For the dough
450g The Pantry Plain Flour
1 x teaspoon Stonemill Paprika
2 x teaspoons The Pantry baking powder
½ teaspoon salt
120g Greenvale salted butter
About 60ml cold water
A little milk
Olive Oil to fry
For the filling
1 small white onion, diced small
1 x tsp paprika
Splash dry white wine
1 x tsp ground cumin
2 tbsp olive oil or coconut oil
2 cloves garlic - crushed
450 g Beef mince
Large pinch salt
Large pinch black pepper
3/4 Tablespoon tomato puree
3 Tablespoon chopped coriander (1 x Large Handful)
To make the dough
Put the flour, baking powder, salt and paprika into a large bowl. Chop the butter into small cubes and add to the flour mix. Using your fingertips rub the butter into the flour until it resembles breadcrumbs. Add the cold water slowly mixing with a knife until the pastry comes together in a soft dough. Roll into a ball and rest in the fridge for 30 minutes.
To make the filling
Heat the oil in a medium pan, add the onion and lightly cook for 3 minutes until starting to cook but not brown, add the the garlic and cook for a minute, stirring occasionally.
Turn the heat up to high and add beef mince, paprika and cumin and stir regularly, Lightly season with salt and pepper. Stir in the tomato puree and a splash of white wine.
Cook for a further 7-8 minutes until the beef is browned through. Then stir in the chopped coriander and leave to cool for about 20-30 minutes. (longer if possible)
Roll the dough into 12cm circles about 3mm thick – approx 12. Put a large teaspoon of the mince filling onto one half of the circles. Brush a little milk on the edge, fold over the other piece to form a crescent Using a fork, gently crimp the edges to seal. Heat some oil in a frying pan – enough so that the parcels can float.
Fry the pastry parcels in the oil until golden