- Make the pastry. Combine the flour and turmeric in a mixing
bowl and rub in the dripping or lard and butter using your
fingertips. This can also be done in a food processor, stopping the
blade once the mixture starts to look like breadcrumbs. Gradually
add the icy water until the mixture starts to come together to form
a firm dough. Roll the dough into a ball and rest in the fridge for
- Preheat the oven to 180°C, fan 160°C, gas 4. Make the filling.
Put the chicken and vegetables in a large bowl and add the jerk
paste or seasoning and Worcester sauce then season.
- Remove the pastry from the fridge and cut into quarters. Dust
the work surface with a little flour and roll each quarter out into
a disc about 21cm in diameter, using a small plate as a
- Brush the edges with the beaten egg the put a pile of filling
on each disc, topped with a little piece of butter. Fold the dough
over to make a semi-circle, pressing hard to seal the edges. Crimp
to seal then transfer to a baking sheet lines with baking
parchment. Brush all over with the remaining egg and bake in the
oven for 40-45 minutes until golden.
To save time prepare all the vegetables the night before, cover
with cold water and store in the fridge. Drain and pat dry with
kitchen towel before using.
If you have any leftover roast beef, you could use this instead of
*Wash your hands after handling raw meat.
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