Jamaican Beef Patties

In a large bowl, combine the flour, egg powder, and half of the cold grated beef suet (¼ lb.). Mix to distribute evenly. Chill the bowl and ingredients if possible for best results.

Add ice-cold water, about 1 tablespoon at a time, mixing until the flour is hydrated and the dough comes together. Do not overmix.

Wrap the dough tightly and chill in the refrigerator for about 30-40 minutes.

Lightly flour a work surface and a rolling pin. Remove the dough from the fridge and roll it out into a rectangle. Place a quarter of the remaining beef suet in the center third of the rectangle. Fold the bottom third over the middle third, then place another quarter of the suet on top. Fold the top third over to create a thick rectangle.

Roll out the dough again to a similar rectangle. Repeat the process of adding suet and folding 2 more times, until all the suet is incorporated. Fold and roll the dough 2-3 more times to increase layers.

Wrap the dough tightly and refrigerate for another 30-40 minutes.

Heat a splash of oil in a pot over medium-high heat. Add the ground beef and cook until it changes color. Remove the beef from the pot and set aside, leaving any rendered fat.

Add another splash of oil to the pot. Add curry powder and sauté for about 1 minute until fragrant. Add garlic, onion, escallion, scotch bonnet pepper, allspice, and thyme (if using) and sauté on high heat until softened.

If using, add the chopped bell peppers and tomato and sauté for another 2-3 minutes. Strain excess fat from the browned beef and add it back to the pot. Stir in the soy sauce and panade (blended bread and water).

Add salt and sugar to taste. Simmer the filling for about 2 minutes. Use an immersion blender (or food processor/blender) to blend the filling until it's smoother and less chunky. Set aside to cool completely.

Remove the chilled dough from the refrigerator. Roll it out on a lightly floured surface to about 3mm thickness. Use a quarter cup measure to portion the cooled filling.

Place portions of the filling at regular intervals on the dough, keeping them away from the edges. If desired, add a bit of your favorite cheese on top of the filling.

Fold the long edge of the dough over the filling to form a thinner rectangle, pressing out excess air. Use a ravioli cutter to cut out individual patties. Alternatively, cut circles, place filling in the center, fold into a semicircle, and seal edges with a fork.

Preheat your oven to between 325°F and 350°F (163°C - 177°C).

Place the assembled patties on a lined baking tray. Bake for 20-25 minutes, or until golden brown and cooked through.