Jamaican Beef Patty

Make the filling

1. Heat a large skillet over medium heat. Add the oil, then sauté the onion for 4 to 5 minutes until softened. Stir in the garlic and thyme and cook 30 seconds.

2. Add the ground beef. Cook, breaking it up, until browned and no longer pink, about 6 to 8 minutes. Spoon off excess grease if needed.

3. Stir in curry powder, paprika, allspice, black pepper, salt, and Scotch bonnet (if using). Cook 1 minute to toast the spices.

4. Stir in tomato paste, then add broth (or water). Simmer 3 minutes.

5. Sprinkle in breadcrumbs and stir well. Simmer 2 to 4 minutes until the mixture thickens and looks moist but not soupy. Stir in scallions, soy sauce (if using), and vinegar or lime juice (if using). Taste and adjust salt and heat.

6. Spread the filling on a plate or shallow dish and cool completely. This is important for a flaky crust. (Tip: while it cools, make the dough.)

   

Make the dough

1. In a large bowl, whisk together flour, salt, sugar, turmeric, curry powder (if using), and baking powder.

2. Add cold butter cubes. Use your fingers or a pastry cutter to work the butter into the flour until you have pea-sized pieces plus some flatter shards. Those shards equal flake.

3. Drizzle in 3/4 cup ice-cold water and the optional oil. Mix with a fork until a shaggy dough forms. If it seems dry, add more water 1 tablespoon at a time. Stop as soon as it holds together when you squeeze it.

4. Form into a disk, wrap, and chill for 20 minutes (or up to 2 days).

   

Assemble and bake

1. Heat oven to 400°F. Set a rack in the middle of the oven. Line a baking sheet with parchment.

2. Whisk egg with 1 tablespoon water for an egg wash.

3. Lightly flour your counter. Divide dough into 10 equal pieces. Roll each piece into a circle about 6 to 7 inches wide and about 1/8-inch thick.

4. Spoon about a heaped 1/3 cup of filling (about 60 to 70 g) onto one half of the circle, leaving a 1/2-inch border. Keep the border clean and do not overfill.

5. Brush the border lightly with egg wash, fold over to make a half-moon, and press to seal. Crimp with a fork. Place on the baking sheet.

   

6. Brush tops with egg wash. Cut 2 small slits on top of each patty for steam.

7. Bake 22 to 28 minutes, rotating the pan halfway through, until deeply golden and crisp. Cool 5 minutes before eating. The filling is hot and eager.

Practical tips and variations

• Want extra flaky crust? After you divide the dough, chill the pieces 10 minutes before rolling. Cold dough is cooperative dough.

• More classic texture: Breadcrumbs help the filling bind and stay juicy. If you do not have breadcrumbs, crush plain crackers or use quick oats pulsed in a blender.

• Make it milder: Skip the Scotch bonnet and add a pinch of cayenne at the end only if you miss the heat.

• Cheesy patty: Add 1 tablespoon grated cheddar to each patty before folding. It melts into the beef and gets a little dramatic.

• Chicken or turkey: Ground turkey works great. Add 1 extra tablespoon oil or a small knob of butter to keep it juicy.

• Air fryer reheat: 350°F for 6 to 9 minutes for a fridge-cold baked patty, until steaming hot throughout.