About this recipe:I just love patties and here's a traditional recipe that beats the commercial stuff you buy from most West Indian takeaways or the stuff you buy in packets that gives you next to no amount of meat. This recipe depends on the amount of heat that you like. I personally would add 5 Scotch bonnet peppers to my mixture but typically you should add 1 to 2 Scotch bonnet peppers.
For the pastry: First off all sieve the flour in a large bowl. Add salt and turmeric. Grate the frozen butter into the flour and crumble in with your fingers. Add the cold water and knead to make a dough (texture like bread). This method creates a flaky like pastry when the patties are baked.
For the curried mince: Add oil to pot and heat. Add onions, garlic, ginger, celery and mince. When mince is browned add curry powder, thyme, paprika, salt, black pepper and scotch bonnet pepper and 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 breadcrumbs for 2 minutes. Add water and stock cube and simmer for approximately 1/2 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 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 half a moon shape. Prick the patties with a fork (2 to 3 times) to allow the steam to release.
Place in a pre-heated oven (180 C / Gas 4) for about 20 to 30 minutes.