Pork & Bramley Apple Jamaican Spiced Patties

1. 1

   In a non-stick pan gently fry the pork, spring onion, garlic and ginger together until the meat is browned. De-seed and finely chop the Scotch Bonnet chilli and add to the pan. Stir in the curry powder and thyme leaves and cook for 2 minutes. Add a large glug of water (approx. 100ml), and a good pinch of salt and pepper to the pan, cover and simmer for 5 minutes.

2. 2

   Meanwhile, peel and core the Bramley apples. Chop them into small pieces, then add to the pork and cook for a further 5 mins until the apple is just tender. Set aside to cool.

3. 3

   In a food processor whizz together the butter, flour, baking powder, turmeric and a pinch of salt until a course crumb is achieved. Mix in the eggs, and a little cold water if necessary, until the dough comes together. Wrap and chill whilst the filling cools.

4. 4

   Preheat the oven to Fan180oC/200oF/Gas 6. Thinly roll out the pastry and use an 18cm saucer to cut out six circles - re-roll the pastry as necessary. Place the cooled pork filling on half of the pastry. Brush the edge with milk and fold the pastry over the filling, pinch the edges together to seal. Place on a baking parchment lined tray or two, glaze with milk and prick the tops to let the steam escape. Place in the oven and bake for 25 - 30 minutes until golden. Serve with coleslaw and salad.

* Per serving · 4 servings · Values may vary.

No additional tips available.