Serves: 4

Ingredients

Pastry
1lb flour
1/2 cup ice cold water
1/2 cup melted butter
1/2 cup shortening
1 tsp salt
1 Teaspoon of baking powder
1 Teaspoon of curry powder medium hot
1 Teaspoon on turmeric or 1 drop of annotto

Filling
1lb Minced beef
1 medium onion 4 scallion (or 1 more medium onion)
2 stalks fresh thyme or 2 tsps ground thyme
1/2 cup breadcrumbs
1 scotch bonnet pepper (or 1 tbsp curry powder / chilli sauce)
2 cloves garlic
1 cup water
1 tsp salt
1 tsp pepper
1 tsp paprika
1/2 tsp sugar
1 teaspoon nutmeg

Preparation

Pastry
Sieve flour

Stir in baking powder, curry powder, salt and turmeric

Work the butter and shortening in with fingertips until mixture resembles breadcrumbs

Slowly drizzle in the water until the mixture has a dough-like consistency (it should only be slightly sticky)

Roll the dough in to a ball

Wrap in cling film and place in the fridge for 1 hour

Filling
Cut onion and scallion in to fine pieces

Fry gently - so they do not quite get time to brown

Add meat, thyme, garlic, peppers (finely chopped), salt, pepper, paprika, sugar and nutmeg

Fry until mixture is fairly dry, drain off excess fat if necessary

Add water and breadcrumbs, cook until the mixture has a thick, saucy texture

Combining the pastry and filling
Roll the pastry on a floured board until it is about 1/8 of an inch thick

Cut as many circles (about the size of a saucer) out of the dough as you can.

Place 1 tablespoon of the filling on one side of each pastry circle

Moisten the edges of each patty with water and fold pastry over to make a crescent shape

Seal the edge of each patty by crimping with a fork

Cooking
Preheat oven to 375 deg f, 200 C or gas mark 6

Place patties on aluminium foil

Cook for 35 minutes (or until golden brown)

Serving
Serve patties hot or cold. Either on their own or wrapped in coco-bread.

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