INGREDIENTS

INSTRUCTIONS

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 waxed paper
or a damp cloth towel 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
occasionally. 3. Add the bread crumbs and the stock and combine all
the ingredients well. Cover the skillet and simmer for about 10 or 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 the oven to 400 F. 4.
Uncover the dough circles and place 2 to 3 tablespoons of filling on
each half. Moisten the edges of the dough with water and fold the
remaining half 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. Posted to MC-Recipe Digest V1 #467 by
Nancy Berry <nlberry@prodigy.net> on Feb 02, 1997.

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