1. In a heavy skillet, melt the margarine and saute the onion and Scotch Bonnet Pepper till soft.
2. Add the ground beef, salt, pepper, curry powder and thyme and mix well.
3. Brown the meat for about 10 minutes, stirring occasionally.
4. Add the breadcrumbs and stock and mix well.
5. Cover and simmer for about 10 to 15 minutes, stirring occasionally.
6. When all the liquids have been absorbed, the filling is ready - moist but not watery.

Making the patties:

1. Preheat the oven to 450 degrees.
2. Knead the flour, turmeric, salt & ghee with water to form a firm dough. Skip the turmeric for veg patties.
3. Roll out this dough to 1/8 inch thick & cut 6"rounds out.
4. For extra flakiness in the patty-crust, brush the rolled out dough with ghee, fold & roll again. Repeat 3 times.
5. Cover with a moist cheese-cloth if you have yet to make the filling.
6. Uncover the dough circles and place 2 to 3 tbsp -s of filling on half of each.
7. Moisten the edges of the dough with water and fold the dough circle over the filling. Pinch the edges closed with a fork.
8. Lightly brush the pastry with a mixture of the egg and water (plain milk for veg patties).
9. Bake on a lightly greased baking sheet on the top wrack for 30-40 mins or till the patties are golden brown.
10. Serve hot with some hot-n-spicy scotch sauce and a drink called cola-champagne you get at Caribbean/ Jamaican stores or restaurants... Ooooh!!!!