Curried Beef Patties

In bowl, whisk together flour, baking powder, salt and turmeric. Using pastry blender or 2 knives, cut in lard and butter until mixture resembles fine crumbs. In small bowl, whisk together ice water and curry paste; drizzle over dry ingredients, stirring with fork until ragged dough forms. Press into disc. Wrap in plastic wrap. Refrigerate until firm, 30 minutes. (Make-ahead: Refrigerate for up to 5 days or overwrap with heavy-duty foil and freeze for up to 3 weeks. Thaw before using. Let cold pastry stand for 15 minutes at room temperature before rolling out.)

Curried Beef Filling: In large skillet over medium-high heat, saut?eef until no longer pink, about 5 minutes. Drain off any fat; transfer to bowl. To same skillet, add oil; fry onion, garlic, curry paste, salt, thyme and pepper until onion is softened, about 3 minutes. Return beef and any accumulated juices to skillet. Add water and chili sauce; bring to boil. Reduce heat and simmer until liquid is absorbed, 8 to 10 minutes. Stir in bread crumbs. Let cool.

Divide pastry into 12 pieces. On lightly floured surface, press each piece into disc and roll out into 6-inch (15 cm) circle. Spoon heaping 1/4 cup (50 mL) filling onto centre of circle. Using pastry brush, brush edge with water. Fold over to make half-moon shape. Using fork, press edges to seal; prick tops twice. Place on ungreased baking sheet and chill in refrigerator for 15 minutes.

Bake in 375°F (190°C) oven until crisp and light brown, about 25 minutes. (Make-ahead: Let cool. Layer between waxed paper in airtight container and refrigerate for up to 2 days or freeze for up to 2 weeks. Reheat in 375°F/190°C oven for 15 to 20 minutes.)

Source : Canadian Living Magazine: March 2005