In a food processor pulse together flour, butter, salt and curry powder.
Lightly beat your egg and mix with water and vinegar. Slowly and we mean SLOWLY, pour liquids into the food processor and pulse until a loose dough has formed. Transfer onto a work surface and kneed until smooth. Wrap in plastic and allow to rest in the fridge for at least 1h.
In a large frying pan over medium-low heat, sauté garlic and onion in a tablespoon of butter or canola oil. Once translucent in colour, add ground beef and spices. Once cooked, add stock and set aside and allow to cool.
Remove dough from plastic. Roll dough until it's as thick as a poker chip. Using a circle cookie cutter or mug, punch circles. Add about a tbsp of meat filling. Try not to over fill, it might take some trial and error but you'll find the perfect amount. Fold in half, with a fork crimp seams closed.
Bake at 350 for 20 min or deep fry at 350F until golden brown.
Combine sour cream and lime zest and drizzle over hot patties.
