Jamaican Patty

Method

Make the pastry by rubbing butter into flour, turmeric and salt until breadcrumb texture forms, then add cold water gradually until a dough forms; chill for 30 minutes. Meanwhile, heat oil in a pan and brown the minced beef, then add onion, garlic and Scotch bonnet, cooking until softened. Stir in allspice, thyme, black pepper and salt, cooking for 5 minutes until fragrant and the mixture firms up; allow to cool completely. Roll out chilled pastry to 3mm thickness, cut into 10cm circles using a bowl, then place a spoonful of cooled filling on each circle. Fold pastry in half and crimp edges with a fork to seal, brush with beaten egg, and bake at 200C for 25-30 minutes until golden brown.