder, thyme, tumeric, salt and pepper; cook for 3 minutes over
medium heat. Pour in water; bring to a boil. Add crumbs; simmer for 3
minutes or until slightly thickened but still juicy. Let cool. *(Can be
covered and refrigerated for up to 1 day.)*
Divide dough into 16 pieces. On floured pastry cloth and using
stockinette-covered rolling pin, roll out each piece into 5-inch circle.
Brush edges of top half with water; place 2 heaping tbsp of filling in the
centre. Fold in half, pressing edges togther with fork to seal. Prick
twice; place on ungreased baking sheet. *(Patties can be covered and
refrigerated for up to 1 day.)* Bake in 375 F oven for about 20 minutes or
until crisp and golden. Source: Canadian Living Magazine Feb/93
From the collection of K. Deck

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