Jamaican Patty Crunchwrap with Mango Salsa

Method

1. Dice the mango into 1 cm cubes and mix with the red onion, lime juice, coriander and a little of the salt to make the salsa. Keep it in the fridge until serving.

   Add in this stepRipe mango ½Red onion, finely chopped 20 gLime, juiced ½Fresh coriander (cilantro), chopped 6 gSalt ⅛ tsp

2. Heat half the oil in a 24 cm frying pan over medium-high heat. Cook the onion, garlic and scotch bonnet for 1 minute, then add the beef and break it up as it cooks. When no pink remains, add the curry powder, allspice, thyme, the rest of the salt and the water and cook until almost dry, 7 min in total. A wet filling makes the tortilla soggy, so stop when it is just moist.

   Add in this stepVegetable oil 1½ tspOnion, finely chopped 60 gGarlic cloves, minced 1Scotch bonnet pepper, seeded and very finely chopped ¼Minced (ground) beef 200 gCurry powder 1½ tspGround allspice ¼ tspDried thyme ½ tspSalt 0.4 tspWater 60 ml

   medium-high heat

3. Heat a dry pan over medium heat and toast the corn tortillas one at a time on both sides until they have brown spots and turn stiff; about 4 min altogether. They crisp up more as they cool.

   Add in this stepSmall corn tortillas (about 15 cm) 2

   medium heat

4. Warm each large tortilla in the microwave for 15 seconds to soften it. In the centre, layer half the cheddar, the beef filling, a toasted corn tortilla and the rest of the cheddar. Fold the edges of the large tortilla towards the centre one by one, overlapping, to make a pleated hexagon parcel. Cover any gap in the middle with a scrap of tortilla.

   Add in this stepLarge flour tortillas (about 30 cm) 2Grated cheddar 80 g

5. Brush the pan with the rest of the oil and place a crunchwrap in it, folded side down, over medium heat. Toast for about 2 minutes per side, pressing with a spatula, until golden. Cook them one at a time; 8 min in total. Cooking the folded side first keeps it from opening.

   Add in this stepVegetable oil 1½ tsp

   medium heat

6. Let them rest on a board for 1 minute, cut in half and serve straight away with the mango salsa.