Jamaican patties

For the Crust

3 cups (about 12 3/4 ounces) all-purpose flour

1 tablespoon plus 1 teaspoon madras curry powder

1 tablespoon granulated sugar

2 teaspoons kosher salt

3/4 teaspoon baking powder

1/2 teaspoon ground turmeric

1/4 teaspoon ground allspice

1/2 cup unsalted butter, cold and cubed

1/2 cup vegetable shortening, cold and cubed

1/2 cup ice water

For the Filling

1 tablespoon vegetable oil

1 cup minced yellow onion

7 garlic cloves, minced (about 2 tablespoons)

1 (3-inch) piece fresh ginger, peeled and minced (about 3 tablespoons)

1 pound kheema

1 teaspoon kosher salt

1 teaspoon ground black pepper

1 1/2 cups water, plus more for assembling

1/4 cup ketchup

1/2 fresh Scotch bonnet pepper (or habanero), stemmed, seeded, and finely minced (about 1 teaspoon)

1 slice white bread, roughly torn

1 scallion, minced (about 1/4 cup)

1 large egg, beaten

Prepare the Crust 

In a large bowl, whisk together the flour, curry powder, sugar, salt, baking powder, turmeric, and allspice. Add the butter and shortening, and work into the flour using your fingers until the mixture is crumbly and resembles the consistency of fine meal, about 2 minutes. Add the ice water, 1/4 cup at a time, and knead with your hands for about 3 minutes 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 or up to 3 days.

In a large skillet, over medium heat, add vegetable oil, onion, garlic, and ginger; 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 Scotch bonnet. Cook, stirring frequently, until all water is evaporated, about 10 minutes. Stir in torn bread and scallion. Remove from heat. Tilt pan slightly to let excess oil accumulate. Discard accumulated oil; let beef 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.