Beef Patties: Golden and Shattering

Instructions:

1. Heat oil in a skillet over medium-high heat. Add onion and garlic, sautéing until translucent and fragrant.
2. Increase heat and add the lean ground beef. Cook until browned, breaking it into very small crumbles.
3. Stir in the scotch bonnet, thyme, allspice, salt, and pepper. Toast the spices with the meat for 2 minutes.
4. Sprinkle in the flour, stir for 1 minute, then pour in the beef broth. Simmer on low until the liquid reduces into a thick, velvety glaze.
5. Transfer the meat to a bowl and let it cool completely.
6. Whisk flour, salt, turmeric, and curry powder in a large bowl.
7. Add cold cubed butter. Use a pastry cutter or fork to work the butter into the flour until it resembles coarse crumbs with some pea-sized lumps remaining.
8. Slowly drizzle in ice-cold water, stirring with a fork until the dough just holds together. Do not over-knead.
9. Form the dough into a disk, wrap in plastic, and refrigerate for 30 minutes.
10. On a floured surface, roll the dough to 1/8-inch (3mm) thickness. Cut into 5-inch (12cm) circles.
11. Place 2 tbsp (30g) of cooled beef in the center of each circle. Fold the dough over to create a half-moon shape.
12. Press the edges firmly with a fork to create a tight seal.
13. Place on a parchment-lined sheet. Brush the tops with beaten egg.
14. Bake at 400°F (200°C) for 20–25 minutes or until the crust is firm and golden.