In a mixing bowl, sift the flour, curry and salt together. Rub butter into this until it resembles coarse breadcrumbs. Add  a splash of ice water at a time until the dough just comes together. Roll into a log shape, cover in clingfilm and rest in refrigerator for 12 hours.

Remove 15 minutes before use. Pull off just enough to make one patty at a time. Roll out thinly and cut into 15 cm circles. Dust each with flour and stack. Cover with a damp cloth.

Preheat oven to 200C

Filling

Finely chop the onion, spring onions, and chilli.

Combine with the beef mince. In a medium saucepan, set over medium heat, fry the beef mixture in the ehated oil until the mince changes colour. Add the breadcrumbs, thyme, curry powder and salt. Mix well, then add the water. Simmer for 30 minutes. Cool.

Fill the prepared pastry circles with equal amounts of filling. Fold over and seal by crimping the edges with a fork.

Bake on an ungreased baking tray for 30 – 35 minutes or until brown.