Yield: 1 Servings
|¼ cup||Margarine (or butter)|
|⅓ cup||Cold water|
|2 teaspoons||Margarine (or butter)|
|1 small||White onion, finely chopped|
|¼ teaspoon||Chopped Scotch Bonnet (Habanero) Pepper|
|½ pounds||Lean ground beef|
|½ teaspoon||Freshly ground black pepper|
|½ teaspoon||Curry powder|
|½ teaspoon||Dried thyme|
|¼ cup||Bread crumbs|
|¼ cup||Beef or chicken stock|
|1 \N||Egg, beaten|
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 ⅛ 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@...> on Feb 02, 1997.