Try substituting high quality virgin coconut oil (naturally solid at room temperature) for about half of the butter in the pastry. Diced root vegetables such as onions, potatoes and carrots or other options like celery, peas, green beans and/or corn (about 1 cupful in total) would work well in a vegetarian version.

Makes about 8 patties


2 cups all-purpose spelt flour
½ tsp curry powder
½ tsp kosher salt
½ cup cold unsalted butter
ice water

Make the pastry: In a large bowl, whisk together the flour, curry powder and salt. Using your fingers, two knives or a pastry blender, cut in the butter until the mixture resembles coarse crumbs. Mix in only enough water, with minimal handling, to form a firmly textured dough. Form the dough into a disk, wrap in plastic, and refrigerate for at least 1 ½ hours or overnight.


3 tbsp grapeseed oil
¾ lb lean ground beef
1 medium onion, diced
2 green onions, chopped
1 scotch bonnet pepper, seeded and minced
1 tsp curry powder
½ tsp dried thyme
¾ cup dry bread crumbs, preferably whole grain
½ cup water
kosher salt and freshly ground black pepper to, taste 1 large egg, beaten with 1 tbsp water (optional)

Make the filling: In a large sauté pan or skillet, heat the oil over medium high heat. Add the beef and cook, breaking it up and stirring often until the beef is completely browned. Reduce the heat to medium. Stir in the onion and cook, stirring occasionally until soft, about 5 minutes. Stir in the green onions, scotch bonnet pepper, curry powder and thyme and cook, stirring often, for 1 minute. Remove the pan from the heat and stir in the bread crumbs and water. Add salt and pepper, to taste. Set aside to cool thoroughly. Assemble the patties: Keep everything cool! Remove the dough from the fridge at least 15 minutes before rolling. On a lightly floured surface, roll out the dough to about 1/8-inch thick and cut into 8 circles, each about 6 inches in diameter, re-rolling the dough if necessary. Sprinkle each circle very lightly with flour to prevent sticking; set aside. Spoon about ¼ cup of the filling into the centre of the bottom half of each disk. Wet the edges of the disk with a little water. Fold the other half of the pastry over so the edges meet. Using a fork, crimp the edges together or flute, as desired. Place the patties on a parchment-lined baking sheet. If desired, lightly brush the top of each patty with the egg wash. Bake in a 375° F oven until the top is golden brown, about 30 minutes. Gently remove the patties to a cooling rack. Allow to cool for at least 10 minutes before serving.