Jamaican Beef Patties

Filling:
3 tablespoons vegetable oil
1 1/2 pounds lean ground beef
1 medium onion, finely chopped
3 garlic cloves, minced
1 fresh hot chile pepper, seeded and minced
3 scallions, (include some of the green), minced
1 tablespoon curry powder
1/2 teaspoon ground cumin
1 tablespoon dried thyme
Salt and freshly-ground pepper
1/2 cup coarse, dry bread crumbs
1/2 cup fresh or canned beef or chicken stock

Pastry:
1 1/2 cups all-purpose flour
1 teaspoon curry powder
1/4 teaspoon salt
10 tablespoons (1 1/4 sticks) unsalted butter
    or margarine, cut into bits
1/4 cup ice water

To make the filling: In a medium skillet, heat the oil over medium heat. Add the beef, onion, garlic, chili pepper and scallions; saut�, stirring constantly until the mixture gives off its moisture, about 8 minutes. Add the remaining filling ingredients and simmer, stirring often, for 20 minutes. The filling should be moist but not wet. Set aside to cool.

To make the pastry: Sift the flour, curry powder and salt into a large mixing bowl. Mix in the butter and rub with your fingers until it is the consistency of cornmeal. Add the ice water, 1 tablespoon at a time, until the dough just holds together. Cover, refrigerate for 1 hour. Heat the oven to 400 degrees F.

On a lightly floured board, roll out the pastry about 1/8-inch thick. Using a 4-inch round cookie cutter, cut the pastry into disks. Place 1 tablespoon of the filling slightly below the center of each round. Fold over the pastry to form a half moon and seal the edges with the tines of a fork. Place the patties on a lightly greased baking sheet. Bake for 30 minutes, or until golden brown.

Serves 4 to 6.