1Scotch bonnet pepper or habenero pepperfinely chopped
1poundground beef
2rounded teaspoons thyme
1rounded teaspoon all spice
1rounded teaspoon curry powder
salt and pepper to taste
1/2cupbreadcrumbs
1/2cupbeef stock
1sheet frozen puff pastrythawed
1/2 to 1teaspoonturmeric
Instructions
Set the puff pastry out about an hour before you'll need it to let it thaw.
In a skillet, heat the oil over medium heat and cook the onions and pepper until everything is soft and cooked through.
Add the beef, thyme, all spice, curry powder, salt and pepper, stirring regularly until the beef is cooked through. If there is excess fat in the pan, drain it off before the next step.
Mix in the breadcrumbs and then pour in the beef stock. Mix to combine thoroughly. If the mixture is very wet, add more breadcrumbs, and if it is very dry, add a little more beef stock or water. The goal is for the mixture to hold together well but still be moist. Remove the beef mixture from the heat and set aside.
Preheat the oven to 400 degrees, and prepare a muffin tin by spraying it with cooking spray.
Place the pastry sheet on a floured surface and roll it out to expand it by a couple inches on all sides. Sprinkle the entire sheet with turmeric and rub the turmeric around on the sheet to get a good coating.
Cut the sheet into 12 even pieces, and place the pieces, turmeric side down, into the muffin cups. You'll want to make sure there is some dough hanging over the edge of each cup so you can pull it around the filling and seal it.
Divide the meat evenly into each cup, and then seal each one by pulling the sides of the dough up and pinching them together. If it is not sticking well, try using a little water along the seams.
Flip the sealed beef patty over so the seam is on the bottom.
Bake for 30 minutes or until the beef patties are golden brown.