Empanade

Method

Make the pastry by rubbing butter into flour and salt until breadcrumb texture, then add water gradually until a soft dough forms; set aside for 30 minutes. Heat oil in a pan and fry onion, garlic and Scotch bonnet until softened, then add minced beef and cook until browned, stirring frequently. Season the filling with cumin, black pepper, coriander and chives, then cool slightly. Roll out pastry thinly and cut into 8cm circles, place a spoonful of filling on each, fold in half and press edges firmly to seal. Heat oil to 170°C and carefully fry empanades in batches until golden brown, about 3-4 minutes per side. Drain on kitchen paper and serve hot with lime wedges and additional hot pepper sauce if desired.