These spicy beef turnovers are as much a part of Jamaican culture as hamburgers are a part of American culture.

Ingredients: (Makes 16)

• 280 g (10 oz) plain flour
• ½ teaspoon salt
• 1½ teaspoons baking powder
• 1 teaspoon curry powder
• ½ teaspoon turmeric
• 55 g (2 oz) unsalted butter
• 140 g (5 oz) vegetable shortening
• 75 ml (2½ oz) ice water
• 2 teaspoons vegetable oil
• 1 small onion, finely chopped
• 2 garlic cloves, crushed
• Pinch of cayenne pepper
• 455 g (1 lb) lean minced beef
• 1 tablespoon curry powder
• 1 teaspoon dried thyme
• ½ teaspoon turmeric
• ¼ teaspoon salt
• ¼ teaspoon freshly ground black pepper
• 235 ml (8 fl oz) water
• 40 g (1½ oz) fresh breadcrumbs

Method:

Preheat the oven to 190°C/375°F/Gas mark 5. To make the dough, combine the flour, salt, baking powder, curry powder and turmeric in a bowl. Cut in the butter and shortening until the flour mixture has the consistency of damp sand. Slowly pour the ice water over the flour, stirring until it is moistened. The dough should stick together and form a ball. Divide the dough into two balls and wrap each in plastic wrap. Smooth each ball of dough with a rolling pin so it forms a flat disc that fills the corners of the plastic wrap. Chill for a minimum of 1 hour, or up to 5 days.

To make the filling, heat the oil in a large frying pan. When the oil is hot, add the onion, garlic and cayenne. Cook until the onion is soft, about 3 minutes. Remove the onion mixture from the frying pan and set aside. In the same frying pan, brown the beef over medium-high heat, about 5 minutes, or until no pink remains.

Drain and return the onion mixture to the frying pan. Add the remaining spices and cook for 3 minutes over medium heat. Add the water and bring the mixture to the boil. Add the breadcrumbs and cook for 3 minutes longer, until the mixture thickens slightly. Remove from the heat and cool. On a lightly floured surface, roll out half the quantity (one disc) of the dough. Using a 13-cm (5-inch) cutter, cut out circles of pastry. Collect the scraps, roll out and repeat. Each disc should yield 8 rounds.

Using a pastry brush, glaze the top edge of each circle with water. Spoon 2 tablespoons of the filling onto the center of the lower half of the circle. Fold the top half over, pressing the edges together to seal. Crimp the edge decoratively and make 2 slits in the top. Place the patties on a baking tray lined with parchment paper and bake for 20 minutes, or until the filling is hot and the crust is crisp and golden.