Jamaican Beef Patties

To make the dough: Weigh your flour, or measure it by gently spooning it into a cup, then sweeping off any excess. In a large bowl, whisk together the flour, sugar, salt, baking powder, curry powder, and spices. Add the butter and shortening and work them in with your hands, a pastry blender, or a hand mixer until the mixture looks mostly dry and crumbly with a few pea-size pieces of butter, about 2 minutes. 

Drizzle 1/2 cup plus 1 tablespoon (128g) of the ice water over the flour mixture, tossing gently to combine. Mix in enough additional water in 1-tablespoon increments until a chunky, shaggy dough comes together; the dough should hold together without crumbling when you squeeze it in your hands. Beware of kneading the pastry too much and/or adding too much water, as both will toughen the crust. 

Transfer the dough to a piece of parchment. Press it into a rough rectangle and fold the dough into thirds, like a business letter. If any areas look dry or crumbly, spritz them with cold water, then flatten and fold the dough again to incorporate any errant bits.   

Wrap the dough in plastic or your favorite reusable storage wrap and chill for at least 1 hour and up to 3 days.  

To make the filling: Heat the oil in a large skillet over medium heat. Add the onion, fresh ginger, and garlic and cook, stirring occasionally, until the onion is soft and translucent, 3 to 5 minutes.  

Add the ground beef and cook, breaking it up and stirring occasionally, until evenly browned, 5 to 7 minutes. Stir in the salt and pepper. 

In a small bowl, whisk together the water and flour to form a slurry. Stir the slurry into the meat mixture. Add the scallions, ketchup, thyme, and chile and stir to combine. Cook over low heat, stirring occasionally, until the filling is slightly thickened, 6 to 8 minutes. Taste and adjust the seasoning as needed. Remove from the heat and set aside to cool completely. The filling can be made up to 1 day in advance. 

To assemble and bake: Preheat the oven to 375°F with a rack in the center. Line two baking sheets with parchment, or lightly grease them. 

Remove the dough from the refrigerator and unwrap it on a floured worked surface. (To avoid turmeric stains, work on a piece of floured parchment.) Divide the dough into 12 pieces (about 90g each). Working with one piece at a time, shape the dough into a ball, then use a floured rolling pin to roll it into a 6" round, about 1/8" thick. Divide the rounds between the prepared baking sheets. Refrigerate one of the baking sheets, uncovered, while you work on the first baking sheet. 

Heap a scant 1/3 cup (about 50g) of filling on one side of each dough round. Using a pastry brush or your fingertips, brush the perimeter of the dough with ice water. Fold the dough up and over the filling, lining up the edges to create a half-moon shape. Gently press out any air pockets, then seal the edges with the tines of a fork. Brush the top of each patty with egg wash. 

Bake the patties for 24 to 26 minutes, or until light golden brown in places.  

While the first tray of patties is baking, remove the second from the refrigerator and repeat the process to form patties. Bake as directed.  

Serve the patties warm or at room temperature.  

Storage information: Store leftover Jamaican beef patties in the refrigerator for up to 3 days. To reheat, place patties on a wire rack set over a baking sheet and bake at 350°F for 20 minutes, or until warmed through.