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This month we feature a recipe from one of our residents, Cheryl Thomas who is a regular cook at our ‘Cook & Eat Club’, held at the Residents’ Room on Wornington Green Estate.

What you will need

For the filling:
500g mince beef
4 chopped spring onions
½ tsp salt
Fresh thyme
1½ diced scotch bonnet peppers
1 small diced carrot
1 small diced potato
2 tbsp curry powder

For the pastry:
500g plain flour
2 tsp turmeric
½ tsp salt
2 tsp baking powder
1 tsp sugar (optional)
4 oz. butter
2 oz. lard (or 8 oz. butter)
1 egg (optional)
300ml water

Cooking instructions

To make the filling:
1. Brown mince, put to one side

2. Cook onions and thyme for 5 minutes in a tsp of oil

3. Add mince, curry powder and scotch bonnet peppers

4. Cook for 20 minutes

5. Add carrot and potatoes, simmer for 10 minutes

6. Check seasoning and cool

To make the pastry:
1. Rub lard, baking powder, salt and turmeric into flour,

2. Add a small amount of tepid water to make pastry pliable

3. Place in a plastic bag and chill for 20 minutes

4. Flour board, roll out pastry and cut into small circles

5. Put 1 tbsp of filling in middle of pastry

6. Use egg wash around edges to seal

7. Fold and press edge together with a fork then brush over with egg wash

8. Pre-heat oven and bake on gas mark 5 or 180-200 degree for 20 to 25 minutes or until golden brown

9. Take patties out of the oven and you are ready to serve

For more information about the Cook & Eat Club, contact Danella on 07931 7866 76 or Patricia Poorman on 020 8964 6433 for more information.