Pastry
250g plain flour
2.5ml (1/2 teaspoon) ground turmeric
2.5ml (1/2 teaspoon) salt
125g hard margarine
45 - 60ml (3 - 4 tablespoons) cold water
1 egg - beaten
For the meat filling
15ml (1 tablespoon) oil
1 small onion - peeled and finely chopped
1 garlic clove - peeled and crushed
5ml (1 level teaspoon) curry powder
200g minced beef or lamb
1 small sweet potato - peeled and finely chopped
1 green pepper - finely chopped
5ml (1 teaspoon) hot pepper sauce
1 small tin chopped tomatoes
salt and black pepper
For the fish filling
15ml (1 tablespoon) oil
1 small onion - peeled and chopped
1 garlic clove
2 tomatoes - chopped
1 red pepper - de-seeded and finely chopped
5ml (1 teaspoon) hot pepper sauce
5ml (1 level teaspoon) sugar
1 small tin tuna - drained
salt and black pepper
15ml (1 tablespoon) tomato purée
For the vegetable filling
15ml (1 tablespoon) oil
1 small onion - peeled and finely chopped
1 clove garlic - peeled and crushed
1 red chilli - finely chopped or 1 teaspoon hot pepper sauce
2cm piece root ginger - peeled and chopped
1 courgette - cut into thin strips (julienne)
1 carrot - cut into thin strips (julienne)
1 sweet potato - cut into thin strips (julienne)
1 small tin chopped tomatoes
salt and pepper
To make the fillings fry the onion and garlic in the oil until soft. Add the meat if making the meat filling and cook until the meat is brown and add all the other prepared ingredients and cook until the vegetables are soft. Season with salt and pepper. If you are making the fish filling, stir in the tuna flakes last. Allow the filling to cool.
Heat the oven to 180ºC/350ºF/Gas 5.
To make the pastry, sift the flour and turmeric into a bowl with salt.
Rub in the margarine until the mixture looks like breadcrumbs. Add sufficient cold water to make a stiff dough. Knead gently
until the pastry is smooth.
Roll out the pastry to a circle about 5mm thick. Cut as many circles with the pastry cutter as you can. If you have no large pastry cutter use a saucer as a template and cut around the shape with a knife.
Put the circles on the greased baking tray one at a time. Brush the edge of each with the beaten egg to help seal the edges.
Place a small amount of your chosen filling in the centre of each pastry circle.
Fold each circle in half and press the edges together to seal. Use the prongs of a fork to crimp the edges.
Brush the surface of each with the beaten egg to glaze.
Bake in the oven for 15 - 20 minutes until golden-brown.
Eat hot or cold with salad.
HOT TIPS: Cut the vegetables into small, even-sized pieces so that they cook evenly.
Be careful when adding water to the pastry - too much will make the pastry sticky and too little will make crumbly pastry which will be difficult to roll out.
Do not handle the prepared pastry too much this will result in a hard, chewy texture.
Serve with a mixed salad or green leafy vegetables.
Use ready made puff pastry.
Try cooked kippers mixed with mashed sweet potato instead of tuna.
