Cape Malay half-moons

Step 1: Heat 2 tbsp vegetable oil and fry 1 onion for 6 minutes until soft and golden, then add 3 cloves garlic, ¾ in fresh ginger, 1 tbsp mild curry powder, 1 tsp ground cumin and ½ tsp ground turmeric and fry 1 minute.

Step 2: Add 1 ⅛ lb beef mince and 1 tsp salt and cook, breaking it up, for 12–15 minutes until browned, dry and cooked through to 160°F. Stir in 3 ½ oz frozen peas and 1 handful coriander leaves, then spread on a plate and cool completely.

Step 3: Rub 2 ⅛ oz butter into 10 ½ oz plain flour and ½ tsp salt, then mix in ¾ cup milk to a soft dough. Knead briefly, cover and rest 15 minutes.

Step 4: Roll the dough 3 mm thick and cut 10 cm rounds. Put a spoon of filling on one half, wet the edge, fold over and press firmly to seal.

Step 5: Dip each half-moon in 2 eggs, then press into 5 ½ oz fine dried breadcrumbs to coat all over. At this point they can be frozen on a tray and packed into boxes. A common mistake is a thin crumb coat; dip twice for a crunchy shell.

Step 6: Heat 3 ¼ cups vegetable oil to 350°F and fry 3–4 at a time for 4–5 minutes, turning, until deep golden. Drain on paper and serve hot. (From frozen, fry 6–7 minutes until piping hot inside.)