Filling
2 tb Oilve oil
1 Onion; finely chopped
3 Garlic cloves; finely chopped
1 lb Ground beef; lean
1 tb Curry powder
1 ts -salt
1/2 ts -freshly ground black pepper
1/2 c Bread crumbs, dry
1/2 c Chicken stock; or water
2 Green onions; finely chopped

Pastry
2 c Flour; all purpose
1/2 ts Tumeric
1/4 ts -salt
2/3 c Shortening or Butter
1/4 c -ice water or more if necessary
1 Egg; lightly beaten

Heat oil in large heavy skillet. Add onions and garlic. Cook, stirring till onion wilts. Add ground meat. Cook, stirring until meat is browned and combined with onions. Sprinkle with curry, salt and pepper. Cook about 5 minutes. Stir in breadcrumbs and stock or water. Cook, stirring often, about 20 minutes. Mixture should be thick but not dry. Stir in green onions.

Make pastry by combining flour with tumeric and salt. Cut in butter or shortening until in tiny bites. Add water; gather into a ball. Roll out to about 1/4" thickness and cut into 4" circles. Gather remaining dough together and lightly cut out again. Place about 1 Tbsp filling on each circle. Brush edges with lightly beaten egg, fold over and seal. Preheat oven to 400F. Place patties on cookie sheets lined with aluminium foil. Brush lightly with remaining lightly beaten egg. Bake 25 to 30 till browned.

Ginger Mango Conch

4 whole conch peeled and tenderized
2 key limes juiced
1 qt water

Dressing
1 ripe mango peeled and seeded
1 tsp fresh ginger root chopped
1 tsp sesame oil
1 tsp rice wine vinegar
1 tsp soy sauce
2 green onions chopped
1 key lime, cut in wedges

For the dressing, process mango and ginger in a blender until smooth, then in the sesame oil vinegar and soy sauce.

Bring the water and the lime juice to a boil in a medium sauce pan and add the conch for 7-10 SECONDS ONLY. Remove the conch and slice very thin (julienne). Quickly toss with the mango dressing and serve over fresh greens garnished with the chopped onion and lime.