10 tablespoons (1 1/4 sticks) unsalted butter or margarine, cut into bits
1/4 cup ice water
Filling: In a medium skillet, heat the oil over medium heat. Add
the beef, onion, garlic, chili pepper and scallions; sauté , stirring constantly
until the mixture gives off its moisture, about 8 minutes.
Add the remaining filling
ingredients and simmer, stirring often, for 20 minutes. The filling should be moist
but not wet. Set aside to cool.
Pastry: Sift the flour, curry powder and salt into a large mixing
bowl. Mix in the butter and rub with your fingers until it is the consistency of
cornmeal. Add the ice water, 1 tablespoon at a time, until the dough just holds
Cover, refrigerate for 1 hour. Heat the oven to 400 degrees F.
On a lightly floured board, roll out the pastry about 1/8-inch thick. Using a
4-inch round cookie cutter, cut the pastry into disks. Place 1 tablespoon of the
filling slightly below the center of each round. Fold over the pastry to form a
half moon and seal the edges with the tines of a fork. Place the patties on a lightly
greased baking sheet.