Caribbean Pasty

DifficultyIntermediatePrep Time10 minsCook Time40 minsTotal Time50 mins

Ingredients

1 Tbsp Rapeseed Oil

1 Onion, finely chopped

1 Clove Garlic, finely chopped

300g Minced Beef

100g potato, chopped into small cubes

1 tsp Turmeric

2 Tbsp Tomato Purée

1 tsp dried Thyme

500g Shortcrust Pastry

1 Egg, Beaten

Either of the following

3 Tbsp Haitian Sensation Chilli Sauce

3 Tbsp Haitian Hottie Chilli Sauce

Heat the oil in a pan and then soften the onion for around 5 Minutes.

Add the garlic and beef and cook until the beef has browned.

Next add the turmeric, potato cubes, thyme, tomato purée and 150ml of water. Stir well and simmer for 15 Minutes.

Add your choice of chilli sauce and leave the entire mixture to cool down.

Heat the oven to 200°C and roll the pastry to a depth of a 5mm. Cut out half a dozen circles about the size of a saucer / side plate.

Divide the mixture amongst the cut out pastry circles by piling it onto one side.

Brush the egg around the edge of the circles and then fold them in half. Use a fork to crimp the edges and then place them on a baking tray.

Brush with the remaining egg and cook for 25 Minutes until a beautiful golden brown.