Gather your mis en place; get together all of the equipment needed for the recipe and gather your ingredients.

Cut the butter and shortening into small 1 centimetre cubes and keep in the fridge until they are needed.

To make the pastry, sift the flour, turmeric, and salt into a bowl.

Add the butter and shortening and, if using a pastry cutter, cut the butter and shortening into the flour. Otherwise, use your hands to crumble the butter and shortening into the flour mixture until the clumps are about the size of a pea.

Working quickly, add enough water to form a dough. Be careful not to overwork the dough and melt the butter with the heat from your hands. It is important to keep the butter in clumps as much as possible.

Form the dough into a disk, wrap in plastic, and put in the refrigerator for 1 ½ hours or overnight.

Chop the vegetables, starting with the onion. Slice the onion in half from the root to the tip and peel off the outer skin. Then, place the flat side down on the cutting board and slice horizontally from the tip to the root, leaving the root intact to hold the slices together. Slice across the onion in the other direction to Food cut into small blocks or squares. Make sure they are all roughly the same size!dice the onion.

To peel the tomatoes, bring a small pot of water to a boil. Make a bowl of ice water. 

Using a paring knife, remove the stems of the tomatoes, then slice the skin on the bottoms of the tomatoes in an ​“X”.

Lower the tomatoes into the boiling water for about 15 – 20 seconds, until the skin at the bottom of the tomatoes starts to peel back. 

Immediately remove the tomatoes from the pot and submerge in the ice water. If the skin hasn’t pulled away, repeat the process. 

Once cooled the skin will peel off easily. Once peeled, slice the tomatoes in half and remove the seeds, then slice into strips, and slice across the strips into a fine dice.

To chop the scotch bonnet, it is best to be wearing gloves, but not necessary. 

Cut the pepper in half, then using the tip of the knife scrape the seeds out. The seeds are the hottest part of the pepper so be sure to remove all of them. 

Slice the pepper into strips, then cut across the strips into a dice. 

Be sure to wash your hands with a lot of soap after handling hot peppers and be careful not to touch your face.

To chop the herbs, pull the leaves off the stalks and put them onto a cutting board, then use the chef’s knife to rock back and forth until they are finely chopped.

To peel the ginger, use the side of a spoon to scrape the outer peel off. Then slice into thin slices, slice along the slices into sticks, then cut across the sticks into a dice.

Slice the scallions into small rings. 

To mince the garlic, grate them using the An extra fine grater typically used on citrus, ginger, garlic or hard cheeses. Watch those fingertips!rasp over a small bowl.

To separate the egg yolks from the whites, crack the eggs over a bowl, and using the ​“cups” formed by each half of the shell roll the yolk back and forth between them until the white has dropped into the bowl, then put the yolks in a different bowl and whisk until they are beaten.

To make the filling, heat the oil in a large pan until hot but not smoking. Add the onion and cook until softened and translucent, about 4 minutes.

Add the garlic and ginger and cook until fragrant, about 1 minute.

Add the beef, turmeric, cumin, allspice, scotch bonnet, and thyme and cook until the meat is browned and the spices are fragrant, about 10 minutes.

Add the scallions, tomatoes, parsley, and stock. Simmer for 25 minutes, until most of the liquid has evaporated and the flavours have come together.

Season to taste with salt and pepper, and set aside to cool.

Preheat the oven to 400°F.

Lightly flour a work surface and roll out the pastry to approximately 1 centimeter thickness.

Cut circles out of the pastry roughly 8 – 10 centimeters in diameter.

Spoon 2 tablespoons of the cooled beef filling onto one side of the pastry circles.

Brush the edges of the pastry circles with the beaten egg yolk, and A technique used to gently mix two ingredients together to create a light fluffy consistency. Start by scooping around the outside of the bowl and cutting through the centre. Turn the bowl and repeat the process.fold the empty half of the pastry over the beef filling.

Use the fork to crimp the edges sealed.

Lightly brush the tops of the patties with the egg yolk and lightly sprinkle with salt.

Place on a parchment-lined baking sheet and bake until golden brown. Approximately 30 minutes.

Serve immediately.