Cook the onion gently in a little oil until softened. Add the crushed garlic and cook for a minute.
Add the mince and cook, breaking it up until it is browned on the outside.
Add the turmeric, the potatoes, the tomato puree, the thyme and 200ml of water.
Simmer for 15-20 minutes till the potatoes are cooked through and the sauce has reduced.
Stir in the hot sauce. Add a little at a time and keep tasting so you get the level of heat just right.
Leave to cool.
Make the pastry. Mix the salt into the flour then either rub the butter into the flour using your finger tips or use a food processor. Stop as soon as it is rubbed in and the mixture is like breadcrumbs.
Add a couple of tablespoons of cold water and knead the mixture together to form a dough. Add a little extra water if it is too dry.
Wrap the dough in clingfilm and put in the fridge for half an hour.
Preheat the oven to 200C
Divide the dough into 4 equal portions. Roll each one out into a circle. Put a tablespoon of the mince mixture on one side and fold the other side over to form a parcel. Press the 2 sides together. Brush a little milk on the top.
Bake in the oven for about 20 minutes.
I had quite a bit of leftover mince so you could easily make more patties by increasing the quantities of pastry. For a more attractive finish, brush the uncooked patties with a little beaten egg or milk before baking them.Nutritional information is approximate and a guideline only.