Jamaican Beef Patties

Method

For the pastry, sift together the flour, curry powder and turmeric into a large bowl, add the salt. Add the lightly toasted cumin seeds and butter then use your fingers to rub together until you have a breadcrumb like mixture. Slowly add half of the water and work with your hands until the dough comes together – if needed add a little more water a splash at a time until a dough is formed, taking care to not overwork it. Remove from the processor and wrap in clingfilm. Place in the fridge to rest and chill for 30 minutes.

Preheat the oven to 200c/180c fan and line a baking tray with parchment paper.

To make the filling, place the oil in a large heavy-based frying pan over a medium heat. Add the onions and cook for 6-8 minutes, stirring often, until softened. Add the garlic and cook for 30 seconds until fragrant. Next add the curry powder, ground allspice, scotch bonnet, thyme, salt and pepper and continue to cook for 2-3 minutes until fragrant. Add the beef mince and continue cooking, breaking up the meat as you go. Stir through the breadcrumbs then add the beef stock, bring to the simmer, slowly cook for 20-30 minutes or until the stock has reduced and thickened. Fold through the spring onions and set aside to cool.

On a lightly floured surface, roll out the pastry to a 3-5mm thickness using a rolling pin. Cut the pastry into circles of 14-15cm diameter then divide the cooled beef mix between the circles – placing the mixture on one half of the circle so that it’s easier to fold the pastry over and making sure enough space is left around the edge for sealing. Lightly brush the edge with beaten egg and then fold the circle over and seal the edges tightly using a fork.

Place the patties on the lined baking tray, lightly brush with the rest of the beaten egg and put in the oven for 20-25 minutes or until golden and crisp.