1 LB LEAN GROUND BEEF
1 TEA SP GROUND PAPRIKA
2 GARLIC CRUSHED
1 TAB SPOON BLACK PEPPER
1 HOT PEPPER MINCED
2 TEA SPOON SALT
2 TEA SPOON DRIED THYME
3 LARGE ONIONS
2 TAB SPOON SOY SAUCE
1/2 CUP BREAD CRUMBS
3 SCALLIONS CHOPPED
1 TAB SPOON ALL PURPOSE FLOUR
1/4 CUP RED PEPPER
PASTRY
1 EGG YOLK SLIGHTLY BEATEN
2 CUPS FLOUR
1 TEA SPOON BAKING POWDER
1/2 TEA SPOON SALT
1/2 CUP VEGETABLE SHORTENING
1/4 CUP COLD WATER
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ADD FLOUR, BAKING POWDER, AND SALT IN BOWL. ADD SHORTENING AND WATER WITHOUT KNEADING TOO MUCH. MIX UNTIL DOUGH HAS THE CONSISTENCY OF BREADCRUMBS. ROLL IN A BALL. LIGHTLY DUST THE DOUGH WITH FLOUR . WRAP IN PLASTIC OR WAXED PAPER AND COOL IN A FRIDGE FOR AT LEAST 1 HOUR
COMBINE BEEF WITH PAPRIKA IN A SAUCE PAN OVER MEDIUM HEAT AND BREAK IT UP BY STIRRING WITH SPOON UNTIL BROWNED. DRAIN EXCESS
LIQUID. ADD ALL REMAINING INGREDIENTS EXCEPT PASTRY AND EGG YOLK.
SIMMER FOR 5 MINUTES. COOL AT ROOM TEMPERATURE.
ON FLOURED BOARD ROLL OUT DOUGH AS THIN AS POSSIBLE (1/8 INCH)
STRIP OUT CIRCLES 5" DIAMETER AND PLACE 1 HEAPING TABLESPOON OF COOLED BEEF IN THE CENTRE.
MIX EDGES WITH WATER AND FOLD TO FORM CRESCENT.
CRIMP EDGES WITH A FORK TO SEAL PASTRY, BRUSH THE TOP WITH EGG YOLK.
BAKE IN PRE-HEATED OVEN FOR 30 MINUTES AT 400 DEG
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