Jamaican Beef Patties

Ingredients:

Dough:
- Dry:
- - 500 g
    Flour, cold
  - 5 g
    Splenda
  - 2 g
    Baking Powder
  - 16 g
    Turmeric
  - 6 g
    Salt
  - 4 g
    Curry Powder
- Wet:
- - 100 g
    Lard, cold, thinly sliced
  - 100 g
    Butter, ice cold, thinly sliced
  - 180 ml
    Water, cold
  - 15 ml
    White Wine Vinegar
  - 1
    Egg, (wash for the pastry shell)
Beef Filling:
- 1 Kg
  Ground Beef
- 1
  Onion, finely chopped
- 1
  Red Finger Chili, finely chopped
- 6
  Scallions, finely chopped
- 75 ml
  Chicken Stock
- 45 ml
  Olive Oil
- 30 ml
  Soy Sauce
- 20 g
  Oyster Sauce
- 30 g
  Tomato Paste
- 80 ml
  Red Wine
- 80 g
  Bread Crumbs
- 1
  Egg, beaten
- 3 cloves
  Garlic, crushed
- 30 g
  Ginger, grated
- 6 g
  Curry Powder
- 8 g
  Smoked Paprika
- 10 g
  Onion Powder
- 6 g
  Salt
- 1 g
  Thyme, ground
- 3 g
  Pepper, ground
- 2 g
  Rosemary, ground
- 6 berries
  Allspice, ground
Roux:
- 30 g
  Flour
- 40 g
  Butter

Method:

Preheat oven to 220 ℃ / 425 ℉.
Dough:
- In a stand mixer bowl add the Flour, Curry, Turmeric, Salt, and Sugar, using a paddle attachment run mixer until well combined. Stop blender, add in Lard, and Butter, on medium low speed blend for 4 minutes, the Flour will bead up like small Peas. Change to a knead attachment, add Water, and Vinegar. Knead on low speed for 3 minutes, increase speed to medium low, knead for 3 minutes. The dough should be slightly sticky. Cover the Dough, refrigerate for a minimum of 30 minutes.
- On a Floured surface, roll the Dough out to 1 cm thick, then cut the pastry into 12 equal parts of 77 g each. Flatten each piece into a 14 cm x 20 cm rectangle.
Beef Filling:
- In a sauce pan on medium high heat add Oil, allow to get hot. Add Onions, Scallions, and Chili, lightly season with Salt Pepper, and Garlic Plus, sauté for 5 minutes.
- Add Ground Beef, lightly season with Salt Pepper, and Garlic Plus. Sauté for 15 minutes, using a wooden spoon chop up the Beef as the Beef cooks, until finely minced. Add Curry, Salt, Pepper, Rosemary, Allspice, Paprika, and Thyme, mix well.
- Reduce heat to medium. Make a well in centre of pan, add Tomato Paste, sauté for 2 minutes, mix well. Make a well in centre of pan, add the Garlic, sauté for 30 seconds, mix well.
- Deglaze pan with Wine, allow Wine to mostly reduce. Add Chicken Stock, Oyster Sauce, and Soy Sauce, let it come to a quick boil. Remove from heat.
- Roux:
- - In a small skillet on medium heat, add Butter, allow Butter to melt. Sauté Butter for 2 minutes, (until frothing slows). Add Flour, sauté for 3 minutes. Add Roux to the Beef, mix well.
  - Let the Beef cool for about 30 minutes. Add in Egg, mix well. Add in Bread Crumbs, mix well.
- Add equal amounts of the Beef filling, (113 g), to the half side of each rectangle of Dough, leaving some room free around the edges. Brush Egg wash around the edges of the flattened dough. (This will help seal the dough) Fold and seal edges with your fingers pressing firmly. Using a fork firmly crimp the edges.
- You can use a Pizza cutter to make it look neat. Poke a couple holes into the top of the patty. Add them to a baking sheet with a rack, and lined with parchment paper.
- Bake for 25 minutes. Serve hot or warm.