West Indian patties

These patties are traditionally quite hot and spicy so you can adjust the amount of chilli you put in, according to taste. Serves 6.

INGREDIENTS

200g plain flour 1 to 2 teaspoons turmeric 125g frozen butter 3 tablespoons cold water, 1 teaspoon oil 1 to 2 onions, cut into small pieces 3 cloves garlic, minced 1 small piece of ginger, minced 1 stick of celery, cut into small pieces 500g minced beef 2 to 3 teaspoons curry powder 1 teaspoon each of dried thyme and paprika Salt and black pepper to taste 1 to 2 Scotch bonnet chillies, finely chopped 2 tomatoes, cut into small pieces 4 tablespoons breadcrumbs 125ml water, 1 stock cube

METHOD

1) Preheat oven to 180C/160C fan assisted, gas mark 4.

2) For the pastry: First, sieve the flour into a large bowl. Add salt and turmeric. Grate the frozen butter into the flour and crumble in with your fingers. Add the cold water and knead to make a dough.

3) Add the oil to a pan and cook the onions, garlic, ginger, celery and mince over a medium heat. When the mince is browned add curry powder, thyme, paprika, salt, black pepper and Scotch bonnets and cook for 3 to 5 minutes. Add tomatoes and cook for a further 3 to 5 minutes. Stir in breadcrumbs for 2 minutes. Add water and stock cube and simmer for 30 minutes. Allow to cool.

4) Cut pastry into six pieces and roll out into circle shapes. Place 1 to 2 teaspoons of the mince mixture on one side then fold pastry over and seal with a fork.

5) Prick to allow the steam to release and cook in the oven for 20 to 30 minutes.