In a medium bowl, stir the Jamaican spice blend or Colombo
powder, flour, salt and cayenne together. Using a pastry blender (or
just two knives, which is a lot more work), cut in the shortening
until the mixture looks like coarse meal. Tossing with a fork,
gradually sprinkle in the ice water, mixing just until the mixture is
moist enough to hold together when pinched between you thumb and
forefinger. You amy need to add a little more water.
Gather the dough and form it into a flat disc, wrap it in waxed
paper, and refrigerate over night.
Heat the butter in a larger skillet. Add the lamb, onion,
chile pepper, garlic, and brown well over medium-high heat, stirring
often, for about 5-8 minutes. Drain and discard all the fat.
Now add the flour, Jamaican spices (Colombo powder), salt,
thyme, cilantro, allspice, and stir for a minute. Stir in the tomato
paste and water, and cook until thickened. (These are all one minute
steps.) Remove from the heat and allow the filling to cool
Position the rack in the top third of the oven, and pre-heat
to 400°. Lightly grease the baking sheet.
On a lightly floured work surface (like the counter top),
roll out the dough to form a 12 × 14 inch rectangle about 1/8
inch thick. Cut this into eight, 6 × 3 inch rectangles. Place about
¼ cup of the filling in the center of each rectangle, fold it
over to enclose the filling, and press the edges with a fork to seal
Transfer to the prepared, baking sheet, and brush them
lightly with the beaten egg. Bake until golden brown. (about 25 to 30
minutes). Serve hot, warm, or at room temperature.