One of the trademark features of beef patties is the vibrantly yellow, curry-infused pastry. It is flaky and delicious, and it provides a wonderful, slightly sweet counterpoint to the salty ...

To make the patties, unwrap your dough from the fridge, (this will be your pastry) then divide into 6 equal-sized pieces. Roll one piece on a lightly floured work surface into a 15cm circle ...

An egg wash finish finalizes the pastry with a golden, crispy crust. The Haitian beef patty filling is more malleable. As per ...

Fold the pastry over the filling and use a fork to crimp the edges together. Whisk the egg with a splash of water and brush over the patties to glaze. For a flat patty fork a hole in the top or ...

For this recipe you'll need about 600g of pastry. Roll out the pastry thinly, about 4mm. Cut bases measuring 7cm (just larger than the top circumference of each indent on the patty pan). Cut lids ...