Step 1

In a hot pan, add the meat and cook without adding oil until it’s brown or cooked. Remove from pan and keep aside.

Step 2

In a large pan, add the olive oil and when hot, add the onion and sauté until translucent.

Step 3

Add minced garlic and cook for a minute on medium low heat, then add the spring onion and the chili and cook for another minute.

Step 4

Return the browned meat to the pan and mix with the onion and garlic mixture. Add the spices and the ketchup and mix well.

Step 5

Pour the chicken or beef broth and cook on low heat for 15 to 20 minutes. Make sure the filling is not dry and there is a round two tablespoons of liquid in it since it will cook further in the oven and might become drier.

Step 6

In a large mixing bowl, add the butter, flour, baking powder, salt, sugar, curry powder, and turmeric powder. Rub the ingredients together until it looks like coarse crumbs.

Step 7

Add the chilled water and gather the dough together (do not knead). Form a disc and cover it with a plastic wrap. Refrigerate for 40 minutes.

Step 8

Dust the working surface and the dough, roll out the dough to 12” by 14”. Fold the right and left part of the dough to the center, then fold the top part and the bottom part to the center, you should have a square dough.

Step 9

Roll out the dough again and trim the edges to make a 12” by 14” rectangle. Keep the trimmed edges.

Step 10

Cut the rectangle into six smaller ones. Form a seventh patty from the previously trimmed edges.

Step 11

Fill each rectangle with the beef filing. Fill half the rectangle and keep the filling one inch away from the edge as shown in the video.

Step 12

Fold the crust in half. Using the tines of a fork, crimp the edges firmly to seal the patties.

Step 13

Place the patties on baking sheet lined with parchment paper. Brush the patties with an egg wash.

Step 14

Bake the patties for 25 to 30 minutes in a preheated oven of 350F/180C.