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| What You Need: |
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FILLING
1 tablespoon olive oil
2 cloves garlic, peeled and crushed
˝ jalapeno pepper, seeded and minced
1 medium yellow onion, peeled and cut into small dice
2 scallions, finely chopped
1 pound lean ground beef
1 teaspoon dried thyme, whole
1 tablespoon curry powder
1 teaspoon paprika
˝ cup bread crumbs
˝ cup water
Salt and freshly ground black pepper to taste
DOUGH
3 cups all-purpose flour
2 teaspoons curry powder
1 teaspoon salt
˝ cup margarine
˝ cup Crisco
1 egg
1 tablespoon distilled white vinegar
3-4 tablespoons ice water
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| How To Cook: |
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FILLING:
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1. Heat a large frying pan. Add the oil, garlic, jalapeno, onions, and scallions and saute for a few minutes. Add the ground beef and cook over medium heat until crumbly.
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2. Stir in the thyme, curry powder, paprika, and bread crumbs. Stir in the water and cook over low heat just until the water is absorbed.
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3. Add the salt and pepper. Allow to cool.
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DOUGH:
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1. In a large bowl, stir the flour, curry powder, and salt together. Cut in the shortenings using a pastry blender. Keep working the flour and shortenings until the mixture is rather grainy, like coarse cornmeal.
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2. Mix the egg and vinegar together and, using a wooden fork, stir the mixture into the flour. Add enough ice water so that the dough barely holds together.
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3. Place on a marble pastry slab or a plastic countertop and knead for just a few turns, enough so that the dough holds together and becomes rollable. Keep the remaining dough refrigerated as you work.
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4. Roll out a golf-ball-size piece of dough to at least 6 inches. Use a 6-inch plate as a template to cut out a circle. Put 3 tablespoons of the cooled filling in the middle of dough.
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5. Fold the circle over to form a half moon. Seal the pie by pushing down with a fork to crimp the edges.
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6. Bake at 400°F for 25 to 30 minutes on an ungreased baking sheet. A nonstick baking sheet is best.
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