1. Heat oil & fry onions & scotch bonnet pepper till soft.
2. Add garlic & the spices, fry well.
3. Add the tomatoes followed by the finely chopped cabbage, thyme, salt & pepper.
4. Fry well, stirring occassionally.
5. Add a little water, cover & cook till the cabbage is done. Set aside to cool.

Making the patties:

1. Preheat the oven to 450 degrees.
2. Knead the flour, turmeric, salt & ghee with water to form a firm dough. Skip the turmeric for veg patties.
3. Roll out this dough to 1/8 inch thick & cut 6"rounds out.
4. For extra flakiness in the patty-crust, brush the rolled out dough with ghee, fold & roll again. Repeat 3 times.
5. Cover with a moist cheese-cloth if you have yet to make the filling.
6. Uncover the dough circles and place 2 to 3 tbsp -s of filling on half of each.
7. Moisten the edges of the dough with water and fold the dough circle over the filling. Pinch the edges closed with a fork.
8. Lightly brush the pastry with a mixture of the egg and water (plain milk for veg patties).
9. Bake on a lightly greased baking sheet on the top wrack for 30-40 mins or till the patties are golden brown.
10. Serve hot with some hot-n-spicy scotch sauce and a drink called cola-champagne you get at Caribbean/ Jamaican stores or restaurants... Ooooh!!!!