Recipes
Ingredients
For the pastry:
- 200g (7oz) puff pastry
- 1tsp turmeric
- 1tsp curry powder
- pinch ground cumin
- pinch cayenne pepper
For the filling:
- 455g (1lb) meat or fish, minced
- 1 small onion, finely diced
- ½ red pepper, finely diced
- 1 Scotch bonnet chili, finely diced
- 1 clove garlic, crushed
- 2tsp Madras curry powder
- 1tsp turmeric or saffron
- 3 pimento seeds, ground
- pinch ground cinnamon
- pinch ground ginger
- 2tsp tomato puree
- 285ml (½pt) stock
- 3tbsp vegetable oil
- salt
- freshly ground pepper
Method
- Pre-heat the oven to 180°C/350°F/Gas mark 4.
- To make the filling, heat the oil in a heavy-based pan.
- Add the meat or fish and fry until brown all over. Remove from the pan and drain off the fat.
- Add the vegetables to the pan. Cook for 2 minutes, then return the meat or fish to the pan and add the tomato puree and stock.
- Continue to cook until the liquid has reduced by about half.
- Remove from the heat and leave to cool.
- To make the pastry, dry roast the pastry spices in the oven for 2 to 3 minutes, being careful not to let them burn. Leave them to cool.
- When they are cool, fold them into the pastry. Roll the pastry out to about ½cm (¼ in) thick, then cut 14 discs each 12cm (5in) across.
- Place a little filling on one side of each disc and brush the edges of the disc with water. Fold each disc over, and pinch the edge between thumb and forefinger to seal the patty: alternatively, use a fork to push down on the edge.
- Place in the refrigerator for 20 minutes before cooking.
- Preheat the oven to 190֩°C/375°F/Gas mark 5. Place the patties on a lightly greased baking sheet.
- Perforate the tops with a fork, and cook for 15 to 20 minutes or until golden.
