To make the pastry, place the flour, salt, turmeric and curry powder in a food processor and pulse to combine. Add the cold, diced butter and blend until it resembles fine breadcrumbs. With the motor running, gradually drizzle in the cold water until it starts to clump together into a dough. You may not need all of the water.
Bring the dough together with your hands and shape into a disc. Cover and place in the fridge for at least half an hour.
To make the filling, place the oil in a pan over a low heat. Add the onion and garlic and cook for about 5 minutes, stirring often, until it is soft.
Add the black beans, smash them with potato masher and cook for another 5-7 minutes, stirring.
Add corn, cumin, coriander, salt and pepper and cook for another 2 min, stirring.
Let it cool.
Once both the filling and pastry are cold, divide the disc of pastry into 8 even pieces and roll each one into a ball. On a lightly floured surface, roll each ball out into a circle about 3mm thick. Cut round an upturned approx 16cm/6in round plate or saucer with a sharp knife to get a neat circle of dough.
Place a couple of heaped spoonfuls of the filling on one side of the circle, be careful not to add too much or you won’t be able to seal the patty.
Brush a little water around the rim of the pastry and fold it over the filling. Press the edges together to seal, then crimp the edge with the tines of a fork. Cut a little slit in the top of the patty for steam to escape.
Once you have rolled out and shaped all 8 of your balls of dough, gather together the trimmings and divide them into two balls. Roll out and shape as before to make two more patties. You might have a bit of filling left over.
Place the patties on a couple of baking sheets lined with baking parchment and refrigerate for half an hour (or freeze for 20 mins).
Meanwhile, preheat the oven to 400°F then bake for 25-30 minutes until golden brown.
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