Pat the oxtails dry and season them generously with the allspice, curry powder, all-purpose seasoning, seasoning salt, thyme, paprika, white pepper and black pepper.

Heat the oil in a heavy pot or Dutch oven.

Sear the oxtails on all sides until deeply browned.

Add the blended onion, bell pepper, ginger, garlic and habanero mixture.

Add enough beef stock/water to create a braising liquid.

Cover and cook until the oxtail is fall-apart tender — about 2½–3½ hours on the stovetop, or roughly 45–60 minutes in a pressure cooker.

Remove the oxtails and let them cool enough to handle.

Pull the meat from the bones and chop/shred it very finely. Remove cartilage and excess fat.

Return the shredded oxtail meat to the pot with some of its cooking juices.

Mix 2 tbsp flour with ½ cup beef stock to make a slurry.

Stir the slurry into the oxtail.

Simmer until the mixture becomes thick and juicy, but not runny.

Taste and adjust the seasoning.

Let the filling cool completely before putting it into the pastry.

Mix the flour, salt, turmeric and baking soda.

Cut the cold butter into the flour until the mixture resembles coarse crumbs.

Slowly add the cold milk while mixing until a soft dough forms.

Don't overwork it.

Wrap the dough and refrigerate for about 30 minutes.

Divide the dough into balls.

Roll each one into a thin circle.

Put a generous spoonful of cooled oxtail filling in the center.

Fold the dough over into a half-moon.

Press the edges together.

Crimp the edges with a fork.

Place on a parchment-lined baking sheet.

Bake at 375°F–400°F until the patties are golden brown and crisp, approximately 20–30 minutes.

Let them cool for a few minutes before eating.