Curried beef patties

Preheat the oven to 220ºC, gas mark 7 and line a large baking tray with parchment. Heat the oil in a pan over a medium heat. Add the onion and cook, stirring regularly, for about 5 minutes, until softened. Add the garlic, curry powder and herbs, stirring continuously for 2-4 minutes, until aromatic.

Add the beef mince to the pan, breaking it up and allowing it to brown all over, then add the vegetable mix, stock, sugar and pepper sauce. Increase the heat, bring to the boil, then reduce the heat to low, cover the pan and simmer for about 10 minutes. Stir in the bread, then let the mixture simmer for another 10 minutes, until thickened and rich. Season and set aside to cool.

For the pastry, on a clean work surface, roll the block out to a thickness of 0.5cm and cut out 4 circles about 18cm in diameter (use a side plate as a guide). Spoon the cooled filling onto ½ of each pastry circle, leaving a border at the edge. Using your fingertip and a little water, wet the edges of the pastry and fold the empty ½ of the pastry over the filled ½; use a fork to press down the edges.

In a bowl, mix together the turmeric and curry powder with the beaten egg, then generously brush the tops of the patties with the mixture. Bake for 20-25 minutes until golden; serve hot with a dash of pepper sauce. These are lovely at room temperature, too.