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 13 cm circle. Brush edges of top half with water; place 2 heaping tablespoon 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 190ºC oven for about 20 minutes or until crisp and golden.