These meat parcels are spicy and satisfying. If you don’t have time to make your own pastry, you can always use shop-bought
- 2tbsp sunflower oil
- 1 onion, finely chopped
- 2 garlic cloves, crushed
- 1 medium chilli, deseeded and chopped (optional)
- 500g (1lb 2oz) minced beef
- 3tbsp medium curry powder
- 227g can chopped tomatoes
- 1/4pt (150ml) beef stock
- 450g (1lb) wholemeal plain flour
- 2tbsp turmeric
- 1tsp salt
- 225g (8oz) butter, chilled and cubed
- 7tbsp cold water
- 1 medium egg, lightly beaten, to glaze
Heat the oil in a frying pan, add the onions and fry for a few mins until softened but not browned. Add the garlic and chilli, if using and cook for 3 mins.
Add the mince and curry powder and cook for 10 mins, stirring until the meat is browned all over. Add the tomatoes and beef stock and simmer for 20 mins until the meat is tender and most of the liquid has been absorbed. Allow to cool.
To make the pastry, put the wholemeal plain flour, turmeric, 1tsp of salt and the butter into a processor. Blend for a few secs until the pastry forms into crumbs. Add the cold water and blend again until the mixture comes together. Wrap in cling film and chill for 10 mins.
Preheat the oven to 200°C/400°F/gas 6. Cut the pastry in two and roll out each piece onto some baking parchment.
Stamp out 10 rounds using a 5.5cm (2 1/4in) saucer. (You’ll need to re-roll the trimmings to make 10).
Put a generous spoonful of the mince mixture on one side of the pastry round, leaving a 1cm (1/2in) border around the edge. Brush edges with water, then fold the pastry over the mince. Press the edges together to seal and mark with a fork. Cut a couple of holes in the top of each patty
Lift onto a greased baking tray, brush with egg to glaze and bake for 25 mins until the pastry is golden, the base is firm and the filling piping hot.