Curried Beef Filling
Preheat oven to 375°F (190°C).
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.
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.
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.