-----------------------------------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