Recipe courtesy of Cheryl Smith
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Total:
2 hr 5 min
Prep:
30 min
Inactive:
30 min
Cook:
1 hr 5 min
Yield:
2 to 3 servings

Ingredients

Dough:
  • 3 cups all-purpose flour
  • 1/2 teaspoon salt
  • 2 tablespoons curry powder
  • 1 cup cold butter or shortening
  • 3/4 cup iced water
  • 1 tablespoon vinegar
  • 2 egg yolks
Filling:
  • 2 tablespoons peanut oil
  • 1 medium onion, diced
  • 4 sprigs scallions, sliced
  • 1 tablespoon fresh thyme
  • 1/2 teaspoon Scotch Bonnet pepper, chopped
  • 1 pound ground beef
  • 1 teaspoon salt
  • Water
  • 1 cup bread crumbs
  • Fresh ground pepper
  • Egg wash (1 egg beaten with 1/4 cup water)

Directions

For the dough: Combine the flour, salt, curry powder, and butter in a food processor and pulse to combine.

In a separate bowl combine water, vinegar, and egg yolks. Add wet mixture to the food processor, and pulse until a ball forms. Cover dough in plastic wrap and let rest in refrigerator for 1/2 hour.

Heat oil in saucepan over medium heat, add onions, scallions, thyme, and Scotch bonnet peppers. When onion begins to soften, add ground beef, salt, and enough water to barely cover the meat. Simmer, over low heat, for 20 minutes. Add bread crumbs and adjust seasoning with salt and pepper. Remove from the heat and allow to cool.

Preheat the oven to 375 degrees F.

Roll the dough out to 1/8-inch thick. Cut the dough into 6-inch circles. Place 2 tablespoons of the meat filling onto half of each dough round. Brush the edges of the dough with the egg wash. Fold the dough over the filling to make a half moon shape and press to seal. Place the patties on a parchment lined cookie sheet and place in the oven for 25 to 35 minutes. ***If making the cocktail size, cut the dough into 3-inch circles.

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