1 - Make the Pastry Dough
To a large bowl, add flour, 1 teaspoon salt, and turmeric and mix thoroughly.
2 - Rub shortening into flour until there are small pieces of shortening completely covered with flour.
3 - Pour in 1/2 cup of the ice water and mix with your hands to bring the dough together.
4 - Keep adding ice water 2 to 3 tablespoons at a time until the mixture forms a dough.
5 - At this stage, you can cut the dough into 2 large pieces, wrap in plastic and refrigerate for 30 minutes before using it.
Jamaican Beef Patties | Taste Board
6 - Alternatively, cut the dough into 10 to 12 equal pieces, place on a platter or baking sheet, cover securely with plastic wrap and let chill for 30 minutes while you make the filling.
7 - Make the Filling
Add ground beef to a large bowl.
8 - Sprinkle in allspice and black pepper.
9 - Mix together and set aside.
10 - Heat oil in a skillet until hot.
11 - Add onions and sauté until translucent.
12 - Add hot pepper, garlic and thyme and continue to sauté for another minute.
13 - Add 1/4 teaspoon salt.
14 - Add seasoned ground beef and toss to mix, breaking up any clumps, and let cook until the meat is no longer pink.
15 - Add ketchup and more salt to taste.
16 - Pour in 2 cups of water and stir.
17 - Bring the mixture to a boil then reduce heat and let simmer until most of the liquid has evaporated and whatever is remaining has reduced to a thick sauce.
18 - Fold in green onions.
19 - Remove from heat and let cool completely.
20 - Assemble the Patties
Beat the egg and water together to make an egg wash.
21 - Set aside.
22 - Now you can prepare the dough in two ways.
23 - First Method: Flour the work surface and rolling pin.
24 - If you had cut it into 2 large pieces, then take one of the large pieces and roll it out into a very large circle.
25 - Take a bowl with a wide rim (about 5 inches) and cut out three circles.
26 - Place about 3 heaping tablespoons of the filling onto 1/2 of each circle.
27 - Dip a finger into the water and moisten the edges of the pastry.
28 - Fold over the other half and press to seal.
29 - Take a fork and crimp the edges.
30 - Cut off any extra to make it look neat and uniform.
31 - Place on a parchment-lined baking sheet and continue to work until you have rolled all the dough and filled the patties.
32 - Second Method: If you had pre-cut the dough into individual pieces, work with one piece of dough at a time.
33 - Roll it out on a floured surface into a 5-inch circle or a little larger.
34 - Don’t worry if the edges are not perfect.
35 - Place 3 heaping tablespoons of the filling on one side of the circle.
36 - Dip a finger into the water and moisten the edges of the pastry.
37 - Fold over the other half and press to seal.
38 - Take a fork and crimp the edges.
39 - Cut off any extra to make it look neat and uniform.
40 - Place on a parchment-lined baking sheet and continue work until you have rolled all the dough and filled the patties.
41 - Frying and Serving the Patties
After forming the patties, place the pans in the refrigerator while you heat the oven to 350 F.
42 - Just before adding the pans with the patties to the oven, brush the patties with egg wash.
43 - Bake patties for 30 minutes or until golden brown.
