3 cups all-purpose flour
½ teaspoon salt
2 tablespoons curry powder
1 cup cold butter or shortening
¾ cup iced water
1 tablespoon vinegar
2 egg yolks
2 tablespoons peanut oil
1 medium onion, diced
1 pound ground beef
1 teaspoon salt
½ cup bread crumbs
Fresh ground pepper
4 sprigs scallions, sliced
1 teaspoon paprika -or- curry
½ teaspoon habaneros, finely chopped
Egg wash (1 egg beaten with ¼ cup water)
1 tablespoon fresh thyme, finely chopped
Water -or- beef broth
For the dough: Combine the flour, salt, curry powder, and butter in a food processor and pulse to combine.
In a separate bowl combine water, vinegar, and egg yolks. Add wet mixture to the food processor, and pulse until a ball forms. Cover dough in plastic wrap and let rest in refrigerator for ½ hour.
Heat oil in saucepan over medium heat, add onions, scallions, pepper and thyme. When onion begins to soften, add ground beef, salt, and enough water to barely cover the meat. Simmer, over low heat, for 20 minutes. Add bread crumbs, paprika, ketchup and adjust seasoning with salt and pepper. Remove from the heat and allow to cool.
Preheat the oven to 375º F.
Roll the dough out to 1/8". Cut the dough into 6" circles***. Place 2 tablespoons of the meat filling onto half of each dough round. Brush the edges of the dough with the egg wash. Fold the dough over the filling to make a half moon shape and press to seal. Place the patties on a parchment lined cookie sheet and place in the oven for 25 to 35 minutes.