DOUGH: 

1. In a large bowl add flour, salt, sugar, salt and curry powder and whisk to combine. Using a regular grater, grate frozen fats – lard and butter – directly into the bowl.  Scrape off any excess that sticks the grater into the bowl.
2. Using your hands begin the press the lard and butter into the dry mix, rubbing it between your fingers to incorporate it well.  Then rub it between your hands until completely mixed, with no lumps remaining.  It should have the texture of sand.
3. Begin adding ICE COLD water, starting with a half cup and drizzling more water from there, until your dough has come together in a nice, soft ball.  Knead lightly on a well-floured surface until smooth.
4. Form dough into a flat disk, wrap in plastic wrap and rest/refrigerate for a minimum of one hour, preferably overnight.

FILLING:

1. Start with a large pan over medium heat.  Add a healthy skim of oil then sauté your onions, as they begin to move to translucent add garlic and ginger, and cook until bubbly and fragment.
2. Bring the temperature up to medium-high and add beef, breaking it apart with a wooden spoon to brown.  Immediately add chopped pepper, soy sauce, all spices and herbs, and season with salt & pepper. Cook down, browning and breaking up beef chunks as you go.  The filling should be SMOOTH, not chunky.
3. Once meat is well-browned drain off all but approximately 2 tablespoons remaining liquid/fat.  Return pan to heat and add flour, stirring to combine well, then add bread crumbs, and stir. Immediately add water and bring it to a rapid boil before removing it from the heat. Check seasoning.  Cool to room temperature or refrigerate and use later.

ASSEMBLY:

1. Preheat oven to 425⁰F (218⁰C) and line a large baking sheet with parchment paper.
2. Beat egg well in a small bowl, grab your pastry brush for the egg and leave it handy.
3. Divide dough into 8 equal pieces. Roll each piece into a ball, then roll flat with a rolling pin, and cut into circles about 4-inches in diameter (I use a small bowl of guidance) on a well-floured surface.
4. Brush a little egg around on the outer ½ inch of the edge of the pastry. Place approximately 4 tablespoons of the beef filling on one side of your pastry, on the inside of the egg wash mark. Fold the top of the dough over the filling and press lightly with the outside of your hand to make a neat seal.  Using a fork, with tips dipped in flour, crimp the edge with the tines to make the signature fluted edge.
5. Gently move to waiting baking tray.  Remove any excess flour with a dry brush or clean towel.  Assemble the rest of your patties.  Once all are formed, brush the top of each with egg wash. Vent by piecing  3 – 5 small holes to allow steam to escape with the tip of a small knife. Bake at 425⁰F (218⁰C) for 25 – 30 minutes until golden brown and the whole house smells like a Jamaican kitchen.  Serve HOT. You got this!