Beef Patties (Jamaican)

These delectable flaky pastries from Jamaica can be found at street vendors and restaurants throughout the Caribbean, but they're fun to make at home as a crowd-pleasing snack or appetizer. Adding turmeric to the dough gives it its distinctive yellow colour. Let the patties sit for a while after baking for maximum flavour, and serve them with hot sauce such as the classic Pickapeppa alongside.

Dough:
3 cups all-purpose flour, unbleached (420 g)
2 tsp. kosher or sea salt
1 tsp. ground turmeric
1 cup (2 sticks) unsalted butter, cut into 1" pieces, frozen
1 large egg, lightly beaten
1 tsp. distilled white vinegar

Filling and Assembly:
2 Tbsp. vegetable oil
1 lb ground beef chuck (20% fat)
1 small onion, finely chopped
1 medium Scotch bonnet or habanero chile, stemmed, finely chopped
6 cloves garlic, finely chopped
1 Tbsp. ground allspice
1½ tsp. black pepper, freshly ground
½ tsp. smoked paprika
2 cups homemade beef stock or beef broth
kosher or sea salt
4 scallions, light green and whites parts finely chopped
1 Tbsp. thyme, finely chopped
all-purpose flour, unbleached, for dusting
1 large egg

Special Equipment:
1 (5" diameter) round pastry cutter

For the Dough:
Pulse flour, salt, and turmeric in a food processor to combine. Add butter and pulse until mixture is crumbly and pieces of butter are evenly distributed.

Whisk egg, vinegar, and ¾ cup ice-cold water in a small bowl to combine. Add to flour mixture and pulse until a smooth ball of dough forms. Wrap dough and chill until cold, about 1 hour.

Filling and Assembly:
Heat oil in a large saucepan over medium until hot. Cook beef, breaking up into pieces, until nearly cooked through, about 5 minutes. Transfer to a plate using a slotted spoon, leaving fat behind. Add onion, chile, and garlic to pan and cook, stirring often, until vegetables are softened, about 3 minutes.

Add allspice, pepper, and paprika. Stir to combine, reduce heat to low, and return beef to pan. Add stock and use a wooden spoon to scrape up any browned bits on bottom of pan. Bring to a simmer and cook, stirring occasionally, until about half of the liquid has evaporated, 5-8 minutes. Season with salt and remove from heat. Add scallions and thyme. Taste and adjust seasoning. Let cool slightly.

Preheat the oven to 375°F (190°C, Gas Mark 5). Place a rack in lower third of oven.

Lightly flour a rolling pin. Cut dough in half on a lightly floured work surface. Working with one half at a time, roll dough to ⅛" thick. Cut dough with 5" round pastry cutter. Place 2 Tbsp. meat filling on one-half of each round, leaving a ½" border. Brush edges of dough with water. Fold dough over filling to make a half-moon shape. Press edges with the tines of a fork to seal. Repeat process with remaining dough and filling, rerolling scraps as needed. Transfer patties to a parchment-lined baking sheet.

Whisk egg and 2 Tbsp. water in a small bowl to combine. Brush top of each patty with egg wash.

Bake patties until golden brown and cooked through, 20-25 minutes. Let sit 5 minutes before serving.

Makes 18.

Do Ahead: Patties can be baked up to 5 days ahead. Cover and chill, or freeze up to 1 month. Reheat in a 375°F (190°C, Gas Mark 5) oven.