Pastry:
4 cups (1 L) flour
4 tsp (20 mL) baking powder
2 tsp (10 mL) curry powder
1 tsp (5 mL) salt
1 tsp (5 mL) turmeric
1-1/3 (325 mL) cups shortening
1/2 cup (125 mL) butter
1 cup (250 mL) cold water
Curried Beef Filling:
2 tbsp (25 mL) vegetable oil
2 large onions, finely chopped
2 cloves garlic, minced
2 lb (1 kg) ground beef
1 tbsp (15 mL) curry powder
1-1/2 tsp (7 mL) salt
1-1/2 tsp (7 mL) dried thyme
1 tsp (5 mL) black pepper
Pinch cayenne pepper
2 cups (500 mL) water
1 cup (250 mL) fresh bread crumbs
Pastry: In large bowl, stir together flour, baking powder, curry powder, salt and turmeric. Cut in shortening and butter until mixture resembles fine crumbs with a few large pieces. Stirring with fork, pour in water; stir to make soft dough. Gather into ball; wrap and chill for 1 hour.
Curried Beef Filling: In large skillet, heat oil over medium heat; cook onions and garlic until softened, about 5 minutes. Remove onion mixture; set aside.
Increase heat to high. Cook beef, stirring to break up pieces, until no longer pink about 5 minutes. Drain off fat. Stir in onion mixture, curry powder, salt, thyme and black and cayenne peppers; cook over medium heat for 3 minutes. Pour in water and bring to boil; reduce heat to simmer and cook for 5 to 10 minutes or until most of the water is absorbed. Stir in bread crumbs to make moist but not runny mixture. Taste and adjust seasoning. Let cool.
Assembly: Divide pastry in half and roll into 2 long sausage shapes. Slice each roll crosswise into 12 equal pieces.
Separate filling into 24 equal mounds; roll out each piece pastry into 6-inch (15 cm) circle. Spoon each mound into centre of pastry round. Wet edges with water and fold in half, making edges meet. Using fork, press edges together; prick twice. Trim into neat half-moon shape.
Place patties on ungreased baking sheets; bake in oven for 25 to 30 minutes or until crisp and lightly browned.
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Ingredients:
Pastry:
4 cups (1 L) flour
4 tsp (20 mL) baking powder
2 tsp (10 mL) curry powder
1 tsp (5 mL) salt
1 tsp (5 mL) turmeric
1-1/3 (325 mL) cups shortening
1/2 cup (125 mL) butter
1 cup (250 mL) cold water
Curried Beef Filling:
2 tbsp (25 mL) vegetable oil
2 large onions, finely chopped
2 cloves garlic, minced
2 lb (1 kg) ground beef
1 tbsp (15 mL) curry powder
1-1/2 tsp (7 mL) salt
1-1/2 tsp (7 mL) dried thyme
1 tsp (5 mL) black pepper
Pinch cayenne pepper
2 cups (500 mL) water
1 cup (250 mL) fresh bread crumbs
Preparation:
Pastry: In large bowl, stir together flour, baking powder, curry powder, salt and turmeric. Cut in shortening and butter until mixture resembles fine crumbs with a few large pieces. Stirring with fork, pour in water; stir to make soft dough. Gather into ball; wrap and chill for 1 hour.
Curried Beef Filling: In large skillet, heat oil over medium heat; cook onions and garlic until softened, about 5 minutes. Remove onion mixture; set aside.
Increase heat to high. Cook beef, stirring to break up pieces, until no longer pink about 5 minutes. Drain off fat. Stir in onion mixture, curry powder, salt, thyme and black and cayenne peppers; cook over medium heat for 3 minutes. Pour in water and bring to boil; reduce heat to simmer and cook for 5 to 10 minutes or until most of the water is absorbed. Stir in bread crumbs to make moist but not runny mixture. Taste and adjust seasoning. Let cool.
Assembly: Divide pastry in half and roll into 2 long sausage shapes. Slice each roll crosswise into 12 equal pieces.
Separate filling into 24 equal mounds; roll out each piece pastry into 6-inch (15 cm) circle. Spoon each mound into centre of pastry round. Wet edges with water and fold in half, making edges meet. Using fork, press edges together; prick twice. Trim into neat half-moon shape.
Place patties on ungreased baking sheets; bake in oven for 25 to 30 minutes or until crisp and lightly browned.
Servings: 4
