Ingredients
1 lb lean ground beef
1 cup finely chopped onion
1 Tbsp minced garlic
1/2 tsp minced, seeded Scotch bonnet or habanero chile pepper
4 tsp Madras curry powder
2 tsp dried thyme
1/2 tsp ground allspice
1/4 tsp salt
1/3 cup dried bread crumbs
3/4 cup chicken broth
8 frozen yellow or white Goya discs (dough for turnovers), thawed
1 large egg, beaten
Good with: deli coleslaw (nice with added grated lime zest, lime juice, diced pineapple and chopped cilantro)
Directions
Mix beef, onion, garlic and pepper in a bowl until well blended. Heat a large nonstick skillet over medium-high heat. Add beef mixture and cook, breaking up chunks of meat, until beef is no longer pink.
Add curry powder, thyme, allspice and salt; cook, stirring, 1 minute for flavors to blend. Sprinkle with bread crumbs, then broth; stir until simmering. Cover, reduce heat to low and cook 5 to 7 minutes until liquid has almost evaporated. Set aside to cool.
Heat oven to 400°F. Coat baking sheet(s) with nonstick spray.
Place a large spoonful meat mixture on 1 side of each disc of dough, leaving about a 1/4-in. border all around. Moisten edges with water. Fold in half. Press edges with tines of a table fork to seal in filling. Transfer patties to baking sheet(s); brush lightly with egg.
Bake 15 minutes or until barely golden.
Since Scotch bonnet and habanero are among the hottest chiles, use no more than the amount called for unless you like your food really hot.
