Step 1

In a food processor or by hand, mix together, flour, salt, sugar, turmeric blend well Add the butter, shortening, followed by vinegar and water in small amounts, pulse until combined and dough holds together in a ball.

Step 2

Place the dough on a well -floured surface. Divide it into 2 and roll it out. Place in the refrigerator for at least 30 minutes until ready to use

Step 3

Using a large mouth, glass or bowl about 4 - 5 " cut out circles by gently pressing on the dough and releasing it, shaping the meat pie dough. Continue cutting out dough until all dough has been cut. Refrigerate for at least 30 minutes or until ready to use.

Step 4

Add 2 tablespoon of oil to a saucepan, followed by onions, garlic, paprika, thyme curry, chili powder, white pepper, all spice and chicken bouillon .Let it simmer for about 2 minutes,

Step 5

Then, add ground meat, breadcrumbs and continue cooking for about 10 or more minutes. Stirring frequently to prevent burning, add about ½ cup of water.

Step 6

Finally add green onions and parsley, adjust for salt and pepper seasoning.

Step 7

Remove from stovetop and let it cool.

Step 8

Scoop a heaping tablespoon of filling into each circle, and brush with egg white or white around half of the circle. Fold over twist with fingers gently to seal the edges of the patties.

Step 9

Another way of sealing is by pressing the tines of a fork along the edges of the dough.

Step 10

Preheat oven to 375 degrees.

Step 11

Carefully place each patty on a baking sheet and bake for about 25-30 minutes, depending on the size or until the edges are golden brown.

Step 12

You may freeze to bake later.

Step 13

Best served warm.