Jamaican patties

For the Crust

AP Flour - 3 cup

Madras Curry Powder - 2 tbsp.

Sugar - 1 tbsp.

Salt

Baking powder - 1 tsp

Turmeric - 1 tsp

Garam Masala - 1 tsp

Butter - 1/2 cup, cold and cubed

Shortening - 1/2 cup, cold and cubed

For the Filling

Oil - 1 tbsp.

Onion - 1, diced

Green Chilli - 4, minced

Ginger Garlic paste - 1 tbsp.

Kheema - 1 lb.

Salt & Pepper

Ketchup - 1/4 cup

Bread - 1 slice, torn

Egg - 1, beaten

In a large bowl, whisk together flour, curry powder, sugar, salt, baking powder, turmeric, and garam masala. Add the butter, shortening and work into the flour using your fingers until the mixture is crumbly and resembles the consistency of fine meal, about 2 min. Add the ice water, 1/4 cup at a time, and knead with your hands for about 3 min until the dough comes together and is smooth and uniform. Shape the dough into a ball; wrap in plastic wrap, and allow it to chill in the refrigerator for at least 1 hour.

In a large skillet, over medium heat, add vegetable oil, onion, green chilli, ginger garlic; sauté until onion is soft and translucent, about 3 minutes. Next add the kheema; using the back of a large metal spoon, break into smaller bits. Season with salt and pepper. Add the water, ketchup and cook, stirring frequently, until all water is evaporated, about 10 minutes. Stir in torn bread and remove from heat. Tilt pan slightly to let excess oil accumulate. Discard accumulated oil; let mixture cool, about 10 minutes.

Preheat oven to 375°F. Line 2 large rimmed baking sheets with parchment paper. Remove the dough from the refrigerator, and transfer to a lightly floured work surface. Using a serrated knife or a bench scraper, cut the dough in half; then cut each half into 6 equal portions. Shape each portion into a small ball; using a floured rolling pin, roll each ball into a round about 5 1/2 inches in diameter and 1/8-inch thick. Place rounds on prepared baking sheets.

Place a 1/4 cup of the meat filling on 1 side of each dough round. Using 2 fingers or a pastry brush, apply a small amount of water to the perimeter of the dough (which acts as an adhesive), and then fold over the other side of the dough round until the edges adhere. Seal the edges using  tines of a fork. Apply a light coating of the beaten egg.

Bake patties in preheated oven until golden brown, 22 to 25 minutes. Serve warm or at room temperature. Patties will keep in the refrigerator for up to 3 days.