These patties, as originally written, were on the milder side. We've spices them up a bit by adding more Scotch Bonnet peppers. If you prefer a milder version, reduce the number of Scotch Bonnets to 1 teaspoon of minced pepper or omit it altogether.
Combine flour, salt, and curry powder in work bowl of food processor, pulse to combine. Add the butter or shortening and process until the mixture looks like fine crumbs. In a bowl combine water, vinegar, and egg yolks. Add wet mixture to work bowl and pulse until a ball forms. Cover dough in plastic wrap and let rest in refrigerator for 1/2 hour.
For the Filling:
Heat oil in saucepan over medium heat, add onions, scallions, thyme, and Scotch bonnet peppers. When onion begins to soften, add ground beef, salt, and enough water to barely cover meat, simmer over low heat for 20 minutes. Add bread crumbs and adjust with salt and pepper, allow to cool.
Preheat the oven to 375 degrees F. Roll the dough out to 1/8-inch thick. Cut the dough into 6-inch 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. ***If making the cocktail size, cut the dough into 3-inch circles.
These patties are on the mild side, for a spicier patty, add another scotch bonnet. If scotch bonnets are not available in your area, substitute habenaro peppers.To reheat frozen patties: place on a cookie sheet and bake at 350 degrees F for 20 minutes or until hot.