Makes 4-5 large patties
INGREDIENTS
For the patties
- 2 rolls ready-rolled shortcrust pastry
- 1 egg, beaten
- 1 tsp ground turmeric
- 1 tsp Madras curry powder
For the curried beef filling
- 1 tbsp olive oil
- 1 onion, finely diced
- 3 garlic cloves, crushed
- 2 tsp curry powder
- 2 tbsp finely chopped chives
- Leaves from 2 sprigs thyme
- 250g beef mince
- 100ml beef stock
- 1 tsp molasses or dark brown sugar
- 1 tsp Island Girl Original Hot Sauce, or more to taste
- 1 slice bread, torn into very small pieces
- Sea salt and freshly ground black pepper
METHOD
1. Heat the oil in a deep frying pan over a medium heat. Add the onion with a small pinch of salt and cook for 5-10 minutes, until softened.
2. Add the garlic, curry powder, chives and thyme and cook for about 30 seconds, until wonderfully fragrant.
3. Add the beef mince, breaking it up with a wooden spoon, and cook until browned. Pour in the beef stock, then stir through the molasses or brown sugar and Island Girl Original Hot Sauce.
4. Bring to the boil, reduce the heat, cover and simmer for around 10 minutes. Stir in the torn bread and cook for another 10 minutes, until the filling is thick and rich. Season to taste, then leave to cool.
5. Heat the oven to 220°C/200°C fan/Gas 7 and line a baking tray with baking paper.
6. Unroll the pastry and use a side plate as a guide to cut out circles approximately 18cm across. Spoon the cooled curried beef mixture onto one half of each circle, leaving a border around the edge.
7. Brush the edges with a little water, fold the pastry over the filling to make a half-moon and press the edges together. Crimp with a fork.
8. Mix the beaten egg with the turmeric and Madras curry powder, then brush generously over the patties.
9. Bake for 20-25 minutes, until deeply golden and crisp.
Island Girl brings Scotch bonnet heat, mango and acidity to the filling, giving the patties lovely Caribbean warmth without having to chop fresh Scotch bonnets.
