Wonton wraps

2 tablespoons oil (vegetable oil)

1 small white onion 

(finely chopped)

1/4 teaspoon chopped scotch bonnet pepper

1/2 lbs of lean ground beef

1/2 tsp salt

1/2 tsp of pepper

1/2 tsp curry

1/2 tsp thyme

1/4 cup breadcrumbs

1/4 cup beef or chicken stock

1 beaten egg

1/4 cup water

In a heavy skillet, melt the margarine and sauté the onion and Scotch Bonnet Pepper

until they become limp. Add the ground beef, salt, pepper, curry powder and thyme and

mix well. Brown the meat for about 10 minutes, stirring occasionally.

Add the breadcrumbs and stock and combine all the ingredients well. Cover the skillet

and simmer for about 10 to 15 minutes, stirring occasionally. When all the liquids have

been absorbed, the filling is ready. It should be moist but not watery. Remove the skillet

from the stove and preheat oven to 400 degrees F.

Take a woanton square and place 2 to 4 tablespoons of filling on half of each. Moisten the edges of the dough surrounding the filling  with water and fold the other half of the dough over the meat filling. Pinch the edges closed with a fork. Cut of excess dough.  Lightly brush the pastry with a mixture of the egg and water. Bake on a lightly greased baking sheet for 30 to 40 minutes or until the pastry are golden brown.