JAMAICAN-STYLE HAND PIES WITH TURMERIC PASTRY

MAKES 12

For this recipe we added ground turmeric to the savoury pastry recipe with the flour. Keep uncooked pies on hand by freezing in plastic wrap for up to 2 months. Thaw overnight in the refrigerator before baking.

500g good-quality beef sausages,

skins removed 250g fresh chorizo sausages (from

selected butchers), skins removed 2 tbs coconut milk powder (from

selected supermarkets) 1 tsp each ground allspice and cinnamon

1/ 2 tsp ground nutmeg 1 tbs Worcestershire sauce 1 tbs thyme leaves, finely chopped 2 spring onions, white part only,

finely chopped 2 tsp finely grated ginger 1 garlic clove, finely grated 1 jalapeno, seeds removed, finely chopped 1/ 2 tsp orange zest 2 quantities (1kg) flaky ultimate savoury pastry (see recipe – made with 2 tbs ground turmeric added in with flour) or shortcrust pastry 1 egg, lightly beaten 1 tbs nigella seeds Tomato sauce (ketchup), to serve

GREEN SALSA

1 jalapeno, chopped, plus extra to serve 2 spring onions, finely chopped 1/ 2 cup coriander leaves, finely chopped Finely grated zest and juice of 1 lime, plus lime wedges to serve Preheat oven to 200°C. Grease 2 baking trays and line with baking paper.

To make filling, combine all ingredients, except pastry, egg, nigella seeds and tomato sauce in a bowl. Divide into 12 balls, then flatten into patties. Place on a tray and chill until needed.

Divide pastry into 2 discs. Roll out one disc to 3mm thick. Using a 10.5cm round pastry cutter, cut out 12 rounds, re-rolling as required. Divide between two baking trays. Place one patty in the centre of each round, then brush edges with egg. Roll out remaining dough to 3mm thick and use a 12cm round pastry cutter to cut out 12 rounds. Use to cover patties, pinch edges together, then, using a fork, press around edges to seal. Chill for 15 minutes to firm up.

Brush hand pies with beaten egg. Sprinkle with nigella seeds and salt flakes, and bake for 40-45 minutes or until pies are golden and cooked through.

Meanwhile, for the salsa, combine all ingredients in a small bowl.

Serve hand pies with salsa, extra lime wedges, jalapeno and tomato sauce.

“THESE HAND PIES PACK A JAMAICAN FLAVOUR PUNCH, AND ARE PERFECT FOR SNACKS OR LUNCHES. THEY ALSO FREEZE BEAUTIFULLY.”