Delicious, flaky patties filled with spicy minced meat.
For the filling: finely chop the onion. Crush the garlic. Grate the ginger. De-seed and finely chop the scotch bonnet.
Add the oil to a saucepan on medium heat. Add the onions, garlic, and ginger to the pan and cook for 2 minutes until it starts to color.
Add the minced beef and cook for 3 minutes.
Add the thyme, paprika, allspice, curry powder, salt, black pepper, and scotch bonnet pepper and cook for a further 3 minutes. Add a splash of water, chopped tomatoes and squeeze of lemon juice, and simmer for 5 minutes.
Once cooked, remove from the heat and allow the mixture to cool.
For the pastry: add the flour to a large bowl. Add salt and turmeric. Grate the frozen butter into the flour and crumble in with your fingers until combined with no large lumps. Add the cold water and knead by hand for about 5 minutes to make a dough. This method creates a flaky pastry when the patties are baked.
Roll out the pastry on a lightly floured board until about 3mm thick. Using a 10cm diameter cutter, cut out circles from the pastry. You should get 7 circles from the pastry. Place approximately 1 tbsp of the filling in the center of the circle and fold over, pressing the edges of the pastry together to create a half-moon shape. Press a fork over the edges to seal in the filling.
Pre-heat the oven to 180℃. Lay out the patties on a lightly oiled baking tray. Brush pastries with beaten egg and bake in the oven for 25 minutes.