PASTRY
2 c  Flour
1/4 ts Salt
1/4 c  Solid shortening
1/4 c  (1/2 stick) margarine
1/3 c  Cold water

–MEAT FILLING–
2 tb Margarine
1 Small white onion,
Finely chopped
1/4 ts Chopped Scotch Bonnet pepper
1/2 lb Lean ground beef
1/2 ts Salt
1/2 ts Freshly groun black pepper
1/2 ts Curry powder
1/2 ts Dried thyme
1/4 c Breadcrumbs
1/4 c Beef or chicken stock
1 Egg, beaten
1/4 c Water

Note: Scotch Bonnet pepper is a very hot pepper native to Jamaica and the
Caribbean islands. Try to find it at your areas 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: 10 patties.