Jamaican Beef Patties

1. Make the pastry: in a large bowl, mix the flour, 1 tsp salt and the turmeric well. Rub the shortening into the flour until it's in small pieces coated in flour. Pour in ½ cup ice water and mix with your hands, adding more ice water 2 to 3 tablespoons at a time until it forms a dough. Cut it into 2 large pieces (or 10 to 12 equal pieces), wrap, and chill for 30 minutes while you make the filling.
2. Make the filling: put the ground beef in a large bowl, sprinkle in the allspice and black pepper, mix, and set aside. Heat the oil in a skillet, add the onions, and cook until translucent, then add the hot pepper, garlic and thyme and cook for another minute with ¼ tsp salt. Add the seasoned beef, breaking up the clumps, and cook until no longer pink. Stir in the ketchup and more salt to taste. Pour in 2 cups water, stir, bring to the boil, then reduce and simmer until most of the liquid has cooked away to a thick sauce. Fold in the green onions, take it off the heat, and let it cool completely.
3. Assemble: beat the egg and water together for an egg wash. On a floured surface, roll out the dough and cut 5-inch circles. Spoon about 3 heaped tablespoons of filling onto one half of each circle, moisten the edges with water, fold over, and press to seal. Crimp the edges with a fork, trim any excess, and set them on a parchment-lined baking sheet. Repeat with the rest of the dough and filling.
4. Chill the formed patties while you heat the oven to 350F. Brush them with egg wash just before they go in, then bake for 30 minutes, or until golden brown. Cool on wire racks and serve warm.

Tips from the ZestyPlate Kitchen

• Keep the pastry cold and handle it as little as you can for the flakiest, most golden crust.
• Let the filling go completely cold before you assemble, or the pastry will tear and turn soggy.
• Crimp the edges firmly with a fork so the patties stay sealed in the oven.
• Don't skip the turmeric; it's what gives the pastry its signature golden colour.