Jamaican Beef Patties

Make the pastry: whisk together 3 cups all-purpose flour, 1 tsp ground turmeric (for pastry), and 1 tsp salt (for pastry). Cut in 3/4 cup cubed cold unsalted butter until the mixture resembles coarse crumbs. Add 8 tbsp ice water a little at a time until dough just comes together. Flatten into a disk, wrap, and refrigerate 30 minutes.

Make the filling: in a skillet over medium-high heat, cook 1 lb ground beef (80/20) until browned, breaking it up, about 6 minutes. Drain excess fat.

Push the beef to one side. Add 1 finely diced yellow onion, 4 thinly sliced scallions, and 4 cloves minced garlic cloves to the pan and cook 3 minutes. Stir in 1/2 seeded, minced Scotch bonnet pepper (or habanero), 1 tsp ground allspice, 1 tsp dried thyme, and 2 tsp curry powder.

Pour in 1/2 cup beef broth, add 1/4 cup dry breadcrumbs and 1/2 tsp salt (for filling). Stir and simmer until the mixture is moist but not wet, about 4 minutes. Cool completely.

Preheat oven to 400F. On a lightly floured surface, roll out pastry to 1/8-inch thickness. Cut into 5-inch circles (about 8 circles for the standard batch).

Place a heaping spoonful of filling on one half of each circle, leaving a 1/2-inch border. Fold the dough over to form a half-moon. Press edges firmly and crimp with a fork.

Brush the patties with 1 beaten with 1 tbsp water egg (for egg wash). Place on a parchment-lined baking sheet and bake until golden brown, 25-30 minutes.

Cool on a wire rack for 5 minutes before serving.