Curried beef patties

Name: Curried beef patties
Prep time: 25 min
Cook time: 1 h 5 min
Total time: 1 h 30 min
Yield: 4
Ingredients: 1 tbsp olive oil; 1 onion, finely chopped; 3 clove/s garlic, crushed; 2 tsp medium curry powder; 20 g chives, finely chopped; 200 g beef mince; 65 g frozen vegetable mix; 100 ml beef stock; 1 tsp molasses sugar; 1 tsp hot pepper sauce, plus extra to serve; 1 slice/s white bread, torn into tiny pieces

These are based on Cornish pasties, which were brought across to the Caribbean by the British. This version – which is made in Trinidad – is delicious and super simple.

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Makes4
CourseSnack
Prepare25 mins
Cook1 hr 5 mins
Total time1 hr 30 mins
Pluscooling

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1 tbsp olive oil
1 onion, finely chopped
3 clove/s garlic, crushed
2 tsp medium curry powder
¼ x 20g chives, finely chopped
200g beef mince
65g frozen vegetable mix
100ml beef stock
1 tsp molasses sugar
1 tsp hot pepper sauce, plus extra to serve
1 slice/s white bread, torn into tiny pieces

Pastry

500g block shortcrust pastry
½ tsp ground turmeric
1 tsp medium curry powder
1 free range egg, beaten

Preheat the oven to 220ºC, gas mark 7 and line a large baking tray with parchment. Heat the oil in a pan over a medium heat. Add the onion and cook, stirring regularly, for about 5 minutes, until softened. Add the garlic, curry powder and herbs, stirring continuously for 2-4 minutes, until aromatic.
Add the beef mince to the pan, breaking it up and allowing it to brown all over, then add the vegetable mix, stock, sugar and pepper sauce. Increase the heat, bring to the boil, then reduce the heat to low, cover the pan and simmer for about 10 minutes. Stir in the bread, then let the mixture simmer for another 10 minutes, until thickened and rich. Season and set aside to cool.
For the pastry, on a clean work surface, roll the block out to a thickness of 0.5cm and cut out 4 circles about 18cm in diameter (use a side plate as a guide). Spoon the cooled filling onto ½ of each pastry circle, leaving a border at the edge. Using your fingertip and a little water, wet the edges of the pastry and fold the empty ½ of the pastry over the filled ½; use a fork to press down the edges.
In a bowl, mix together the turmeric and curry powder with the beaten egg, then generously brush the tops of the patties with the mixture. Bake for 20-25 minutes until golden; serve hot with a dash of pepper sauce. These are lovely at room temperature, too.

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