Jamaican Beef Patties (Scotch Bonnet-Spiced Pastry)

Ingredients

• 3 cups all-purpose flour, plus more for rolling
• 1 tbsp Jamaican curry powder
• 1 tsp ground turmeric
• 1 tsp baking powder
• 1 tsp kosher salt
• 1/2 cup cold unsalted butter, cut into 1/2-inch cubes
• 1/2 cup cold vegetable shortening, cut into small pieces
• 2/3 cup ice water, plus up to 2 tbsp as needed
• 1 large egg beaten with 1 tbsp water, for egg wash
• 1 tbsp neutral oil
• 1 1/4 lb ground beef, preferably 85 percent lean
• 1 small yellow onion, very finely chopped
• 3 scallions, white and green parts finely chopped
• 3 garlic cloves, minced
• 1/2 to 1 Scotch bonnet chile, seeded and minced with gloves
• 2 tsp fresh thyme leaves
• 1 1/2 tsp ground allspice
• 1 tsp freshly ground black pepper
• 1 tsp Jamaican curry powder
• 1 tsp kosher salt, plus more to taste
• 1 cup low-sodium beef stock
• 1 tsp browning sauce, optional
• 3/4 cup fine dry breadcrumbs

Method

1. 1.Whisk the flour, 1 tablespoon curry powder, turmeric, baking powder and 1 teaspoon salt in a wide bowl. Add the cold butter and shortening and cut them in with a pastry blender or fingertips until most pieces are pea-size and a few remain slightly larger.
2. 2.Drizzle in 2/3 cup ice water while tossing with a fork. Squeeze a handful: it should hold together without feeling wet. Add more ice water 1 tablespoon at a time only if dry flour remains, then press the shaggy dough into a disk without kneading it smooth.
3. 3.Wrap the dough and refrigerate at least 1 hour. Checkpoint: before rolling, it should feel firm and cool but yield slightly when pressed; a rock-hard disk will crack, while a soft one will lose its flakes.
4. 4.Heat the neutral oil in a wide skillet over medium-high. Add the beef and cook 5 to 7 minutes, breaking it into very fine pieces, until no pink remains and the released liquid has mostly evaporated. Drain only if more than 2 tablespoons of fat pool in the pan.
5. 5.Add the onion, scallions, garlic, Scotch bonnet and thyme. Cook over medium heat 6 to 8 minutes, stirring, until the onion is soft and the sharp raw-chile aroma has mellowed. Stir in the allspice, black pepper, remaining curry powder and 1 teaspoon salt for 30 seconds.
6. 6.Pour in the stock and optional browning sauce. Simmer uncovered 12 to 18 minutes, stirring and crushing the beef, until the mixture is moist but no broth pools when dragged aside. Stir in the breadcrumbs and cook 2 minutes; the filling should spread like a thick paste while retaining fine pieces of beef.
7. 7.Transfer the filling to a shallow pan and cool uncovered for 20 minutes, then refrigerate until cold, at least 30 minutes. Taste a cooled spoonful and adjust salt or chile before assembling.
8. 8.Line two baking sheets with parchment. Divide the dough into 10 equal pieces, keeping all but one refrigerated. On a lightly floured surface, roll each piece into a 6 1/2-inch round about 1/8 inch thick; trim around a bowl if a neater edge is desired.
9. 9.Place a scant 1/3 cup cold filling just off-center on each round, leaving a 1/2-inch clean border. Brush the border lightly with cold water, fold into a half-moon and press out trapped air before sealing. Crimp firmly with a fork without piercing the filled center.
10. 10.Arrange the patties 1 inch apart on the sheets and chill 20 minutes. Meanwhile heat the oven to 375°F with racks in the upper and lower thirds. Checkpoint: the patties should feel cold and the edges should remain tightly sealed before baking.
11. 11.Brush lightly with egg wash and cut one small steam slit in each top. Bake 28 to 35 minutes, rotating and switching the sheets halfway, until the crust is dry, crisp and deep golden at the edges and the centers register at least 165°F.
12. 12.Cool 8 to 10 minutes before eating; the filling will be dangerously hot straight from the oven. Serve on their own or inside coco bread. Refrigerate leftovers up to 3 days and reheat at 350°F until the crust is crisp and the center is steaming.