Directions

• Dough:
• Combine flour, salt, and curry powder in work bowl of food processor, pulse to combine.
• Add the butter or shortening and process until the mixture looks like fine crumbs.
• In a bowl combine water, vinegar, and egg yolks.
• Add wet mixture to work bowl and pulse until a ball forms.
• Cover dough in plastic wrap and let rest in refrigerator for 1/2 hour.
• Filling:
• 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 meat, simmer over low heat for 20 minutes.
• Add bread crumbs and adjust with salt and pepper, 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.