Ingredients

For the Pastry
• 3 cups (375g) all-purpose flour
• 250g cold unsalted butter, cubed
• 1 tsp baking powder
• ½ tsp salt
• 1 large egg
• ¼–½ cup (60–120ml) cold water

For the Minced Meat Filling
• 500g minced beef
• 1 small onion, finely chopped
• 1 small carrot, grated
• 2 cloves garlic, minced
• 1 tbsp vegetable oil
• 1 tbsp tomato paste
• ½ tsp thyme
• ½ tsp curry powder
• ½ tsp black pepper
• ½ tsp paprika (optional)
• Salt, to taste
• 1 tbsp all-purpose flour
• 2 tbsp beef stock or water

For Egg Wash
• 1 large egg, beaten

Method

Prepare the Filling
1. Heat the vegetable oil in a pan over medium heat.
2. Sauté the onion and garlic until fragrant.
3. Add the minced beef and cook until browned, breaking it up with a spoon.
4. Stir in the grated carrot, tomato paste, thyme, curry powder, black pepper, paprika, and salt.
5. Sprinkle in the flour and mix well.
6. Add the beef stock or water and cook for 2–3 minutes, until the filling is thick and no excess liquid remains.
7. Remove from the heat and allow the filling to cool completely.

Prepare the Pastry
1. In a bowl, combine the flour, baking powder, and salt.
2. Rub the cold butter into the flour until the mixture resembles coarse breadcrumbs.
3. Add the egg and gradually mix in the cold water until a smooth dough forms.
4. Wrap the dough and chill for 30 minutes.

Assemble and Bake
1. Preheat the oven to 180°C (350°F) and line a baking tray with parchment paper.
2. Roll out the pastry to about ⅛ inch (3 mm) thick and cut into rectangles.
3. Spoon a line of the cooled minced meat filling along one long edge of each rectangle.
4. Roll the pastry tightly over the filling and place the rolls seam-side down on the baking tray.
5. Brush with the beaten egg and cut a few small slits on top to allow steam to escape.
6. Bake for 25–30 minutes, or until the pastry is golden brown and crisp.
7. Cool for a few minutes before serving.