Jamaican Meat Patties

Sift the flour, curry powder, baking powder and salt into a bowl. Cut in the cold butter, diced, until the mixture resembles coarse crumbs with pea-sized lumps.

Gradually pour in 180 ml of ice water and knead into a smooth but not sticky dough. Shape into a disc, wrap and chill for 60 minutes.

Preheat the oven to 200°C. Heat the oil over medium-high heat, add the ground beef and cook for 6–7 minutes, breaking up any lumps.

Add the finely chopped onion, garlic, thyme leaves, minced Scotch bonnet pepper, curry powder, black pepper, allspice and salt. Reduce the heat, cover and simmer for 15–20 minutes, until the onion is soft.

Stir in the beef stock and breadcrumbs, then simmer uncovered for another 5 minutes, until the filling is moist but not runny. Remove from the heat and let cool for 10 minutes.

Roll out the dough to about 3 mm thick and cut out 10 circles, 13 cm in diameter. Spoon 2–3 tablespoons of filling onto each, fold in half, moisten the edges with water and seal with a fork.

Beat the egg with 20 ml of water, brush over the patties and arrange them on a parchment-lined baking sheet.

Bake for 30–35 minutes at 200°C, until the crust is golden, puffed and flaky. Serve hot or warm.