Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
                        ***pastry***
   2      cups          flour
     1/4  teaspoon      salt
     1/4  cup           solid shortening
     1/4  cup           margarine -- (1/2 stick)
     1/3  cup           cold water
                        ***meat filling***
   2      tablespoons   margarine
   1      small         white onion
                        finely chopped
     1/4  teaspoon      chopped scotch bonnet pepper
     1/2  pound         lean ground beef
     1/2  teaspoon      salt
     1/2  teaspoon      freshly ground black pepper
     1/2  teaspoon      curry powder
     1/2  teaspoon      dried thyme
     1/4  cup           breadcrumbs
     1/4  cup           beef or chicken stock
   1                    egg -- beaten
     1/4  cup           water

Preparation:

Note: The Scotch Bonnet (also known as habanero) pepper is a very hot pepper native to Jamaica and the Caribbean islands. Try to find it at your area's West Indian grocery stores, or use jalapenos or Serrano peppers as substitutes. 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 sauté 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 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 400F. 4. Uncover the dough circles and place 2 to 3 tablespoons of filling on half of 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