Instruction

• Make the Pastry Dough To a large bowl, add flour, 1 teaspoon salt, and turmeric and mix thoroughly
• Rub shortening into flour until there are small pieces of shortening completely covered with flour
• Pour in 1/2 cup of the ice water and mix with your hands to bring the dough together
• Keep adding ice water 2 to 3 tablespoons at a time until the mixture forms a dough
• At this stage, you can cut the dough into 2 large pieces, wrap in plastic and refrigerate for 30 minutes before using it
• Alternatively, cut the dough into 10 to 12 equal pieces, place on a platter or baking sheet, cover securely with plastic wrap and let chill for 30 minutes while you make the filling
• Make the Filling Add ground beef to a large bowl
• Sprinkle in allspice and black pepper
• Mix together and set aside
• Heat oil in a skillet until hot
• Add onions and sauté until translucent
• Add hot pepper, garlic and thyme and continue to sauté for another minute
• Add 1/4 teaspoon salt
• Add seasoned ground beef and toss to mix, breaking up any clumps, and let cook until the meat is no longer pink
• Add ketchup and more salt to taste
• Pour in 2 cups of water and stir
• Bring the mixture to a boil then reduce heat and let simmer until most of the liquid has evaporated and whatever is remaining has reduced to a thick sauce
• Fold in green onions
• Remove from heat and let cool completely
• Assemble the Patties Beat the egg and water together to make an egg wash
• Set aside
• Now you can prepare the dough in two ways
• First Method: Flour the work surface and rolling pin
• If you had cut it into 2 large pieces, then take one of the large pieces and roll it out into a very large circle
• Take a bowl with a wide rim (about 5 inches) and cut out three circles
• Place about 3 heaping tablespoons of the filling onto 1/2 of each circle
• Dip a finger into the water and moisten the edges of the pastry
• Fold over the other half and press to seal
• Take a fork and crimp the edges
• Cut off any extra to make it look neat and uniform
• Place on a parchment-lined baking sheet and continue to work until you have rolled all the dough and filled the patties
• Second Method: If you had pre-cut the dough into individual pieces, work with one piece of dough at a time
• Roll it out on a floured surface into a 5-inch circle or a little larger
• Don’t worry if the edges are not perfect
• Place 3 heaping tablespoons of the filling on one side of the circle
• Dip a finger into the water and moisten the edges of the pastry
• Fold over the other half and press to seal
• Take a fork and crimp the edges
• Cut off any extra to make it look neat and uniform
• Place on a parchment-lined baking sheet and continue work until you have rolled all the dough and filled the patties
• Frying and Serving the Patties After forming the patties, place the pans in the refrigerator while you heat the oven to 350 F
• Just before adding the pans with the patties to the oven, brush the patties with egg wash
• Bake patties for 30 minutes or until golden brown
• Cool on wire racks
• Serve warm