Cocktail Patties

In large bowl, stir together flour, baking powder, curry powder, turmeric and salt. Cut in shortening and butter until crumbly. Drizzle in water, stirring with fork and adding up to 2 tbsp (25 mL) more water if necessary, to make soft dough. Form into ball and flatten into 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 Scotch bonnet pepper for 3 minutes or until softened. Remove with slotted spoon and set aside.

Over high heat, saut?eef for 5 minutes or until no longer pink; drain off fat. Return onion mixture to pan along with curry powder, thyme, turmeric, salt and pepper; cook for 3 minutes over medium heat. Pour in water; bring to 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 (12 cm) circle. Brush edges of top half with water; place 2 heaping tbsp (25 mL) filling in centre. Fold in half, pressing edges together 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 (190°C) oven for about 20 minutes or until crisp and golden.

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