Ingredients

450gself-rising flour,(about 3 cups plus 2 tbsp), plus more for dusting

2tspsugar

1½tspkosher salt

3tbspground turmeric

2tbspbutter,chilled, diced small

1cupice water,plus 2 tbsp

milk,or water, for brushing

1lbground beef,(93% lean)

1medium onion,minced

1scotch bonnet pepper,de-seeded and diced

½tspgarlic powder

½tspkosher salt

1tspfresh ground pepper

1beef stock cube,(such as Maggi)

⅔cupboiling water

1tspsweet paprika

½tspallspice

1tspbreadcrumbs,or flour

2tbspdark soy sauce,or worchestershire sauce, for browning

Preparation

Sift the flour into a bowl then stir in the sugar, salt and turmeric. Add the butter and rub them into the dry ingredients until it acquires a crumbly texture.

Gradually add ice water to create a dough. Roll the dough into a ball, wrap in cling wrap and chill in the fridge 1 hour.

Meanwhile, make the filling. In a large skillet over medium-high heat, add the meat and cook for about 5 minutes, breaking up with a wooden spoon.

Add the onion and scotch bonnet and cook 3 minutes, until soft. Add the garlic powder, salt and black pepper.

Dissolve beef cube in boiling water and add to the skillet with the paprika, allspice, breadcrumb or flour and the soy sauce or other sauce. Stir and simmer for 20 minutes, then set aside to cool completely.

When ready to cook, preheat oven to 350 degrees F.

Take the chilled dough out of the fridge. Dust work surface and rolling pin with flour so the dough doesn’t stick.

Roll out the dough, when flat fold it into a square then roll again. Repeat 2 to 3 times to create a traditional patty crust.

Roll the dough out to about 1/16th thickness.

Place an upturned bowl or lid about 6 inches in diameter on top and carefully cut around it with a sharp knife. There should be 12 total, with a 6-inch size.

Divide the meat mixture between each, about 3 tablespoons each and spoon it onto one side of the circle.

Brush a little milk (or water) around the edge of the dough and carefully fold the patty over so the edges meet. Press and seal them, then use a fork and press around the edges.

Poke a few holes on top with the fork to make steam holes and place on a baking sheet. Bake for 25 minutes, until golden.