DOUGH: In large bowl, stir together flour, baking soda, curry powder, tumeric, and salt.
Cut in shortening and butter until crumbly. Drizzle in water, stirring with fork and adding up to 2 tb more water if necessary, to make a soft dough.
Form into a ball and flatten to a disc. Wrap and chill for 1 hour.*(Can be refrigerated for up to 5 days or frozen for up to 3 weeks.)* FILLING: In skillet, heat oil over medium-high heat; cook onion, green onions, garlic and cayenne pepper for 3 minutes or until softened.
Remove with slotted spoon and set aside.
Over high heat, saute beef for 5 minutes or until no longer pink; drain off fat.
Return onion mixture to pan along with curry powder, thyme, tumeric, salt and pepper; cook for 3 minutes over medium heat. Pour in water; bring to a boil. Add crumbs; simmer for 3 minutes or until slightly thickened but still juicy. Let cool.
(Can be covered and refrigerated for up to 1 day.)* Divide dough into 16 pieces. On floured pastry cloth and using stockinette-covered rolling pin, roll out each piece into 5-inch circle.
Brush edges of top half with water; place 2 heaping tbsp of filling in the centre.
Fold in half, pressing edges togther with fork to seal. Prick twice; place on ungreased baking sheet.
*(Patties can be covered and refrigerated for up to 1 day.)* Bake in 375 F oven for about 20 minutes or until crisp and golden. Source: Canadian Living Magazine Feb/93 From the collection of K. Deck