"For the pastry": firstly sift the flour into a large bowl stop add the salt turmeric and great the frozen butter into the flour, and crumble in with your fingers. Add the cold water and need to make a dough with a texture like bread. This method creates a very flaky pastry when the patties a baked.

"For the curried mince": add oil to the part and heat. Add the onions, garlic, ginger, celery and mince. When mince is browned add carry powder, thyme, paprika, salt, black pepper and Scotch Bonnet pepper

Cook for a further 3 to 5 minutes. Add tomatoes and cook for a further 3 to 5 minutes until tomatoes are softened. Stir in the breadcrumbs and cook for about 2 minutes. Add water and stock you and simmer for approximately half an hour you should end up with a very thick stew allow to cool.

Cut a piece of the pastry on a floured board and roll out flat. Get a small saucer, place on the dough and cut around to create a circle shape. Pour approximately 1 to 2 teaspoons of the curried mince mixture covering less than half the circle. Fold the other half of the circle over and press the joined edges with a fork, you should now have a half-moon shape. Prick the patties with a fork 2 to 3 times to allow steam to release.

Place in a preheated oven 120°C for about 30 minutes