Curry Pasties

Ingredients

For the Filling

• 1 pound ground beef
• 1 1/2 cups bread crumbs
• 1 large onion - chopped
• 1 cup chicken broth
• 1 teaspoon curry owder
• 1 tablespoon olive oil
• salt and pepper to taste

1. Sauté onions in 1 tablespoon olive oil.
2. Add the three spices and cook until toasted and aromatic (only a couple minutes max) then add the meat, crumble and cook until brown.
3. Add broth and then bread crumbs until the mixture sticks together but is not soggy.
4. Add salt and pepper if needed.

For the Pastry

• 3 cups flour - sifted
• 1 1/2 cups cold butter - cut into 1/4 inch chunks
• 1 1/2 teaspoon salt
• 6 tablespons ice cold water
• Sour cream, chives, paprika - for topping

1. In a large bowl, combine flour, butter and salt.
2. Blend ingredients until combined and add ice-water one tablespoon at a time to form a dough.
3. Toss mixture until it forms a ball.
4. Knead dough lightly against a smooth surface with heel of the hand to distribute evenly.
5. Form into a ball, dust with flour.
6. Wrap in wax paper and chill for 30 minutes.

Directions

1. On a well-floured surface roll out dough pie crust thin and cut into 6-8 inch rounds.
2. Fill with approximately ¾ filling on one half of the round, fold over and seal edges with water and crimp using a fork.
3. Transfer pasty to lightly greased baking sheet and brush with egg for a nice shiny glaze.
4. Bake in a preheated 350° oven for 25-30 minutes until golden gown.
5. Serve with sour cream and chives with a dash of paprika