2 tbsp KTC vegetable oil
1 large onion, finely chopped
1 medium carrot, peeled and diced small
1 handful of frozen peas
3 garlic cloves, crushed
1 scotch bonnet chilli (deseeded if required)
500g lean beef mince
3 ½ tbsp Sea Isle Hot Curry Powder
225g tinned KTC chopped tomatoes
1 tsp ground black pepper
1 tsp Sea Isle Dried Thyme
150ml beef stock
For the Pastry
450g plain flour, sifted
2 tbsp ground turmeric
225g unsalted butter, cubed
1 egg, beaten
- Heat the oil in a heavy based pan. Add the onion, carrot and fry for 5 minutes then add the garlic, chilli, thyme and minced beef and fry until nicely browned.
- Add the curry powder and fry for further two minutes and then add the stock and tinned tomatoes. Cover and simmer for at least half an hour and the liquid is absorbed. Add the frozen peas and then leave to cool.
- For the pastry put the flour, salt, turmeric and butter into a food processor and blitz until it forms crumbs. Now add 6 tbsp of ice-cold water and blitz again until the pastry forms a ball. Wrap in cling film and chill for 10 minutes.
- Pre-heat oven to 220°C. Cut the pastry in half and roll out each sheet on a piece of baking parchment. Cut around a small saucer using a knife to get 10 neat rounds and re-roll the trimmings as needed.
- Put a generous spoonful of the beef mixture on one half of each pastry round leaving 1.5 cm for a border around the edge. Brush the edges with water, then fold the pastry over and press down with a fork to seal. Pierce fork holes in the centre of the patties.
- Put the patties on baking parchment onto a couple of baking trays. Brush with egg to glaze and bake for 25 minutes until golden and the base is nice and firm. Serve with a salad.