Jamaican Patties

Method

Make the pastry by combining flour, turmeric and salt, then rub in the butter and shortening until the mixture resembles breadcrumbs. Add ice cold water gradually until a dough forms, wrap and refrigerate for 30 minutes. For the filling, heat oil in a pan and fry the onions, garlic and Scotch bonnet until softened, then add the minced beef and cook until browned. Stir in the tomato puree, thyme, allspice, black pepper and salt, then simmer for 10 minutes until the mixture is dry. Add the spring onions and cool completely. Roll out the pastry to 3mm thickness and cut into 12cm circles, place a spoonful of filling on each circle, fold into a half-moon and seal the edges by pressing with a fork. Bake at 200°C for 25-30 minutes until golden brown, or deep fry in oil at 180°C for 5-6 minutes until crisp and golden.