2 slices of bread (whole-meal, or white), torn into tiny pieces
1 egg, beaten
Sea salt and freshly ground pepper
Pre-heat the oven to 200C/400F/Gas mark 6.
For the pastry, sift together the flour, madras powder, turmeric powder and a pinch of salt. Pop this into a food processor, along with the butter and pulse (or use your fingertips to incorporate) until the mixture looks like coarse sand. Tip this into a large bowl and sprinkle the water evenly over, starting with just 4 tablespoons, and bring the dough together with your fingertips. You may need to add more water, but do so gradually so that you do not end up with sticky dough. The dough should eventually come together into a ball and leave the bowl clean. Wrap the dough in cling-film and rest in the fridge for 30 minutes. (You can also prepare the pastry for this recipe 3 days in advance, just bring it back to room temperature before rolling it out).
In the meantime, make the filling. In a medium-sized saucepan, heat the rapeseed oil on a medium heat. Add the onion and soften with a little pinch of salt for about 5 to 10 minutes, stirring often. Add the garlic, curry powder, herbs (and if you are using fresh chilli, add this now too) and cook, stirring continuously, until the aroma is released from the pan, about a minute. Add the minced beef, breaking it up with a wooden spoon and browning it all over, stirring occasionally, for about 5 minutes. Then add the stock, sugar and Pepper Sauce (if you are using it), bring to the boil, then reduce the heat, cover with a lid and let the mixture simmer gently for about 10 minutes, stirring now and again. Finally, add the bread, then return the lid to the pan and let the mixture continue to simmer for a further 10 minutes. Remove the pan from the heat, season to taste and set aside to cool.
Remove the pastry from the fridge and roll out with a flour-dusted rolling pin, onto a large sheet of grease-proof baking paper to a thickness of about 1/2 a centimeter. (Half the dough and work in two batches, if easier). Cut out six 19 centimeters/ 7.5in circles, or use a saucer as a guide, (or twelve 10 centimeters/4in circles) from the rolled pastry. Divide the filling amongst the circles, spooning it onto one half of each pastry circle, leaving space at the edge to allow for sealing the pastry. Using your fingertip and a little water, wet the edges of the pastry and fold the non-filled half of the pastry over the filled half and use a fork to really press down the edges to seal. (You can prepare this up to 2 days in advance and refrigerate, or freeze for up to 2 weeks and defrost before cooking).
To cook, brush the patties with beaten egg and pop them onto a baking tray and bake for about 20 minutes, until the pastry is cooked through. Allow to cool for a couple minutes before serving.