Filling

• 2 lbs ground beef
• 2 bundles fresh thyme
• 1 tsp paprika
• ½ loaf of French bread (e.g. baguette)
• ½ tsp Island Spice Scotch Bonnet Soya Sauce
• 2 oz scallion or spring onion
• 1 tsp salt

Pastry

• 2 cups flour
• ½ tsp salt
• 1 cup lard
• 1 cup cold water
• 1 teaspoon ground turmeric (or ½ teaspoon Jamaican Curry Powder and ½ teaspoon annatto for coloring)
• Beef filling for patties
• ½ cup milk

Filling

1. Grind together scallion and Island Spice Scotch Bonnet Pepper Soya sauce. Add to ground beef along with salt and thyme.
2. Cook beef.
3. While beef is cooking, pour cold water over bread in a saucepan to cover. Soak for a few minutes, then squeeze dry, saving the water.
4. Pass bread through a mincing mill, and return the ground bread to the water with thyme and cook until bread is dry. Combine meat and cooked bread.
5. Add paprika and cook for 20 minutes.
6. Remove from heat.
7. Allow to cool.

Pastry

8. Sift flour, turmeric, curry powder, salt and knead in lard.
9. Bind with water to form a firm dough and knead for 2 minutes.
10. Roll pastry ⅛ inch thick.
11. Cut out pastry rounds 6 inches in diameter.
12. Divide beef filling between patties, and brush edges with water.
13. Fold dough over filling, and seal. Brush with milk.
14. Bake on top shelf of oven for about 25 minutes at 450°F until golden brown