Jamaican Patty

Ingredients

• 3 cups all-purpose flour
• 1 tsp ground turmeric
• 1 tbsp Jamaican curry powder
• 2.5 tsp kosher salt
• 1 tsp granulated sugar
• 0.5 cup unsalted butter – cut into small cubes, chilled
• 0.5 cup vegetable shortening – chilled
• 0.75 cup ice water
• 1 tbsp distilled white vinegar
• 1 tbsp vegetable oil
• 1 cup onion – finely chopped
• 0.5 cup scallions – thinly sliced
• 3 cloves garlic – minced
• 1 each Scotch bonnet chile – seeded and minced
• 1 tsp fresh thyme – chopped
• 1.5 pounds ground beef
• 1 tsp ground allspice
• 1 tsp paprika
• 0.5 tsp black pepper – freshly ground
• 0.75 cup beef stock
• 0.5 cup fine dry breadcrumbs

Instructions

1. Make the dough: In a large bowl, whisk the flour, turmeric, 1 tsp of the curry powder, 1 tsp kosher salt, and sugar.
2. Cut in the chilled butter and shortening with a pastry cutter or fingertips until the mixture has pea-sized bits with some flat flakes.
3. Stir the vinegar into the ice water. Drizzle in most of the water while tossing with a fork until the dough holds together when pinched; add a little more ice water as needed.
4. Turn out, gently press into a cohesive mass, divide into 2 discs, wrap, and chill until firm, 30 minutes.
5. Cook the filling: Heat the vegetable oil in a skillet over medium heat. Add the onion and scallions and cook until softened, 3–4 minutes. Stir in the garlic, Scotch bonnet, and thyme and cook until fragrant, 30–60 seconds.
6. Add the ground beef and cook, breaking it up, until no longer pink, 6–8 minutes.
7. Season the beef with the remaining 2 tsp curry powder, the ground allspice, paprika, remaining 1.5 tsp kosher salt, and black pepper; stir to coat.
8. Pour in the beef stock, bring to a simmer, then sprinkle in the breadcrumbs. Cook, stirring, until thick, moist, and not saucy, 5–8 minutes. Spread on a tray to cool to room temperature, about 20 minutes.
9. Assemble: Line 2 baking sheets with parchment. On a lightly floured surface or between sheets of parchment, roll one dough disc to about 1/8 inch thick. Cut out 5–6 inch rounds (reroll scraps). Repeat with the second disc to make about 10 rounds total. Preheat the oven to 375°F (190°C).
10. Place 1/4–1/3 cup of cooled filling on one half of each round, leaving a 1/2-inch border. Lightly moisten the edge with water, fold dough over to form a half-moon, press to seal, then crimp all around with a fork. Poke 2 small vents on top.
11. Arrange patties on prepared sheets and chill 10 minutes to firm.
12. Bake until the crust is deep golden and flaky and the vents show a little bubbling, 25–30 minutes. Cool on the sheet 10 minutes before serving.