Total Steps
4
Ingredients
21
Tools Needed
5
Ingredients
- 1/2 cup Fresh bread crumbs
- 1 cup Water
- 1/4 teaspoon Pepper
- 1/4 teaspoon Salt
- 1/2 teaspoon Turmeric
- 1 teaspoon Dried thyme
- 1 tablespoon Curry powder
- 1 pound Ground beef
- 1/4 teaspoon Cayenne pepper
- 2 cloves Garlic, minced
- 3 units Green onions
- 1 small Onion, chopped
- 2 teaspoons Vegetable oil
- 1/3 cup Ice water(optional)
- 1/4 cup Butter or margarine(optional)
- 2/3 cup Shortening
- 1/2 teaspoon Salt
- 1/2 teaspoon Turmeric
- 1 teaspoon Curry powder
- 1 1/2 teaspoons Baking powder
- 2 cups All-purpose flour
Instructions
Step 1
DOUGH: In large bowl, <a href="/technique/DRM2WPZ4/stir">stir</a> together flour, <a href="/technique/RNT367Z2/baking">baking</a> soda, curry powder, tumeric, and <a href="/technique/DPSVTKVY/salt">salt.</a> <a href="/technique/XZBDDD5G/cut">Cut</a> in shortening and butter until crumbly. Drizzle in water, <a href="/technique/DRM2WPZ4/stirring">stirring</a> with fork and adding up to 2 tb more water if necessary, to make a soft dough. Form into a ball and flatten to a disc. <a href="/technique/X75YQJ6B/wrap">Wrap</a> and <a href="/technique/FK6MC4B6/chill">chill</a> for 1 hour.*(Can be <a href="/technique/ZSSVQ6FG/refrigerated">refrigerated</a> for up to 5 days or <a href="/technique/YCPJKCW5/frozen">frozen</a> for up to 3 weeks.)*
Step 2
FILLING: In <a href="/technique/MYJ2HRB7/skillet">skillet</a>, <a href="/technique/XZFHRHHF/heat">heat</a> oil over medium-high <a href="/technique/XZFHRHHF/heat">heat;</a> cook onion, green onions, garlic and cayenne pepper for 3 minutes or until softened. Remove with slotted <a href="/technique/NX588QBK/spoon">spoon</a> and set aside. Over high <a href="/technique/XZFHRHHF/heat">heat</a>, saute beef for 5 minutes or until no longer pink; drain off fat. Return onion mixture to pan along with curry powder, thyme, tumeric, <a href="/technique/DPSVTKVY/salt">salt</a> and pepper; cook for 3 minutes over medium <a href="/technique/XZFHRHHF/heat">heat.</a> Pour in water; bring to a <a href="/technique/W7VKDJHH/boil">boil.</a> Add crumbs; <a href="/technique/GFSF4J5F/simmer">simmer</a> for 3 minutes or until slightly <a href="/technique/LXP6HLBF/thickened">thickened</a> but still juicy. Let cool.*(Can be covered and <a href="/technique/ZSSVQ6FG/refrigerated">refrigerated</a> for up to 1 day.
Step 3
Divide dough into 16 pieces. On floured pastry cloth and using stockinette-covered <a href="/technique/LTNN8R88/rolling">rolling</a> pin, <a href="/technique/LTNN8R88/roll">roll</a> out each piece into 5-inch circle.
Step 4
Brush edges of <a href="/technique/R34ZSY3M/top">top</a> half with water; place 2 heaping tbsp of filling in the centre. <a href="/technique/8M4FMXQ6/fold">Fold</a> in half, <a href="/technique/4NXSJQ3D/pressing">pressing</a> edges togther with fork to <a href="/technique/K4VJ7RZ7/seal">seal.</a> <a href="/technique/45BJSPGG/prick">Prick</a> twice; place on ungreased <a href="/technique/RNT367Z2/baking">baking</a> sheet.*(Patties <a href="/technique/TPWNYF5L/can">can</a> be covered and <a href="/technique/ZSSVQ6FG/refrigerated">refrigerated</a> for up to 1 day.)* <a href="/technique/RNT367Z2/bake">Bake</a> in 375 F oven for about 20 minutes or until <a href="/technique/8J3RJ3MF/crisp">crisp</a> and golden.