Jamaican patties

-----------------------------------DOUGH-----------------------------------
      2 c  All-purpose flour
  1 1/2 ts baking powder
      1 ts curry powder
    1/2 ts tumeric
    1/2 ts Salt
    2/3 c  Shortening
    1/4 c  butter or margarine
    1/3 c  (approx) ice water

----------------------------------FILLING----------------------------------
      2 ts Vegetable oil
      1 sm Onion, chopped
      3    Green onions
      2    Cloves, garlic, minced
    1/4 ts Cayenne pepper
      1 lb Ground beef
      1 tb curry powder
      1 ts Dried thyme
    1/2 ts tumeric
    1/4 ts Salt
    1/4 ts Pepper
      1 c  Water
    1/2 c  Fresh bread crumbs
 
  DOUGH: In large bowl, stir together flour, baking soda, curry powder,
  tumeric, and salt. Cut in shortening and butter until crumbly. Drizzle in
  water, stirring 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. Wrap and chill
  for 1 hour.*(Can be refrigerated for up to 5 days or frozen for up to 3
  weeks.)*
  
  FILLING: In skillet, heat oil over medium-high heat; cook onion, green
  onions, garlic and cayenne pepper for 3 minutes or until softened. Remove
  with slotted spoon and set aside. Over high heat, saute beef for 5 minutes
  or until no longer pink; drain off fat. Return onion mixture to pan along
  with curry powder, thyme, tumeric, salt and pepper; cook for 3 minutes over
  medium heat. Pour in water; bring to a boil. Add crumbs; simmer for 3
  minutes or until slightly thickened but still juicy. Let cool. *(Can be
  covered and refrigerated for up to 1 day.)*
  
  Divide dough into 16 pieces. On floured pastry cloth and using
  stockinette-covered rolling pin, roll out each piece into 5-inch circle.
  Brush edges of top half with water; place 2 heaping tbsp of filling in the
  centre. Fold in half, pressing edges togther with fork to seal. Prick
  twice; place on ungreased baking sheet. *(Patties can be covered and
  refrigerated for up to 1 day.)* Bake in 375 F oven for about 20 minutes or
  until crisp and golden.
  Source: Canadian Living Magazine  Feb/93
  
  From the collection of K. Deck