Ingredients

Instructions

1. 1

   Heat a skillet over medium heat and sauté the onion, garlic, and scotch bonnet pepper until soft and fragrant.

2. 2

   Add the ground beef to the pan and cook until browned, using a spoon to break it up into very fine crumbles.

3. 3

   Stir in the curry powder, thyme, salt, and black pepper, cooking for another minute to toast the spices.

4. 4

   Pour in the beef broth and breadcrumbs, simmering and stirring until the mixture thickens into a paste-like consistency that isn't runny.

5. 5

   Remove the beef mixture from the heat and allow it to cool completely (this prevents the pastry from getting soggy).

6. 6

   Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.

7. 7

   Roll out the thawed puff pastry sheets and cut out 8 large circles, approximately 6 inches in diameter.

8. 8

   Place a slice of cheddar cheese on one half of each pastry circle, followed by a generous spoonful of the cooled beef mixture.

9. 9

   Fold the pastry over the filling to form a half-moon shape and firmly crimp the edges with a fork to seal.

10. 10

    Whisk the egg together with the turmeric powder in a small bowl to create a bright yellow egg wash.

11. 11

    Brush the tops of the patties with the egg wash and bake for 20-25 minutes until the pastry is puffed and golden brown.