Trini Meat Patties

Ingredients:

1 batch patty dough
2 slices of white bread, with crusts removed, torn into large pieces
60ml whole milk
1 tbsp vegetable oil
1 small onion, minced
2 garlic cloves, minced
450g minced chicken, turkey, beef or kid goat
1 Scotch bonnet chilli, minced
1/2 ripe tomato, finely chopped
2 tsp Trini curry powder
1 tbsp Green Seasoning
salt and freshly-ground black pepper, to taste
1 egg beaten with 1 tbsp cold water

Method:

Prepare one batch of patty dough according to the patty dough recipe. Whilst the dough is resting in the refrigerator prepare the filling.

Soak the bread pieces in the milk, using a bowl. Meanwhile, heat the oil in a frying pan and use to cook the onion for about 2 minutes, or until translucent. Add the garlic and fry for 1 minute more then stir-in the minced meat and fry until golden brown and cooked (make sure you break up any large chunks as you cook).

Now stir-in the chill and cook for 1 minute more before adding the tomato. Again cook for 1 minute then stir-in the curry powder and cook for a further 4 minutes before adding the green seasoning, salt and black pepper. Take the mixture off the heat and transfer to a bowl. Set aside to cool then drain off any excess liquid from the bread soaking in the milk and add to the bowl, stirring well to mix.

Now remove the dough from the refrigerator. Roll out on a lightly-floured work surface to about 3mm thick. Cut circles about 12cm in diameter from the rolled dough then place about 3 tbsp of the meat mixture in the centre of each circle. Brush the edges of each pastry circle with the egg mix then fold over and crimp shut with the tines of a fork. Brush the top of each patty with more beaten egg and use the fork to prick a number of air holes in each one. Transfer to a baking tray then refrigerate for at least 20 minutes before transferring to an oven pre-heated to 210°C. Bake for about 20 minutes, or until golden brown and heated through. Serve immediately accompanied with hot sauce.