Homemade Hot -spicy Jamaican Beef Patty Recipe Flavorful and Flaky

Are you ready for spice in your life then come join me in my kitchen where I"m going to show you how to make the most flavorful and flakiest Jamaican Beef Patties Jamaican's love and are all about their seasonings.. Flavor, flavor and more flavor. Hot and spicy baby.
BEEF PATTIES
3 tablespoons of butter of margarine
1/3 cup of vegetable oil
3 scallions finely chopped (about 1 cup)
1 small onion or about 1 cup white or Red
1 tablespoon of fresh ginger
4- 5 large cloves of garlic minced
2 or more scotch bonnet pepper or a good scotch bonnet sauce
1 pound OF GROUND BEEF substitute with ground pork, chicken or shrimp (U Da boss)
3 teaspoons of ground allspice and 3 teaspoons of fresh thyme or dried not ground
2 teaspoons of ground coriander
1 teaspoon of paprika and 1 teaspoon of turmeric
1 tablespoon of granulated sugar
2 tomatoes chopped about 1 to 1 ½ cups
1 tablespoon of browning - optional
1 ½ teaspoons salt and of black pepper or to
1 ½ cup broth
1/2 cup beef broth or water
½ cup of breadcrumbs
Chop finely or use a food processor the scallion, onion, garlic, ginger, scotch bonnet pepper until it forms a paste.
In a fry pan on medium heat add the oil and butter when pan is hot add paste (seasoning) from above and fry for 10 minutes stirring often this will infuse the oil with flavour. Don’t skimp out on this step you want flavour, flavour, flavour.
Add the ground beef and mix just to incorporate the seasonings… followed by the spices and give a good mix then add tomato and cook until meat is browned then add the black pepper and half of the salt and stir. If using the browning this is the time to add it along with the 1 ½ half cups of beef broth and simmer for about 20 to 25 minutes until broth has been absorbed. Increase heat to medium high and add the breadcrumb mixture stir in half cup broth with half cup breadcrumb mix add to the beef and cook until thickened just a few minutes. Taste for salt and seasonings- add more if need be. Allow to cool. Time to Make patty shell.
Patty Shell
4 cups of all purpose unbleached flour sifted
2 teaspoons of salt
1 teaspoon of baking powder
2 teaspoons of sugar
1 teaspoon of turmeric
454 grams -3 sticks + 1 stick - Butter grated and frozen
1 egg beaten
1 tablespoon of vinegar
1 ½ cup to 1 ¾ cup of ice cold water
Egg wash- one egg beaten and 1 tablespoon of water or milk
Grate cold butter on large holes of box grater and lay it out over parchment paper and freeze- should only take 20 minutes- 3 sticks will be for step 4 and 1 stick will be for step 6.
Add the vinegar to the egg in a bowl
Measure out all the flour, baking powder, turmeric, salt, sugar in large bowl of a stand mixer fitted with the paddle and mix on low speed until combined.
Turn the speed to medium add the 3 sticks of the grated frozen butter (reserve 1 stick for step 6) until the butter is incorporated then add the egg and vinegar and enough water until a ball is formed. Do not over mix. On a lightly floured surface dump the dough and make sure the dough comes together and is smooth.
Roll the dough into a 15- x 12-inch rectangle add the reserved cup (1 stick) of butter on a single layer covering the surface.
First fold (single book roll) -Take the bottom edge of the rectangle closest to you and fold to the centre, then take the top edge of the rectangle furthest from you (other side) and fold over and on top. You created you first fold
Second fold- Double book roll Roll out again 15- x 12-inch then do a double book fold- Take the bottom edge of the rectangle closest to you and fold over to the middle then take the top edge of the rectangle furthest from you (other side) fold over also to the middle so both edges meet and are touching then fold one of the sides over and on top. Wrap in plastic wrap and refrigerate for min. 1 hour.
After the hour roll out again to approximately 15- x 12-inch and do another single book fold- see above for instructions on a single roll. Wrap in plastic wrap and refrigerate for min. of 1 hour.
Remove from fridge for the last and final roll and fold- roll to a 15- x 12-inch rectangle. Double fold-see above for double book fold instructions.
Preheat the oven to 375 degrees F. Cut the dough into 12 to 16 equal portions depending how big you want them to be – (U da Boss in the kitchen). In a small bowl make the egg wash- add egg and milk and mix to combine.
Roll out each portion into 1/8-inch thick and place 2 to 3 tablespoons of the meat filling onto the bottom half of each shell; make sure to flatten. Brush with water around the edges the patty shell and then fold over- with a fork use to press to seal the edges- this helps secure the patties, so they don’t open while baking.
Brush top of the patties with egg wash. Place the patties on a parchment lined cookie sheet and bake 15 to 25 minutes until golden.