Step 1

Begin by setting your stove to medium-low heat. Place your lean ground beef into a saucepan, and pour in 1 cup of water along with 2 tablespoons of olive oil. The beef should be fully submerged.

Step 2

Allow the beef to simmer for about 20 to 30 minutes. The meat should absorb most of the water during this time.

Step 3

Next, mix in your chopped onions, scallions, salt, black pepper, minced garlic, Scotch bonnet or sweet peppers, paprika, thyme, and allspice. Stir everything together until it’s well incorporated. If your beef looks a bit dry, feel free to add a bit more water; the goal is to have a moist and juicy filling.

Step 4

Gradually sprinkle in the breadcrumbs, stirring them into the mixture. Ensure there’s enough liquid in the pan to meld with the breadcrumbs for a smooth consistency.

Step 5

Add the butter to the pan, mixing it through until it’s completely blended with the beef. Once combined, take the pan off the heat and set your filling aside to cool.

Step 6

In a mixing bowl with a hook attachment (or using your hands if you’re doing it manually), combine the all-purpose flour, salt, sugar, and turmeric powder. Add in the suet (or butter if you’re not using suet) and shortening. Mix at a low speed until the mixture has a crumbly texture, resembling breadcrumbs.

Step 7

If you’re not using a machine, you can incorporate the fat with your fingers or a fork. A food processor works well too—just a few pulses should do the trick.

Step 8

Slowly add in the ice-cold water and continue to mix until the dough just comes together, being careful not to overwork it.

Step 9

Remove the dough from your mixer, wrap it in plastic, and let it rest in the refrigerator for 30 minutes to firm up.

Step 10

Preheat your oven to 365°F (185°C).

Step 11

Take the chilled dough from the fridge and divide it into 12 portions for large patties or 20 for smaller ones.

Step 12

Shape each portion into a ball and flatten it into a round disc using a rolling pin, to about 4 mm thickness.

Step 13

Place 2 to 3 tablespoons of filling in the center of each disc for large patties (or 1 to 1.5 tablespoons for smaller ones), spreading it slightly but leaving room around the edges.

Step 14

Fold the pastry over the filling to create a half-moon shape and use a fork to crimp and seal the edges.

Step 15

Place your assembled patties on a baking tray lined with parchment paper.

Step 16

Optional: Prepare the egg wash by whisking together the egg with a tablespoon of water or milk.

Step 17

Brush the top of each patty with the egg wash. This will give your patties a nice glossy finish once baked.

Step 18

Bake in the middle of the oven for 25 to 30 minutes, or until the patties are a beautiful golden brown.